Whole Wheat Buttermilk Pancakes
Whip up fluffy yet filling pancakes in only 20 minutes.
Whip up fluffy yet filling pancakes in only 20 minutes.
I modified the recipe using just 2-cups of whole wheat flour, 2-cups of buttermilk, vanilla, blueberries, a tad more salt, baking powder and baking soda, and used just one large egg. As I made the pancakes, the batter began to thicken more so than usual, so I add a bit more buttermilk. These pancakes were delicious. The first whole wheat pancakes ever made in this household that were fluffy and for whole wheat, light. This will be our go to pancake recipe for the future. Thank you
Delicious and healthy! I've been using this recipe for about10 years. I add an extra tablespoon of oil to the batter. That helps with the sticking that some have mentioned. Don't overmix the batter. Fresh blueberries make a nice addition - 1/2 cup or more.
10/21/10 From The Lord, Our God and Savior - The Word of The Lord Spoken to Timothy During an Online Fellowship, For All Those Who Have Ears to HearExcerpt:“Therefore, thus says The Lord: I have trumpeted the call to awake, yet who has heard My call? Who has given heed and walked according to the will of The Lord?... Wicked and slothful generation! DEAF CHILDREN! You have forsaken Me, for you have filled this world with every kind of evil; behold, you have reached new heights in wickedness! Thus I must blot out the kingdoms of men, I must wipe them away and cast them from My sight, forever! Never again shall they arise, never again shall the nations do evil in My sight!” Excerpt from: TrumpetCallofGodOnline.com
Batter was dense. Had to cut with a little skim milk. Little flavor. Tried it once and not worth repeating.
Best pancakes ever!! I made this recipe with just whole wheat flour and added 1tsp of cinnamon and 1tsp of vanilla extract. OMG!!! Yummy!!!!!!!
no no it s very delicious
Easy and delicious. The whole family loved them. DD asked if they were Bisquick and was very impressed when I said they were from scratch. I tossed in some blueberries that we had on hand. Yummy.
Super easy to make and delicious!
Very disappointed and surprised at the good reviews. Came out thin and tasteless. I get much better results from my usual boxed whole wheat pancake mix.
Great! I added toasted walnuts and bananas and served with peanut buttr. Yum!
My family has been eating these pancakes almost exclusively for years. My two picky kids act like absolute pigs when I make them - and my husband and I are lucky to get more than a couple each. It is always their top choice when I ask them what they want for dinner (yes, dinner). We all love them. They are fluffy yet very filling (I'm not sure where my kids pack them in), provided you don't try to mix all the lumps out of the batter (a big no-no with pancakes). Overmixing = flat/rubbery pancakes. I cook them on a griddle with a silpat mat - so I have no trouble with sticking. I'm not sure why people complain about the lack of "oomph"...they are pancakes for crying out loud. This is a basic recipe that you dress up as you please - plain with butter and syrup, or add some flax, berries, orange zest, bananas, nuts, chocolate chips, cinnamon, vanilla...you are only limited by your own creativity. I would think by looking at the recipe you could tell that they are basic.
This recipe is fantastic! I used white whole wheat flour & my 4 year old and I LOVED them! They only had a hint of whole wheat flavor, so don't let the "whole wheat" scare you. I think this recipe would also be great with the addition of cinnamon, vanilla extract, fruit, etc...
Made w/ white whole wheat flour and they tasted great! Light and fluffy, no hints of wheat taste. My 2 year old picky eater approved, so this one is my new go to recipe.
Really liked these pancakes, my bf couldn't believe they were whole wheat! For those who said they lacked a little "oomf," I added a touch of vanilla and topped them with fresh blueberries.. thought they were yummy!
These pancakes were awesome! The texture was probably the best part. I added a little cinnamon and vanilla extract and thought that made the taste better. Thought they were good with some fruit filling but also good plain!
