Print
Cinnamon Raisin Bread Pancakes
These pancakes are loaded with raisins and have a nice, hearty texture from the whole wheat flour.
Course Breakfast
Cuisine American
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 8 pancakes
Calories 163kcal
- 3/4 cup raisins
- 1 cup whole wheat flour
- 2 Tbsp. brown sugar
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup buttermilk
- 1 large egg beaten
- 2 Tbsp. melted butter
- 1 tsp. vanilla extract
Add the raisins and ½ cup of water to a small sauce pan. Turn on the heat to medium and bring to a boil.
Remove from the heat and drain the water. Set raisins aside.
Heat a large skillet or griddle over medium heat.
In a medium bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. Whisk to combine. Stir in the raisins.
In a small bowl, mix together the buttermilk, egg, butter, and vanilla.
Stir the wet ingredients into the dry ingredients until combined, but still slightly lumpy.
Spray your cooking surface with non-stick cooking spray and place ¼ cup of the pancake batter in the pan.
Cook for 3 minutes per side or until cooked through. Repeat with remaining pancakes.
Calories: 163kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 216mg | Potassium: 282mg | Fiber: 2g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 0.7mg | Calcium: 83mg | Iron: 1.1mg