Whole Wheat Buttermilk Pancakes

These Whole Wheat Buttermilk Pancakes are a Saturday morning tradition around here!  Whether they are part of a smorgasbord, or star of the show, we love them just the same.  They cook up light and fluffy, every time, with just enough “stick to your ribs” goodness from the fiber in the whole wheat.  Our family loves them drizzled with Trader Joe’s  Organic Maple Syrup, but top them however you like!

Whole Wheat Buttermilk Pancakes

Serves 9-12 pancakes
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Allergy Egg, Milk, Wheat
Meal type Breakfast
Misc Child Friendly, Serve Hot
From book Recipes from the Old Mill
These pancakes, made w/whole wheat flour, turn out nice and fluffy, every time! They've been a Saturday morning tradition in our home for years, and sure to become a family favorite in yours. We love to drizzle them with Trader Joe's Organic Maple syrup, but top them however you like!


  • 2 Large eggs
  • 1 cup whole wheat flour
  • 1 cup unbleached all purpose flour ((can use all whole wheat if desired))
  • 1 3/4 cup buttermilk or plain yogurt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons oil


Mix all dry ingredients with a whisk.
In a separate bowl, beat eggs and buttermilk or yogurt well.
Add egg/buttermilk mixture to dry ingredients and mix just until combined. Add oil then mix again.
Let batter sit for 15 minutes or more while you preheat the griddle and set the table.
Ladle batter onto griddle sprayed w/cooking spray (unless griddle is non-stick) in 1/4 cup portions. After about 3 minutes, when surface of the cake is no longer shiny and small bubbles are beginning to form around edges, it is time to flip the cake. Cook on the other side until it's browned, or another minute or so.
Serve immediately, or keep warm in a 200 degree F oven while you finish cooking the rest of the cakes. Do NOT stack.


  • Serve immediately, or keep warm in a 200 degree F oven while you finish cooking the rest of the cakes.  If placing in oven, do NOT stack pancakes, as it causes them to become dense.  The longer pancakes sit, as well, the less fluffy they will be.
  • Pancakes may be made with all whole wheat flour if desired, but it is recommended to try the recipe once as written, to know if texture is preferred one way or the other.
  • Other variations include: adding 1/2-3/4 cup blueberries to batter in the last mixing step,  OR 1/2 cup diced apples, 1/4 cup chopped walnuts, & 1/4 tsp cinnamon, for a wonderful Autumn-flavored version


Nutrition per pancake:

Calories: 126, Total Fat 4 g, Saturated 1 g, Cholesterol 37 mg, Sodium 267 mg, Total Carbs 18 g, Dietary Fiber 2 g, Sugars 3 g, Protein 5 g,Vitamin A 1%, Calcium 10%, Iron 6%


Discover more from Eat More 2 Weigh Less

Subscribe to get the latest posts sent to your email.

STOP Spinning your wheels and Get OFF the Rollercoaster!



Download the FREE EM2WL Quick Start Guide and get...

> An overview of the Eat More 2 Weigh Less basics


> Access to our Crushing the Diet Mentality Facebook Community


> BONUS!! FREE fat loss/muscle gain workout plan.


You have Successfully Subscribed!