Whole Wheat Buttermilk Pancakes – a delicious recipe with Stone Ground, Baking Powder, Baking Soda, Salt, Buttermilk, Butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a large bowl, combine all dry ingredients, making a well in the center. In a small bowl, beat buttermilk, melted butter, honey and eggs. Pour wet ingredients into dry mixture and beat thoroughly. Make sure you are vigorous and you may even take a spatula around the edges to make sure you have no flour clumps. If you need to, you can add more flour or buttermilk to get the right consistency.
2
Pour the batter onto a hot griddle and do your thing. Just pour a pancake sized amount of batter onto the griddle and cook the bottom side until lightly browned, then flip and do the same on the other side. This makes about 25 pancakes, depending on how big you make them (I feed an army). You can also keep them warm in the oven (about 170 degrees F works well) until all the pancakes are done.
1521
kcal
Calories
116
g
Fat
103
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 cups Stone Ground Whole Wheat Flour, 1 Tablespoon Baking Powder, 1 teaspoon Baking Soda, 1 teaspoon Salt, and more.
Yes, Whole Wheat Buttermilk 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.
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