Wednesday, April 6, 2011

Whole Wheat Buttermilk Pancakes

whole wheat buttermilk pancake recipe
Whole Wheat Buttermilk Pancakes - for Dinner!
Ten years ago my plan was to graduate from college, get a job teaching high school English, marry a really handsome man and live within a 20-mile radius of my hometown. Well, some of those plans came true. I did, in fact, marry a really handsome man. And I graduated from college - and grad school - in five years, to be exact. But instead of earning a teaching degree I went with journalism, and I now live about 800 miles away from my parents. 

It's funny how life can change. I never thought I'd marry a country boy I have known almost all of my life. But man am I glad I did. And I never thought he'd talk me into eating breakfast for dinner - but he did.

We never, ever had breakfast for dinner when I was growing up. My grandparents served my parents breakfast for dinner, so I'm not really sure why I wasn't introduced to this until I was almost a quarter of a century old. I do know, though, that I've loved this change-of-pace meal so much every time the husband has talked me into it that I'm not about to give it up. You can ask me 10 years from now if I'm still serving breakfast for dinner. Unlike the other plans I abandoned, I'm pretty sure this one is a keeper.

whole wheat buttermilk pancakes
Plain and Chocolate Chip Whole Wheat Buttermilk Pancakes
Whole Wheat Buttermilk Pancakes
Slightly Adapted From Ellie Krieger

3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup low-fat buttermilk
3/4 cup 1% low-fat milk
1 tablespoon raw honey
1/4 teaspoon vanilla
cooking spray

Stir together the flours, baking powder, baking soda and salt. In a separate bowl, whisk together the wet ingredients. Stir the wet and dry ingredients together. The pancake batter will be slightly lumpy; that's OK.

Heat a griddle over medium heat, and lightly spray it with cooking spray. Use a 1/4 cup measuring cup to spoon batter onto the warmed griddle. 

Cook the pancakes until bubbles begin to form, then flip and cook on the other side.

They tasted better than they looked.
If you're like the husband and want to add a little something to your pancakes, do it before flipping the pancakes to cook on the second side.

The husband wanted chocolate chips in his pancakes.
As the griddle warms and you get into the pancake routine, your pancakes should improve in shape. (Isn't that how it happens for everyone? No? That's just me? Oh.)

Mmmm ... pancakes!
Keep your cooked pancakes warm in a low oven while you work to cook the rest of the batter.

Serve with syrup or honey and enjoy!

Makes 12 pancakes and serves 4 (3 pancakes per serving)
Amount per serving, as calculated by 260 calories, 4 g fat, 44 g carbs, 3 g fiber, 12 g protein


  1. In my house, on the weekends, I either make waffles or pancakes from just a box of Bisquick. I need to try some homemade. These sound wonderful!

  2. Yahoo for breakfast at dinner! I'm a huge fan of this, whether it's the sweet things (like your delicious-looking pancakes) or even bacon and eggs.

  3. This was the first time I had ever made homemade pancakes, and I was quite impressed! They cooked so nicely. We usually eat the Krusteaz mix - love the blueberry pancakes! - but now I know I can make pancakes even when we don't have a box of mix in the pantry!

  4. I totally dig the chocolate chips, but would have given him many more props if he had gone with blueberries... oh wait, that's better in Maine! :)


Thanks for taking the time out of your day to show my space a little love.


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