strawberry pancakes

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Whole Grain Buttermilk Pancakes

By , from the Culinate Kitchen collection
Total Time 30 minutes

Introduction

My son likes pancakes so much that he started calling weekends “pancake days” when he was six; he’d eat these every day if he could. Add blueberries or sliced bananas to the individual pancakes once you’ve spooned the batter into the skillet, or serve with sliced strawberries.

Ingredients

cup all-purpose unbleached flour
cup finely ground cornmeal
cup whole-wheat pastry flour
½ tsp. baking soda
½ tsp. salt
1 Tbsp. brown sugar
2 tsp. flaxseed meal
2 eggs
1 cup low-fat buttermilk (see Note)
1 Tbsp. canola oil
~ Blueberries, strawberries, and/or sliced bananas (optional)
~ Maple syrup

Steps

  1. In a medium bowl, mix together the dry ingredients. In a separate bowl, whisk together the eggs, oil, and buttermilk. Mix the wet ingredients into the dry with a few swift strokes, until just mixed together.
  2. Place a nonstick skillet or griddle over medium heat. Using a ⅓ cup measuring cup, scoop and pour batter into the skillet or griddle. Once bubbles have formed on surface, flip pancake and cook on other side.
  3. Keep cooked pancakes warm on a baking sheet in a 200-degree oven. Serve warm with butter and maple syrup.

Notes

Flaxseed meal can be found in the baking section of your grocery store. If you have whole flaxseeds, grind two teaspoons with a propeller grinder to approximate flaxseed meal.

You can substitute milk mixed with yogurt, sour cream, or crème fraîche for the buttermilk. Use 1/2 to 3/4 cup yogurt, sour cream, or crème fraîche mixed with 1/4 to 1/2 cup milk.

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are 5 comments on this item
Add a comment
Unrated
0% recommend this recipe
1. by Teno1010 on May 27, 2009 at 4:59 PM PDT

How many approx pancakes does this recipe make? Can the dry ingredients be stored until needed?
Sunny

2. by Carrie Floyd on May 28, 2009 at 12:21 PM PDT

About 10-14 (depending on the size). You can store the dry ingredients mixed together until needed, probably in a container in the fridge or freezer (which is where I store cornmeal and flax seed meal).

3. by Teno1010 on May 28, 2009 at 2:02 PM PDT

Thanks. I too store flour and cornmeal in the freezer. One more question that I forgot to ask is that I have stoneground cornmeal. Do I need to get a different type that says fine ground?

4. by Carrie Floyd on May 28, 2009 at 3:02 PM PDT

You want corn meal, not grits or polenta. If it’s fine like flour (or the sand in an hourglass), use it. If it’s more coarse than you’ll have gritty pancakes.

5. by Teno1010 on May 28, 2009 at 5:48 PM PDT

got it. Much thanks.
Sunny

Add a comment
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Most Popular Articles

Editor’s Choice