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Buttermilk Corn Pancakes

fast.cook's picture
  Whole wheat flour 1⁄2 Cup (8 tbs)
  Cornmeal 4⁄5 Cup (12.8 tbs)
  Brown sugar 1 Tablespoon
  Baking powder 2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Buttermilk 1 1⁄3 Cup (21.33 tbs)
  Egg 1 , lightly beaten
  Vegetable oil 1 Tablespoon
  Fruit butter/Maple syrup / honey 1 Tablespoon

1. Combine the whole wheat flour, cornmeal, brown sugar, baking powder, baking soda, and salt in a medium-sized bowl. Add the buttermilk, egg, and oil and mix until smooth.
2. Spoon 3 tablespoons of the batter onto a hot (400-degree), oiled griddle, repeat to make 12 pancakes. Turn the pancakes when the underside is brown and then brown the second side.

Recipe Summary

South American
Milk Product

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1085 Calories from Fat 243

% Daily Value*

Total Fat 28 g42.6%

Saturated Fat 4.3 g21.6%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 2558.9 mg106.6%

Total Carbohydrates 180 g60.1%

Dietary Fiber 16.7 g66.8%

Sugars 25.3 g

Protein 36 g72.6%

Vitamin A 5.1% Vitamin C

Calcium 80.3% Iron 49.4%

*Based on a 2000 Calorie diet

Buttermilk Corn Pancakes Recipe