Why You’ll Love this Whole Wheat Buttermilk Pancakes Recipe
You’ll absolutely love this Whole Wheat Buttermilk Pancakes recipe for several reasons. First, they’re fluffy and delicious, making breakfast feel special.
I enjoy how the whole wheat flour adds a nutty flavor while still keeping the pancakes light. Plus, the buttermilk contributes to that irresistible tenderness.
You can whip them up quickly, which is perfect for busy mornings. And if you’re like me, you’ll appreciate that they’re a healthier option without sacrificing taste.
Finally, they pair wonderfully with your favorite toppings, whether it’s syrup, honey, or fresh fruit. Trust me, you won’t want to go back to regular pancakes!
Ingredients of Whole Wheat Buttermilk Pancakes
When it comes to making a delicious breakfast that feels a bit special, these Whole Wheat Buttermilk Pancakes are a go-to in my kitchen. The combination of whole wheat and all-purpose flour gives them a lovely texture, while the buttermilk keeps them super soft. Plus, they’re easy to whip up, which is a lifesaver on those busy mornings when you need a little something extra to kickstart your day.
And let’s be honest, who doesn’t love a stack of warm pancakes that you can top with sweet syrup or fresh fruit? It’s like a warm hug in the morning. So, let’s gather our ingredients and get ready to create something delightful!
Here’s what you’ll need to make these tasty pancakes:
- Cooking spray
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup low-fat buttermilk
- 3/4 cup 1% low-fat milk
- 1 tablespoon raw honey
- 1/4 teaspoon vanilla extract
- Semi-sweet chocolate chips (optional, but why not?)
Now, a couple of things to keep in mind as you gather your ingredients. First, if you’re feeling adventurous, you can totally swap out the semi-sweet chocolate chips for blueberries, nuts, or even a sprinkle of cinnamon for a little extra flair.
And don’t stress if you don’t have low-fat buttermilk on hand; regular buttermilk will work just fine. Just remember that the key to fluffy pancakes isn’t overmixing the batter. It’s okay if it’s a bit lumpy—those lumps are what make your pancakes nice and airy.
Now, let’s move on to the fun part: making these pancakes!
How to Make Whole Wheat Buttermilk Pancakes
Alright, let’s plunge into making these wonderful Whole Wheat Buttermilk Pancakes. Start by gathering your ingredients and then take a bowl—any bowl will do, really—and toss in 3/4 cup of whole wheat flour, along with 3/4 cup of all-purpose flour.
Next, add in 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these dry ingredients together, and let me tell you, the mix of flours will smell heavenly. It’s like a warm embrace of health and comfort, all in one bowl.
Now, let’s switch gears and grab another bowl for the wet ingredients. Crack in 2 large eggs and whisk them until they’re light and fluffy—think of it as a mini workout.
To those eggs, add 1 cup of low-fat buttermilk, 3/4 cup of 1% low-fat milk, 1 tablespoon of raw honey, and 1/4 teaspoon of vanilla extract. Whisk until everything is combined and smooth.
Now, here comes the fun part: pour the wet ingredients into the dry ingredients and gently stir. Remember, we want it to be a little lumpy. If you overmix, you’ll end up with pancakes that are tough instead of fluffy, and nobody wants that.
Once your batter is ready, heat up a griddle over medium heat and give it a light spray with cooking spray—this is where the magic happens.
Use a 1/4 cup measuring cup to scoop the batter onto the griddle. You’ll see bubbles forming on the surface; that’s your signal to flip. Cook the other side until it’s golden brown, and if you’re feeling adventurous (or if you have a partner who loves chocolate), toss in some semi-sweet chocolate chips before you flip.
As you get into the groove of pancake-making, I promise your pancakes will start to take on that perfect round shape—practice makes perfect, right?
Keep the finished pancakes warm in a low oven while you finish cooking the rest of the batter. Serve them up with syrup, fruit, or just a drizzle of honey, and enjoy a warm hug from your breakfast!
Whole Wheat Buttermilk Pancakes Substitutions & Variations
After you’ve mastered the basic recipe for Whole Wheat Buttermilk Pancakes, you may want to explore some exciting substitutions and variations to customize your breakfast experience.
For a gluten-free twist, swap out the whole wheat flour for almond or oat flour. If you’re craving something sweeter, toss in some chopped bananas or blueberries.
You can also replace buttermilk with almond milk or coconut milk for a dairy-free option. To add a bit of crunch, mix in chopped nuts or seeds.
Experimenting with spices like cinnamon or nutmeg can elevate the flavor. Enjoy making your pancakes uniquely yours!
What to Serve with Whole Wheat Buttermilk Pancakes
While I love enjoying Whole Wheat Buttermilk Pancakes on their own, pairing them with delicious accompaniments can elevate the meal even further.
Fresh fruit like sliced bananas, berries, or peaches adds a burst of flavor and color. I often drizzle real maple syrup or honey for that perfect sweetness.
Greek yogurt gives a creamy texture that balances the pancakes nicely, while nuts add a satisfying crunch.
If I’m feeling indulgent, a sprinkle of chocolate chips or a dollop of whipped cream can make breakfast feel like a treat.
Experimenting with these sides makes each pancake experience unique and delightful!
Additional Tips & Notes
Pairing Whole Wheat Buttermilk Pancakes with fresh fruits, syrup, or yogurt can enhance your breakfast experience, but there are also some practical tips to keep in mind when making them.
First, don’t overmix the batter; a few lumps are fine. If you want fluffier pancakes, let the batter rest for about 10 minutes.
For even cooking, confirm your griddle is at the right temperature—medium heat usually works best. If you’re adding chocolate chips or nuts, sprinkle them on before flipping.
Finally, keep your cooked pancakes warm in a low oven while you finish the rest. Enjoy the deliciousness!