Tag Archives: pancakes

Healthy Whole-Wheat Buttermilk Pancakes

I’m so so sorry I’ve been slacking on the posts lately.  I can’t really explain why other than my brain has been focused on so many other things lately – work, travel, fashion, reading, home decor and catching up on old episodes of House.  I promise I’ll try to do better!  I can’t even tell you what I’ve been eating lately because I haven’t been cooking much.  Lots of eggs and toast, I guess.  When I have no food in my house and no imagination to come up with something creative, my go-to dinner is an egg sandwich.  I’m one of those people who loves breakfast foods and could eat breakfast at any meal of the day without being embarrassed by it.  Eggs are usually what I reach for when I have time to make a nice breakfast but after realizing I had some buttermilk about to expire, I dug into my recipe book, searched and found these Healthy Whole-Wheat Buttermilk Pancakes.  I had everything I needed already to make these so this was a perfect dish for a slow Sunday morning.

With equal parts whole-wheat and all-purpose flour, these pancakes are mixed together with low-fat buttermilk and eggs to become light and fluffy.  These aren’t jazzy or exciting pancakes but with a little butter and syrup, these are the kind of pancakes that remind me of Sundays as a kid.  They are perfect for a cozy weekend morning at home with the paper and hot cup of coffee.  If you’re feeling nutty, add a dash of cinnamon to the batter or top it with fruit and powdered sugar.  The nice thing about these simple pancakes are in fact their simplicity.  And a great way to use up your leftover buttermilk.


The ingredients:


Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.



Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked.



Serve with syrup and butter.


Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

Carrot Cake Pancakes

If carrots aren’t appropriate for Easter, I’m not sure what is.  I mean, what Easter bunny doesn’t want a carrot here or there?  I have recipes for carrot cake and carrot cake cupcakes in my arsenal but I did not trust myself with a cake or cupcakes sitting around whistling at me from the other room.  I was so happy when I found this recipe for Carrot Cake Pancakes in my files that I’d completely forgotten about.  What a perfect way to get that carrot cake flavor without all those calories?  Granted, these might taste better if they are smothered in rich, cream cheese frosting, but they tasted pretty good with just a little butter and syrup.  With walnuts, cinnamon, nutmeg, and ginger, these are fun and festive pancakes that would make for a great Easter morning breakfast. 

The ingredients:

Combine flour, walnuts, baking powder and spices in a large bowl with a whisk. 

Combine 1/4 cup brown sugar, buttermilk, vanilla, oil, and eggs in another bowl.  Add brown sugar mixture to the flour mixture, stirring just until moist.  Fold in 2 cups carrot.


Heat a large nonstick skillet over medium heat and spray with cooking spray.  Spoon batter into the pan and spread with a spatula.  Cook for 2 minutes or until edges look cooked.  Turn pancakes over and cook for another minute or until bottoms are lightly browned.

Additions:  None


  • Honey


  • Whole-wheat flour

Overall Rating:  Like It

Source:  Cooking Light Magazine

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