Whole Wheat Buttermilk Pancakes

Whole wheat makes these pancakes healthier with a wonderful taste and texture. It’s a classic Sunday morning breakfast treat.

Whole Wheat Buttermilk Pancakes 

Print This Recipe Total time Yield 6Published

makes six to eight 6‑inch pancakes


  • .75 cup whole wheat flour
  • ½ cup all-purpose flour
  • 2 tablespoon wheat germ
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 large egg, lightly beaten
  • 1¼ cup buttermilk
  • 1 tablespoon vegetable oil


In mixing bowl whisk together dry all the ingredients. In a separate bowl combine egg, milk and oil, mix well. Add to wet ingredients to the flour mixture all at once. Stir until just blended. Do not over mix. Let the batter rest about 20 minutes.

Pour batter, in 6‑inch circles for each pancake onto a hot, lightly greased griddle or skillet. Cook over medium heat until golden brown, turning when top is very bubbly with slightly dry edges. Serve with butter, syrup and fresh fruit.