100 Whole Wheat Buttermilk Pancakes
Start your morning with a wholesome twist by indulging in these 100% Whole Wheat Buttermilk Pancakes—deliciously fluffy, packed with hearty whole grains, and naturally sweetened with a touch of honey or maple syrup. This easy recipe brings together simple pantry staples like whole wheat flour, buttermilk, and vanilla extract for a nutritious breakfast the whole family will love. A hint of optional cinnamon adds a warm depth of flavor, making these pancakes perfect for cozy mornings. Ready in just 30 minutes, these pancakes are wonderfully light and tender thanks to the buttermilk, while the resting time ensures a perfectly textured batter. Top with your favorite additions—think fresh berries, creamy yogurt, or a drizzle of maple syrup—for a healthy, satisfying meal that doesn’t skimp on flavor. Perfect for weekend brunch or meal-prepped weekday breakfasts, these pancakes are a must-try for whole grain enthusiasts!
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon (optional)
- 2 cups buttermilk
- 2 units large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons honey or maple syrup
- 2 tablespoons unsalted butter (melted)
- 1 as needed neutral cooking oil or butter (for greasing the skillet)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
In another bowl, combine the buttermilk, eggs, vanilla extract, and honey (or maple syrup). Whisk until thoroughly mixed.
Slowly pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; it’s okay if a few lumps remain. Avoid over-mixing as this can lead to dense pancakes.
Fold in the melted butter. Let the batter rest for 5 minutes to allow the whole wheat flour to hydrate and slightly thicken.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Spread slightly if needed to form an even circle.
Cook the pancakes for 2-3 minutes on the first side, or until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your choice of toppings, such as additional honey, maple syrup, fresh fruit, yogurt, or butter.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 4006 mg | 174% | |
| Total Carbohydrate | 240.3 g | 87% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 59.5 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 720 mg | 55% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1804 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
