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Whole Wheat Buttermilk Pancakes

  • Recipe Submitted by on

Category: Cakes, Eggs, Holiday, Breakfast

 Ingredients List

  • 3/4 C whole wheat flour
  • 3/4 C all-purpose flour
  • 3 Tbs sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 C low-fat buttermilk *
  • 1 tsp vanilla extract
  • 1 Tbs canola oil
  • 1 large egg
  • 1 large egg white
  • Cooking Spray or butter for pan


*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6”³) and 2 T for kid-sized ones (2 /2-3”³). Wait until bubbles form and edges are set and then flip.

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