These wholesome, delicious, and fluffy buttermilk pancakes are a family favorite! Made with white whole wheat flour and sweetened with maple syrup – these are unbelievably fluffy and so flavorful! Enjoy this quick and easy breakfast everyone will love.
When I think of a perfect and easy breakfast everyone will love, I always think of my favorite fluffy buttermilk pancakes! They always come out unbelievably fluffy and tender and they always seem to disappear within minutes. Just drizzle them with a bit of maple syrup or honey and they are simply irresistible. As a bonus, these are made with wholesome ingredients you will feel good serving your family – whole wheat flour and no refined sugar! They take less than 30 minutes of hands-on time and are just perfect in every way.
This recipe serves 2 to 3 people depending on if you are serving them on their own or alongside other breakfast foods. When it’s just me and the kids, I make this exact amount and it’s both quick to make and leaves me with leftovers for the next day. When I’m cooking for more than just our family I double the recipe which also makes the perfect amount for guests. Use the recipe card function to scale the recipe as needed.
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Ingredients and Substitutions
- Flour – I love to use a combination of white whole wheat flour and all purpose flour for my pancakes. I love this variety of whole wheat flour for the lighter texture they give my pancakes and baked goods. My favorite all purpose flour is this einkorn all purpose flour. It’s a more ancient and natural form of wheat with a low gluten level and wonderful flavor! You will definitely taste the difference. For substitutions you can use entirely all purpose/einkorn flour if you want. You can even use entirely whole wheat flour but in that case I would only stick to the white whole wheat variety I linked above.
- Buttermilk – this is a key ingredient. Don’t substitute.
- Vanilla Extract – optional but adds wonderful flavor and fragrance
- Pure Maple Syrup – can substitute agave nectar, honey or 1 Tbsp cane sugar.
- Sea salt
- Egg
- Baking Soda and Baking Powder – you need both here for the fluffiest pancakes
- Unsalted Butter – adds more flavor and better texture.
- Vegetable oil – for greasing the skillet. I like to use olive oil
How to Make Buttermilk Pancakes
They are super simple and quick to make. I make them at least once a week in the mornings before my daughter goes to school, so they are definitely manageable unless you have a really busy morning.
- Step 1 – Mix together the wet ingredients.
- Step 2 – Mix together the dry ingredients.
- Step 3 – Pour the wet ingredients into the dry, add melted butter, and mix gently until just combined. A little bit of clumps are okay.
- Step 4 – Wait 10 minutes to let the batter rest.
- Step 5 – Pour batter onto a heated and greased cast iron skillet or griddle. Cook on both sides until you have a yummy stack.
- Step 6 – Serve with a maple syrup drizzle and fruit! Bon Appetit! Freeze or refrigerate to have throughout the week!
Common Question about Buttermilk Pancakes
- How do I know when they are ready to flip? When you see little bubbles forming on the tops of the pancakes, they are ready to be flipped.
- Can I substitute the buttermilk? Buttermilk is an essential ingredient that will give these pancake amazing flavor and texture. In a pinch, you can make your own buttermilk using the recipe here (note that the result will be better than using just regular milk but not the same as real buttermilk).
- What type of flour is best to use? My favorite is a combination of white wheat and all purpose einkorn flour. It’s more nutritionally dense and flavorful.
- Why are my pancakes coming out too flat? When you add the wet ingredients into the dry make sure to gently stir everything with a spatula or fork until everything is just combined. Do not over-mix. It’s also very important to wait about 10 minutes to let the batter rest. This allows the batter to puff up and develop lots of bubbles, making fluffier pancakes.
- My pancakes are coming out very dark. What do I do? Turn down the heat and your pancakes will not brown as fast. Also, using honey instead of maple syrup tends to make them brown faster, so stick to maple syrup or agave nectar if you are having this problem.
- What are some good toppings for my pancakes? Maple syrup, honey, blueberries, raspberries, or sliced bananas are all wonderful options! Some like to add strawberry or blueberry sauce or even whipped cream.
Other Recipes You Might Like
- Russian Blini (Crepes) – Блины – Crepe-like traditional Slavic pancakes. They are absolutely delicious and irresistible.
Fluffy Buttermilk Pancakes
- Total Time: 30 minutes
- Yield: 10 pancakes (2-3 servings) 1x
Description
These wholesome and delicious fluffy buttermilk pancakes are a family favorite! Made with white whole wheat flour and sweetened with maple syrup – these are unbelievably fluffy and so flavorful! Enjoy this quick and easy breakfast everyone will love.
Ingredients
- 1 cup buttermilk
- 1 large egg
- 1 Tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/2 cup white whole wheat flour (spooned & leveled)
- 1/2 cup + 1 tbsp all purpose flour or einkorn flour (spooned & leveled)
- 1/8 tsp sea salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 Tbsp unsalted butter, melted (or vegetable oil)
- Vegetable oil for the pan (avocado, olive oil, coconut oil, etc)
Instructions
- In a medium mixing bowl or a 2-cup liquid measurng cup whisk together buttermilk, eggs, maple syrup, and vanilla extract.
- In a separate medium mixing bowl whisk together the white whole wheat flour, all purpose (or einkorn) flour, sea salt, baking powder, and baking soda.
- Carefully pour the wet ingredients into the dry, and add melted butter. Whisk gently just until everything is combined. It should still have some small clumps. Don’t over mix or stir again after this point. Let rest for 5 to 10 minutes.
- Heat a large cast-iron skillet or griddle over medium heat (make sure it’s heated all the way up before you start) and drizzle with oil just to coat the bottom. Using 1/4 cup measuring cup or ladle pour batter into the pan to make a few pancakes at a time (I typically make 3 at a time). Wait until the top of the pancakes look bubbly, then carefully flip with a spatula. Cook for another minute then take off heat and place on a plate (cover with a tea towel to keep warm). If pancakes are browning too quickly, turn down the heat.
- Enjoy drizzled with maple syrup and some fruit on the side.
Notes
- I love using my cast iron skillet for this recipe because it cooks very evenly and holds a stable temperature.
- Refrigerate pancakes to enjoy within 3-4 days. Freeze pancakes between pieces of parchment paper and sealed tightly in a freezer-safe container or in a freezer bag for up to 3 months.
- Reheating pancakes: To reheat refrigerated or frozen pancakes, heat them up gently on a preheated skillet, flipping halfway through cooking.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Stove-top
- Cuisine: American
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