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Homemade Whole Wheat Buttermilk Pancakes topped with berries

Whole Wheat Buttermilk Pancakes

Homemade Whole Wheat Buttermilk Pancakes from scratch are the best way to sneak a little extra whole grain and fiber into your favorite pancake breakfast.
Course Breakfast
Cuisine American
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 12 pancakes
Calories 158


  • 2 cups whole wheat flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups buttermilk
  • 2 eggs
  • 4 tablespoons butter (melted)
  • 1 teaspoon pure vanilla extract


  • In large bowl, sift together flour, baking powder, baking soda, sugar, and salt. Make a well in the center.
  • In a separate bowl, mix together eggs, buttermilk, melted butter, and vanilla. Pour wet ingredients into bowl with the dry ingredients. Stir very gently by folding liquid into dry ingredients. You want your batter to be lumpy. Allow batter to rest for 5-10 minutes.
  • Preheat griddle on medium low heat.
  • Grease hot grill with butter. Use as much as your heart desires. Place large spoonful of batter onto grill. Do not flip until the pancake has lots of bubbles and the bottom is a golden brown. Flip only once and do not smash down with your spatula.
  • Serve with warm berries and pure maple syrup. YUM!


Calories: 158kcal | Carbohydrates: 20g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 296mg | Potassium: 231mg | Fiber: 2g | Sugar: 5g | Vitamin A: 255IU | Calcium: 112mg | Iron: 1mg