Whole-Wheat Buttermilk Pancakes
Updated Jan. 23, 2023
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2large eggs
- 2tablespoons granulated sugar
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1teaspoon vanilla extract
- 2cups/480 milliliters buttermilk (see Tip)
- 2tablespoons unsalted butter, melted, plus more for cooking and serving
- 2½cups/270 grams whole-wheat flour
- 1½teaspoons baking powder
- ½teaspoon baking soda
- Maple syrup, jam, and/or nut butter, for serving
Nutritional analysis per serving (3 servings)
597 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 101 grams carbohydrates; 10 grams dietary fiber; 35 grams sugars; 22 grams protein; 788 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large bowl, whisk together the eggs, sugar, salt and vanilla to combine, then whisk in the buttermilk and butter. Sprinkle the flour, baking powder and baking soda on top; stir with a rubber spatula just until combined. (Avoid overmixing; some lumps are OK.) Let sit for 5 minutes. Meanwhile, heat a griddle or large (12-inch) cast-iron or nonstick skillet over medium.
- Step 2
Give the batter one more stir to dissolve any lingering lumps. Reduce heat to medium-low, grease the griddle with butter, then drop ⅓-cup portions of batter onto the griddle, leaving about 1 inch in between for the batter to expand. Cook until the bottoms are golden-brown and the top edges are bubbling, 2 to 4 minutes. Flip and cook until golden-brown and cooked through, about 2 minutes more. Repeat with more butter and the remaining batter, reducing the heat as necessary for subsequent batches. Serve right away with butter, maple syrup, jam or nut butter as you like.
- If you don’t have buttermilk, combine 2 cups whole milk with 2 tablespoons white vinegar; let sit for 5 to 10 minutes until curdled.
Private Notes
Comments
Not including oil for frying or any toppings these pancakes come in at around 160 calories per pancake for anyone calorie counting.
Made these this morning just as written. Definitely a keeper…one of the best whole wheat pancakes I’ve ever had. Light and fluffy. Recommend that as directed you let them rest. Will thicken and rise during that process.
270 grams of whole wheat flour is more like 2+cups. I'm pretty sure the batter would be pretty runny if you only used 1.5 cups.
Wanted to use up some buttermilk, too impatient to wait for muffins to bake. With fresh blueberries zapped in the microwave to make a simple sauce, a fried egg, and two strips bacon = perfect breakfast The protein & fiber content of a good WW flour like King Arthur’s make these pancakes more nutritious than white flour. Tastier too, with a nutty flavor that doesn’t need loads of syrup.
Had buttermilk I wanted to use up, so decided to make these (again). I had about 1 3/4 c. buttermilk, so added plain yogurt to get to 2 cups - no problem there. Then I found out my whole-wheat flour was out (ack!), but I did have locally ground spelt flour which a quick search told me I could substitute 1:1 for the WWF. THESE TURNED OUT EVEN BETTER THAN WHEN I USED WHOLE-WHEAT FLOUR! I will continue to use spelt flour for these, from now on!
This is a great tip, spelt flour is delicious and makes light and fluffy baked goods. Thanks for the reminder!
Halved the recipe (just me, you know). Thick batter, used a bit over milk, too. Used cups - wonder if weighing the w/w flour would had made a difference. Ultimately, I was able to "choke them down" with maple syrup, and PB:)