Whole Grain Buttermilk Pancakes
Start your morning off right with these wholesome and fluffy Whole Grain Buttermilk Pancakes—perfectly balanced for both flavor and nutrition. Crafted with a blend of hearty whole wheat flour and light all-purpose flour, these pancakes are elevated with the tangy richness of buttermilk and a hint of sweetness from brown sugar. A quick 10-minute prep time and a simple mix-and-cook method make this recipe ideal for busy mornings or weekend brunches alike. Cooked to golden perfection on a griddle, they’re irresistibly tender and versatile—top them with fresh berries, a drizzle of maple syrup, or your favorite nut butter for a breakfast that delights the whole family. These whole grain pancakes are a delicious way to fuel your day without compromising on taste or quality.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 tablespoons Brown sugar
- 2 cups Buttermilk
- 2 pieces Large eggs
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 tablespoon Cooking oil or butter (for griddle)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and brown sugar until evenly combined.
In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy but fully incorporated.
Let the batter rest for 5 minutes to allow the dry ingredients to hydrate and the baking soda to activate.
Heat a non-stick griddle or skillet over medium heat. Lightly grease the surface with cooking oil or butter, ensuring even coverage.
Using a 1/4-cup measuring cup, pour the batter onto the heated griddle, spacing pancakes apart to prevent them from spreading into each other.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges start to look set. Flip each pancake with a spatula and cook for another 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the griddle as needed.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, yogurt, or a sprinkle of nuts.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 3154 mg | 137% | |
| Total Carbohydrate | 223.5 g | 81% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 42.9 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 711 mg | 55% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1632 mg | 35% | |
*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.
