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Horizontal image of a stack of pancakes in a shallow white ceramic bowl, with syrup and fresh berries, and another plate of flapjacks in the background, on an unfinished wood table.

Whole Grain Buttermilk Pancakes

  • Author: Shanna Mallon
  • Total Time: 20 minutes
  • Yield: 6 large pancakes 1x


Give breakfast a healthier makeover with these simple whole grain pancakes, topped with pure maple syrup and fresh berries.


  • 1 cup white whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅓ cup granulated sugar
  • ½ teaspoon salt
  • 1 ⅛ cup buttermilk
  • 1 large egg
  • 1 tablespoon unsalted butter, melted, plus more for greasing skillet
  • ½ teaspoon vanilla extract
  • Maple syrup, fresh berries, or your favorite toppings (optional)


  1. Combine dry ingredients in a medium-sized mixing bowl and set aside.
  2. In another bowl, whisk together buttermilk, egg, vanilla extract, and melted butter.
  3. Slowly stir wet ingredients into the dry until just combined. There should still be a few lumps remaining.
  4. Heat skillet or griddle on medium heat and lightly grease with butter. Once hot, pour ¼ cup of batter onto skillet.
  5. Cook for a couple minutes, until bubbles form on top and start to pop. Flip, and cook for another 1-2 minutes, or until golden brown.
  6. Remove from pan and repeat with remaining batter. Serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Pancakes
  • Method: Stovetop
  • Cuisine: Breakfast

Keywords: buttermilk pancakes, whole grain, whole grain pancakes, buttermilk, pancakes