Whole Wheat Pancakes USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Enjoy these fluffy and wholesome whole wheat pancakes with an added fall spice that starts your day off right!
CACFP CREDITING INFORMATION
1 pancake provides 1 oz eq grains.
SOURCE
USDA Standardized Recipes Project - 2024
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
 

6 Servings

  • 1 cup (about 4 oz) Flour, whole-wheat
  • 2 Tbsp Sugar, granulated
  • 1 ½ tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Salt
  • ¼ tsp Cinnamon
  • ¼ tsp Nutmeg
  • 5 fl oz Buttermilk, low-fat
  • ¼ cup (2 oz) Oil, vegetable
  • 1 egg Eggs
  • ½ tsp Vanilla extract

Quantity
 

6 Servings

  • 1 cup (about 4 oz) Flour, whole-wheat
  • 2 Tbsp Sugar, granulated
  • 1 ½ tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Salt
  • ¼ tsp Cinnamon
  • ¼ tsp Nutmeg
  • 5 fl oz Buttermilk, low-fat
  • ¼ cup (2 oz) Oil, vegetable
  • 1 egg Eggs
  • ½ tsp Vanilla extract

Ingredients
 

6 Servings

  • 1 cup (about 4 oz) Flour, whole-wheat
  • 2 Tbsp Sugar, granulated
  • 1 ½ tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Salt
  • ¼ tsp Cinnamon
  • ¼ tsp Nutmeg
  • 5 fl oz Buttermilk, low-fat
  • ¼ cup (2 oz) Oil, vegetable
  • 1 egg Eggs
  • ½ tsp Vanilla extract

Quantity
 

6 Servings

  • 1 cup (about 4 oz) Flour, whole-wheat
  • 2 Tbsp Sugar, granulated
  • 1 ½ tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Salt
  • ¼ tsp Cinnamon
  • ¼ tsp Nutmeg
  • 5 fl oz Buttermilk, low-fat
  • ¼ cup (2 oz) Oil, vegetable
  • 1 egg Eggs
  • ½ tsp Vanilla extract
*See Marketing Guide

Ingredients
 

6 Servings

  • 1 cup (about 4 oz) Flour, whole-wheat
  • 2 Tbsp Sugar, granulated
  • 1 ½ tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Salt
  • ¼ tsp Cinnamon
  • ¼ tsp Nutmeg
  • 5 fl oz Buttermilk, low-fat
  • ¼ cup (2 oz) Oil, vegetable
  • 1 egg Eggs
  • ½ tsp Vanilla extract

Quantity
 

6 Servings

  • 1 cup (about 4 oz) Flour, whole-wheat
  • 2 Tbsp Sugar, granulated
  • 1 ½ tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Salt
  • ¼ tsp Cinnamon
  • ¼ tsp Nutmeg
  • 5 fl oz Buttermilk, low-fat
  • ¼ cup (2 oz) Oil, vegetable
  • 1 egg Eggs
  • ½ tsp Vanilla extract
*See Marketing Guide

Ingredients
 

6 Servings

  • 1 cup (about 4 oz) Flour, whole-wheat
  • 2 Tbsp Sugar, granulated
  • 1 ½ tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Salt
  • ¼ tsp Cinnamon
  • ¼ tsp Nutmeg
  • 5 fl oz Buttermilk, low-fat
  • ¼ cup (2 oz) Oil, vegetable
  • 1 egg Eggs
  • ½ tsp Vanilla extract

Quantity
 

6 Servings

  • 1 cup (about 4 oz) Flour, whole-wheat
  • 2 Tbsp Sugar, granulated
  • 1 ½ tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Salt
  • ¼ tsp Cinnamon
  • ¼ tsp Nutmeg
  • 5 fl oz Buttermilk, low-fat
  • ¼ cup (2 oz) Oil, vegetable
  • 1 egg Eggs
  • ½ tsp Vanilla extract
*See Marketing Guide

Ingredients
 

6 Servings

  • 1 cup (about 4 oz) Flour, whole-wheat
  • 2 Tbsp Sugar, granulated
  • 1 ½ tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Salt
  • ¼ tsp Cinnamon
  • ¼ tsp Nutmeg
  • 5 fl oz Buttermilk, low-fat
  • ¼ cup (2 oz) Oil, vegetable
  • 1 egg Eggs
  • ½ tsp Vanilla extract

Quantity
 

6 Servings

  • 1 cup (about 4 oz) Flour, whole-wheat
  • 2 Tbsp Sugar, granulated
  • 1 ½ tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Salt
  • ¼ tsp Cinnamon
  • ¼ tsp Nutmeg
  • 5 fl oz Buttermilk, low-fat
  • ¼ cup (2 oz) Oil, vegetable
  • 1 egg Eggs
  • ½ tsp Vanilla extract
*See Marketing Guide

Instructions
 

  • Whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large mixing bowl.
  • Whisk buttermilk, oil, egg and vanilla together in a separate bowl.
  • Add the buttermilk mixture to the dry ingredients and stir until smooth. (The mixture will be thick; do not add more buttermilk).
  • Heat a 12-inch nonstick skillet over medium heat and spray with a pan release spray.
  • Using a ¼ cup dry measuring cup or 2 oz ladle, portion 2 oz of batter onto the hot griddle, making 4 ½ inch pancakes.
  • Cook pancakes until edges are set, and bubbles develop on the surface, about 2-3 minutes.
  • Using a spatula, flip pancakes. Continue to cook second side for 1 to 2 minutes, until golden brown.
    Critical Control Point:
    Heat to 165 °F or higher for 15 seconds.
    Hold for hot service at 140 ℉ or higher.
  • Serve immediately. Serve 1 pancake.

Nutrition INFORMATION

Whole Wheat Pancakes USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 pancake
Calories
191
Total Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
32
mg
11
%
Sodium
 
321
mg
14
%
Total Carbohydrate
 
20
g
7
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
6
g
7
%
Added Sugars included
 
10000
g
Protein
 
5
g
10
%
Vitamin A
 
59
IU
1
%
Vitamin C
 
0
mg
0
%
Calcium
 
110
mg
11
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide

Notes

The food safety temperatures are based on Federal consumer food safety guidance. Some information may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
Yield / Volume