Buttermilk is one of those ingredients that sure does make food taste good! I love it in biscuits and salad dressing and am always looking for ways to use what’s left when I buy it for only one recipe. True buttermilk should be thick like yogurt and adds a nice texture to pancakes. Feel free to fold in your favorite berry (or banana) to this recipe and no matter what, don’t forget to top it off with fresh fruit!
What’s your favorite way to use buttermilk?
Can you substitute buttermilk for milk in pancakes?
Yes, you can! The end result won’t be exactly the same, but it will definitely work. I’d be willing to bet any type of milk would work just fine in this recipe—there seem to be so many alternatives to choose from these days. So if you’re in a pinch, I say go for it! And let me know how they turn out. :)
Whole-Wheat Buttermilk Pancakes
Enjoy breakfast with these buttermilk pancakes topped with your favorite fresh fruit, and don't forget to freeze an extra batch for later.
Ingredients
- 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
Instructions
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!
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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My pancakes don’t raise quite a high as with storebought buttermilk, though still delicious, but most other recipes come out nearly the same. I especially love sour milk/buttermilk in chocolate cupcakes, whoopie pies, Irish soda bread and your corn bread.
Sorry to hear they aren’t rising as well as you’d hope. Love the suggestions for leftover buttermilk! – Nicole
What is your suggested egg substitute for this recipe due to egg allergies in our home? Would you recommend flax egg or chia egg…or something else? Thanks!
I know a lot of people use flax although I’ve never tried it myself!
What is the best way to re-heat frozen pancakes?
I usually just pop them in the microwave for about 30 seconds. – Nicole
I use oat milk in all my recipes calling for milk.
Honestly, unless it is a fancy dessert/pastry recipe, I usually just make my own sour milk. It is convienent as I always have milk in the fridge, and cheaper, plus I can use organic milk. My pancakes don’t raise quite a high as with storebought buttermilk, though still delicious, but most other recipes come out nearly the same. I especially love sour milk/buttermilk in chocolate cupcakes, whoopie pies, Irish soda bread and your corn bread.
To make 1 cup of sour milk, measure 1 cup of milk (whole or 2% works best), remove 1 tablespoon of the milk. Pour milk in a wide bowl, then add 1 tablespoon of raw apple cider vinegar (or white vinegar) and stir. Let the mixture sit at least 15 minutes and it should curdle nicely. (The longer it sits the better.) Use in place of buttermilk in your favorite recipes.