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These moist and delicious 100% Whole Wheat Buttermilk Pancakes are healthier than they taste! They really are the best, thanks to the rich buttermilk. Perfect to make on the weekend or even busy weekdays!
Since our family switched to real food, we have been avoiding cooking and baking with white flour as much as possible.
What’s wrong with white flour?
White flour is highly processed—it is wheat flour stripped of the bran and the germ (the most nutritional components), enriched with vitamins and iron (lost in the stripping process), and bleached.
Like white sugar, white flour increases your chance of weight gain, insulin resistance, and type 2 diabetes.
Not exactly a real food, right?
Wanting to feed our family healthier, higher quality foods left us no choice but to replace white flour with whole wheat flour in recipes like no-rise whole wheat pizza dough.
I thought that switching to 100% whole wheat might be difficult for our family, since most whole wheat/whole grain foods are denser and heavier than foods made from white flour. But we’ve actually found some amazing whole wheat recipes that we love, and usually you can’t even tell the difference!
Update: We also discovered white whole wheat flour, which is AMAZING! It’s just as nutritious as whole wheat flour, but with a lighter texture and flavor. Win-win!
We recently mixed up these whole wheat pancakes, and I added some pumpkin puree (leftover from a previous recipe) that I had in the freezer.
These were so delicious! They’d also taste amazing with a simple fruit topping, like this 2-ingredient fruit sauce.
Really, they’re everything you want in a pancake—light and fluffy, buttery, deliciously moist, and golden brown. Thanks to the buttermilk, these turn out super moist and full of flavor.
And if I didn’t make them myself to see the ingredients used, I wouldn’t have even known they were whole wheat!
Note: Like all my very favorite recipes, pancakes are freezer friendly! I almost always double the recipe and freeze any leftover pancakes in “short stacks” (about 2-3 pancakes wrapped in parchment paper and then combined into a freezer bag). Reheat short stacks using the toaster for a quick breakfast or snack!
Yield: 12 pancakes
These whole wheat buttermilk pancakes are made with 100% whole wheat flour and they taste absolutely delicious! They’re a healthier option to enjoy for breakfast or brunch. Try adding 1 cup blueberries or pumpkin puree to the batter!
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- 2 cups milk
- 2 tbsp apple cider vinegar
- 2 cups whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 2 eggs
- ¼ cup melted butter
- ½ tsp pure vanilla extract
Instructions
- In a large glass bowl (I use a glass liquid measuring bowl), combine the milk and vinegar and let the mixture curdle while you mix together the other ingredients.
- In a separate large bowl, whisk to combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- To the curdled milk, add eggs, melted butter, and vanilla. Whisk to combine. Pour this wet mixture into the dry ingredients, and stir the two together until just barely mixed. Do not over mix.
- Preheat a nonstick griddle to 375 degrees F. Add small scoops of pancake batter (approximately ¼ cup per scoop). Cook for a few minutes, until bubbles form on the surface. Flip the pancakes with a turner and cook for a few minutes on the other side, until the bottom is golden brown.
- Serve with butter (or nut butter) and real maple syrup.
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