We have a pancake loving family, but pancakes generally leave a lot to be desired in terms of nutrition. Box mixes are very high in sugar and refined, processed ingredients. Add some maple syrup and pancakes are also high on the glycemic index. I’ve adapted the recipe below to use whole wheat flour, locally produced buttermilk and very little sugar. This week, we had our own pancake supper with wonderful maple sausage from Mae Farm. It made for a fun and cozy late winter dinner.
Barring the rare snow delay, our morning schedule is pretty rushed (we are all out the door at 7:00 a.m.). There is no way this mom is making fresh pancakes every morning at 5:30 a.m. Fortunately, pancakes freeze well and warm in the microwave in just a few seconds. So, 30 minutes in the kitchen on Sundays makes for an entire week’s worth of hot, warm breakfast. Here is our recipe for whole wheat buttermilk pancakes that are much more nutritious and delicious than the frozen toaster variety you can buy in the grocery.
You can add in fruit or other ingredients to the batter, but I prefer adding to the individual pancakes instead (that way all the good stuff doesn’t end up at the bottom of the bowl). While the first side of the pancakes cook, you can add fresh fruit, wheat germ or nuts. I like to add frozen berries from our summer harvest. They will cook when you flip the pancakes over! When I’m feeling like super mom, I even warm the syrup up for a few seconds in the microwave. YUM!
Whole Wheat Buttermilk Pancakes
- 1 1/2 cups organic whole wheat all-purpose flour
- 1 tsp. organic baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 tbsp. unbleached organic cane sugar
- 1 1/4 c. Maple View Farm buttermilk (or any good quality buttermilk)
- 1/2 c. organic milk
- 1 large farm egg
- 2 Tbsp. unsalted butter, melted and cooled
- Non-stick cooking spray or butter for coating the pan
- Pure maple syrup
- Combine dry ingredients (flour, baking powder, soda, salt, sugar) in a large mixing bowl.
- Combine milk, buttermilk and egg in a medium bowl. Add the melted butter and mix.
- Pour the liquid ingredients into the dry ingredients and stir until moist.
- Spray a large skillet or griddle with cooking spray (or melt butter) and heat to medium.
- When skillet is hot, ladle about 1/4 cup of batter into skillet for each pancake.
- Cook until golden brown (about 3 minutes). Sprinkle the raw side of the pancake with fruit, wheat germ or chocolate chips, if you like.
- Flip each pancake with a spatula and cook until golden brown. This could be 1-2 minutes, depending on your stove and pan.
- Keep pancakes warm on a plate in a 200 degree oven or just serve ‘em up as they come off the skillet.
- Serve immediately with real maple syrup.
For freezing and reheating:
- If you are going to freeze these, cool pancakes completely on a cooling rack.
- Pack in a freezer safe storage container, putting a sheet of wax paper between pancake so they don’t freeze together.
- When ready to reheat, take however many pancake you want and wrap them in paper towel.
- Put the towel wrapped pancakes on a microwave safe plate and heat for 30 seconds-1 minute. Start with 30 seconds and if that is not enough, heat in 10 second increments until pancakes are hot.
- Serve to your family, making sure they take note of your super parent status.