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Buttermilk Whole Wheat Pancakes with Orange Zest

 
Buttermilk Whole Wheat Pancakes with Orange Zest
176

.

Yield

6

servings

Prep

6

min

Cook

20

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 cups whole-wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
cup sugar
or honey
½ teaspoon kosher salt
2 large eggs
2 ½ cups buttermilk
1 teaspoon vanilla extract
1 teaspoon orange zest
grated
1 ½ tablespoons butter, unsalted
melted, or canola oil

Directions

Whisk the dry ingredients together in a large bowl until well mixed.

In another medium bowl, whisk the eggs, and then whisk in the remaining wet ingredients.

Gradually pour the wet ingredients over the dry ingredients as you whisk them together until just incorporated. Do not over mix.

Bring a nonstick skillet or a griddle to a medium-high heat.

Lightly butter the pan or use canola oil and pour ¼ cup of batter into the pan, rolling it around a bit if you like your pancakes on the thinner side.

Allow the edges to brown lightly and then flip to cook the other side.

Keep pancakes warm in the 200 F degrees oven.

Serve warm with maple syrup.

 

* not incl. in nutrient facts

Reviews

+4

almost 7 years

Orange zest and vanilla extract are the must. I made the batter the night before, then refrigerated it overnight. The next morning I made these pancakes, and they were delicious. Served these warm pancakes with maple syrup. Yum!

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Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 27020% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 375mg 16%
Total Carbohydrate 15g 15%
Dietary Fiber 5g 20%
Sugars g
Protein 22g
Vitamin A 4% Vitamin C 2%
Calcium 16% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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