Whole Wheat Buttermilk Pancakes

makes 6 servings


  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups low-fat buttermilk*
  • 1 tablespoon canola oil
  • 1 large egg
  • 1 large egg white
  • non-stick cooking spray


  1. In a small bowl, combine the buttermilk, canola oil, and eggs; set aside.  
  2. In a large bowl, whisk together the remaining ingredients (except the non-stick cooking spray); add the wet ingredients and whisk until smooth.
  3. Preheat a griddle and spray with non-stick cooking spray over medium heat.  
  4. Ladle about 1/4 cup of batter per pancake onto the griddle.  
  5. When edges are set and tiny bubbles start to appear, flip and cook on second side until done.

*Buttermilk substitution:  For each cup of buttermilk needed, combine 1 tablespoon of vinegar or lemon juice with enough milk to equal one level cup.  Stir and wait 5-10 minutes until the milk begins to curdle and thicken slightly.  Use right away. 

adapted from Cooking Light's The New Way To Cook Light