Whole-Wheat Buttermilk Pancakes with Peaches
You can never have too many morn meal recipes, so give Whole-Wheat Buttermilk Pancakes with Peaches a try. One portion of this dish contains approximately 8g of protein, 12g of fat, and a total of 345 calories. This recipe serves 6. For $1.18 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Fork Knife Swoon has 19 fans. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 35 minutes. A mixture of peaches, baking soda, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a solid spoonacular score of 47%. Similar recipes include Whole Wheat Pancakes with Boozy Peaches, Whole Wheat Buttermilk Pancakes, and Whole Wheat Buttermilk Pancakes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1 1/2 tsp baking powder
1/2 tsp baking soda
3 Tbs butter, plus more for serving
1 1/2 cups buttermilk
2 eggs
1/2 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
maple syrup for serving
2 peaches, peeled and sliced
1/2 tsp salt
4 Tbs sugar
1 1/2 tsp vanilla extract
1 Tbs canola or vegetable oil
1 cup whole-wheat flour
Equipment:
mixing bowl
griddle
whisk
oven
frying pan
baking sheet
Cooking instruction summary:
Heat a large pan or griddle on medium heat. Preheat an oven to 200°.Meanwhile whisk dry ingredients together in a large mixing bowl until fully combined.In another bowl, stir together wet ingredients until combined and add to dry mixture. Mix together. Batter will be slightly lumpy.Add 1 tbs of butter to the pan. Once melted and sizzling, add about 1/4 cup of batter to the pan.When the edges of the pancakes stop bubbling, about 2-3 minutes, flip and cook an additional 1-2 minutes, until golden brown.Place pancakes on cookie sheet in oven until ready to serve. Serve warm with butter, maple syrup and fresh peach slices.
Step by step:
1. Heat a large pan or griddle on medium heat. Preheat an oven to 200°.Meanwhile whisk dry ingredients together in a large mixing bowl until fully combined.In another bowl, stir together wet ingredients until combined and add to dry mixture.
2. Mix together. Batter will be slightly lumpy.
3. Add 1 tbs of butter to the pan. Once melted and sizzling, add about 1/4 cup of batter to the pan.When the edges of the pancakes stop bubbling, about 2-3 minutes, flip and cook an additional 1-2 minutes, until golden brown.
4. Place pancakes on cookie sheet in oven until ready to serve.
5. Serve warm with butter, maple syrup and fresh peach slices.
Nutrition Information:
covered percent of daily need
