Whole-Wheat Buttermilk Pancakes

Name: Whole-Wheat Buttermilk Pancakes
Total time: 25 min
Yield: 2 to 3 servings (about 10 pancakes)
Ingredients: 2 large eggs; 2 tablespoons granulated sugar; 1 teaspoon kosher salt (such as Diamond Crystal); 1 teaspoon vanilla extract; 2 cups/480 milliliters buttermilk (see Tip); 2 tablespoons unsalted butter, melted, plus more for cooking and serving; 2 1/2 cups/270 grams whole-wheat flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; Maple syrup, jam, and/or nut butter, for serving

By Ali Slagle

Updated Jan. 23, 2023

Whole-Wheat Buttermilk Pancakes — David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.

Total Time: 25 minutes
Rating: 5(657)
Comments: Read comments

The bran and germ of whole-wheat flour add nuttiness to pancakes, but 100 percent whole-wheat pancakes have a reputation for being dense and fibrous. These aren’t. Letting the batter rest for five minutes while the pan heats ensures that the pancakes will be tender and delicate. The flour will hydrate and soften, doing away with any heaviness but keeping its deep, delicious flavor.

Learn: How to Make Pancakes

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Ingredients

Yield:2 to 3 servings (about 10 pancakes)

2large eggs
2tablespoons granulated sugar
1teaspoon kosher salt (such as Diamond Crystal)
1teaspoon vanilla extract
2cups/480 milliliters buttermilk (see Tip)
2tablespoons unsalted butter, melted, plus more for cooking and serving
2½cups/270 grams whole-wheat flour
1½teaspoons baking powder
½teaspoon baking soda
Maple syrup, jam, and/or nut butter, for serving

Ingredient Substitution Guide

Preparation

Step 1
In a large bowl, whisk together the eggs, sugar, salt and vanilla to combine, then whisk in the buttermilk and butter. Sprinkle the flour, baking powder and baking soda on top; stir with a rubber spatula just until combined. (Avoid overmixing; some lumps are OK.) Let sit for 5 minutes. Meanwhile, heat a griddle or large (12-inch) cast-iron or nonstick skillet over medium.
Step 2
Give the batter one more stir to dissolve any lingering lumps. Reduce heat to medium-low, grease the griddle with butter, then drop ⅓-cup portions of batter onto the griddle, leaving about 1 inch in between for the batter to expand. Cook until the bottoms are golden-brown and the top edges are bubbling, 2 to 4 minutes. Flip and cook until golden-brown and cooked through, about 2 minutes more. Repeat with more butter and the remaining batter, reducing the heat as necessary for subsequent batches. Serve right away with butter, maple syrup, jam or nut butter as you like.

Tip

If you don’t have buttermilk, combine 2 cups whole milk with 2 tablespoons white vinegar; let sit for 5 to 10 minutes until curdled.

Ratings

5 out of 5

657 user ratings

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Comments

GemHallJan2 years ago

Not including oil for frying or any toppings these pancakes come in at around 160 calories per pancake for anyone calorie counting.

Sam2 years ago

Made these this morning just as written. Definitely a keeper…one of the best whole wheat pancakes I’ve ever had. Light and fluffy. Recommend that as directed you let them rest. Will thicken and rise during that process.

Marilyn T2 years ago

270 grams of whole wheat flour is more like 2+cups. I'm pretty sure the batter would be pretty runny if you only used 1.5 cups.

These were an instant breakfast staple1 week ago

Exactly as described: they're so fluffy and delicious. We make them in batch and stock them in the freezer, so there's an easy to grab delicious breakfast option on hand.

Lily2 weeks ago

These are so good! We make them every Saturday morning. Everyone that tries them asks for the recipe.

Denise3 weeks ago

Have made these many times with different variations. The best result came from substituting 1/2 of the flour with whole wheat pastry flour. It makes them super tender. You can also substitute a thin plain yogurt or sour/spoiled milk for buttermilk. The yogurt/pastry flour modification resulted in the best pancake- ever.

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