Whole-Wheat Buttermilk Pancakes
Updated January 22, 2023
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 large eggs
2 tablespoons granulated sugar
1 teaspoon kosher salt (such as Diamond Crystal)
1 teaspoon vanilla extract
2 cups/480 milliliters buttermilk (see Tip)
2 tablespoons unsalted butter, melted, plus more for cooking and serving
2 ½ cups/270 grams whole-wheat flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
Maple syrup, jam, and/or nut butter, for serving
Nutritional analysis per serving (2 to 3 servings)
101 grams carbs; 151 milligrams cholesterol; 597 calories; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 15 grams fat; 10 grams fiber; 788 milligrams sodium; 22 grams protein; 35 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together the eggs, sugar, salt and vanilla to combine, then whisk in the buttermilk and butter. Sprinkle the flour, baking powder and baking soda on top; stir with a rubber spatula just until combined. (Avoid overmixing; some lumps are OK.) Let sit for 5 minutes. Meanwhile, heat a griddle or large (12-inch) cast-iron or nonstick skillet over medium.
- Step 2
Give the batter one more stir to dissolve any lingering lumps. Reduce heat to medium-low, grease the griddle with butter, then drop ⅓-cup portions of batter onto the griddle, leaving about 1 inch in between for the batter to expand. Cook until the bottoms are golden-brown and the top edges are bubbling, 2 to 4 minutes. Flip and cook until golden-brown and cooked through, about 2 minutes more. Repeat with more butter and the remaining batter, reducing the heat as necessary for subsequent batches. Serve right away with butter, maple syrup, jam or nut butter as you like.
If you don’t have buttermilk, combine 2 cups whole milk with 2 tablespoons white vinegar; let sit for 5 to 10 minutes until curdled.
Private Notes
Comments
Not including oil for frying or any toppings these pancakes come in at around 160 calories per pancake for anyone calorie counting.
Made these this morning just as written. Definitely a keeper…one of the best whole wheat pancakes I’ve ever had. Light and fluffy. Recommend that as directed you let them rest. Will thicken and rise during that process.
270 grams of whole wheat flour is more like 2+cups. I'm pretty sure the batter would be pretty runny if you only used 1.5 cups.
Fantastic recipe. This is my new go-to. Far be it from me to pancake shame anyone, but this was easily five to six servings for my family, versus the two to three stated in the serving size.
A scale is an absolute necessity. I measured 2.5c flour the first time I made these, and they were so dry that it made more of a dough than a batter. It was like trying to make english muffins in a pan. I measured by weight the second time and they were fantastic. Out of curiosity, I weighed 2.5c of flour: 382g! Over 100g more than the recipe calls for. There must be a typo. Measure by weight and you'll be fine. When made correctly, these are absolutely delicious. Our new go to.
These are my favorite pancakes, ever! I love the nutty whole wheat flavor, they are super fluffy and the recipe is very easy to cut in half which is perfect for the two of us.