Absolutely delicious. Best pancake recipe I've ever used (and I've used a lot. You can read my full review at: http://bit.ly/SE0fxh
Loved how light these are. Mine cooked unevenly but that's more about my stovetop and pan than about this recipe. Will try again, but the pancakes themselves were much fluffier than I'm used to when making pancakes from scratch. We always skip the butter on pancakes and just use syrup. My kids plus their sleepover friend all gave thumbs up!
This batter is very thick. Instead of non-stick spray and non-stick pan, I used a tablespoon of unsalted butter in a stainless steel pan. I had to roll the pan to spread the batter thinner. My first few pancakes didn't cook all the way through, but this is most likely due to me being a pancake flipper novice.
Made this recipe exactly and thought this was really good, and really easy to pull together. The cakes were definitely light but I just wish they had more "oomph". Something seemed to be lacking though. Will try to improve but will definitely keep these in the rotation. A good solid recipe. Next time might try with buckwheat.
Great, fluffy and light. Will use this recipe from now on. I halved the recipe, using 1 whole egg and half of everything else, and there was just enough for 6 pancakes. Next time I might try it with bananas or choc chips!
Great, easy recipe. I didn't experience any of the pancakes sticking to the pan. I substituted milk and white vinegar for the buttermilk (1 1/2 tablespoon vinegar with 1 1/2 c milk) and it worked fine. I was a little worried at first because the batter seemed a little thin (maybe because of my buttermilk substitute), but the pancakes turned out great! My one year old really liked them too.
My family loves these pancakes!
This is the WORST pancake recipe I've ever made. My 5 year old is crying. I'm irritated. I've tried cooking it in every pan in the house and it sticks to everything. You can't add blueberries to it because the pancakes just fall and get watery. When I finally got one to cook right it had no flavor. And it has buttermilk? How is that even possible? I cook on a regular basis and am very capable in the kitchen. This recipe is a mess. If you want pancakes don't try to make them "light" just don't eat them that often. I make whole wheat pancakes using another version all the time. Next month when we want them again I will definitely use the other less wimpy version. I should have know better when I read, "Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat" that I should have run the other way. PAM is gross. It's not healthy and it doesn't belong anywhere near a pancake.
WOW! These are delish. My 15 mo eats a pancake for breakfast every single day. It's his favorite thing in the world. I've tried several recipes and mixes, but haven't ever gotten a whole wheat pancake that tasted great and froze well. These exceeded my expectations! They are so fluffy and yummy—I ate at least two while making them—and they froze perfectly (individually on a wax paper lined sheet pan, then into a zip lock bag). One reheated in about 40 seconds in the microwave and my son scarfed it down. This will be my new go-to recipe. Thanks! www.preparingforpeanut.com
I have been making these for years, as written. They are light and delicious that way. Impossible that anyone would dislike them unless they did something wrong.
Just made these this morning...excellent! Would never know they were the healthier version. I think this will be my go-to recipe for pancakes here on out!
I added the zest of an orange to the wet ingredients. Yum! My picky 5-year-old ate 5.
Made this for my family tonight and everyone loved them. Added 1 tsp vanilla. Excellent!
I am shocked at the rave reviews for this recipe. This recipe is really disappointing - don't bother. I even made mine with blueberries to add more "oomf" and that still didn't do it for me. The texture was lame. I consider myself a pancake aficionado and self-professed health nut who has made every kind of pancake imaginable: Lemon Ricotta, Protein, Oatmeal, Dutch Apple, even pancake mixes. Don't waste your time with this recipe.
Halved the recipe, using just 1 whole egg, 1/2 cup white whole wheat flour and 1/4 cup AP. Next time I think I'll try it all with white whole wheat. We made 4 pancakes with blueberries and 4 without--both were great. The pancakes are very light and fluffy. I don't like a really thin pancake but these were just right. Definitely going to make these again!
I substituted half skim milk and half fat free plain greek yogurt for the buttermilk due to ingredients I had on hand and they turned out fantastic. Thick yet fluffy; very hearty and filling. Will make again!
