Whole-Wheat Buttermilk Pancakes Recipe (2024)

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.

I always weigh flour when I bake, but this time, since it was a lazy morning, I thought I'd just measure -- they are pancakes, after all. Marilyn is right: 1 1/2 c. makes a soupy batter. I had to add at least an additional 1/2 cup in increments of a few TBLSPs at a time, until the batter thickened up. That being said, partner declared them the best WW pancakes he'd ever had -- fluffy and not dense.

Made these today. Followed the recipe exactly as written and was rewarded with light fluffy and delicious pancakes.

I’m using my brand new Lodge cast iron skillet for the first time this morning. Followed the recipe as written - 270 gr flour. After the rest period I added 2-3 tablespoons of buttermilk. The recipe is a keeper.

The sugar carmelizes and browns the waffle adding both flavour, crispness and colour.I only use 1 Tbs, 2 is too much you are right. Also, weigh the flour, you will get a different consistency in the batter. Eat up!

I guess I should have weighed the flour because the batter was waaaaay to thick, it didn’t spread at all in the pan, and the pancakes were raw in the middle. They’re tasty though, and they look like big whole wheat English muffins, so I’m popping them in the freezer for biscuits for breakfast sandwiches. :)

Dry thick inedible

This is very similar to an old Cooking Light recipe and I raised my kids on it for 20 years. It's a family favorite and requested all the time. A couple of ideas to try if you are interested:For the dry ingredients: 1 1/4 c. whole wheat flour AND 1/4c. ground flax AND 1/4 c. wheat germ. They taste really nutty and toasted when done. Instead of butter, I have used 1/3 c. coconut oil. IF you have leftovers, they do well with a pop in the toaster oven. The best whole grain pancake recipe ever.

Made a lot of whole wheat pancakes. This is the winner by far.

Made recipe as is. Would definitely add 2 pinches more of salt and a few more pinches of sugar. Otherwise, this recipe produces a very fluffy set of pancakes. I was able to make 6 medium pancakes.

Great recipe. Easy to make. Delicious. And fluffy as adertised. We added bananas and pecans to a few and they were superb as well.

Absolutely too thick if done exactly, but delicious; I am cooking at altitude and with the first batch ended up with pancakes so thick (half inch) that they were raw in the middle while brown on the outside at my lowest cook top temperature. I didn't make enough buttermilk so I added about a tablespoon of whole milk and that helped. I'd be adding about 2 tbsp more of buttermilk to get a smoother consistency when I do this again.

Added a mashed banana to the dough and it was delicious. Will definitely make these again!

Not even close to sweet enough, liked the the thick consistency.

We love these pancakes! I never have buttermilk on hand, so I always add the vinegar to the milk and always comes out delicious, light and fluffy. I often add toasted pecans and/or fruit. Definitely a keeper.

Even as a child I loved the smell and slightly bitter taste of buttermilk pancakes. As is, this recipe with only 2 cups of buttermilk and following the recipe precisely creates a dense batter. Too dense for my liking. I added another 2 cups of buttermilk, which proved to be “almost” to the consistency I desire. After the additional 2 cups, the batter was thick but not dense. Next time more buttermilk. In all, the recipe is a keeper.

I am not sure what happened here, but I got a super thick batter that resembled raw ground meat and would not spread. The pancakes would not cook in the center. Very frustrating waste of ingredients.

I love these pancakes but why is it that I have to add about 4 oz. more buttermilk than what is specified. When I make the batter as directed, it's almost like I'm throwing a hamburger on the grill. This happens every time that I make these. What could I be doing wrong?

Another good substitute for buttermilk is plain non-Greek yogurt or even spoiled milk. Results in consistently good, fluffy pancakes.

I used 2 cups of King Arthur White Whole Wheat flour....it weighed just about 270g and seemed like the perfect amount.This makes a large batch - too many for the 4 people in my family. I would cut the recipe in half next time.The pancakes definitely taste healthy, but good.

Made these pancakes this morning for the first time. I was out of vanilla extract so I zested one orange into the wet ingredients before adding the dry. They were delicious! Will definitely add this recipe to the rotation and will keep using the orange zest for a pop of citrus.