This healthy whole-grain buttermilk pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of sugar. Compared to most store-bought mixes or a classic recipe, this recipe saves about 30 calories, 3 grams saturated fat and 4 grams total sugar per serving, plus you'll dish up 2 extra grams of fiber. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds.

Stacy Fraser
Source: EatingWell Magazine, January/February 2014

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Recipe Summary

total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing--it will make the pancakes tough.

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  • Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.

  • Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Tips

Make Ahead Tip: To make ahead: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.

Tips:
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.

No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

189 calories; protein 7.1g 14% DV; carbohydrates 27.6g 9% DV; exchange other carbs 2; dietary fiber 3g 12% DV; sugars 5.2g; fat 6g 9% DV; saturated fat 0.9g 5% DV; cholesterol 33.5mg 11% DV; vitamin a iu 73.8IU 2% DV; vitamin c 0.6mg 1% DV; folate 7mcg 2% DV; calcium 166mg 17% DV; iron 4.3mg 24% DV; magnesium 8.2mg 3% DV; potassium 145.4mg 4% DV; sodium 440.2mg 18% DV; thiaminmg 2% DV; added sugar 2g.

Reviews (10)

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10 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
08/12/2017
this pancake recipe is all wrong. if you want to continue to be fat.. eat these pancakes. Whole wheat flour is just as bad as white flour when it comes to high glycemic carbohydrates.. Yes that kick up your insulin and you start to store fat again.. If you eat just these pancakes.. you will get fatter and closer to type two diabetes.. So eat on... syrup on top.. cause no one eats them without all that gooey sugar.. another very high glycemic carbohydrates.. But you will float higher in the pool. Read More
Rating: 5 stars
05/06/2019
This recipe is an excellent pancake recipe. Read More
Rating: 5 stars
04/07/2019
These are the best whole wheat pancakes I've tried. With other recipes I've had trouble avoiding an undercooked inside with an overcooked outside. But this batter is fluffy enough that that doesn't happen. I rarely have buttermilk so I use the vinegar or lemon juice trick. It's too bad that a user brought the overall stars down because they judged people's eating choices instead of reviewing the actual recipe. Read More
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Rating: 5 stars
04/05/2014
Healthy Scrumptious Pancakes Finally!! I am finally able to feed my family something healthy that they like that has ingredients I know and can pronounce! I have made these pancakes before with buttermilk but this time I had no buttermilk so I used Eating Wells recommendation to use regular milk and vinegar or lemon instead (1 tbsp. to 1 cup milk) it turned out so well! I also dropped 7-8 blueberries into each pancake and in addition used Eating Well Quick Mixed Berry Topping which made it extra berry special!! My hubby and both of my kids 11 and 3 loved this recipe for pancakes bye bye store bought pancake mix! Thank you everyone from Eating Well for striving to make healthier wholesome dishes for everyone to enjoy keep it up! Pros: Healthy great texture great taste Cons: Prep Time Read More
Rating: 2 stars
01/12/2014
Batter too thick The batter was much too thick...it was more like a muffin batter. We added milk maybe 1/4 to 1/3 cup for it to be a typical batter. We also needed to add a bit of salt. We enjoyed them with the fruit compote. Read More
Rating: 4 stars
06/22/2015
Nice texture and taste I didn't have buttermilk so I used half yogurt and half milk instead. I was a little concerned about the thickness based on the comments but they cooked perfectly on the griddle and didn't spread out too much. I did add a tablespoon of orange juice to the batter. Pros: Easy Read More
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Rating: 4 stars
09/04/2015
Perfect! These are great. I used 1 cup white whole wheat 1/4 cup whole wheat 2T Bob's Red Mill 10 Grain Cereal and 2T oats. I made 1 batch with blueberries and one batch with cinnamon banana and walnuts. Healthy and delicious! Read More
Rating: 3 stars
01/19/2014
Blueberry Pancakes This was the first time I ever made pancakes. I did think the batter was thick as no way that I could pour the 1/4 cup. I added probably another 3/4 cup of buttermilk part way through while cooking. The flavor was delicious however. Pros: Delicious Cons: Batter too thick Read More
Rating: 5 stars
02/16/2014
Finally! A good & easy whole wheat pancake recipe! The texture of these pancakes is perfect. I use WW Pastry flour and vary the add-ins. We use a ladle to get the batter in the pan and they are not too thick for that. You could always add a little extra buttermilk if you think they are. Pros: Healthy easy delicious Cons: none! Read More