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Whole Wheat Buttermilk Pancakes

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

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


  • 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


  1. Mix dry ingredients together in medium bowl. 

  2. Add eggs, buttermilk, and oil to a separate bowl and stir just until blended.

  3. Add the wet ingredients to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy. 

  4. 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. 

  5.  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.

Recipe Notes

Adapted from Fluffy Buttermilk Pancakes

Nutrition Facts
Whole Wheat Buttermilk Pancakes
Amount Per Serving
Calories 443 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g63%
Cholesterol 63mg21%
Sodium 490mg21%
Potassium 578mg17%
Carbohydrates 66g22%
Fiber 8g33%
Sugar 9g10%
Protein 14g28%
Vitamin A 210IU4%
Calcium 197mg20%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.