The Pioneer Woman Tasty Kitchen
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Whole Wheat Buttermilk Pancakes

4.85 Mitt(s) 7 Rating(s)7 votes, average: 4.85 out of 57 votes, average: 4.85 out of 57 votes, average: 4.85 out of 57 votes, average: 4.85 out of 57 votes, average: 4.85 out of 5

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Level: Easy

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Description

Fluffy homemade pancakes that are actually good for you? Sweet!

Ingredients

  • 4 cups Stone Ground Whole Wheat Flour
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 4-½ cups Buttermilk
  • ½ cups Melted Butter
  • ¼ cups Honey
  • 4 whole Eggs

Preparation

In a large bowl, combine all dry ingredients, making a well in the center. In a small bowl, beat buttermilk, melted butter, honey and eggs. Pour wet ingredients into dry mixture and beat thoroughly. Make sure you are vigorous and you may even take a spatula around the edges to make sure you have no flour clumps. If you need to, you can add more flour or buttermilk to get the right consistency.

Pour the batter onto a hot griddle and do your thing. Just pour a pancake sized amount of batter onto the griddle and cook the bottom side until lightly browned, then flip and do the same on the other side. This makes about 25 pancakes, depending on how big you make them (I feed an army). You can also keep them warm in the oven (about 170 degrees F works well) until all the pancakes are done.

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7 Reviews

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caramichele on 2.12.2012

Really delicious. I’ve made a lot of pancakes with whole wheat flour in my time, and these were the most like “restaurant” pancakes I’ve ever had. Light and fluffy, as others have noted. We’ll be back for more!

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ksvoce on 3.12.2011

Delightful! Adding that one to my notebook! The leftovers are already in the freezer for breakfasts during the week!

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Juanita on 2.19.2011

I just made these this morning for some guests who are staying with us and everyone loved them! They were light, fluffy, moist, and tasteful. These are definately going into my recipe box. I halved the recipe and was glad I did because it still made a lot. Yum! Thanks for the great recipe!

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Caitlin on 12.5.2010

These are great! I have been trying to cut down on my AP Flour consumption and up my fiber. I was afraid that cooking with wheat flower would result in flavorless and gritty end products, but these pancakes are sweet, light and fluffy! I would venture to say that I like them even more than regular pancakes!

First off, I halved this recipe, fed three adults, and had plenty of leftovers. I didn’t have any buttermilk, so I subbed milk and vinegar. For this recipe, I used 2 T. white vinegar and filled the measuring cup up to 2 1/4 c. with milk so I had the same amount of liquid.

These are very, very good!

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rachelhockey on 8.21.2010

Yum! I made these this morning for my daughter and I (my husband doesn’t like pancakes) and I only made half the recipe, but it still made plenty – probably 12 good size pancakes. They were not like any whole wheat pancakes I have made before, which usually end up a bit dry and hard to swallow. Thanks for the great recipe! (Also, I used lactose free milk and added a little vinegar, in place of the buttermilk.)

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