Whole Wheat Buttermilk Pancakes

I have searched high and low for the perfect pancake recipe that was easy, healthy and just the right texture, and–YIPEE!!!  I have finally found it!

My girls are as happy as I am.  They have been the ones that have to eat all the pancake recipes I have tried, and my oldest daughter expressed relief when I told her that I was going to stick with this one.
She said, “Oh Mom, I am so glad you didn’t choose the ones with orange juice in them because they were too sweet, and the pumpkin ones were not my favorite, and the white ones were good but didn’t fill me up, and those thin ones were just eww…” I was surprised that she remembered all of the different recipes I have tried, although I was NOT surprised that she had an opinion about each one of them!:)

I had found a mix that I love, Bob Mills 10 Grain Pancake Mix, but as much as we eat pancakes around here, it just was too expensive to justify buying every week.  Now I don’t have to, which makes me very happy!

Top with butter and pure maple syrup, and you will be in healthy pancake heaven!

Whole Wheat Buttermilk Pancakes
2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup evaporated cane sugar (or plain sugar)
2 1/4 cups buttermilk
2 large eggs, lightly beaten
2 Tbls butter

Whisk dry ingredients together.  Make a well, add buttermilk and lightly beaten eggs.  Stir just until combined, leaving some lumps (if you over mix, your pancakes will be tough instead of light and fluffy)
Melt butter in skillet or pan.  Pour about a 1/4 cup batter into pan, wait until bottom is golden brown, then flip and cook until golden on other side. Continue to add bits of butter to pan to prevent sticking as you make more pancakes.
Makes about 16 four inch pancakes.

I double it, make a bunch of pancakes and freeze them in gallon ziplock bags.  My girls help themselves in the morning by microwaving for a few seconds.

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  • Bonnie
    September 2, 2015 at 11:37 am

    I made them with fresh blueberries — Perfect wholewheat pancake!!! Delicious!!!

  • Tanya Walker
    July 5, 2015 at 12:01 pm

    I liked this recipe. I like my pancakes to be more like well…cake! Very fluffy and nice flavor. I will make again.

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  • Anonymous
    October 29, 2011 at 10:32 pm

    delicious!! i made buttermilk since i didn’t have any on hand. thanks Amy!

  • Anonymous
    October 29, 2011 at 9:36 pm

    any substitute for buttermilk?

  • Amy Bowman
    August 9, 2010 at 10:06 pm

    Hi Michelle
    I have never put zucchini in pancakes, but it is a great idea! I would think they would need more flour, as zucchini is pretty moist. Maybe do a google search for zucchini pancakes? Thanks for reading, glad you liked them!!

  • Michelle
    August 9, 2010 at 9:45 pm

    Tried it, wonderful! have been looking for a completely whole wheat pancake recipe, this hit the spot 🙂 We normally add fruit to our pancakes, this time we put frozen strawberries & bananas through the food processor & then mixed in w/ the batter, worked perfectly :). I do have a question though, i was thinking about trying this with zucchini next time,since its in season & i could make & freeze some; have you ever thought of or tried to add it to your pancakes before? I know that’s probably a very odd question, but i figured i would ask to see if you had tried before i do.

  • Sara
    March 23, 2010 at 1:49 pm

    I tried this recipe this weekend and it was SO yummy! Both my husband & son loved the pancakes. Thanks for sharing this yummy recipe. I’ll be posting on my blog and will credit your recipe and linking it in 🙂

  • amy@NewNostalgia
    December 1, 2009 at 6:14 am

    try this one, I think you will like it! oh yes…butter. I’m in a love affair with it right now…

  • Rebecca
    December 1, 2009 at 12:29 am

    #1 soo happy you found a good recipe; we have had a few poor attempts also… i cant wait to try this one! #2 soo glad you love real butter!

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