Whole-Wheat Buttermilk Pancakes

Could we have a "whole wheat" pancake recipe that is truly WHOLE wheat and not partially made from white flour? I use all whole-grain white-wheat flour for these (and most other bread recipes) and they turn out fine - fluffy, light-textured and tasty. Most recently I added fresh blueberries to the batter after pouring it, and we had a nice Sunday breakfast with real maple syrup, real butter and homemade turkey sausage. I don't get 12 pancakes out of this (got 10 this time) but apart from the white flour it's a good, basic buttermilk pancake recipe I will use again.

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These came out deliciously fluffy, especially for a whole wheat pancake. This recipe is a keeper. I didn't have buttermilk on hand so I used a combination of 1% milk and plain yogurt. It worked great. i'll try buttermilk next time and they'll probably be even better.

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Very good. Used fresh white wheat flour that I ground myself. Everyone liked them, No leftovers. I like thinner pancakes, so I thinned out the batter with a little more buttermilk. Ate with canned peaches and maple syrup.

This is now our go-to pancake recipe

I gave these five stars because I don't think there's a better pancake recipe out there. I also forgot the salt so next time I bet they'll be even better. I heated up some frozen mixed berries in a saucepan and used that in place of the butter and syrup. My calories were far lower than quoted - the recipe made 7 thick, fluffy pancakes; I had two and my calories came out to 304. Not sure if the butter & syrup could make that big a difference because I had about twice as much pancake.

Threw these together for dinner tonight, along with scrambled eggs and bacon. The kids practically inhaled them, and they were really amazingly fluffy! Definitely a keeper!

Great recipe! I accidentally left out the salt and it still turned out fine. I did add mini chocolate chips to the batter though. This is now my official pancake recipe.