I have been making these pancakes for years. They are a favorite in our family and we eat them almost every Saturday.
Yield: 8 servings
Whole Wheat Buttermilk Pancakes
A delicious whole wheat pancake recipe.
Prep Time
10 minutes
Cook Time
8 minutes
Total Time
18 minutes
Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons butter, melted
Instructions
- Whisk together flours, soda, baking powder, salt, and sugar.
- Add remaining ingredients.
- Whisk to combine. Batter will still be slightly lumpy. (I like to let sit about 5-10 minutes and then whisk a few more times)
- Using a ladle pour onto hot griddle or pan. Cook for several minutes. Flip and finish cooking.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 232Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 65mgSodium: 650mgCarbohydrates: 32gFiber: 2gSugar: 9gProtein: 8g
Nutritional values are approximate and aren't always accurate.
Lynn,
I love your site & my family & friends have enjoyed many of your recipes. I have noticed that you often use melted butter in baked goods instead of oil. Is that due to a personal taste preference? I have subbed it out for oil & it has worked but I was just curious, especially in light of your recent dairy free month. Thanks for all of the recipes & ideas!
Mary
In the past it is mainly for a taste difference and I think the results are a little better in some things with butter. But when we went dairy free in January I used oil in many things like pancakes and it worked fine. So I think you are right and oil often works just as well. Thanks for your thoughts and I am glad you enjoy my site! Thanks for reading.
I made these for dinner tonight using your oven-baked pnacake method, and they were awesome! I used all whole wheat pastry flour and some yogurt mixed with soured milk for the buttermilk (also xylitol for sugar, as my hubby is doing restricted sweeteners right now). Yum! They got rave reviews and the oven method is genius. Thank you so much!
I’ve had your site bookmarked for a while but haven’t visited too often – I am definitely going to rectify that situation and come back here regularly. I recently made another of your dinner recipes (forget right now which one), and it was also quite tasty.
I am so glad that you enjoyed them. I love the changes you made. Thanks for sharing them.
Hi Lynn,
Thanks for this yummy recipe. I have milk that is a little past the expiration so I added white vinegar for the buttermilk. I think I did not measure that correctly. I was concerned about the texture being thin but these were more like crepes! (Yummy surprise!) Hubs & little man really liked them. We have leftovers to tuck into this week.
Thanks!!