Buttermilk Wheat Pancakes
These Buttermilk Wheat Pancakes are light and fluffy, easy to make, and delicious. Made with stone ground wheat flour for a wholesome breakfast everyone will love.
This is my first pancake recipe on the website and I wanted to start with my very favorite, Buttermilk Wheat Pancakes. I’ve always loved wheat pancakes. The texture. The flavor. A good hearty pancake for breakfast is food for my soul.
Wheat flour can be a little fussy when it comes to baked goods. Pancakes especially, can turn out tough and dry. Knowing some basic tips and a little extra TLC, and you get deliciously light and fluffy pancakes.
The great thing about my Buttermilk Wheat Pancakes is the ingredients list is short and sweet. Most people have these basic pantry items, so when you get a craving for pancakes, you can whip these up on a whim.
And if you’ve never made pancakes with buttermilk, you’ve gotta try it. It doesn’t make them sour tasting; more like rich and slightly tangy, in a good way. Buttermilk also creates a tender cake, and thanks to all the other scientific factors, they’re taller, lighter, and fluffier. It’s worth it, trust me!
Ingredients For Buttermilk Wheat Pancakes:
- Stone ground white wheat flour
- Baking soda
- Salt
- Brown sugar
- Low-fat buttermilk
- Eggs
- Vanilla extract
If you notice the ingredients list you’ll see brown sugar as an item. This is unusual in a pancake mix but I love, love the richness it adds. You also might see that I don’t use butter or oil. This is because the buttermilk and eggs offer enough fat and moisture. The upside to this is you can smear a little extra butter on your hotcakes when they come off the grill. 🤭
How To Make Buttermilk Wheat Pancakes:
Step 1. Whisk the dry ingredients in a large mixing bowl and set aside.
Step 2. Add buttermilk, eggs, and vanilla extract to a small bowl. Whisk until well combined.
Step 3. Pour wet ingredients into the dry ingredients and gently stir with a spoon or whisk until just combined. Be careful not to overmix. There should still be some small lumps in the batter.
Step 4. Let pancake batter rest for at least 10 minutes. During this time heat a large non-stick pan or griddle to medium low heat.
Step 5. Add butter or use non-stick cooking spray to heated pan. Using a measuring cup, scoop a 1/3 cup batter into the griddle or skillet. Cook until bubbles start to form on top and the edges start to pull away from the pan, about 3-4 minutes. Flip and cook another 2-3 minutes.
Tips for the best Buttermilk Wheat Pancakes:
- Use Fresh ingredients- Make sure ingredients like baking powder and baking soda are fresh. If ingredients are expired or old, you’ll likely wind up with flat pancakes.
- Spoon in flour– Use a spoon to measure out the flour rather than scooping it with a measuring cup. This will ensure the right amount of flour so your pancakes come out light and fluffy.
- Whisk dry ingredients well– Make sure there aren’t any lumps in the dry ingredients. This will help to not overmix when you add the wet ingredients.
- Don’t overmix the batter– Stir gently and just until you don’t see streaks of flour. Overmixing will create tough pancakes.
- Let pancake batter rest– Allowing the pancake batter to rest gives the flour time to absorb the liquid. This results in a lighter, less dense cake. The batter should be light and airy when you’re ready to cook.
- Watch the heat- It’s best to cook pancakes on medium low, however, you’ll want to watch the heat as it can quickly increase, causing the pancakes to burn before they’re ready to flip.
When it comes to classic pancakes, butter and syrup are my preference, but I do love fresh berries every now and then. My daughter likes mini chocolate chips so feel free to add a handful into the batter, or simply place them on top of each cake while they cook.
These Buttermilk Wheat Pancakes are a great way to start the weekend, or weekday because they’re so easy. I’m certain you’ll love them!
Other Breakfast Items You Might Like:
⭐Make Sure To Rate The Recipe When You Make It!⭐
Let’s eat!🤍
Buttermilk Wheat Pancakes
Equipment
- Griddle pan or large non-stick skillet
Ingredients
- 2 cups white wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 tbsp brown sugar
- 2 cups low-fat buttermilk
- 2 eggs
- 1 tsp pure vanilla extract
Instructions
- Whisk the dry ingredients in a large mixing bowl and set aside.
- Add buttermilk, eggs, and vanilla extract to a small bowl. Whisk until well combined.
- Pour wet ingredients into the dry ingredients and gently stir with a spoon or whisk until just combined. Be careful not to overmix. There should still be some small lumps in the batter.
- Let batter rest for 10 minutes. While the pancake mix is resting, heat a griddle or a large non-stick pan to medium low heat.
- Add butter or use non-stick cooking spray to heated pan. Using a measuring cup, scoop a 1/3 cup batter onto the griddle or skillet. Cook until bubbles start to form on top and the edges look semi-cooked, about 3-4 minutes. Flip and cook another 2-3 minutes.
- Serve immediately or keep warm in the oven until ready to serve. Makes 10-12 medium size pancakes.
Notes
- Use Fresh ingredients- Make sure ingredients like baking powder and baking soda are fresh. If ingredients are expired or old, you’ll likely wind up with flat pancakes.
- Spoon in flour– Use a spoon to measure out the flour rather than scooping it with a measuring cup. This will ensure the right amount of flour so your pancakes come out light and fluffy.
- Whisk dry ingredients well– Make sure there aren’t any lumps in the dry ingredients. This will help to not overmix when you add the wet ingredients.
- Don’t overmix the batter– Stir gently and just until you don’t see streaks of flour. Overmixing will create tough pancakes.
- Let pancake batter rest– Allowing the pancake batter to rest gives the flour time to absorb the liquid. This results in a lighter, less dense cake. The batter should be light and airy when you’re ready to cook.
- Watch the heat- It’s best to cook pancakes on medium low, however, you’ll want to watch the heat as it can quickly increase, causing the pancakes to burn before they’re ready to flip.
| Nutrition Facts | |
|---|---|
| Serving size: 1 pancake | |
| Servings: 12 | |
| Amount per serving | |
| Calories | 51 |
| % Daily Value* | |
| Total Fat 1.2g | 2% |
| Saturated Fat 0.5g | 2% |
| Cholesterol 29mg | 10% |
| Sodium 54mg | 2% |
| Total Carbohydrate 7.4g | 3% |
| Dietary Fiber 0.5g | 2% |
| Total Sugars 3.7g | |
| Protein 2.9g | |
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