Whole-Wheat Pancakes

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With a 50-50 split between flours, these easy whole-wheat pancakes are tasty topped with a touch of melted butter and maple syrup.

Whole-Wheat Buttermilk Pancakes

A mom-friend warned me that when her kids turned 2 something happened.

They entered the buttered noodle phase.

At the time she was passing along this motherly advice, I was experimenting with exotic purées for my then baby. And I thought, somewhat smugly, that won’t be my son.

Ha! I was wrong.

While it may not be butter, his palette is only a smidge elevated with olive oil, garlic powder, salt & pepper and a side pineapple & pita chips.

My toddler is my kitchen helper, but that doesn’t make a difference in he wants to eat.

I’ve resorted to transforming into an entertainer.

My repertoire of stunts includes using cookie cutters to make shapes out of whole-wheat pancakes.

They have been such a hit that I think I will forever be doing geometric gymnastics to get him to eat something other than spaghetti.

But I’m not sure there is much of a nutritional difference between the two!

Whole-Wheat Pancakes

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Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4
With a 50-50 split between flours, these easy whole-wheat pancakes are tasty topped with a touch of melted butter and maple syrup.


  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup low-fat buttermilk
  • 1/2 cup skim milk
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract
  • Butter and maple syrup for serving


  • In a large bowl, combine the all-purpose flour, whole-wheat flour, baking powder, baking soda and salt. In a medium bowl, whisk together the eggs, buttermilk, skim milk, honey and vanilla extract. Fold the wet ingredients into the dry ingredients. The batter will look a bit lumpy.
  • Preheat a nonstick griddle over medium heat. Ladle the batter by the 1/3-cup-full onto the griddle. When the pancakes start bubbling, flip them to the other side cooking until golden brown.
  • Serve the pancakes with butter and maple syrup.


Adapted from Ellie Krieger


Calories: 246kcal | Carbohydrates: 43g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 575mg | Potassium: 283mg | Fiber: 3g | Sugar: 9g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 222mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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