Light Fluffy Whole Wheat Buttermilk Pancakes
Start your mornings right with these Light Fluffy Whole Wheat Buttermilk Pancakes, a wholesome and delicious twist on a breakfast classic! Made with nutrient-rich whole wheat flour, these pancakes achieve a cloud-like texture thanks to the magic of buttermilk and a perfectly balanced blend of leavening agents. Lightly sweetened with just a touch of sugar and infused with a hint of vanilla, every bite delivers a warm, comforting flavor. Quick to prepare in just 10 minutes, this recipe is ideal for busy mornings or leisurely weekend brunches. Serve them hot off the griddle with your favorite toppings—whether it’s a drizzle of pure maple syrup, a burst of fresh berries, or a dollop of Greek yogurt, these pancakes are as versatile as they are irresistible! Perfect for families or anyone looking to enjoy a healthier yet indulgent breakfast, this recipe proves that whole wheat can be both nourishing and delicious.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1.5 cups Buttermilk
- 2 whole Large eggs
- 3 tablespoons Unsalted butter, melted and slightly cooled
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegetable oil or butter (for greasing)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
In a medium bowl, beat the eggs lightly, then add the buttermilk, melted butter, and vanilla extract. Whisk until smooth and well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the mixture together with a spatula until just combined. Be careful not to overmix; it’s okay if a few lumps remain.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with a bit of vegetable oil or butter.
Once the skillet is hot, pour 1/4 cup of batter per pancake onto the skillet, leaving space between each pancake.
Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, yogurt, or a dollop of whipped cream.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 180.2 g | 66% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 44.3 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 548 mg | 42% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1379 mg | 29% | |
*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.
