Food for the Soul

Whole Wheat Buttermilk Pancakes

Whole Wheat Buttermilk Pancakes

What do you want for breakfast?

How about eggs? Or fruit? Or yogurt?
Nope, just pancakes.

Do your kids ask for pancakes every. single. morning.?
Mine sure do. Except the oldest. He claims to hate pancakes.

You can call me the Pancake Ninja.

Pancakes with spinach? “Leprechaun Pancakes”
Pancakes with mashed bananas? Yes.
Pancakes with 100% whole wheat? Most often.
Gluten-free pancakes? Been there, done that.
Oatmeal pancakes? Sure, why not.
Rolled up Skeebo pancakes? A crowd favorite.
Puffy German pancakes? A Sunday night classic.
Buttery white flour  pancakes? One of the best.

Among all of those recipes sits a delightful little gem for Whole Wheat Buttermilk Pancakes. There’s a buttermilk base, a handful of white flour, and a scoop of butter, with a few other pantry staples. If you don’t have any buttermilk, have no fear, a splash of vinegar in some 2% or whole milk will work well. Serve these nice and hot with extra butter and some pure maple syrup, and join me in the ranks of Pancake Ninja.

Whole Wheat Buttermilk Pancakes
Prep time
Cook time
Total time
Whole wheat buttermilk pancakes, perfect for breakfast any day of the week.
Karissa Dodds:
Recipe type: Breakfast
Serves: 16, 3 inch pancakes
  • 1¼ cup whole wheat flour
  • ½ cup all purpose flour
  • 2 Tbsp. brown sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 egg
  • 1½ cups buttermilk
  • 3 Tbsp. melted butter or cooking oil
  1. Whisk flours, sugar, baking powder, baking soda, and salt into a medium mixing bowl until evenly combined.
  2. In a separate bowl, measure the buttermilk and add the egg. Whisk together.
  3. Pour the buttermilk and egg mixture into the dry ingredients, add the melted butter on top.
  4. Whisk or stir gently to combine. Batter should be slightly lumpy and not over mixed.
  5. Pour batter onto medium-hot, greased skillet or griddle at about 350 degrees.
  6. Let pancakes cook until small bubbles start to appear on the top and the bottom is golden brown. Flip pancake and let cook on second side for a couple minutes or until golden brown.
  7. Remove from heat and serve with butter and syrup.
  8. Buttermilk substitute: 1½ Tbsp. vinegar into measuring cup and then add milk to compete measurement for 1½ cups milk. Stir and let sit for 5-10 minutes before adding other ingredients.


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