Pancakes By Good Enough To Eat
Description
These hearty pancakes blend the comfort of classic buttermilk fluffiness with the nutty depth of whole-wheat flour, wheat germ, and rolled oats. The addition of cornmeal adds a subtle rustic texture, while sweet butter provides a rich, golden finish. This recipe is perfect for weekend brunches or any morning you need a filling, wholesome start. The batter rests briefly to allow the grains to soften, ensuring tender results every time. Serve them warm with maple syrup, fresh berries, or a dollop of whipped cream for a truly satisfying meal that feels like a home-cooked hug.Ingredients
Directions
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Melt the sweet butter in a small saucepan or microwave.
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In a large bowl, whisk together the melted butter, buttermilk, and eggs until smooth.
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In a separate large mixing bowl, combine the AP flour, whole-wheat flour, wheat germ, rolled oats, cornmeal, baking powder, and baking soda.
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Make a well in the center of the dry ingredients.
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Pour the wet mixture into the well of the dry ingredients.
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Gently stir the batter until just combined; do not overbeat, as lumps are okay.
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Let the batter rest for 15-20 minutes to allow the oats and wheat germ to soften.
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Heat a lightly buttered skillet or griddle over medium-high heat.
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Ladle about 1/2 cup of batter onto the skillet for each pancake.
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Cook until bubbles form on the surface and the edges look set, then flip.
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Cook the other side until golden brown.
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Transfer cooked pancakes to a plate and keep warm in a 250&# 194;°F (121ðC) oven while cooking the remaining batter.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 269.3kcal
- % Daily Value *
- Total Fat 10.9g17%
- Saturated Fat 5.0g25%
- Cholesterol 163.5mg55%
- Sodium 237.8mg10%
- Total Carbohydrate 32.7g11%
- Dietary Fiber 2.4g10%
- Sugars 5.3g
- Protein 12.3g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
For a gluten-free version, replace the AP flour and whole-wheat flour with a 1:1 gluten-free baking flour blend. Ensure the rolled oats are certified gluten-free.
To keep pancakes warm without drying them out, place a bowl upside down over the stack on the plate before putting them in the oven.
The batter should be slightly thick. If it seems too thick after resting, you can add a splash more buttermilk, but these pancakes are meant to be hearty.
