Whole Wheat Buttermilk Pancakes

Breakfast food at its finest! I love pancakes. Love love love pancakes. Not exactly sure what it is about pancakes that makes me want to change into sweat pants and curl up with a blanket….all I know is its a good feeling to have and its a good smell to have in your house. My one year old LOVES pancakes too. Its one of the only things she’ll eat in the morning. Same with my husband. Weird…..I guess that’s what happens when we’re all related!
Anyways, I forgo the butter on mine and hers, but don’t let that stop you from slathering it on your stack of pancakes. Apparently, its delicious. Growing up, we never put butter on our pancakes or waffles (not that we ate waffles regularly or anything) so its completely up to you (and your doctor) whether or not to do the butter thing. My husband needs butter, syrup and powdered sugar to make his pancakes edible. Peanut butter and syrup is quite tasty too!
And now, a word about the whole wheat thing: you can substitute all whole wheat flour, half whole wheat half all-purpose or all all-purpose flour. It’s completely up to you. I did half and half because I like the chewiness the whole wheat flour adds and the smooth texture from the all-purpose. Its a good blend. But, like I said before, its completely your choice. Also, buttermilk is a delicious low fat inexpensive dairy product that adds great flavor and keeps the pancakes moist. If you don’t have any buttermilk on hand, just use regular milk with a splash of white vinegar. I love me some pancakes.
Now, in my opinion, non-stick griddles and skillets work the best for pancake making. I use a pan just like this and its wonderful! A griddle would be just as good…..maybe even better because you can do multiple pancakes at once! And, its always good to have a nice big spatula to help with the flipping part. Happy eating!

Whole Wheat Buttermilk Pancakes
Yield: 12 small pancakes
1 cup buttermilk (or do the milk & vinegar substitution discussed above)
1 large egg
2 tablespoons canola oil or melted butter
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Preheat non-stick griddle or non-stick skillet to medium heat.
2. In large bowl, whisk buttermilk, egg and oil together until well mixed. Gently stir in dry ingredients until combined. Batter will be thick!
3. Lightly grease hot griddle with butter. Using a 1/4 or 1/3 cup measure, pour batter onto hot surface, spreading into a thin circle. Cook until bottom has browned and bubbles start appearing on top of the surface, 1-2 minutes. Flip and cook 30 more seconds. Remove and serve immediately OR store in a warm oven.


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  1. I love me some pancakes too. I've started using all whole wheat pastry flour in my pancakes. It makes me feel better about the syrup. Your pancakes look perfect.

  2. Made these for breakfast this morning for myself and my son. Were delicious and would definitely do again. Pinned! Thanks Lauren.

  3. We were low on groceries this morning, so I went searching your blog for something I could make using pantry staples and my limited fridge. This was the perfect solution. I had everything I needed, and they were loved by all.



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