Whole-grain wheat buttermilk pancakes with applesauce
These whole-grain wheat buttermilk pancakes are nutty and slightly sweet, made with applesauce for added moisture and flavor. They're easy to prepare, making them a wholesome breakfast choice.
Cook time 10 min
Prep time 10 min
Ingredients:
2 cups whole-grain wheat flour1/2 tsp baking soda
1 tsp baking powder
1/3 tbsp salt
2 tsp sugar
2 eggs
2 cups dried milk
4 tbsp applesauce
Whole-grain wheat buttermilk pancakes with applesauce are a healthy and delicious breakfast option that combines the nutty flavor of whole-grain wheat flour with the natural sweetness of applesauce. These pancakes are not only nutritious but also easy to make, making them a perfect choice for a quick and hearty morning meal.
Instructions:
- In a large mixing bowl, combine the whole-grain wheat flour, baking soda, baking powder, salt, and sugar. Mix well to ensure that all the dry ingredients are thoroughly combined.
- In a separate bowl, crack the eggs and whisk them until they are well-beaten.
- Add the dried milk and applesauce to the beaten eggs. Mix until the wet ingredients are well combined.
- Gradually add the dry ingredients to the bowl of wet ingredients, stirring gently. Make sure not to overmix the batter; it should be slightly lumpy.
- Preheat a griddle or large skillet over medium-high heat. Lightly grease it with a small amount of butter or oil.
- Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges begin to look set, about 2-3 minutes.
- Flip the pancakes and cook for another 2 minutes, or until the other side is golden brown and the pancake is cooked through.
- Remove the pancakes from the griddle and keep them warm. Repeat with the remaining batter.
- Serve the pancakes hot with your favorite toppings such as additional applesauce, fresh fruit, maple syrup, or honey.
Enjoy your homemade whole-grain wheat buttermilk pancakes with applesauce, knowing that you've created a nutritious and delicious breakfast that fuels your day. Pair them with fresh fruit, a dollop of yogurt, or a drizzle of maple syrup for an extra touch of sweetness and flavor.
Whole-grain wheat buttermilk pancakes with applesauce FAQ:
The pancakes should cook for about 2-3 minutes on the first side until bubbles form on the surface and the edges look set. After flipping, cook for another 2 minutes, or until the other side is golden brown and cooked through.
The pancakes are done when they are golden brown on both sides, and a toothpick inserted into the center comes out clean. If the center feels wet or batter sticks, they need a bit more time.
Yes, you can substitute dried milk with an equal amount of liquid milk (2 cups) or a non-dairy alternative, adjusting for the liquid content in the overall recipe.
Leftover pancakes can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze them in an airtight container for up to 2 months. Reheat in a toaster or microwave.
A large skillet or griddle that can fit multiple pancakes at once is ideal. A surface that is at least 12 inches in diameter will allow for cooking 2-3 pancakes at a time without crowding.
Tips:
- Ensure the batter is well-mixed but don't over-mix it; a few lumps are okay to avoid tough pancakes.
- Preheat your griddle or skillet properly to ensure even cooking and that the pancakes get a nice golden-brown color.
- Use a measuring cup to pour the batter onto the griddle to maintain consistent pancake sizes.
- Wait for bubbles to form on the surface of the pancake before flipping it to ensure it's properly cooked through.
- Keep the cooked pancakes warm in a single layer on a baking sheet in an oven set to 200°F (93°C) while you cook the rest of the batch.
- Feel free to add some extra ingredients like cinnamon, vanilla extract, or chopped nuts to the batter for added flavor and texture.
Nutrition per serving
12 ServingsCalories 250kcal
Protein 18g
Carbohydrates 36g
Fiber 2.18g
Sugar 22g
Fat 3.84g
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