Whole Wheat Buttermilk Pancakes

Soft and fluffy Whole Wheat Buttermilk Pancakes are a staple in our home! Serve with a pat of butter, fruit or berries, and a drizzle of maple syrup for a healthy breakfast. Yields 9 large pancakes.

Buttermilk Eggs Oil Maple syrup or honey Baking soda Baking powder Salt Whole wheat flour or spelt flour Oil for frying

Ingredients You Need

In a large bowl, add buttermilk, eggs, oil, maple syrup, baking soda, baking powder and salt. Whisk very well until combined.


Add flour and mix gently with spatula until combined and no lumps.


Preheat ceramic non-stick griddle or large skillet on medium-high heat. Swirl a bit of oil to coat the surface. Using 1/3 cup measuring cup, spread batter in a circle shape. Cook for 3-4 minutes or until bubbles appear on top.


Flip and cook another minute or so. You will have to reduce heat as skillet heats up during cooking. Watch carefully. Repeat until run out of batter.


Serve hot with berries, maple syrup, yogurt, sour cream etc.


We never have pancakes past day 1 when we keep them in a dish covered with towel on a counter. Freeze: In an airtight container for up to 3 months.


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