Whole-grain wheat buttermilk pancakes with applesauce
Indulge in the wholesome goodness of whole-grain wheat buttermilk pancakes with applesauce. This easy recipe combines whole-grain wheat flour, baking soda, baking powder, eggs, dried milk, a hint of sugar, and salt, all brought together with the natural sweetness of applesauce for a delightful, nutritious breakfast treat. Perfect for a healthy start to your day!
- 29 Apr 2025
- Cook time 10 min
- Prep time 10 min
- 12 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 250kcal | 13% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 2.18g | 6% |
| Sugar 22g | 21% |
| Fat | |
| Fat 3.84g | 5% |
| Saturated 1.85g | 6% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 90mg | 16% |
| Vitamin B1 0.27mg | 22% |
| Vitamin B2 0.71mg | 55% |
| Vitamin B3 1.47mg | 9% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 1.66ug | 69% |
| Vitamin C 2.38mg | 3% |
| Vitamin E 0.29mg | 2% |
| Vitamin K 0.60ug | 0% |
| Minerals | |
| Calcium, Ca 530mg | 41% |
| Copper, Cu 0.14mg | 15% |
| Iron, Fe 1.11mg | 10% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 510mg | 41% |
| Potassium, K 740mg | 22% |
| Selenium, Se 16ug | 29% |
| Sodium, Na 500mg | 33% |
| Zinc, Zn 2.41mg | 22% |
| Water | |
| Water 15g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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