Hi, my name is Tracey and I’m a pancake addict. There are now 15(!) pancake recipes on this blog, I can’t even try to deny that I might have a problem. From the super traditional buttermilk to more “out there” flavors like chocolate cookie dough and gingerbread, there’s something to satisfy my every craving. And yours too, hopefully!
Safe to say, the last thing this site needs is another pancake, but I just can’t help myself. The basic buttermilk I mentioned above is my go-to, I’ve lost count of how many times I’ve made it over the past year and a half. A few times I’ve thought about substituting whole wheat flour for some of the all-purpose in that recipe to make it slightly healthier, but I never actually got around to it. And then I figured rather than mess with a good thing, it might just make more sense to search for an entirely new recipe, a lighter take on my favorite buttermilk pancakes.
I hit the jackpot when I found these! Not only do they incorporate whole wheat flour, but we’ve also replaced 3 tablespoons of butter and 2 whole eggs with just 1 tablespoon of oil and an egg white in place of one of the eggs. Best of all, none of the flavor or texture was sacrificed in the process. These are super light and fluffy, slightly tangy and just a touch sweet. They freeze beautifully too so you can definitely make them in advance and pull them out for a quick breakfast anytime. I enjoyed the flavor so much, I even skipped the maple syrup (which pretty much never happens, I adore maple syrup) and just served them with berries to save even a few more calories.
Maybe, just maybe, I’ve now satisfied all of my pancake needs 🙂
Whole Wheat Buttermilk Pancakes
barely adapted from Cooking Light, April 2002
3/4 cup all-purpose flour
3/4 cup whole wheat flour (I used white whole wheat)
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 tablespoon canola oil, plus extra for cooking
1 large egg
1 large egg white
{If you aren’t going to serve the pancakes until you’ve cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.}
In a medium bowl, whisk both flours, the sugar, baking powder, baking soda and salt together. In a second medium bowl, whisk the buttermilk with the oil, egg and egg white. Add the wet ingredients to the dry and whisk just until barely combined – the batter will still be lumpy, that’s fine.
Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding the rest of the oil to the pan if necessary.
Makes about 12 pancakes
Those photos are absolutely perfect! The waffles look fantastic.
That is the most beautiful stack of pancakes I have ever seen! Delicious!
That is the most beautiful stack of pancakes I have ever seen! Delicious!
That is the most beautiful stack of pancakes I have ever seen! Delicious!
I’m impressed with your pancake recipe selection! I need to try the brownie batter pancakes for my chocoholic son. In the meantime, looks like you don’t have a gluten free version. I’ve got a great gluten free buttermilk pancake recipe posted. If you can’t find the brand of gluten free flour mix I used, I’m sure you’ll be able to substitute with another (maybe Bob’s Red Mill). Try it–you’ll like it! http://www.fransfavs.com/2012/07/gluten-free-buttermilk-pancakes/ p.s. Love your blog!
Hi Tracey. I can’t wait to try these. Have you ever sub’ed buttermilk powder for the buttermilk in any of these pancake recipes? I don’t usually have buttermilk on hand. Thanks 🙂
These look light and fluffy indeed. I love that they have 50% WW (I too like to use White WW flour). And I think yours turned out better than the ones on the CookingLight website (shhhh… don’t tell ’em I said that) :o) I will definitely try these!!
I am not a pancake addict, but I could be with these and those strawberries! Putting it on the list. Thanks!
OMG! These look so good – have to try them.
I’ll go check the rest of your pancake recipes right away
This is the reminder I needed to get my butt in gear for back to school! Maybe I can prep batter to make fresh pancakes or reheat some when we’re running behind. Love that gigantic stack!!
This looks so good!
http://therealfoodrunner.blogspot.com/
I am not pancake addict but I like them a lot 🙂 I would finish all this pile for breakfast 😀
You make the prettiest pancakes! These look awesome. My boys love pancakes but sometimes I feel guilty serving them because they use SO MUCH syrup. These would make me feel a little less guilty! haha
I love pancakes and I love all your pancake recipes. You make pancakes look so amazing. I usually don’t crave pancakes, but when you post a pancake recipe I automatically want a stack of pancakes 🙂
Such a great looking stack of pancakes!
@Jill – I’ve definitely subbed powder in the Cook’s Illustrated recipe and had good results (though I think I slightly prefer them with actual buttermilk), but I haven’t tried it in this whole wheat recipe.
You could always sour milk with lemon juice too if you don’t have buttermilk on hand. Just add 1 tablespoon of lemon juice to a measuring cup and then fill to the 1 cup line with milk. Let it sit for 5-10 minutes, and it’s a great sub for buttermilk!
Thanks!! I always forget the milk + lemon juice sub.
These pancakes are a family favorite! I’ve been making them for years. I double the batch and then freeze them for a quick breakfast.
I’ve made these and fallen in love with them…but, like you, always love trying a new pancake recipe!
You have a pancake problem, I have a muffin problem – guess there could be worse problems to have 🙂
These look perfect
Ha ha! I’m so glad you’ve finally admitted your pancake addiction. 😉 I think the world at large is pretty happy about your love for pancakes! I made my first pancakes a few weeks ago (Cook’s Illustrated blueberry recipe). I think I’m more of a french toast or waffle girl. But your pancakes always want to make try them. 😉
What a gorgeous photo Tracey. And I bet they are delicious as well.
We had pancakes for breakfast today! I make a recipe similar to this one, but I use brown sugar in place of the regular and add a splash of vanilla to the batter as well. I like both of those with the whole wheat for some reason.
I just can say wow! It looks beautiful on photos!
Since pancakes do not rely on gluten for structure like a lot of breads, I have substituted white whole wheat and 100% whole wheat flour for all of the flour previously and it works great. If you like whole wheat 🙂 I won’t kid you that it tastes like AP flour. Also, if you add a 1/4 cup of plain yogurt or sour cream per 2 cups of buttermilk to a pancake recipe, you’ll get more of the buttermilk tang flavor that is prominent in diners.
I have to ask: how do you post one recipe per day? I try to do a new recipe once over couple days.
These look amazing. I don’t make pancakes often (the whole having time to cook in the AM thing), but next time I have a weekend off work these are absolutely happening.
@Mary Ellen – Thanks for the tips! I try to plan ahead as much as possible to maintain my current posting schedule. Staying organized also helps. At the end of the day, I enjoy blogging so it’s easy to make it a priority 🙂 Find what works for you, there’s nothing wrong with posting less frequently!
I think we could be great friends! I feel like we could form a Pancake Addicts-Anonymous group, even. If you are interested in a possible 16th and 17th recipe, please see my blog!
Anyway, I just whipped up a batch of these pancakes with a side of real maple syrup, blueberries and strawberries. I love the light, fluffy texture that doesn’t typically go along with ‘whole wheat’. Thanks for sharing! I’ll add it to my ‘collection’ for sure.
I just found these on Pinterest and I decided to make them for my toddler. I used the brown whole wheat flour, I added some oatmeal and some cinnamon to them. He love it!
I can never make beautiful pancakes like yours, but they sure did taste good.
Thanks so much for the recipe. I will have to try some more of your recipes.