Whole-Wheat Buttermilk Pancakes Recipe

Name: Whole-Wheat Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole-wheat flour; 2/3 cup all-purpose flour; 1/3 cup toasted wheat germ; 1 tablespoon packed light-brown sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3 tablespoons unsalted butter, melted; 2 3/4 cups low-fat buttermilk; 2 large eggs, lightly beaten; Vegetable oil cooking spray; Pure maple syrup, for serving (optional); Raspberries, for serving (optional)

Servings: persons

1 cup whole-wheat flour
2/3 cup all-purpose flour
1/3 cup toasted wheat germ
1 tablespoon packed light-brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
2 3/4 cups low-fat buttermilk
2 large eggs, lightly beaten
Vegetable oil cooking spray
Pure maple syrup, for serving (optional)
Raspberries, for serving (optional)

1
Preheat the oven to 200F.
2
Whisk together the flours, wheat germ, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.
3
Heat a griddle or cast-iron skillet over medium heat.
4
Stir together the melted butter, buttermilk, and eggs in a medium bowl.
5
Stir the flour mixture into the buttermilk mixture until just combined (the batter will be slightly lumpy).
6
Generously coat the griddle with cooking spray.
7
Working in batches, pour 1/4 cup batter for each pancake onto the griddle.
8
Cook until the surface is bubbling and the edges are slightly dry, 3 to 4 minutes.
9
Turn the pancakes; cook until the undersides are golden brown, 3 to 4 minutes more.
10
Transfer to a baking sheet, and keep warm in the oven.
11
Divide the pancakes among 4 plates.
12
Serve with syrup and berries, if desired.
13
(Per serving)
14
Calories: 396
15
Fat: 14g
16
Cholesterol: 124mg
17
Carbohydrate: 53g
18
Sodium: 873mg
19
Protein: 17g
20
Fiber: 5g

1463

kcal

Calories

140

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: 1 cup whole-wheat flour, 2/3 cup all-purpose flour, 1/3 cup toasted wheat germ, 1 tablespoon packed light-brown sugar, 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.

That's it — enjoy your meal!

Whole-Wheat Buttermilk Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions