Whole-Wheat Buttermilk Pancake Recipe

2 Reviews / 5 Average
Enjoy breakfast with these whole-wheat buttermilk pancakes topped with your favorite fresh fruit, and don't forget to freeze an extra batch for later.
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Whole-Wheat Buttermilk Pancakes on 100 Days of Real Food

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. :)

 

Other Breakfast Recipes You Might Enjoy

Fluffy Whole-Wheat Banana Pancakes

Whole-Wheat Oven Pancake

Whole-Wheat Waffles

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13 thoughts on “Whole-Wheat Buttermilk Pancake Recipe”

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Recipe Rating




  1. 5 stars
    These were amazing! Definitely double the recipe for leftovers. I made the homemade berry sauce to serve them with and the kids couldn’t get enough. Thanks as always!

  2. Hey, Lisa. I love the wheat buttermilk pancakes. I have made the cake by following your recipe. I wish I could send you the pic.
    It looks amazing. It was delicious.
    Thanks for sharing the recipe!!!

  3. 5 stars
    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.

      1. Lisa, I’m a die-hard follower of yours for 6 years. I had buttermilk in the house (rare) and came upon this. Dare I say, this is best recipe you have! I made this as “breakfast for dinner” with bacon, and I’m not sure I ever want to make “dinner for dinner” again . P.s. I did sub King Arthur white whole wheat flour instead of pastry.

  4. 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!

  5. 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.

    1. 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.

      1. Easier yet if you measure the 1 Tbsp of vinegar into a measuring cup first and then fill with milk till you measure 1 cup. ;)