Old-Fashioned Whole Wheat Buttermilk Pancakes

Whole Wheat Buttermilk PancakesOld-Fashioned Whole Wheat Buttermilk Pancakes

The perfect breakfast food. A staple in my house.


1 egg
1 ¼ cups buttermilk
½ tsp baking soda
1 ¼ cup freshly ground whole wheat flour
1 tsp light brown sugar
2 TBS light oil
1 tsp baking powder
½ tsp Kosher or sea salt


Measuring cups/spoons
griddle or frying pan


Heat griddle to 400° degrees F. If using a skillet, heat it to just hotter than medium heat.


Beat the egg with the whisk. Add the buttermilk and baking soda. Mix well. Add the remaining ingredients and whisk just until smooth.

I use a ⅓ measuring cup – pour onto the griddle. Heat until the edges brown and bubbles form. Carefully flip over and cook just until the other side browns.


About 8-10 pancakes, depending on the size.

High in selenium NUTRITION FACTS:

Serve with real butter and maple syrup, honey, or molasses. You can also top with fresh fruit and freshly whipped cream.

Add ½ cup fresh or frozen blueberries to the batter after it’s mixed for blueberry pancakes.

Add one chopped banana and a dash of cinnamon for banana pancakes.

If the batter is too thick, add a little bit more buttermilk.

If you don’t have buttermilk, you can use regular milk. Increase baking powder by ½ tsp and omit baking soda.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?


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