• Buttermilk Pancakes with Whole Wheat & Orange

    1 vote
    Buttermilk Pancakes with Whole Wheat & Orange
    Prep: 15 min Cook: 10 min Servings: 8
    by Salad Foodie
    406 recipes
    This recipe uses half all purpose and half whole grain flour - my choice for the whole grain is white whole wheat flour or whole wheat pastry flour. A nice citrus flavor perks up Sunday morning pancakes. (I freeze leftovers for hungry mornings with little time except to toast and devour!)


    • 2 eggs
    • 2 cup buttermilk
    • 1/4 cup safflower oil
    • 1 teaspoon grated orange zest
    • 1 cup all purpose flour
    • 1 cup white whole wheat flour (or sub whole wheat pastry flour)
    • 2 tablespoons sugar
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt


    1. Heat pancake griddle.
    2. Beat eggs in medium mixing bowl. Stir in buttermilk, oil and orange zest; set aside.
    3. In large mixing bowl stir together all purpose and whole wheat flours, sugar, baking powder, baking soda, and salt.
    4. Stir buttermilk mixture into dry ingredients and stir until flour is all moistened.
    5. Cook 5 or 6 inch diameter pancakes on hot griddle.
    6. Yield: 16 pancakes, about 8 servings

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