Whole Wheat Buttermilk Pancakes are crispy and light bringing in the homemade goodness of Buttermilk while introducing a healthier element of White Whole Wheat flour. Grab your fork to slice through these tender pancakes with crispy edges bringing together the melted butter and maple syrup. I never use box pancake mixes because making buttermilk pancakes from scratch is easy and quick. Plus as a bonus, they are freezer friendly – no one will know they were frozen!
Start with Quality ingredients that are not past their expiration dates to make your tender Whole Wheat Buttermilk Pancakes. Fresh ingredients are your friend. Check your Baking Powder and Baking Soda because if they expired, your pancakes may not rise properly. For more information on Baking Soda and Baking Powder read this Fine Cooking article. I use King Arthur’s White Whole Wheat flour. And it goes without saying, use Buttermilk and not a substitution if at all possible.
Making the Whole Wheat Buttermilk Pancakes Batter
Make the Whole Wheat Buttermilk Pancakes batter when you are ready to cook the pancakes. Once you mix together the ingredients the baking soda and baking powder is activated. Sift together dry ingredients twice to ensure everything is blended together and aerated. While sifting, remove any chunks (no one wants to bite into a little chunk of baking soda). In a second bowl, mix together the wet ingredients and then stir into the sifted dry ingredients. It is important to not overmix the batter to ensure light and fluffy pancakes. This should be a quick process of blending the wet and dry ingredients together.
Let the batter sit for ten minutes to ensure the gluten can relax for more tender pancakes. Buttermilk batter has a beautiful appearance with its bubbles and fluffy appearance! Do not worry if flour remains at the bottom of the bowl. That is a result of not over-mixing the batter.
Whole Wheat Buttermilk Pancakes on a Griddle
Preheat the oven to its warm setting if you wish to keep the cooked pancakes warm in the oven. Prepare the griddle with olive oil or a non-stick spray. I do not use butter since it tends to burn. (You can use a large frying pan but be careful when flipping your pancakes because the sides can interfere with a perfect flip.) Preheat griddle on medium heat. When a drop of water or batter sizzles, the griddle is ready. Pour the Whole Wheat Buttermilk Pancakes batter onto the griddle using a ¼ or ⅓ cup measuring cup.
When Should I Flip My Pancakes?
Cook the Whole Wheat Buttermilk pancakes until bubbles start to pop forming holes that do not refill with batter. The pancake appearance will not look as “wet” as when you poured the batter. If you are unsure, carefully check the underside of a pancake to see if it is brown. But honestly, with practice you can skip that step. When turning the pancakes, I find using a small spatula to work best with lifting the pancake a few inches with then quickly turning over in the same spot. A large spatula tends to get in the way while flipping. Cook for about another minute or until cooked through. You might need to adjust the heat for the second batch to ensure they cook through. The griddle is hot and the pancakes might brown quickly but not be cooked through.
Fork Tender Pancakes
Whole Wheat Buttermilk Pancakes are fork tender with delicious butter and maple syrup. We keep our maple syrup in the refrigerator so warming it prior to pouring on the pancakes is important.
Freezing Whole Wheat Buttermilk Pancakes
You can make the Whole Wheat Buttermilk Pancakes ahead of time and place in the freezer. Before freezing, cool pancakes completely to avoid moisture. Place in a freezer safe Ziploc bag using wax paper as a divider between each pancake and wrap in foil. My preference is to take the pancakes right out of the freezer to reheat in a toaster at a higher setting. This method retains the crispy edges while maintaining the tender texture. And honestly we could not tell any difference from when I initially made them. Other options include microwaving them for about 15 to 30 seconds or reheat in a 350 degree oven for about 10-minutes.
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Whole Wheat Buttermilk Pancakes
- 2 cups White Whole Wheat Flour
- 1 tsp Salt
- 2 tbsp Sugar
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 2 Eggs
- 2 cups Buttermilk Light
- 2 tbsp Butter melted
- 1 tsp Vanilla Extract
Pancake Batter Preparation
- Sift together dry ingredients, twice, removing any chunks.
- In a second bowl, mix together the wet ingredients with whisking in the melted butter.
- Mix together the wet ingredients into the sifted dry ingredients being careful to not overmix. Flour that remains at the bottom of the bowl is expected.
- Let the batter rest for 10-minutes.
- Preheat the oven to its warm setting if you wish to keep the cooked pancakes warm in the oven.
- Prepare the griddle with Olive Oil or a non-stick spray.
- Preheat griddle on medium heat. When a drop of water or batter sizzles, the griddle is ready.
- Pour the batter onto the griddle using a ¼ or ⅓ cup measuring cup.
- Flip pancakes when bubbles start to pop forming holes that do not refill with batter. Cook for another minute or until cooked through.
- Serve with butter and warm Maple Syrup.
- Cool pancakes completely.
- Place in a freezer safe Ziploc bag using wax paper as a divider between each pancake.
- Reheat pancakes in toaster, oven, or microwave. They can be reheated from a frozen state.