These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).

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  • Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

Cook's Note:

Cups of flour just shy of full will yield a lighter pancake and more traditional batter.

Nutrition Facts

410 calories; protein 15.9g 32% DV; carbohydrates 57.2g 19% DV; fat 15g 23% DV; cholesterol 98.5mg 33% DV; sodium 874.5mg 35% DV. Full Nutrition

Reviews (155)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/14/2013
I did not have buttermilk on hand, I soured whole milk with a couple tablespoons lemon juice. I made no other changes. I have made whole wheat pancakes before and know that it takes a bit for the whole wheat flour to suck up some of the additional liquid so I let it sit for five-ten minutes while the griddle preheated. VERY good pancake. Reminds me of the pancakes my dad made for me on Saturday mornings. Kids loved them. Read More
(53)

Most helpful critical review

Rating: 3 stars
03/21/2015
I don't like using baking soda as it makes the pancakes taste funny. Read More
(3)
196 Ratings
  • 5 star values: 153
  • 4 star values: 34
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
09/14/2013
I did not have buttermilk on hand, I soured whole milk with a couple tablespoons lemon juice. I made no other changes. I have made whole wheat pancakes before and know that it takes a bit for the whole wheat flour to suck up some of the additional liquid so I let it sit for five-ten minutes while the griddle preheated. VERY good pancake. Reminds me of the pancakes my dad made for me on Saturday mornings. Kids loved them. Read More
(53)
Rating: 5 stars
01/03/2014
I made these at least twice weekly for the past 6 months. They melt in your mouth. The only changes I make eliminate sugar & add a 2 tsp liquid stevia. I also add a tsp vanilla & a extra 1/2 tsp baking powder. These are only personal preferences its great without them also. 5 stars!!!! Read More
(28)
Rating: 5 stars
08/03/2016
Whole wheat flour is not at all bitter or bad tasting unless it is spoiled. Who knew? The oil in it (which has been removed in white flour) can turn rancid. It's only good for perhaps 6 months (less in hot weather) from when milled, so freeze it if you want it to keep longer. Also, I was surprised to learn (from America's Test Kitchen) that over-mixing does not make the pancakes turn tough as it does with white flour. Read More
(13)
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Rating: 5 stars
10/16/2013
Loved this recipe! I did substitute coconut oil for the vegetable oil though. Read More
(11)
Rating: 5 stars
12/10/2014
Soured almond milk since I didn't have buttermilk and used brown sugar in stead of white. These were so good- Fluffy and tasty! Even the men in the family (averse to all things healthy) loved them! This is a definite keeper. I had mine with PB, banana, walnuts, cinnamon and honey. Read More
(9)
Rating: 5 stars
02/17/2014
This recipe is great! I've finally found a whole wheat pancake that's fluffy and tender. I didn't have buttermilk so I used a quarter of a cup of butter and two cups of 1% milk. I let the batter rest for ten minutes before frying to allow the baking powder to activate a bit and let the flour absorb the liquid. It turned out beautifully; these pancakes are fluffy and flavorful and I will definitely be making them again soon. Be sure to let the batter rest for a few minutes to ensure maximum fluffiness. Read More
(8)
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Rating: 5 stars
11/23/2013
Wow these are great. Fluffy thick and with the subtle nutty taste of whole wheat. I also subbed in soured milk (with vinegar) instead of buttermilk. Other than that followed the recipe. Kids love them without syrup my husband loves them and so do I! This is the third time I've made them and they came out great each time. Perfect whole wheat pancakes" Read More
(8)
Rating: 5 stars
09/10/2016
Yes it's the first time I made FLUFFY whole wheat pancakes!I found that in that past the pancakes were too dense when I used whole wheat flour. I did not have buttermilk so I substituted organic coconut milk. I also added cinnamon and shredded coconut flakes. I used all organic products.Lastly I topped with chopped banana and a drizzle of raw unfiltered honey. I have enough leftover to freeze! Yum!!Thanks. Read More
(4)
Rating: 5 stars
09/15/2014
Great basic wheat pancake: I found it to be by versatile. I was able to reduce it to one serving easily (it still made 5 pancakes!) and I threw in some wheat bran. I think it would be good with apples applesauce or some zest. I also added a drop of vanilla out of habit. Read More
(4)
Rating: 3 stars
03/21/2015
I don't like using baking soda as it makes the pancakes taste funny. Read More
(3)