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Honey Wheat Buttermilk Pancakes with Yogurt Fruit Topping

SERVINGS
Serving size of three Servings
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SERVINGS
Serving size of three Servings
RATE THIS RECIPE
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Ingredients

Honey Wheat Buttermilk Pancakes Ingredients
  • 1/2 cup whole wheat flour
  • 3/8 cup all purpose flour
  • 33/100 cup wheat germ
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 1/2 tablespoon honey
  • 1 1/2 tablespoon olive oil
  • 1/2 cup buttermilk
  • 1/2 cup whole milk
  • 2 cup eggs, large
  • 2 cup Nonstick cooking spray or butter
Yogurt Fruit Topping Ingredients
  • 1/2 cup whole wheat flour
  • 3/8 cup all purpose flour
  • 33/100 cup wheat germ
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 1/2 tablespoon honey
  • 1 1/2 tablespoon olive oil
  • 1/2 cup buttermilk
  • 1/2 cup whole milk
  • 2 cup eggs, large
  • 2 cup Nonstick cooking spray or butter
  • 4 ounce plain vanilla yogurt
  • 1 tablespoon brown sugar
  • 1/2 tablespoon mint
  • 1/2 tablespoon seasonal berries

Preparation

Baking Directions:

Honey Wheat Buttermilk Pancakes with Yogurt Fruit Topping Steal This Recipe® step-by-step Instructions1. For the pancake batter combine the dry ingredients in a bowl and stir 2. In a separate bowl, combine the remaining pancake ingredients and blend until smooth3. Slowly add the wet ingredients to the dry ingredients, gently stirring4. Let the ingredients sit for 20 minutes5. Add a tablespoon of butter or non-stick cooking spray to the pancake griddle6. Scoop out a small amount of batter and pour onto griddle7. Cook until done on both sides8. Repeat until batter is gone 9. For the yogurt fruit topping combine all ingredients and drizzle sauce over pancakes 10. Top pancakes with mint garnish and serve