I have never made pancakes from scratch.. These wrere good.. but not a 5 star.. part of it could have been my fault.. I later went to Americas Test Kitchen Family Cookbook which had a pancake recipe - and they were much more detailed in the recipe steps.. They mention how you should not over stir the mix as it will lose it fluffiness - they also suggested creating a well in the bowl with the flour mix and then pouring liquids into it - and lightly mix from there.. If I make this again.. I will use those suggestions and see if there is a difference.
78jessica....purchase buttermilk and freeze into half cup portions...yes it will separate, but just stir it before adding to pancake recipe....thawing first of course. I do this all the time, 1/2 cup, 1/4 cup and 2 tablespoon portions (ice cube tray is great for 2 tablespoons).
WOW Just about the lightest and fluffiest pancakes I've ever had. These needed absolutely no embellishment to be delicious, although butter and syrup were certainly yummy too. Would make again in a heartbeat.
Delicious, difinately beats the box mixes and comes together just as quick.
Pancakes lacked taste. They were not a light pancake.
I made these for my husband and I on New Year's morning. Easy and very good. I used all white whole wheat flour and splenda for the sugar.
Even my 14 year old daughter who turns her nose up at all things whole wheat gave a thumbs up to these pancakes. YUM
These are really good- pleasantly light and tangy from the buttermilk. I'll make these again!
I've made this several times now. I hardly ever have buttermilk on hand though! I made them once with milk and vinegar but I did not like the taste at all. I've used 1% milk which tastes okay but you lose the great texture. This last time I made them with half 1% milk half plain YOGURT in place of the buttermilk and they turned out PERFECT.
Delicious! Whole wheat tends to change the texture of pancakes, but not in these ones! Like previous readers mentioned, I substituted the oil for 3Tbsp of flax meal and had it with the Bourbon Pecan sauce. If you're on Weight Watchers, 3 pancakes with 1.5 Tbsp of the Bourbon Pecan Sauce makes for 7.5 points! (The pancakes alone are roughly 2 points each). So, so good!
Made these as directed. They were so good! A friend of mine was coming over and said she wasn't enthusiastic when I said I was making pancakes, but she soon changed her mind once she had a taste! These are so good, and you can really call them made from scratch!
We love this recipe! Followed another revewer's suggestion and replaced the oil with flaxseed meal - they came out great. Our favorite pancake recipe now!
Will never make from a box again! These were so easy and I followed exactly just adding fresh blueberries oh and I used butter instead of cooking spray... I got 11 pancakes but could probably squeeze out a 12th. You won't be disappointed.
I tried those yesterday and I must admit they were fantastic! I'm not a fan of sweetened crepe and pancake batters, though, so I used only 2 tsp brown sugar and used a few dashes ground vanilla and nutmeg. Yummy!
Amazing! I usually use the Heart Healthy Bisquick but I had some wheat flour on hand and decided to try these pancakes out. I am now a convert, an extra 5 minutes is well-worth it so that I can enjoy these fluffy, tasty, and healthy version of pancakes!
Fantastic pancakes! I made these this morning. They are incredibly fluffy and the best homemade pancakes I have ever made. They are doughy and not overly sweet. The recipe makes a lot of mix though. I saved some for next weekend. I recommend adding blueberries to them to make them even better!
This recipe is a keeper! I omitted the egg white (just used one whole egg) and the pancakes turned out beautifully.
These were super easy to make and the whole wheat flour gave them an interesting texture. I used prepared egg whites and they worked well
Just made this for b'fast for the hubby and I. Was really good...didn't use any syrup or butter...had it with an egg over easy. A few changes...3Tbsp flaxseed meal to replace oil as suggested by others I also made my own butter milk...1 cup light evaporated milk, 1 cup cold water and 2 Tbsp vinegar...gave me approx 2 cups buttermilk. I also add banana. Will be freezing the leftovers for another day...I enjoyed this
although I didn't have any (b/c I made them with choc chips), my picky kids gobbled them down, and my husband, who rarely eats pancakes because he isn't a big fan said they were the best he'd ever had. I made my own buttermilk by adding 1-1/2 T lemon jc to fat free milk, subbed 3T ground flaxseed for the oil, and added 1 t vanilla and some chocolate chips. Next time I'll make them without the chips, because they looked really good.
