Best 7 Organic Whole Wheat Buttermilk Pancakes Recipes
Indulge in a wholesome and delectable breakfast experience with our collection of organic whole wheat buttermilk pancake recipes. Crafted with the finest organic ingredients, these pancakes offer a symphony of flavors that will tantalize your taste buds. From classic buttermilk pancakes to hearty whole wheat pancakes and protein-packed buttermilk pancakes, our recipes cater to diverse dietary preferences. Each pancake is a perfect balance of fluffy texture and golden-brown crust, making them an irresistible treat for any occasion. Accompanied by a variety of delicious toppings, from classic butter and maple syrup to fresh fruits and whipped cream, these pancakes promise a delightful start to your day.
Let's cook with our recipes!
HEALTHY WHOLE WHEAT BUTTERMILK PANCAKES
These healthy whole wheat buttermilk pancakes are fluffy, delicious, and so easy to make with only 5 simple ingredients and one bowl. They will become your new favorite weekend breakfast!
Provided by Kaleigh
Categories breakfast
Time 10m
Number Of Ingredients 9
Steps:
- Heat griddle or a large nonstick skillet to 350°F (or medium-low heat).
- In a mixing bowl, whisk flour, baking powder, and salt.
- Add buttermilk, egg and vanilla. Whisk until just combined, adding more buttermilk if needed to reach a thinner consistency.
- Pour batter by 1/4 cup onto griddle and cook until bubbles appear on the surface.
- Flip pancakes and cook until done in the center and the bottom is golden, about 1-2 more minutes.
- Repeat with remaining batter.
- Serve pancakes with maple syrup or other any other toppings you prefer.
Nutrition Facts : ServingSize 2 pancakes, Calories 157 calories, Sugar 4 g, Sodium 312.6 mg, Fat 2.6 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 27.2 g, Fiber 3.3 g, Protein 8.1 g, Cholesterol 49.6 mg
100% WHOLE WHEAT PANCAKES
These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)
Provided by Kristie Ann
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g
WHOLE WHEAT BUTTERMILK PANCAKES
These pancakes are amazing! I made them for my family one morning and they turned out to be fluffy and good in spite of the whole wheat flour!
Provided by Homegrown
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Combine buttermilk, egg, and vegetable oil in a bowl. Mix in flours, baking powder, baking soda, and salt. Stir in chocolate chips.
- Spray a skillet with cooking spray and heat over medium heat. Working in batches, spoon or pour 1/4 cupfuls of batter onto the hot skillet. Cook until bubbles form and edges are dry, 2 to 3 minutes. Flip and cook until golden brown, about 2 minutes longer.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 26 g, Cholesterol 32.6 mg, Fat 10.3 g, Fiber 3.4 g, Protein 5.4 g, SaturatedFat 3.7 g, Sodium 436.5 mg, Sugar 9.7 g
WHOLE WHEAT BUTTERMILK PANCAKES
Enjoy breakfast with these whole wheat buttermilk pancakes topped with your favorite fresh fruit, and don't forget to freeze an extra batch for later.
Provided by Lisa Leake
Categories Breakfast
Time 25m
Number Of Ingredients 9
Steps:
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Make a well (hole) in the center of the dry ingredients and drop in the buttermilk, eggs, honey, and vanilla. Stir until well combined.
- 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.
- 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.
- Serve with warm pure maple syrup and fresh fruit. And don't forget to freeze the leftovers for another day!
Nutrition Facts : Calories 304 kcal, Carbohydrate 49 g, Protein 14 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 95 mg, Sodium 724 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving
WHOLE WHEAT BUTTERMILK PANCAKES
Treat you family with these delicious buttermilk pancakes that can be baked to perfect golden brown hue.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 18
Number Of Ingredients 8
Steps:
- In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth. (For thinner pancakes, stir in 1 to 2 tablespoons more milk.)
- Heat griddle or skillet over medium heat or to 350°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
- For each pancake, pour 1/4 cup batter from cup or pitcher onto hot griddle. Cook until puffed and dry around edges. Turn and cook other side until golden brown.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Pancake, Sodium 220 mg, Sugar 4 g, TransFat 0 g
WHOLE WHEAT BUTTERMILK PANCAKES
Fiber-rich whole wheat buttermilk pancakes made with low-fat buttermilk are a healthy way to enjoy a leisurely morning breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 16
Number Of Ingredients 13
Steps:
- Preheat oven to 200 degrees. Whisk together flours, wheat germ, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.
