Fluffy Whole Wheat Buttermilk Pancakes

Breakfast. It’s one of my favorite meals. If it was healthy and balanced to eat eggs, ham, pancakes, hash browns, and lobs of ketchup and maple syrup everyday for every meal, I might consider it. I love breakfast.


This is one of my favorite recipes for pancakes. I used the blueberry pancake recipe from Joy of Baking and altered it a little. I replaced the all-purpose flour with whole wheat pastry flour to make it healthier. Whole wheat pastry flour is a great substitution for all-purpose flour because it’s ground finer than whole wheat flour and keeps the texture of the original recipe the same. My hubby usually complains when I switch all-purpose for whole wheat flour because he doesn’t like the texture and “wheaty” difference. He doesn’t complain about these pancakes though!

Let’s make some pancakes!

Whole Wheat Buttermilk Pancakes

Adapted from Joy of Baking

Yield:  about 8-10 pancakes


  • 1 cup whole-wheat pastry flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 2 Tbsp granulated white sugar
  • 1 large egg, lightly beaten
  • 1 cup buttermilk
  • 3 tablespoons unsalted butter, melted and cooled
  • Blueberries, chocolate chips, etc. (optional)


  1. In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk, and melted butter. Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir (with a rubber spatula or wooden spoon) just until combined. The batter should have some small lumps. (Do not over mix the batter or the pancakes will be tough.) (The pancake batter can be covered and stored in the refrigerator for up to 24 hours.)
  2. Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Adjust the temperature as needed.
  3. Lightly coat the pan with melted butter or oil, or use a nonstick vegetable spray (my personal favorite)
  4. Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the hot pan, spacing the pancakes a few inches apart. Evenly sprinkle the uncooked tops of the pancakes with your topping of choice.
  5. When the bottoms of the pancakes are golden brown and bubbles start to appear on the uncooked top surfaces of the pancakes (2-3 minutes), turn over. Cook until golden brown (about 2-3 minutes) and cooked through.
  6. Repeat with remaining batter, brushing the pan with melted butter or oil between batches.
  7. Serve immediately.

My ingredients are below. Real BUTTERMILK! Yum. And some Bobs Red Mill whole wheat pastry flour. Got it from Ocean State Job Lot, never heard of it? Neither have I until I moved to Massachusetts. For some reason this place has really discounted Bobs Red Mill ingredients and I love it.


After mixing, I made the pancakes. The best part is watching the bubbles form in the pancakes while cooking in the pan.


I used Pam spray for the pan instead of butter. Gives it a nice even coat, and I drench the pancakes in maple syrup anyway, so I don’t need butter flavor.


I had some M&M’s too, so I sprinkled those on top of half the pancakes (my half).


Yum, maple syrup. I have a huge bottle from Costco.

Eat up!


2 thoughts on “Fluffy Whole Wheat Buttermilk Pancakes

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