Go Back
+ servings

Whole Wheat Buttermilk Pancakes

Print Recipe
These Whole Wheat Buttermilk Pancakes are a staple in our home. Serve with butter, fresh fruit or berries and a drizzle of maple syrup for wholesome and a deliciously healthy way to start the day. Yields 16 pancakes or 8 (2 pancake) servings.
Course Breakfast & Brunch
Cuisine American
Keyword breakfast, brunch, buttermilk, griddlecakes, hotcakes, pancakes, whole wheat
Prep Time 10 mins
Cook Time 8 mins
Additional Time 2 mins
Total Time 20 mins
Servings 8 servings
Calories 219
Author Laurie McNamara

Ingredients

  • 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 fine salt
  • 1/2 teaspoon nutmeg
  • 3 cups low-fat buttermilk
  • 2 large eggs slightly beaten
  • 3/4 teaspoon vanilla extract
  • 3 tablespoons melted butter
  • nonstick spray for griddle

Instructions

  • In a mixing bowl, measure and add flours, sugar, baking soda and powder, salt and ground nutmeg. Use a whisk to combine.
  • In a large liquid measuring cup or bowl, measure the buttermilk and add in the eggs and vanilla. Whisk until combined.
  • Pour the buttermilk into the bowl with the dry ingredients. With a rubber spatula, mix until just about combined. Lastly, pour in the 3 tablespoons (melted and cooled) butter and stir to fully incorporate.
  • Allow the batter to rest while you preheat your griddle to 375° for 10 to 15 mintues.
  • Once preheated, reduce temperature to 350-360° and grease with butter or coconut oil.
  • Pour ¼ cup of batter per pancake onto the griddle.
  • The pancakes are ready to flip when the holes at the top pop and don't fill back in with batter or the bottom is golden and the edges set. About 3 mintues.
  • Flip and continue cooking for 1 to 2 mintues.
  • Keep the pancakes warm in a rimmed metal baking sheet warm 200° oven on an oven safe plate. Repeat with remaining batter.

Nutrition

Serving: 2pancakes | Calories: 219kcal | Carbohydrates: 32g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 502mg | Potassium: 227mg | Fiber: 2g | Sugar: 9g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 2mg