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Whole-Wheat Buttermilk Pancakes

Whole-Wheat Pancakes

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: Serves 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
  • 11/2 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


  1. 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.
  2. 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.
  3. Serve the pancakes with butter and maple syrup.


Adapted from Ellie Krieger