Whole Wheat Buttermilk Pancakes
Start your morning on a wholesome note with these fluffy and flavorful Whole Wheat Buttermilk Pancakes. Made with hearty whole wheat flour, tangy buttermilk, and a touch of sweet honey (or maple syrup), this recipe strikes the perfect balance between nutritious and delicious. A pinch of cinnamon adds a hint of warmth, while the combination of vanilla and melted butter enhances the rich, homemade taste. These pancakes are quick and easy to make, coming together in just 25 minutes, and are perfect for a cozy weekend breakfast or a meal-prep-friendly weekday treat. Serve them warm, stacked high, and topped with fresh fruit, a drizzle of maple syrup, or your favorite yogurt for a satisfying start to the day that's packed with flavor and natural goodness. Perfectly light, slightly nutty, and irresistibly delicious, these buttermilk pancakes will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon (optional)
- 1.5 cups Buttermilk
- 1 large Egg
- 2 tablespoons Honey (or maple syrup)
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter
- 1 as needed Cooking oil or butter (for greasing)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using).
In a separate medium bowl, whisk together the buttermilk, egg, honey, vanilla extract, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix—the batter should be slightly lumpy.
Heat a nonstick skillet or griddle over medium heat and lightly grease with cooking oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread the batter lightly with the back of the spoon if necessary.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for another 1-2 minutes, or until golden brown.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, greasing the pan as needed.
Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 53.8 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 530 mg | 41% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1336 mg | 28% | |
*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.
