Pancakes are one my favorite breakfast foods! I found this recipe a while back on myrecipes.com and we love it! Every few weeks, I make a double batch of it and then freeze the leftovers in a single layer in a gallon freezer bag with wax paper between layers. Then we can grab one out, toss it in the microwave on defrost and have pancakes whenever we want! We love them with peanut butter and pure maple syrup.
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1 tablespoon vegetable oil
- 1 large egg
- 1 large egg white – I just use 3 whole eggs when I double the recipe – I hate to waste the yolks
- Cooking spray
- 3/4 cup maple syrup
- 3 tablespoons butter – We use peanut butter instead
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.