Pancakes are the ultimate breakfast freezer meal. They cook up fast, freeze perfectly, and my 7 year old can warm them up. Perfect, especially when I am running around trying to get everyone moving in the morning. If nothing else, I always try to have a ton of pancakes available in my freezer for a quick easy no fuss breakfast – well no fuss until someone gets maple syrup in their hair
Over the years, I have tried a ton of homemade pancake recipes. All were good in their own right but I could never seem to find one that I loved. They were all just okay but to me never tasted as good as a mix.
A few months ago I saw a buttermilk pancake recipe on the back of the Saco Cultured Buttermilk Blend container. I adapted it slightly using white whole wheat flour and a little vanilla. The results were delicious and now this has become my go to family pancake recipe.
If you have never used buttermilk powder before I highly recommend you keep a container in your refrigerator as a staple. It is much more convenient than having to run to store for buttermilk every time you need it. Also, you don’t have to worry about it going bad like you would regular buttermilk making less waste. I found the Saco brand in the nature foods baking section at Wegmans.
The recipe I am providing for you will make 27 – 30 pancakes. Like I said, I always try to have a supply of pancakes in the freezer so rarely do I ever make a small batch. Whether you make 1 pancake or 100 a mess will still be made in the kitchen, so I figure might as well make a lot, especially with back to school right around the corner.
Trust me, you will love having these available on busy school mornings.
White Whole Wheat Buttermilk Pancakes (large batch recipe)
Serving: 2 pancakes with 2 tablespoons pure maple syrup
Calories: 297 * Carbs: 49 * Fat: 8 * Protein: 7 * Fiber: 3 * WW Points Plus: 5 * WW Old Points: 6
3 cups white whole wheat flour (I use King Arthur)
¾ cup buttermilk powder
3 tablespoons sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
3 large eggs
1 teaspoon vanilla
6 tablespoons canola oil
3 cups water
Step 1. In a very large bowl (I used a sauce pot) combine the flour, buttermilk powder, sugar, baking powder, baking soda, and salt. Make a well in the center.
Step 2. In a small bowl, whisk together eggs, vanilla, and canola oil. Pour into well of the flour mixture.
Step 3. Pour in water and stir until all the dry and wet ingredients are just combined. There will still be some lumps. Also, because this is wheat flour the batter will be slightly thicker – you could add a little more water if you want a thinner consistency.
Step 4. Pour batter in ¼ cups onto a hot griddle pan or indoor griddle. When the top becomes bubbly turn over and cook until done. Pancakes only take a couple minutes to cook so make sure to keep an eye on them.
Make Ahead and Freezer Cooking Instructions
Cook completely, let cool, then wrap into portions (using plastic wrap) and freeze. To warm up, take straight from the freezer, remove plastic wrap, and heat in microwave for 2 minutes or until heated through.
I used the Wolfgang Puck Reversible Nonstick Grill and Griddle to make the pancakes.