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These Whole Wheat Buttermilk Pancakes are a staple in our home. Serve with butter, fresh fruit or berries and a drizzle of maple syrup for wholesome and a deliciously healthy way to start the day. Yields 16 to 18 pancakes.
It’s always this time of year that I remember what it’s like with kids in school.
More so elementary school. I would wake up, get our girls up and hopefully they are getting dressed and not playing barbies while I’d be making breakfast and packing lunches, letting the dog out while simultaneously getting backpacks ready. Some mornings they would eat cereal or peanut butter toast. Then there were mornings when I would remember that I had just made a double batch of pancakes and froze the extras. It was a godsend on busy mornings (aka I was feeling lazy) when all I had to do was pull them out of the freezer and pop them into the microwave. In seconds, my girls have a healthy and filling breakfast.
These were those pancakes. They’re wholesome while being tender and delicious. I especially like them topped with sliced bananas and fresh berries.
Pancake mornings were always a fun treat for me and for them… they still are actually.
To Make These Whole Wheat Buttermilk Pancakes You Will Need:
- whole wheat flour – Lends structure and adds subtle earthy flavor and mouthfeel.
- unbleached all-purpose flour – Provides additional structure to the pancakes.
- granulated sugar – Adds a touch of sweetness and flavor.
- baking powder – Is what makes pancakes light and fluffy.
- baking soda – Reacts with the buttermilk to make these light and airy.
- fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
- nutmeg (ground) – Warm, aromatic with subtle hints of clove.
- low-fat buttermilk – Lends delicious tangy flavor and reacts with the baking soda for light and fluffy pancakes.
- eggs – Lends richness and flavor.
- pure vanilla extract – Enhances the flavors in the pancakes.
- unsalted butter (melted and cooled) – Lends flavor and richness.
for serving:
- salted butter
- real maple syrup
- fresh berries (optional)
Combine The Dry Ingredients:
In a mixing bowl, measure and add in 1 cup whole wheat flour, 1 cup unbleached all-purpose flour, 3 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon both kosher salt and ground nutmeg.
Whisk to combine.
Combine The Wet Ingredients:
In a large liquid measuring cup or bowl (preferable with a spout), add 3 cups buttermilk and crack and add in 2 large eggs.
Measure in 3/4 teaspoon pure vanilla extract.
Using a whisk, mix until combined.
Make The Pancake Batter:
Pour the buttermilk into the bowl with the dry ingredients.
With a rubber spatula, mix until just about combined.
Lastly, pour in the 3 tablespoons (melted and cooled) butter and stir to fully incorporate.
Allow the pancake batter to sit for 15 minutes while your preheat your griddle. Preheating the griddle helps with even browning of the pancakes.
Griddle the Pancakes:
Once preheated, reduce heat to 350-360° and grease the griddle with a little butter or coconut oil. Use a 1/4 cup of the batter per pancake and pour onto the griddle. My griddle can cook 8 pancakes per batch.
Wait for the bubbles to come to the top. Your pancakes are ready to flip when the bubbles pop but do not fill back in with batter or when the bottom is golden and the edges are set.
Transfer the pancakes to a rimmed baking pan and keep warm in a low 200℉ (or 90℃) oven. Repeat with the remaining batter.
Stack the beautifully golden pancakes and top with butter, fresh berries and drizzle with real maple syrup.
Fluffy and wholesome. Perfectly spiced with vanilla and nutmeg with a subtle tang of buttermilk.
WHAT TO SERVE WITH PANCAKES?
Because pancakes tend to be on the sweet side, I recommend a savory side as well as some fresh fruit.
HOW TO STORE PANCAKES:
Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap in plastic wrap and foil before storing in a freezer safe container/bag for up to 3 months. I do not recommend freezing the batter. It’s better to make and freeze any leftover pancakes.
Enjoy! And if you give this Whole Wheat Buttermilk Pancakes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings
Whole Wheat Buttermilk Pancakes
These Whole Wheat Buttermilk Pancakes are a staple in our home. Serve with butter, fresh fruit or berries and a drizzle of maple syrup for wholesome and a deliciously healthy way to start the day. Yields 16 pancakes or 8 (2 pancake) servings.
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- 3 tablespoons granulated white sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt, like sea salt or pink himalayan
- 1/2 teaspoon ground nutmeg
- 3 cups low-fat buttermilk
- 2 large eggs, slightly beaten
- 3/4 teaspoon pure vanilla extract
- 3 tablespoons melted butter
- nonstick spray or butter, for griddle
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In a mixing bowl, measure and add flours, sugar, baking soda and powder, salt and ground nutmeg. Use a whisk to combine.
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In a large liquid measuring cup or bowl, measure the buttermilk and add in the eggs and vanilla. Whisk until combined.
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Pour the buttermilk into the bowl with the dry ingredients. With a rubber spatula, mix until just about combined. Lastly, pour in the 3 tablespoons (melted and cooled) butter and stir to fully incorporate.
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Allow the batter to rest while you preheat your griddle to 375° for 10 to 15 mintues.
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Once preheated, reduce temperature to 350-360° and grease with butter or coconut oil.Pour ¼ cup of batter per pancake onto the griddle.
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The pancakes are ready to flip when the holes at the top pop and don’t fill back in with batter or the bottom is golden and the edges set. About 3 mintues.
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Flip and continue cooking for 1 to 2 mintues.
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To keep the pancakes warm in-between batches, place on a rimmed metal baking sheet and keep warm in a low oven (200℉ or 90℃). Repeat with remaining pancake batter.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 2pancakes, Calories: 219kcal, Carbohydrates: 32g, Protein: 8g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 61mg, Sodium: 502mg, Potassium: 227mg, Fiber: 2g, Sugar: 9g, Vitamin A: 243IU, Vitamin C: 1mg, Calcium: 179mg, Iron: 2mg
This recipe was originally posted on May 28, 2010 and has been updated with clear and concise instructions, new photography and helpful information.
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Laurie McNamara
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