Whole Grain Pancakes

A stack of pancakes being cut into with a fork.

Fluffy Whole Grain Pancakes are easy to make and taste incredible! With a golden crisp outside and a tender center, these are a welcome sight and will definitely get you up in the morning! Top them with butter and a drizzle of maple syrup for the perfect breakfast!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings pancakes

Calories 215

Author Kim

Ingredients

1 cup white whole wheat flour
¾ cup all-purpose flour
½ cup cornmeal
¼ cup rolled oats
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
2¼ cups buttermilk*
3 large eggs
¼ cup unsalted butter melted, plus more for serving
1 tablespoon honey
maple syrup for serving

Instructions

In a large bowl, mix together whole wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Stir the egg mixture into the flour mixture until mostly combined without over mixing. Some small lumps are fine.
Heat a griddle or large skillet over medium heat. Check to see if it’s hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
Add a little butter to the pan and let it melt. Pour about ⅓ cup batter onto the skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
Repeat with the remaining batter, adding more butter to the skillet as needed.

Notes

Leftover whole grain pancakes can be saved for days in the fridge or frozen, and reheated later! Here’s how to store them, so they stay fresh:

In the refrigerator: Store leftovers in an airtight container for up to 4 days.
To freeze: Flash freeze the pancakes by placing them on a pan (not touching), and freeze for about 30 minutes. Then, transfer them to freezer-safe bags or containers, and store in the freezer for up to 3 months. Label the bag with the date!
Reheat: Once you’re ready to eat, you can reheat from frozen! Microwave for 30-60 seconds or until warm. You can also heat these in a toaster, toaster oven or air fryer.

*Buttermilk substitute: If you don’t have buttermilk on hand, you can easily make it using a combination of regular milk and either lemon juice or white vinegar (this is referred to as “clabbered milk”). For this pancake recipe, add 2½ tablespoons of lemon juice or white vinegar to a 4-cup measuring cup, then add enough milk to make 2½ cups. Stir together, then let stand for about 5 minutes. Only 2¼ cups is needed for this recipe; you can discard the leftover buttermilk. Use as directed in the recipe.

Nutrition