- Heat a griddle or seasoned cast-iron skillet over medium heat. Stir together melted butter, buttermilk, and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (batter will be slightly lumpy).
- Generously coat griddle with cooking spray. Working in batches, pour 1/4 cup batter for each pancake onto griddle. Cook until surface is bubbling and edges are slightly dry, 3 to 4 minutes. Turn pancakes; cook until undersides are golden brown, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in oven. Divide pancakes among four plates. Serve with syrup and berries, if desired.
Nutrition Facts : Calories 396 g, Cholesterol 124 g, Fat 14 g, Fiber 5 g, Protein 17 g, Sodium 873 g
WHOLE-WHEAT BUTTERMILK PANCAKES
If you know me at all, you know that I love breakfast. This recipe was born one morning when I had just a little regular flour on hand, but a lot of whole-wheat flour, and some almost-spoiled milk in the fridge. So I decided to make these delicious pancakes with the milk before it went all the way bad. Sour milk and buttermilk can be used interchangeably in this recipe, or you can make a facsimile of buttermilk yourself (see Cook's Note). Chocolate and berries are excellent on these pancakes, as are other toppings like maple syrup and whipped cream, though I admit to devouring an entire rather large pancake with no toppings at all since I just couldn't wait.
Provided by Vallery Lomas
Categories main-dish
Time 30m
Yield 12 pancakes
Number Of Ingredients 11
Steps:
- Whisk the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, oil and eggs together in a medium bowl. Make a small well in the dry ingredients and pour the wet ingredients into the well. Whisk until just combined. The batter may be slightly lumpy.
- Heat a pancake griddle or large nonstick skillet over medium heat. Add the butter and swirl or stir to coat the surface. Working in batches, spoon about 1/4 cup batter per pancake onto the griddle or skillet. Flip the pancakes when the tops are covered with bubbles and the edges are lightly browned and set. Cook the other side for an additional 1 to 2 minutes. Remove from the griddle or skillet and continue until all the batter is used, adding more butter as needed.
- Serve the pancakes with your choice of chocolate syrup (or melted chocolate ganache), berries, maple syrup and/or whipped cream.
Tips:
- Organic and Whole Wheat Flour: Swapping regular flour with organic whole wheat flour adds fiber, nutrients, and a nutty flavor to your pancakes.
- Buttermilk: Using buttermilk instead of regular milk creates a tangy flavor and tender texture in pancakes.
- Butter: Incorporating melted butter into the batter enhances the richness and flavor of the pancakes.
- Eggs: Eggs act as a binder and provide structure to the pancakes, helping them hold their shape when flipped.
- Sugar and Vanilla: Adding a touch of sugar and vanilla extract enhances the sweetness and flavor of the pancakes.
- Baking Powder and Baking Soda: These leavening agents help the pancakes rise and become fluffy.
- Salt: A pinch of salt balances the sweetness and enhances the overall flavor of the pancakes.
- Mixing Technique: Mix the dry and wet ingredients separately to avoid over-mixing, which can result in tough pancakes.
- Resting the Batter: Allowing the batter to rest for a few minutes before cooking helps the ingredients fully hydrate and results in better-textured pancakes.
- Cooking Temperature: Heat the pan or griddle over medium heat to prevent the pancakes from burning and ensure even cooking.
- Flipping Technique: Flip the pancakes only once, when bubbles form around the edges and the underside is golden brown.
Conclusion:
Organic whole wheat buttermilk pancakes offer a delicious and nutritious start to your day. By using organic and whole wheat flour, buttermilk, melted butter, eggs, sugar, vanilla extract, baking powder, baking soda, and salt, you can create pancakes that are fluffy, flavorful, and packed with nutrients. With proper mixing, resting, and cooking techniques, you'll have perfect pancakes that are sure to impress your family and friends. Enjoy these pancakes as a wholesome breakfast or brunch treat, topped with your favorite syrup, fresh fruits, or whipped cream.
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