Fluffy and delicious pancakes made with whole wheat flour and buttermilk. They are super easy to make, and because they are whole grain they make an excellent healthy breakfast.
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Pancakes are a funny thing, some people have them for brunch or special occasions and some people have them on a regular weekday, for an easy breakfast. We had these fluffy whole wheat buttermilk pancakes on our regular breakfast rotation growing up, along with things like cracked wheat cereal, muffins and grits. The batter is super easy to make and the buttermilk gives them great flavor, and helps keep them tender.
Our pancake recipe is made with 100% whole wheat flour. Using the whole grain helps to keep you full longer and adds nutrition and extra fiber to your diet.
Just think, a stack of fluffy pancakes, melted butter on top and a drizzle of maple syrup, I’m drooling right now 😋
This whole grain buttermilk pancake recipe is a much healthier version of regular American style pancakes made with white flour.
Note about Over Stirring
Whole wheat pancakes are extra forgiving and you don’t need to worry about over stirring. The bran in the whole wheat flour keeps the gluten from becoming too tough.
We actually did an experiment because it’s such a no-no in the pancake world. We made a batch of this whole wheat pancake batter and cooked half of the batter. Then we stirred the heck out of the other half and cooked them. To our surprise the batter we stirred more actually made fluffier pancakes! Can you believe it??
What's Cool About This Recipe
- 100% whole grain: This easy pancake recipe is made with 100% whole wheat flour so they pack a nice dose of fiber and nutrients.
- Fluffy and Tender: You don’t have to worry about over stirring and getting rubbery pancakes like you do with pancakes made with all purpose flour. Buttermilk in the batter helps keep them tender.
- Easy: This batter is super easy and is made in one bowl.
- Sugar Free: Because these are sugar free they are great for babies, toddlers and diabetics. We figure if you’re dousing them in sweet syrup there is no need to have sugar in them.
Ingredients and Substitutions
- Whole white wheat flour: We usually grind/mill our own wheat flour using hard white wheat. High quality store bought white whole wheat flour also works great.
- Baking powder
- Baking soda
- Salt
- Buttermilk: You can also use kefir or a mix of equal parts Greek yogurt and regular milk.
- Egg
- Oil: Any oil you use to bake with should work. We’ve used olive oil, light olive, safflower, avocado and grape seed.
See recipe card for quantities.
If you need recipe ideas to use up your buttermilk try our Buttermilk Chocolate Chip Muffins (also whole wheat).
Step by Step Photos
Whisk the dry ingredients together in a medium size mixing bowl.
Add the wet ingredients and whisk until combined. If the batter is super thick you can add a little more buttermilk or regular milk.
Heat a griddle or frying pan to medium-low heat. Add a small coating of oil. Add pancake batter and cook for 2-3 minutes, flip when small bubbles appear on top and the bottom is browned.
Cook another 2-3 minutes or until the tops spring back when lightly pressed with a finger.
Serve immediately for optimal yumminess.
Serving Suggestions
There are endless toppings you can put on your pancakes, or in them. Our go-to is butter and real maple syrup. Although fruit or fresh berries and whipped cream are always good too.
- Maple syrup and butter
- Fresh fruit and whipped cream
- Butter and applesauce
- Butter and fruit spread
- Spread with peanut butter and jam, fold up like a taco and you have a great on the go breakfast for busy mornings.
- Bacon and eggs for a hearty all American breakfast
Variations
Mix ⅓-½ cup of any of the following into the batter.
- Frozen or fresh blueberries
- Chocolate chips: we actually have a recipe for chocolate chip pancakes
- Cooked and drained sausage crumbles
- Crumbled, cooked bacon
Equipment
No special equipment is needed but an electric griddle is really nice to have.
Storage
How to store leftovers
Store in an airtight container in the refrigerator for up to 1 week.
How to freeze:
Place the pancakes in a resealable bag or container and freeze for up to 3 months.
How to reheat:
Frying pan: Place however many pancakes you want in a frying pan over low heat, usually on the smallest burner. Cover and cook until warm. Check the bottoms and flip if necessary.
Toaster: Place pancakes in the toaster and toast until warmed through. Use the frozen setting if available for frozen.
Tips From Our Kitchen
- Use a little bit of oil on your pan to fry even if using a nonstick griddle/pan.
- Add a little more buttermilk or regular milk if the batter is really thick. Thinner batter will make thinner pancakes
- If the batter is on the thinner side let it rest for 5-10 minutes.
FAQ
Whole grains contain fiber and many vital nutrients. Whole wheat flour is made from a whole grain. So yes, whole wheat pancakes are healthy, in our opinion.
Use either whole wheat pastry flour or whole white wheat flour. Don't be afraid of stirring. Make sure the batter is not too thin.
Related Recipes
📖 Recipe
Easy Whole Wheat Buttermilk Pancakes
Equipment
- Electric griddle optional
Ingredients
- 1 cup (128 g) Hard white wheat flour
- 1 teaspoon (4 g Baking powder
- ½ teaspoon (3 g ) Baking soda
- ¼ teaspoon Salt
- 1 cup (240 g) Buttermilk
- 1 large Egg
- 2 tablespoons (26 g) Oil
Instructions
- In a medium or large bowl whisk the dry ingredients together.1 cup (128 g) Hard white wheat flour, 1 teaspoon (4 g Baking powder, ½ teaspoon (3 g ) Baking soda, ¼ teaspoon Salt
- Add the wet ingredients and whisk until combined.1 cup (240 g) Buttermilk, 1 large Egg, 2 tablespoons (26 g) Oil
- Preheat an electric griddle or large frying pan to medium/low heat. Coat the pan/griddle with butter or oil and pour ¼ cup batter portions onto the hot surface. Let cook 2-3 minutes or until the bottoms are golden brown and the tops start to bubble. Flip and cook on the other side until done (2-3 minutes). The tops should spring back when lightly pressed with your finger. Repeat with remaining batter. Serve immediately or cool and store.
Notes
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Did you make this recipe? We would love to hear from you!