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Whole Wheat Buttermilk Pancakes


Yield: 6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)
Amount per serving Calories: 351
Calories from fat: 26%
Fat: 10g
Saturated fat: 4.6g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 1.9g
Protein: 7.6g
Carbohydrate: 59.7g
Fiber: 2.3g
Cholesterol: 55mg
Iron: 2.1mg
Sodium: 570mg
Calcium: 176mg

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Whole Wheat Buttermilk Pancakes 1 Picture


  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1 tablespoon vegetable oil $
  • 1 large egg $
  • 1 large egg white $
  • Cooking spray
  • 3/4 cup maple syrup
  • 3 tablespoons butter


Adapted from


Step 1

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.
Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.

Keep cooked pancakes warm in a 200º oven while preparing remaining pancakes, then serve them with heated maple syrup.

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