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
- 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!