Whole-Grain Pancakes
Published June 19, 2018
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup whole-wheat flour
¾ cup all-purpose flour
½ cup cornmeal
¼ cup rolled oats
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
2 ¼ cups buttermilk or plain yogurt (not Greek)
3 large eggs
¼ cup unsalted butter, melted, plus more for serving
1 tablespoon honey
Maple syrup, for serving
Nutritional analysis per serving
34 grams carbs; 75 milligrams cholesterol; 236 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 8 grams fat; 2 grams fiber; 276 milligrams sodium; 7 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
- Step 2
Heat a griddle or large cast-iron skillet over medium heat. Check to see if it’s hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
- Step 3
Add a little butter to the pan and let it melt. Pour about ⅓ cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
- Step 4
Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
- Step 5
Repeat with the remaining batter, adding more butter to the skillet as needed.
Private Notes
Comments
These are great pancakes, much heartier and tastier than the usual concoctions. I’ve improved them by adding a mashed, ripe banana, chopped walnuts, and flax meal. Add milk if the batter is too thick. I make 25-30 at a time and freeze what we don’t eat. Separate the pancakes in a freezer bag with wax paper and easily remove pancakes when wanted. Quickly thaw in the microwave and toast a bit for pancakes that are wonderful topped with Greek yogurt, fruit and maple syrup.
Greek yogurt has a tendency to make batter rubbery, more so than regular yogurt, which has more whey.
Excellent texture and taste. I halved the recipe (used 2 eggs), and an assortment of liquids I had on hand - the last of my buttermilk + yogurt, and then topping up with milk to get to 1 1/8 cups. FYI - buttermilk freezes well, so you can meter it out in recipe amounts and then defrost when needed (whisk it up before adding in).
Needs a little salt. I’m guessing cottage cheese salt content could make a difference. Good, but still not as good as buttermilk pancakes.
Great recipe! Made a couple small changes due to availability of ingredients in my cupboard. 1) Replaced buttermilk with: 2 cups lactose free milk + juice of 1 medium lemon. Lemon flavor here really adds, I like it. 2) 1/2 cup whole wheat flour instead of 1 cup, and replaced with extra all-purpose flour 3) used an immersion blender to make the batter really smooth, which I guess turned the oats into oat flour
Delicious! I didn't have whole wheat flour so I added an extra cup of all-purpose flour + 1/2 cup of bran. Instead of buttermilk I added delicious plain yoghurt with 6% fat. I also added a handful of dried blueberries and a sliced banana. I personally find that leftovers heat better in a toaster than in a microwave.