These Whole Wheat Buttermilk Pancakes are wholesome and a delciously healthy way to start the day. Yields 10-12 pancakes.

 Whole Wheat Buttermilk Pancakes l

Towards the end of the school year I strongly dislike the mornings.

I wake up, get my get kids up and hopefully they are getting dressed while I am making breakfast and packing lunches, let the dog out, get backpacks ready and try convincing my youngest to stop staring at my oldest while they are eating their breakfast *insert eye roll*.

Some mornings they eat cereal or toast, but even I get sick of making that. Then after breakfast it’s time to brush their teeth and hair, find two sets of matching shoes and hopefully we are out the door by 8:08 to catch the school bus. If you have elementary kids then you know it is so rush-rush and the thought of getting up any earlier than 7:25 to make it easier on myself is just crazy, right?!

A smart and easy way to have a healthy breakfast for yourself and/or your kids on those busy mornings, is to make it ahead of time! On a day off or on a weekend day I like to make a huge batch of pancakes and freeze them according to my kids serving size. That way in the morning all I have to do is pull them out of the freezer and pop them into the microwave and my girls have a healthy and filling breakfast in their tummies.

I am SO glad we are in the home stretch, with less than a month left of school, summer is almost here and that means vacation! Good bye lunch packing and hello sun, snacking and sleeping in!

 Whole Wheat Buttermilk Pancakes l

To Make These Whole Wheat Buttermilk Pancakes You Will Need:

  • whole wheat flour
  • unbleached all-purpose flour
  • baking soda
  • baking powder
  • kosher salt
  • granulated sugar
  • grated fresh nutmeg
  • eggs
  • melted butter
  • buttermilk

 Whole Wheat Buttermilk Pancakes l

Lightly beat the eggs with a fork.

 Whole Wheat Buttermilk Pancakes l

Whisk all your dry ingredients in a large bowl.

 Whole Wheat Buttermilk Pancakes l

Add the beaten egg… and the melted butter (make sure the butter isn’t hot or you’ll scramble your eggs)

 Whole Wheat Buttermilk Pancakes l

Pour in all the buttermilk and whisk well, until combined.

 Whole Wheat Buttermilk Pancakes l

Next grease your griddle with a little coconut oil, but you can use butter too. OH! and the temperature depends, I keep mine on medium… but I turn it down if it gets to hot… and vice versa.

 Whole Wheat Buttermilk Pancakes l

Take a 1/2 c measuring cup and scoop up some batter.

 Whole Wheat Buttermilk Pancakes l

Pour it on to preheated pan and wait… Yes I make one pancake at a time… so what?

Wait for the bubbles to come to the top. Your pancakes are ready to flip when the bubbles pop but do not fill back in with batter.

 Whole Wheat Buttermilk Pancakes l

Flip and repeat!

 Whole Wheat Buttermilk Pancakes l

Until you have a stack of beautifully golden pancakes. These whole wheat buttermilk pancakes are just waiting for a smear of butter and a drizzle of real maple syrup!

Enjoy! And if you give this Whole Wheat Buttermilk Pancakes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Whole Wheat Buttermilk Pancakes
Yield: about 10-12 large pancakes

Whole Wheat Buttermilk Pancakes

These Whole Wheat Buttermilk Pancakes are wholesome and a deliciously healthy way to start the day.

Prep Time 10 minutes
Cook Time 8 minutes
Additional Time 2 minutes
Total Time 20 minutes


  • 1 cup whole wheat flour
  • 1 cup unbleached all purpose flour
  • 3 Tablespoons Sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 3 tablespoons melted butter
  • 3 cups buttermilk
  • 2 large eggs, slightly beaten
  • 1/2 teaspoon coconut oil or butter, for griddle


  1. Heat up the coconut oil or butter in a griddle over medium heat (you may have to adjust your heat during cooking).
  2. In a large bowl mix together all dry ingredients.
  3. Next add the egg, butter and buttermilk, whisk until combined.
  4. The griddle is ready when you sprinkle a few drops of water and they pop and sizzle.
  5. Use a ½ cup measure for large pancakes and ¼ cup measure for small.
  6. The pancakes are ready to flip when the holes at the top pop and don't fill back in with batter.
  7. Flip and repeat. Keep the pancakes warm in a preheated 200-250° oven on an oven safe plate.
  8. Or wrap in plastic and tinfoil and store in the freezer!

Nutrition Information:



Serving Size:

2 pancakes

Amount Per Serving: Calories: 314Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 87mgSodium: 867mgCarbohydrates: 43gFiber: 3gSugar: 12gProtein: 11g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.