These Whole Wheat Buttermilk Pancakes are a staple in our home. Serve with butter, fresh fruit or berries and a drizzle of maple syrup for wholesome and a deliciously healthy way to start the day. Yields 16 to 18 pancakes.
Towards the end of the school year I strongly dislike the mornings.
I wake up, get my get kids up and hopefully they are getting dressed while I am making breakfast and packing lunches, let the dog out, get backpacks ready and try convincing my youngest to stop staring at my oldest while they are eating their breakfast *insert eye roll*.
Some mornings they eat cereal or toast, but even I get sick of making that. Then after breakfast it’s time to brush their teeth and hair, find two sets of matching shoes and hopefully we are out the door by 8:08 to catch the school bus. If you have elementary kids then you know it is so rush-rush and the thought of getting up any earlier than 7:25 to make it easier on myself is just crazy, right?!
A smart and easy way to have a healthy breakfast for yourself and/or your kids on those busy mornings, is to make it ahead of time.
On my day off, or on a weekend day, I’ll make a double batch of pancakes and freeze them according to my kids serving size. That way, on school mornings, all I have to do is pull them out of the freezer and pop them into the microwave. In seconds, my girls have a healthy and filling breakfast.
To Make These Whole Wheat Buttermilk Pancakes You Will Need:
- whole wheat flour
- unbleached all-purpose flour
- granulated sugar
- baking powder
- baking soda
- kosher salt
- ground nutmeg
- buttermilk
- eggs
- vanilla
- unsalted butter
- salted butter – for serving
- real maple syrup – for serving
- fresh berries – for serving (optional)
In a mixing bowl, measure and add in 1 cup whole wheat flour, 1 cup unbleached all-purpose flour, 3 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon both kosher salt and ground nutmeg.
Whisk to combine.
In a large liquid measuring cup or bowl (preferable with a spout), add 3 cups buttermilk and crack and add in 2 large eggs.
Measure in 3/4 teaspoon pure vanilla extract.
Using a whisk, mix until combined.
Pour the buttermilk into the bowl with the dry ingredients.
With a rubber spatula, mix until just about combined.
Lastly, pour in the 3 tablespoons (melted and cooled) butter and stir to fully incorporate.
Allow the pancake batter to sit for 15 minutes while your preheat your griddle. Preheating the griddle helps with even browning of the pancakes.
Once preheated, reduce heat to 350-360° and grease the griddle with a little butter or coconut oil. Use a 1/4 cup of the batter per pancake and pour onto the griddle. My griddle can cook 8 pancakes per batch.
Wait for the bubbles to come to the top. Your pancakes are ready to flip when the bubbles pop but do not fill back in with batter or when the bottom is golden and the edges are set.
Transfer the pancakes to a rimmed baking pan and keep warm in a 200° oven. Repeat with the remaining batter.
Stack the beautifully golden pancakes and top with butter, fresh berries and drizzle with real maple syrup.
Fluffy and wholesome. Perfectly spiced with vanilla and nutmeg with a subtle tang of buttermilk.
Pancakes you can feel good about.
Enjoy! And if you give this Whole Wheat Buttermilk Pancakes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Whole Wheat Buttermilk Pancakes
Ingredients
- 1 cup whole wheat flour
- 1 cup unbleached all purpose flour
- 3 tablespoons sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon nutmeg
- 3 cups low-fat buttermilk
- 2 large eggs, slightly beaten
- 3/4 teaspoon vanilla extract
- 3 tablespoons melted butter
- nonstick spray, for griddle
Instructions
- In a mixing bowl, measure and add flours, sugar, baking soda and powder, salt and ground nutmeg. Use a whisk to combine.
- In a large liquid measuring cup or bowl, measure the buttermilk and add in the eggs and vanilla. Whisk until combined.
- Pour the buttermilk into the bowl with the dry ingredients. With a rubber spatula, mix until just about combined. Lastly, pour in the 3 tablespoons (melted and cooled) butter and stir to fully incorporate.
- Allow the batter to rest while you preheat your griddle to 375° for 10 to 15 mintues.
- Once preheated, reduce temperature to 350-360° and grease with butter or coconut oil.
- Pour ¼ cup of batter per pancake onto the griddle.
- The pancakes are ready to flip when the holes at the top pop and don't fill back in with batter or the bottom is golden and the edges set. About 3 mintues.
- Flip and continue cooking for 1 to 2 mintues.
- Keep the pancakes warm in a rimmed metal baking sheet warm 200° oven on an oven safe plate. Repeat with remaining batter.
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THANK YOU in advance for your support!
Ooooh! These would be divine rolled up like a crepe with fruit on top! ~ Sherie
I just made these! Yummy! I love the flavor the nutmeg gives them. I used soymilk and then added vinegar to make it like buttermilk. It worked but the batter was a little thin. I think next time I will use less soymilk…maybe 2 1/2 cups would work better. Thanks for the great recipe! ~ Sherie
made these today – they were great! the little one loved them too, which is a bonus : )
I’m so glad Jade! 🙂
Can I freeze any of the left over batter? It’s only 2 of us. and my adult son eats 2 pancakes and me 1.
Or should I try to cut the recipe 1/2?