Buttery Whole-Grain Pancakes

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Photo by Rita Maas/Getty Images
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  • Makes 10-12 pancakes
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    Nutritional Information

    Per Serving

    • Calories 170 calories
    • Fat 7 g (4 g saturated fat)
    • Cholesterol 55 mg
    • Sodium 270 mg
    • Protein 5 g
    • Carbohydrate 21 g
    • Sugar 5 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 100 mg

Whisk the eggs, butter, and milk in a bowl. Add the Whole-Grain Pancake Mix and whisk until smooth. Let stand for 15 minutes (for lighter pancakes).

Heat a large griddle or buttered nonstick skillet over medium-high heat. Drop 1/4-cup mounds of batter into the skillet (3 to 4 pancakes per batch) and cook until the batter begins to bubble on the surface, about 2 minutes. Flip and cook for 2 minutes more.

Transfer to serving plates. Repeat with the remaining batter. Serve hot with butter and syrup. 

Ingredients

  1. Check 2 large eggs
  2. Check 1/2 stick unsalted butter, melted, plus more for the skillet
  3. Check 1 1/2 cups whole milk
  4. Check 1 package Whole-Grain Pancake Mix
  5. Check Butter and maple syrup, for serving

Directions

  1. Whisk the eggs, butter, and milk in a bowl. Add the Whole-Grain Pancake Mix and whisk until smooth. Let stand for 15 minutes (for lighter pancakes).
  2. Heat a large griddle or buttered nonstick skillet over medium-high heat. Drop 1/4-cup mounds of batter into the skillet (3 to 4 pancakes per batch) and cook until the batter begins to bubble on the surface, about 2 minutes. Flip and cook for 2 minutes more.
  3. Transfer to serving plates. Repeat with the remaining batter. Serve hot with butter and syrup.