Whole Grain Buttermilk Pancakes

Start your morning off right with these wholesome and fluffy Whole Grain Buttermilk Pancakes—perfectly balanced for both flavor and nutrition. Crafted with a blend of hearty whole wheat flour and light all-purpose flour, these pancakes are elevated with the tangy richness of buttermilk and a hint of sweetness from brown sugar. A quick 10-minute prep time and a simple mix-and-cook method make this recipe ideal for busy mornings or weekend brunches alike. Cooked to golden perfection on a griddle, they’re irresistibly tender and versatile—top them with fresh berries, a drizzle of maple syrup, or your favorite nut butter for a breakfast that delights the whole family. These whole grain pancakes are a delicious way to fuel your day without compromising on taste or quality.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1.5 cups Whole wheat flour
• 0.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 2 tablespoons Brown sugar
• 2 cups Buttermilk
• 2 pieces Large eggs
• 3 tablespoons Unsalted butter, melted
• 1 teaspoon Vanilla extract
• 1 tablespoon Cooking oil or butter (for griddle)

Directions

Step 1

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and brown sugar until evenly combined.

Step 2

In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and well blended.

Step 3

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy but fully incorporated.

Step 4

Let the batter rest for 5 minutes to allow the dry ingredients to hydrate and the baking soda to activate.

Step 5

Heat a non-stick griddle or skillet over medium heat. Lightly grease the surface with cooking oil or butter, ensuring even coverage.

Step 6

Using a 1/4-cup measuring cup, pour the batter onto the heated griddle, spacing pancakes apart to prevent them from spreading into each other.

Step 7

Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges start to look set. Flip each pancake with a spatula and cook for another 1-2 minutes, or until golden brown and cooked through.

Step 8

Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the griddle as needed.

Step 9

Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, yogurt, or a sprinkle of nuts.

Nutrition Facts

Serving size	(919.2g)

Amount per serving	% Daily Value*
Calories	1786.5

Total Fat 78.8g	0%
Saturated Fat 36.9g	0%
Polyunsaturated Fat 1.0g
Cholesterol 518.7mg	0%
Sodium 3153.7mg	0%
Total Carbohydrate 223.5g	0%
Dietary Fiber 23.5g	0%
Total Sugars 42.9g
Protein 58.2g	0%

Vitamin D 333.8IU	0%
Calcium 711.4mg	0%
Iron 12.0mg	0%
Potassium 1632.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 12.7%

Carbs: 48.7%