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!
- 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
- 1 cup white whole wheat flour (I like to use whole wheat pastry flour, such as Bob's Red Mill)
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 1/4 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed
- 1 tbsp sugar
- 1 tbsp melted butter
- Heat griddle or a large nonstick skillet to 350°F (or medium-low heat).
- In a mixing bowl, whisk flour, baking powder, and salt.
- Add buttermilk, egg and vanilla. Whisk until just combined, adding more buttermilk if needed to reach a thinner consistency.
- Pour batter by 1/4 cup onto griddle and cook until bubbles appear on the surface.
- Flip pancakes and cook until done in the center and the bottom is golden, about 1-2 more minutes.
- Repeat with remaining batter.
- Serve pancakes with maple syrup or other any other toppings you prefer.
- You can add 1 tbsp flaxseed to the batter for a little nutrition boost, or 1 tbsp sugar for a little sweetness. Add these with the dry ingredients, if using. For extra buttery richness, add 1 tbsp 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