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!
Calories are approximate and do not include serving toppings. 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.