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.
Honestly, I just have to say that I love the simplicity of this recipe. Pancakes should not take over an hour, and I shouldn’t have to make a trip to the store for ricotta, yogurt, or anything else that you wouldn’t traditionally find in pancakes. Obviously, building on a traditional recipe and experimenting with ingredients is part of the joy found in cooking, but sometimes you just need to keep it simple. This recipe delivered!
Really delicious, light and savory. My batter was too thick with 2.5 cups of whole wheat flour so had to thin it with a bit of hot water, still fabulous. Added blueberries to a few. Next time will grate in a bit of lemon zest and perhaps some sour cream for more decadence and extra protein. A keeper!
Amazing! I used this recipe as a base to attempt to replicate the honey whole wheat with walnuts and cranberries pancakes I loved at a restaurant in Hyannis, Massachusetts last summer. Wow, it took a couple experiments to get it right but a huge hit with family members who are pretty darn picky about their pancakes. Replaced sugar with 1.5 Tbs honey, and sprinkled handful of chopped fresh cranberries on batter while cooking on pan, then topped with chopped toasted walnuts and maple syrup.