Whole Wheat Pancakes

These whole wheat pancakes are soft, fluffy, and easy to make with whole wheat pastry flour and buttermilk. They're perfect topped with butter, maple syrup, and fresh berries.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 113

Author Kim

Ingredients

2 cups whole wheat pastry flour
2 tablespoons granulated sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg optional
2 large lightly beaten eggs
2 cups buttermilk
1 teaspoon vanilla extract

Instructions

To keep pancakes warm while you are making the whole batch, heat oven to 200°F and place a large sheet pan inside.
In a large bowl, mix 2 cups whole wheat pastry flour, 2 tablespoons granulated sugar, 2 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg (if using).
Add the 2 large lightly beaten eggs, 2 cups buttermilk, and 1 teaspoon vanilla extract and whisk until just combined. Some small lumps remaining are fine. (Do not over stir the mixture. Overmixing makes for a flat pancake. Mix until a few streaks of flour are remaining.) Let batter sit for about 10 minutes.
Preheat a large skillet or griddle over medium-high heat. It should be hot before adding the pancakes to the surface. Spray surface with cooking spray or grease with a bit of oil or melted butter. When pan is hot and right before cooking the pancakes, lower the heat to medium and spoon out 1/3 cup of batter for each pancake.
Cook each pancake for about 2-3 minutes. If pancakes are browning too quickly, lower the heat. Bubbles will form on the edges of the pancakes and once they look dry, use a thin spatula to gently lift one side and take a look underneath. If the pancake is golden, flip and cook on the other side for about 2 1/2 minutes, or until golden brown.
Remove pancakes and either serve immediately or keep warm in the oven. Spray or grease surface again and continue cooking remaining batter.
Serve with butter, warm maple syrup and any other favorite toppings. Enjoy!

Notes

If you don't have buttermilk on hand, you can quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with slightly less than 2 cups of milk.

This recipe was originally published January 13, 2022. It was revised and updated with new images and helpful tips July 3, 2026.

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