Buttermilk Whole Grain Pancakes Recipe

Name: Buttermilk Whole Grain Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups whole wheat flour; 1 cup buttermilk powder; 5 tablespoons egg whites dried; 4 tablespoons sugar; 1 1/2 tablespoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 1 cup ground flax seed; 1 cup milk powder, prefer nonfat; 1/2 cup bran or oat bran; 1 1/2 cups milk low-fat or nonfat; 4 tablespoons canola oil; 1 teaspoon vanilla extract

Servings: persons

2 1/2 cups whole wheat flour
1 cup buttermilk powder
5 tablespoons egg whites dried
4 tablespoons sugar
1 1/2 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup ground flax seed
1 cup milk powder, prefer nonfat
1/2 cup bran or oat bran
1 1/2 cups milk low-fat or nonfat
4 tablespoons canola oil
1 teaspoon vanilla extract

1
Add flour, buttermilk powder, dried egg whites, sugar, baking powder, baking soda and salt in a large bowl, and whisk until well combined.
2
Stir in flaxseed meal, dry milk and bran.
3
Mix together milk, oil and vanilla in a small bowl.
4
Put 2 cups pancake mix in a large bowl.
5
(Refrigerate the remaining pancake mix in an airtight container for up to 1 month or freeze for up to 3 months)
6
Make a well in the center of the dry ingredients mix.
7
Stir in the milk mixture until just blended, do not overmix.
8
(The batter will be quite thin, but will thicken up as it stands.)
9
Allow to stand for 5 minutes.
10
Coat a nonstick skillet or griddle with cooking spray over medium heat.
11
Stir the batter again before filling the muffin cups.
12
Using 1/4 cup batter for each pancake, cook pancakes until the edges are dry and bubbles begin to form, about 2 to 4 minutes.
13
Turn over and cook until golden brown, about 2 to 3 minutes longer.
14
Adjust heat for even browning if needed.
15
Serve with fresh berries and maple syrup.
16
For more flavors:
17
Chocolate-Chocolate Chip Pancakes:
18
Fold 1/2 cup cocoa powder and 3 ounces chocolate chips into the batter.
19
Blueberry: Fold 1 cup frozen or fresh blueberries into the batter.
20
Banana and Nut: Fold 1 cup thinly sliced bananas and 1/4 cup of finely chopped toasted pecans or walnuts into the batter.

1302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 cups whole wheat flour, 1 cup buttermilk powder, 5 tablespoons egg whites dried, 4 tablespoons sugar, and more.

Yes, Buttermilk Whole Grain Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Whole Grain Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions