Name: Whole Wheat Buttermilk Pancakes
Prep time: 8 min
Cook time: 4 min
Total time: 12 min
Ingredients: 2 c. whole wheat flour; 2 tbsp. organic cane sugar; 2 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 2 c. well shaken buttermilk; 2 large eggs; 1/4 c. coconut oil (melted)

Whole Wheat Buttermilk Pancakes

Published on Nov 16, 2014

Updated on Nov 27, 2018

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Breakfast is one of my favorite meals. I can have it any time of the day. Morning preferred, brunch or lunch would be fine as well, and I LOVE breakfast for dinner! In fact, our neighbors had us over for dinner the other night and we had the most delicious breakfast. Have you ever had buckwheat pancakes? They were delicious and healthy too! I’ll have to snag the recipe for you, I’d definitely make them again! If I had to chose a favorite breakfast item, I don’t think I could narrow it down. Pancakes definitely rank at the top of the list. I know I’ve said it before but my FAVORITE pancakes are my dads. He makes the best!

Do you ever have leftover buttermilk hanging around in the fridge and you aren’t sure what to do with it? You know you want to use it before it goes bad, but don’t have a recipe in mind? That’s exactly where these pancakes were created from. I looked up recipes on my site and saw my Fluffy Buttermilk Pancakes and was eager to try a whole wheat version. The result? They are nearly as wonderful as the original! With a healthy twist… I could feel good about reaching for the extra pancake! If you’re looking for other great healthy breakfast ideas you should also check out my Caramel Apple French Toast, Caramel Apple Oatmeal, or my Quick & Easy Baked Egg Breakfast!

Whole Wheat Buttermilk Pancakes

Course: Breakfast

Cuisine: American

Keyword: Whole Wheat Buttermilk Pancakes

Prep Time: 8 minutes

Cook Time: 4 minutes

Total Time: 12 minutes

Servings: 6

Calories: 443 kcal

Author: Yvonne

Whole Wheat Buttermilk Pancakes that are perfectly soft, fluffy, and delicious.

Ingredients

2 c. whole wheat flour
2 tbsp. organic cane sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 c. well shaken buttermilk
2 large eggs
1/4 c. coconut oil melted

Instructions

Mix dry ingredients together in medium bowl.
Add eggs, buttermilk, and oil to a separate bowl and stir just until blended.
Add the wet ingredients to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
Lightly coat skillet with oil. Heat to medium low. Drop 1/4 c. of batter onto heated skillet. Use the back side of a spoon to help even out the batter.
Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes. Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched. Serve warm with maple syrup and butter.