Healthy Whole Wheat Buttermilk Pancakes

These healthy whole wheat buttermilk pancakes are fluffy, delicious, and so easy to make with only 5 simple ingredients and one bowl. They will become your new favorite weekend breakfast!

We love pancakes in our house. (Who doesn't?) It's our family tradition every Saturday morning to make pancakes, eggs, and bacon. One that Mr. Table and I started before we were married and continue now that we have two littles…though admittedly it's much earlier in the morning than our pre-kid days. I like to think it's a tradition that will continue until after our kids are grown.

My go-to pancake recipe that we make most weeks is this simple, healthy whole wheat buttermilk pancake recipe. It's super easy to whip up and makes fluffy, delicious pancakes every time that are perfect with a little smear of butter and drizzle of maple syrup. I also love using it as a base for more dressed up pancakes, like chocolate chip or blueberry pancakes. It's super versatile, and I know you'll love it!

Why These Whole Wheat Buttermilk Pancakes Are The Best

• These whole wheat pancakes taste delicious! They are light and fluffy with a touch of tangy buttermilk richness, a nice nutty taste from whole wheat flour, with a sweet hint of vanilla.
• I love that this recipe is super easy with simple ingredients, one bowl, and very straight-forward preparation.
• They are healthy and baby-friendly. I leave out the added sugar and keep things simple so that I can make a few extra pancakes each weekend to serve to my baby and toddler throughout the week for breakfast. They love them, and I feel good serving them to both girls.

What Makes These Pancakes Healthy?

As mentioned, these pancakes have no added sugar (unless, of course, you want to add a little), making them appropriate for babies and toddlers. They're also more nutrient-dense than typical pancakes because whole wheat flour retains more nutrients and fiber than regular white flour. I like to use white whole wheat flour in all of my pancake and waffle recipes for a nice light texture with the added nutrition benefits, but regular whole wheat and white whole wheat flour work, too. For an added bonus, I usually add a tablespoon of ground flaxseed to the batter for a dose of healthy fat (and more staying power).

How To Make Whole Wheat Buttermilk Pancakes

This pancake recipe is super straight-forward:

1. Heat your griddle or a skillet (I prefer nonstick) to medium-low heat (about 350°F).
2. Whisk the dry ingredients in a bowl.
3. Add the wet ingredients and mix until just combined, adding a little more buttermilk if needed.
4. Pour the batter by ¼ cup onto the preheated griddle. Cook until you see bubbles on the surface, then flip and cook until golden on the bottom and cooked through, about 1-2 more minutes.
5. Repeat with remaining batter and serve.

Tips For Making The Best Healthy Buttermilk Pancakes

• As I mentioned above, whole wheat pastry flour (I use Bob's Red Mill) gives pancakes the best light, fluffy texture, followed by white whole wheat flour. But if you only have regular whole wheat flour (made from red wheat), that works too!
• Try not to over-mix the batter to avoid tough or flat pancakes. A few lumps are normal. I like to add all of the wet ingredients to the center of the bowl in a little 'well' and mix them together before mixing them with the dry ingredients. You can also mix the wet ingredients separately and then pour them into the dry, but I prefer one less dish to wash.
• If the batter is too thick, add a little bit more buttermilk until you get the right consistency. Buttermilk can vary in thickness depending on how fresh it is.
• If your griddle or skillet is not nonstick, grease it with a little bit of butter or coconut oil before pouring the batter.
• To check if your pancakes are done on the bottom before flipping, gently lift just one edge with a spatula.

Ingredient Substitutions and Variations

• Buttermilk pancakes are best with real buttermilk, not substitutes. But if you must substitute, you can create 'soured milk' (or DIY buttermilk) by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest of the way with milk.
• If you don’t have whole wheat flour, you can use all-purpose flour.
• If you want lighter, fluffier, less dense pancakes, swap out half of the buttermilk for club soda or plain seltzer water.
• If you like a bit sweeter pancake, add 1 tablespoon of sugar to the dry ingredients. You can also add 1 tablespoon of ground flaxseed with the dry ingredients for a nutrition boost, and/or 1 tablespoon melted butter with the wet ingredients for a more buttery flavor.
• For extra add-ins like blueberries or chocolate chips, sprinkle them on the batter after you pour it onto the griddle, before flipping the pancakes.

How To Store Leftover Pancakes

I love making extra pancakes for the girls to eat for breakfast during the week! They're the perfect texture for baby led weaning, and great for toddlers, too. You can spread them with natural peanut butter or plain whole milk yogurt for more nutrients. Store leftover pancakes in the refrigerator in an airtight container for 3-5 days, or in the freezer for up to 3 months. Reheat thawed pancakes for 15-30 seconds each in the microwave.

More Healthy Pancake Recipes You'll Love

• Grandpa's Apple Cinnamon Pancakes
• No Added Sugar Blueberry Muffin Pancakes
• Healthy Carrot Cake Pancakes
• Banana Oatmeal Pancakes
• Healthy Lemon Ricotta Pancakes

Did you make this recipe? Please leave a star rating in the comments!

Healthy Whole Wheat Buttermilk Pancakes

Print Recipe

★★★★★

5 from 1 reviews

These healthy whole wheat buttermilk pancakes are fluffy, delicious, and so easy to make with only 5 simple ingredients and one bowl. They will become your new favorite weekend breakfast!

• Author: Kaleigh
• Prep Time: 5 min
• Cook Time: 5 min
• Total Time: 10 minutes
• Yield: 8-10 (4-inch) pancakes 1x
• Category: breakfast
• Method: stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup white whole wheat flour (I like to use whole wheat pastry flour, such as Bob's Red Mill)
• 1 ½ tsp baking powder
• ¼ tsp fine sea salt
• 1 ¼ cup buttermilk
• 1 large egg
• 1 tsp vanilla extract

Optional:

• 1 tbsp ground flaxseed
• 1 tbsp sugar
• 1 tbsp melted butter

Instructions

1. Heat griddle or a large nonstick skillet to 350°F (or medium-low heat).
2. In a mixing bowl, whisk flour, baking powder, and salt.
3. Add buttermilk, egg and vanilla. Whisk until just combined, adding more buttermilk if needed to reach a thinner consistency.
4. Pour batter by ¼ cup onto griddle and cook until bubbles appear on the surface.
5. Flip pancakes and cook until done in the center and the bottom is golden, about 1-2 more minutes.
6. Repeat with remaining batter.
7. Serve pancakes with maple syrup or other any other toppings you prefer.

Notes

• You can add 1 tablespoon flaxseed to the batter for a little nutrition boost, or 1 tablespoon sugar for a little sweetness. Add these with the dry ingredients, if using. For extra buttery richness, add 1 tablespoon of melted butter with the wet ingredients.
• If your skillet or griddle is not nonstick, grease it with a little bit of butter or coconut oil before pouring the batter.
• Try not to over-mix the batter to avoid tough or flat pancakes. A few lumps are normal. I like to add all of the wet ingredients to the center of the bowl in a little 'well' and mix them together before mixing them with the dry ingredients. You can also mix the wet ingredients separately and then pour them into the dry, but I prefer one less dish to wash.
• To check if your pancakes are done on the bottom before flipping, gently lift just one edge with a spatula.
• If you want lighter, fluffier, less dense pancakes, swap out half of the buttermilk for club soda or plain seltzer water.
• This recipe is a great base recipe for add-ins like blueberries or chocolate chips! Sprinkle them on the pancakes while cooking, before flipping.
• Recipe may easily be doubled to make more pancakes.

Keywords: whole wheat buttermilk pancakes, healthy buttermilk pancakes, easy whole wheat buttermilk pancakes