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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200°F. In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt; set aside.

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  • In a small bowl, combine buttermilk, egg, oil, and vanilla. Whisk to combine.

  • Add buttermilk mixture to the flour mixture. Stir just until moistened (batter will be lumpy). Transfer batter to a pancake pen, if using.

  • Stick a large pan or griddle set over medium heat with butter or oil. Once hot, add batter to the pan. If using a pen, pour batter in X and O shapes. Otherwise, make round pancakes (you'll cut the X's and O's later). Cook the pancakes for 2-3 minutes or until the surfaces are bubbly and edges are slightly dry. Flip and cook on the second side until lightly browned, 2-3 minutes. Place cooked pancakes on an ovenproof plate and store in the warmed oven until ready to serve. If desired, sprinkle with powdered sugar.

Tips

How did we get such perfect letters? A pancake pen! We like the one from Tovolo.

Nutrition Facts

75 calories; 3 g total fat; 1 g saturated fat; 130 mg sodium. 9 g carbohydrates; 1 g fiber; 2 g sugar; 2 g protein; 48 mg calcium; 1 mg iron;

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