When it comes to healthy and delicious pancakes, you can't do better than these! No one would guess they are good for you. Pancakes are light, fluffy and delicious. One of Cooking Light's very best recipes.
These pancakes are so light and fluffy. I will use this recipe again, and again. I did add 1 tablespoon of flaxseed to the recipe to add some Omega 3.
These are by far the best pancakes I've made from scratch. They were light and fluffy and absolutely delicious!!! The only thing I changed was that I made some of them with blueberries, but either way they were yummy!!!
These pancakes are amazingly yummy! I made 2 changes. I replaced the oil with 3 TBS of flaxseed meal and I added 3/4 cup of fresh blueberries. Oh, and I was short on buttermilk so I topped it off with 1/2 c of 1% milk. Very fluffy and filling. 1/4 c per pancake gave me 10 pancakes so only 5 servings. Batter is very thick.
I was worried about my kids not liking the whole wheat, but they begged for more and said they were the "best pancakes ever." I changed three minor things. I substituted 1 1/2 Tbs. lemon juice added to a scant 1 1/2 cup milk (sit for 5 min.) for the buttermilk. I also substituted 3 Tbs. ground flaxseed for the oil, and added 1/2 tsp. vanilla for flavor. The flaxseed will make them darker than with oil, but doesn't change the flavor and adds Omega 3s to make them healthier.
I've made these pancakes several times following the recipe exactly and these turn out delicious and perfect every time. Excellent taste and I love that the whole wheat flour offers a healthier ingredient than most pancake recipes. We freeze any leftovers and pop them in the toaster to reheat. Perfect!
My kids loved this recipe. Usually whole wheat pancakes are kind of dry, but not these. They were so good. I did have trouble with them sticking to the pan. Did have to use oil. Will cook these again!!
The fluffiest pancakes! Soooo good!
Very good! This was the first time I have made homemade pancakes. I live at an altitude of 9,600 feet, and they still turned out great. I followed the recipe exactly, but I might add a touch more flour next time to see if I can get them a bit fluffier. I didn't have buttermilk, so I used 1 and 1/2 tablespoons of vinegar + about 1 and 1/2 cups milk. Worked fine.
This is my standard pancake recipe! You can add most anything you want to vary them: blueberries, raspberries, chocolate chips, bananas. They always come out great -- we usually make a batch at the beginning of the week and freeze them, the kids love pancakes for breakfast. When I don't have buttermilk on hand I just use my 1% and add a bit of vinegar. Scrumptious!!
These pancakes were absolutely delicious!! Definitely a keeper!! So light and fluffy! My boyfriend and I made them Saturday morning.... and he requested to make them the next morning too! He said they were the best pancakes he has ever had! I'm definitely going to pass this recipe along. Thanks!
Consistently good, I add flaxseed for Omega-3 for my kids.
Though whole wheat, these pancakes were light an fluffy. I did make a couple of changes to the recipe, but none of them would have fundamentally changed it. I ran out of buttermilk, so I substituded fat free half and half for about 1 cut of the buttermilk. I also added cinnamon to the base recipe- 1 tbsp. I also noticed that it seemed to be closer to an 8 serving batch than a 6 serving batch.
This recipe was fun and rewarding! This served three grown adults, and the pancakes were light and fluffy as promised. Will make again!
These were really lovely pancakes. I added the zest of one orange and about a half cup of frozen raspberries to the batter. Marvelous flavor.
The extra baking powder and baking soda make these much lighter than CL's other buttermilk pancake recipe. Added sliced banana to reduce the "need" for much syrup. Very good.
I used white whole wheat flour. These were great with the bourbon pecan sauce from this site (I didn't add the butter and syrup). Light and fluffy. This is my new pancake recipe.