Pancakes and waffles are the ultimate weekend breakfast. Make them a little healthier with these Whole Wheat Buttermilk Pancakes.
Whole Wheat Buttermilk Pancakes
Every Saturday morning, my kids argue of which kind of pancakes they want for breakfast. We’ve come up with lots of variations over the years but these Whole Wheat Buttermilk Pancakes are the ones me make the most. They are soft and fluffy and delicious. Not altogether unlike pancakes made with white flour. Just better for you.
They are also super flexible. Once they are sizzling on the griddle, drop in blueberries, raspberries, strawberries or chocolate chips for a special treat. Or my kids favorite – chocolate chips and peanut butter chips for the guiltiest of all guilty pleasures. My husband and I swear we don’t like them that way, but we are such big liars. Chocolate and peanut butter are always good together.
These Whole Wheat Buttermilk Pancakes use whole white wheat flour, which is much milder in texture and flavor than traditional whole wheat. It has the same nutrition profile, it is just milled from white wheat rather than the traditional red wheat. If you have never tried it and are looking to reduce the amount of refined ingredients in your kitchen, I switched over to whole white wheat as my go to household flour and nobody at my house even noticed.
If you find that you love these Whole Wheat Buttermilk Pancakes as much as we do, you can actually create a pre-mix that makes them quick enough for even school mornings. You can find the recipe for Homemade Whole Wheat Pancake Mix here.
If you are looking for more healthy weekend pancake recipes, these Blueberry Ricotta Pancakes with Lemon are the most decadent thing you will ever eat for breakfast. And these Whole Wheat Banana Nut Pancakes are the bomb. (Yes, I said “the bomb.” I am a child of the 80s.)
Cynthia Rusincovitch is an avid whole food advocate and the recipe developer and photographer behind Whole Food | Real Families. Cynthia spent 15 years as a marketing executive in Atlanta before moving to Savannah, Georgia. She is married to an aerospace engineer who likes to man the grill and has 3 children, a teenager and two toddlers. Follow her online at:
- 2 cups whole white wheat flour
- 1 1/2 tablespoons baking powder
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons coconut sugar, maple sugar, or cane sugar based on your preference
- 2 1/2 cups buttermilk
- 2 egg
- 2 tbsp melted butter or melted coconut oil
- Whisk all dry ingredients in a large bowl. Create a well in the center of the dry ingredients and add eggs, melted butter, and buttermilk. Whisk until combined and allow mix to sit for 5 minutes.
- To cook pancakes, preheat griddle or large flat pan over medium heat. Mixture will make about 12 pancakes using a ⅓ cup measuring cup as a scooper. Lightly oil or butter the griddle, before scooping batter onto the hot griddle. Cook until you can see the bubbles pop on top of the pancake batter – around 3 minutes. Flip pancakes and cook and additional 1-2 minutes or until golden brown. Remove from heat, top with maple syrup and serve!
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