//Whole-Wheat Buttermilk Pancake Recipe

Whole-Wheat Buttermilk Pancake Recipe

Buttermilk is one of those ingredients that sure does make food taste good! I love it in biscuits and salad dressing and am always looking for ways to use what’s left when I buy it for only one recipe. True buttermilk should be thick like yogurt and adds a nice texture to pancakes. Feel free to fold in your favorite berry (or banana) to this recipe and no matter what, don’t forget to top it off with fresh fruit!

What’s your favorite way to use buttermilk?

Whole-Wheat Buttermilk Pancakes on 100 Days of Real Food

Whole-Wheat Buttermilk Pancakes on 100 Days of Real Food

Can you substitute buttermilk for milk in pancakes?

Yes, you can! The end result won’t be exactly the same, but it will definitely work. I’d be willing to bet any type of milk would work just fine in this recipe—there seem to be so many alternatives to choose from these days. So if you’re in a pinch, I say go for it! And let me know how they turn out. 🙂

Whole-Wheat Buttermilk Pancakes

Enjoy breakfast with these buttermilk pancakes topped with your favorite fresh fruit, and don’t forget to freeze an extra batch for later.


Whole-Wheat Buttermilk Pancakes on 100 Days of Real FoodWhole-Wheat Buttermilk Pancakes on 100 Days of Real Food


  1. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.

  2. Make a well (hole) in the center of the dry ingredients and drop in the buttermilk, eggs, honey, and vanilla. Stir until well combined.

  3. Heat a griddle or skillet over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.

  4. When the pancakes have begun to turn golden brown on the bottom and bubbly on the top, flip them over to cook the other side.

  5. Serve with warm pure maple syrup and fresh fruit. And don’t forget to freeze the leftovers for another day!

Recipe Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Whole-Wheat Buttermilk Pancakes

Amount Per Serving

Calories 304 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Cholesterol 95mg32%

Sodium 724mg31%

Potassium 484mg14%

Carbohydrates 49g16%

Fiber 6g25%

Sugar 11g12%

Protein 14g28%

Vitamin A 317IU6%

Calcium 211mg21%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Other Breakfast Recipes You Might Enjoy

Fluffy Whole-Wheat Banana Pancakes

Whole-Wheat Oven Pancake

Whole-Wheat Waffles

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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

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