Whole Wheat Pancakes Recipe
Buttermilk's acidity reacts with the baking powder for extra lift, offsetting the density that whole wheat flour would otherwise bring, and a short rest gives the bran time to soften so the pancakes turn out tender instead of gritty.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
Ingredients
- 1 1/2 cups whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 1 1/2 cups buttermilk
- 1 egg egg, large
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Nutrition per serving
- Calories
- 312
- Protein
- 11g
- Carbs
- 44g
- Fat
- 11g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1In a large bowl, whisk together the whole wheat flour, baking powder, salt, and sugar.
- 2In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
- 3Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry flour streaks remain. The batter will be thick and slightly lumpy; don't overmix.
- 4Let the batter rest for 5 minutes at room temperature before cooking.
- 5Heat a griddle or nonstick skillet over medium heat and lightly grease it with butter or oil.
- 6Pour about 1/4 cup of batter per pancake onto the griddle. Cook for 2-3 minutes, until bubbles form across the surface and the edges look matte and set.
- 7Flip once and cook for another 1-2 minutes, until the second side is golden brown and the center springs back when pressed.
- 8Serve warm, adding more butter or oil to the griddle between batches as needed.
Tips & variations
- If the batter thickens noticeably after resting, whisk in an extra tablespoon or two of buttermilk; whole wheat flour keeps absorbing liquid as it sits.
- Swap half the whole wheat flour for all-purpose flour for a lighter texture while keeping some of the nutty flavor.
- Stir in 1/2 cup blueberries or chopped walnuts after mixing the batter, folding gently so you don't deflate it.
- White whole wheat flour gives a milder flavor and slightly lighter color than regular whole wheat if you want the nutrition without as strong a taste.
Storage & reheating
Store cooled pancakes in an airtight container in the refrigerator for up to 4 days. Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster on a medium setting or in a skillet over low heat until warmed through.
Tips from the Tulo kitchen
- Test the griddle before the first batch by flicking a few drops of water onto it; they should skitter and evaporate within a couple seconds if the heat is right.
- Only flip each pancake once. Flipping early or repeatedly deflates the bubbles that give the crumb its lift.
FAQ
Why are my whole wheat pancakes dense or heavy?
This usually comes from overmixing the batter or skipping the rest period. Whole wheat flour has less gluten-forming protein than white flour, so extra stirring compacts it quickly, and an unrested batter doesn't let the bran fully soften.
Can I use regular milk instead of buttermilk?
Yes, but add 1.5 tablespoons of lemon juice or white vinegar to 1.5 cups of regular milk and let it sit for 5 minutes to sour before using. This mimics buttermilk's acidity, which activates the baking powder for lift.
Can I use 100% whole wheat flour without any all-purpose?
Yes, this recipe already uses 100% whole wheat flour. If the result feels too heavy for your taste, cut the flour with up to half all-purpose flour instead.
Why does the batter get thicker as it sits?
Whole wheat bran continues absorbing liquid after mixing. If the batter tightens up before you finish cooking, stir in a splash more buttermilk to loosen it back to a pourable consistency.
