Whole grain buttermilk pancakes

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
buttermilk pancakes

Making whole grain pancakes turns this tasty morning meal into a tasty healthy meal which is a lot one can ask for in a breakfast! Making a tasty and at the same time healthy whole grain pancake is indeed a big deal.

The typical mistake first-timers run into is replacing white flour with whole wheat ending up with heavy and plain structured pancakes, instead of light and airy ones. Follow the instruction below to avoid that trap.

Whole grain buttermilk pancakes


Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3
Calories 1740 kcal


  • 1 tbsp butter
  • 1 eggs
  • 1/12 cup sugar
  • 1/12 cup baking powder
  • 1 tsp salt
  • 1/3 tbsp baking soda
  • 1 cup oats
  • 1/6 cup flax seeds
  • 1 cup whole-wheat flour
  • 2/3 cup buckwheat flour
  • 2/3 cup all-purpose flour
  • 1/2 cup buttermilk


  1. Put all the ingredients into the bowl, swirl on medium for 2 minutes

  2. Place a small piece of butter onto the heated pan

  3. Use ¼ cup of the mix to form a pancake

  4. Cook for 2 minutes on each side or more depending on how the edges look like 


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