Best 11 Whole Wheat Buttermilk Silver Dollar Pancakes Recipes

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Indulge in the classic charm of silver dollar pancakes, a delightful bite-sized treat that has captured hearts for generations. These miniature pancakes, also known as hotcakes or griddlecakes, originated in the United States and have become a beloved breakfast staple across the globe. Typically made with simple ingredients like flour, milk, eggs, and butter, silver dollar pancakes derive their name from their small size, resembling the silver dollar coin once used in the US. Their compact form allows for even cooking, resulting in a tender, fluffy interior and a crispy, golden-brown exterior. This recipe collection offers a delightful twist on the classic silver dollar pancakes, incorporating whole wheat flour and buttermilk for added nutritional value and a tangy flavor. Buttermilk, with its natural acidity, reacts with the baking soda to create a light and airy texture, while the whole wheat flour contributes a wholesome nutty flavor and extra fiber. Whether you prefer them plain or adorned with your favorite toppings, these whole wheat buttermilk silver dollar pancakes are sure to be a hit with breakfast enthusiasts of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY WHOLE WHEAT BUTTERMILK PANCAKES



Healthy Whole Wheat Buttermilk Pancakes image

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

1 cup white whole wheat flour (I like to use whole wheat pastry flour, such as Bob's Red Mill)
1 1/2 tsp baking powder
1/4 tsp fine sea salt
1 1/4 cup buttermilk
1 large egg
1 tsp vanilla extract
1 tbsp ground flaxseed
1 tbsp sugar
1 tbsp melted butter

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

WHOLE WHEAT BUTTERMILK PANCAKES



Whole Wheat Buttermilk Pancakes image

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

1 3/4 cups whole-wheat pastry flour (can sub regular whole-wheat flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 eggs
1 tablespoon honey
1 teaspoon pure vanilla extract
butter (for cooking)

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 SILVER DOLLAR PANCAKES



Whole Wheat Buttermilk Silver Dollar Pancakes image

Tiny, tasty whole wheat buttermilk pancakes sure to satisfy any appetite, small or large.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 11

3/4 cup whole wheat flour
3/4 cup all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg or more to taste (optional)
1 1/2 cups buttermilk
2 eggs
3 tablespoons unsalted butter (melted and cooled slightly)
1 teaspoon vanilla

Steps:

  • In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and nutmeg if using.
  • In a medium bowl, whisk together the buttermilk, eggs, butter, and vanilla, beating until well-blended.
  • Pour the wet ingredients over the dry ingredients and whisk just until incorporated.
  • Heat a non-stick griddle to 350 degrees, or place a large non-stick frying pan over medium heat. Add a little butter, if desired, and scoop scant tablespoonfuls over the hot griddle/pan. Cook until the pancakes begin to look a little dry around the edges and start to form bubbles, about 1 minutes. Flip and cook for another minute until golden brown on both sides.
  • Serve with butter and maple syrup.

100% WHOLE WHEAT PANCAKES



100% Whole Wheat Pancakes image

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

2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 eggs
3 tablespoons vegetable oil

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



Whole Wheat Buttermilk Pancakes image

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

1 cup buttermilk
1 large egg
2 tablespoons vegetable oil
½ cup whole wheat flour
½ cup whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup semisweet chocolate chips
cooking spray

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

SILVER DOLLAR BUTTERMILK-PECAN PANCAKES WITH BOURBON MOLASSES BUTTER AND MAPLE SYRUP



Silver Dollar Buttermilk-Pecan Pancakes with Bourbon Molasses Butter and Maple Syrup image

Try Bobby Flay's perfect silver dollar buttermilk-pecan pancakes with bourbon molasses butter and maple syrup recipe from Food Network.

Provided by Bobby Flay

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 21

1 1/2 cups all-purpose flour
1/2 cup finely chopped toasted pecans
2 tablespoons granulated sugar
1 tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
2 large eggs
1 1/2 cups, plus 3 tablespoons buttermilk
3 tablespoons unsalted butter, melted and cooled, plus more for griddle
1/2 vanilla bean, split lengthwise and seeds scraped
1 teaspoon pure vanilla extract
Bourbon Molasses Butter, to top, recipe follows
Pure maple syrup, warmed
Confectioners' sugar, for garnish
Coarsely chopped toasted pecans, for garnish, optional
1/2 cup good quality bourbon, or more to taste
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, slightly softened
3 tablespoons molasses
Kosher salt, to taste

Steps:

  • Preheat the oven to 200 degrees F.
  • Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract and vanilla bean in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.
  • Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.
  • Serve 6 pancakes per person, top each with some of the bourbon butter. Drizzle with warm maple syrup and dust with confectioners' sugar. Garnish with fresh mint sprigs and more toasted pecans, if desired.
  • Bourbon Molasses Butter:
  • Combine the bourbon and sugar in a small saucepan and cook over high heat until reduced to 3 tablespoons, remove and let cool.
  • Put the butter, molasses, salt and cooled bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 30 minutes before using to soften.

