I thought that the whole wheat would stand out in this recipe, but they honestly taste very close to the buttermilk Aunt Jemima mix. My kids devoured them! I mixed all the dry ingredients the night before and added the wet in the morning. I did not use low-fat buttermilk. I also added blueberries to half the batter. This recipe was taken from Cooking Light magazine March 2010.
3.4 ounces all-purpose flour (about 3/4 cup)
3.6 ounces whole-wheat flour (about 3/4 cup)
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1 tablespoon canola oil
1 large egg
1 large egg white
1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
2. Heat a nonstick griddle or nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with butter and syrup. Yield: 6 servings.