Whole-Wheat Buttermilk Pancakes
Updated Jan. 23, 2023
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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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.
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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.
My new go-to recipe: light and fluffy even with regular whole wheat flour. I find that thinned kefir or yoghurt (about ⅓ any kind of milk) taste better than vinegar+milk as a buttermilk substitute and are sold in smaller sizes than buttermilk that can languish in the fridge. Even then, the batter is very thick, so I have been increasing the ratio of liquids to flour a bit. We like blueberry pancakes so add a heap of frozen or fresh blueberries as the flour is gently folded in. I sub agave for the sugar, add 1tsp cinnamon, and sometimes use ¼c flaxseed meal for some flour. Pancakes freeze well, but one can also cut the recipe in half. For leavening a half recipe, ½ tsp each of baking soda and powder is plenty. Griddling with coconut oil makes pancakes more crisp, less limp.
Great recipe, deliciously fluffy and light with a better fibre content than regular plain flour pancakes. The nutty flavour goes well with cinnamon, berries and natural yogurt., didn't need any syrup!
Terrific recipe. Light and fluffy--who would have guessed that! Used Bob's red mill whole wheat pastry flour and added 1 heaping T ground flaxseed meal