THE ULTIMATE HEALTHY BUTTERMILK PANCAKES



The Ultimate Healthy Buttermilk Pancakes image

These light & fluffy pancakes are the best I've ever had! They have a slight tang from the iconic buttermilk and lots of rich butter flavor. Serve them warm with real maple syrup, a bit of butter, fresh fruit, or anything your heart desires!

Provided by Amy's Healthy Baking

Yield 16 silver dollar sized pancakes

Number Of Ingredients 10

1 cup + 2 tbsp (135g) whole wheat pastry flour, all-purpose flour, or gluten-free* flour (measured like this)
1 tsp (3g) baking soda
½ tsp (2g) baking powder
¼ tsp (2g) salt
½ tbsp (7g) unsalted butter, melted
1 large egg
1 ½ tsp (8mL) vanilla extract
½ cup (120mL) low-fat buttermilk, room temperature (see Notes!)
1 tsp (5mL) pure maple syrup
¼ cup (60g) plain nonfat Greek yogurt

Steps:

  • Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Whisk in the buttermilk and maple syrup. Stir in the yogurt until no large lumps remain. Add in the flour mixture, and stir until just incorporated.
  • Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over low heat.
  • Using 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. Serve hot.

GREAT WHOLE WHEAT (FRESHLY MILLED) PANCAKES



Great Whole Wheat (Freshly Milled) Pancakes image

This is a wonderful whole grain pancake recipe. It is adapted from the pancake recipe in The Joy of Cooking (the JOC recipe has 1 T more butter and uses white flour instead of whole wheat flour). I don't recommend whole wheat baking without using a wheat grinder... there is such a huge difference in quality, performance, and taste if you buy whole wheat flour instead of using a wheat grinder to mill whole wheat. I have tried both. This is an investment that can help you enjoy healthy, delicious, whole grain foods for years to come! Another thing to know about whole wheat flour versus freshly milled whole wheat is that the freshly milled whole wheat is much more nutrient rich than "whole wheat flour". Wheat is like fruit, once you cut it open, you can't leave it out for a long time because its quality immediately begins to deteriorate. I do believe you can freeze freshly milled wheat and preserve the nutrients.

Provided by Chef TanyaW

Categories     Breakfast

Time 20m

Yield 16 small pancakes, 4 serving(s)

Number Of Ingredients 9

1 1/2 cups whole wheat flour, freshly milled
3 tablespoons sugar
1 3/4 tablespoons baking powder
1 teaspoon salt
1 1/2 cups 1% low-fat milk
2 tablespoons butter, melted
2 eggs
1/2 teaspoon vanilla extract
3/4 tablespoon butter, not part of batter but to butter pan

Steps:

  • In one bowl, whisk together dry ingredients.
  • In another bowl mix wet ingredients.
  • Quickly mix wet ingredients into dry ingredients.
  • Cook's note: I usually "jumpstart" the heat by heating the stovetop griddle on high for about 5 minutes. Then I turn the heat down to 4 (just under medium) while I finish preparation. Then I lightly butter the grill with a cold butter stick on each section where I put pancake batter. I use 1/2 cup scoops for batter (for practicality in serving a large family). I usually bake them 2 to 2 1/2 minutes on the first side and 2 minutes on the second side. The recipe make 8 large pancakes (1/2 cup batter) or 16 small pancakes (1/4 cup batter).

WHOLE WHEAT BUTTERMILK PANCAKES



Whole Wheat Buttermilk Pancakes image

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

Vegetable-oil cooking spray
1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup toasted wheat germ
1 tablespoon packed light-brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
2 3/4 cups low-fat buttermilk
2 large eggs, lightly beaten
Pure maple syrup, for serving (optional)
Raspberries, for serving (optional)

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



Whole Wheat Buttermilk Pancakes image

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

2 eggs
2 cups buttermilk
1/4 cup vegetable oil
2 cups Gold Medal™ whole wheat flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

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



Whole-Wheat Buttermilk Pancakes image

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

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups buttermilk (see Cook's Note) or sour milk
1 tablespoon vegetable oil
2 large eggs
1 tablespoon unsalted butter, for coating the skillet, plus more as needed
Chocolate syrup, berries, maple syrup or whipped cream, for serving

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:

  • Use fresh buttermilk. Fresh buttermilk will give your pancakes a light and fluffy texture. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
  • Don't overmix the batter. Overmixing the batter will make your pancakes tough. Just mix until the ingredients are combined and there are a few small lumps.
  • Let the batter rest for a few minutes before cooking. This will allow the flour to absorb the liquid and will help the pancakes to cook evenly.
  • Cook the pancakes over medium-low heat. Cooking the pancakes over too high heat will make them brown too quickly and the inside will be undercooked.
  • Flip the pancakes only once. Flipping the pancakes too often will make them tough.
  • Serve the pancakes immediately with your favorite toppings. Pancakes are best served hot off the griddle with butter, syrup, fruit, or whipped cream.

Conclusion:

These whole wheat buttermilk silver dollar pancakes are a delicious and easy breakfast that can be enjoyed by people of all ages. They are light and fluffy, with a slightly tangy flavor from the buttermilk. The pancakes are also a good source of fiber and protein. Serve them with your favorite toppings and enjoy!

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