Fluffy Whole Wheat Buttermilk-Style Pancakes
Wake up to a cozy stack of fluffy whole wheat pancakes that taste like a weekend treat any day of the week. Made with white whole wheat flour, flaxseed, skim milk and a touch of real maple syrup, they cook up tender, golden and lightly scented with cinnamon. This lighter twist fits easily into a DASH-friendly eating pattern and is perfect piled high with fresh berries or sliced banana for a satisfying, feel-good breakfast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 7 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 2 cups 240g white whole wheat flour (or regular whole wheat flour)
- 2 tablespoons 14g ground flaxseed meal
- 1 tablespoon 14g sodium-free baking powder (potassium-based)
- 1 teaspoon 4.6g baking soda
- ½ teaspoon ground cinnamon
- 2 cups 488g non-fat (skim) milk
- 2 tablespoons 30g apple cider vinegar
- 2 large eggs
- ¼ cup 80g pure maple syrup
- ¼ cup 54g canola oil or vegetable oil
- 2 teaspoons 8.4g pure vanilla extract
Instructions
- Create the “Buttermilk”: In a medium-sized bowl or large liquid measuring cup, combine the non-fat milk and apple cider vinegar. Stir briefly and set aside for 5 to 10 minutes to allow the milk to curdle slightly. This acidity is crucial for activating the baking soda and tenderizing the batter.
- Whisk Dry Components: In a large mixing bowl, combine the whole wheat flour, ground flaxseed meal, sodium-free baking powder, baking soda, and cinnamon. Whisk thoroughly to aerate the flour and ensure the leavening agents are evenly distributed.
- Prepare Wet Ingredients: Once the milk mixture has thickened, add the eggs, maple syrup, canola oil, and vanilla extract to the liquid. Whisk vigorously until the eggs are fully broken down and the mixture is smooth.
- Form the Batter: Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture together until just combined and no dry streaks of flour remain. Do not overmix; the batter should look slightly lumpy. Let the batter rest for 5 to 10 minutes to fully hydrate the whole grains.
- Heat the Griddle: Preheat an electric griddle to 375°F (190°C) or heat a non-stick skillet over medium heat. The surface is ready when a drop of water sizzles and evaporates immediately. Lightly brush with a small amount of oil if necessary.
- Cook the Pancakes: Pour approximately ⅓ cup of batter per pancake onto the hot surface. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set.
- Flip and Finish: Carefully flip the pancakes and cook for another 1 to 2 minutes on the second side until golden brown and cooked through.
- Serve: Serve warm, ideally topped with fresh fruit such as sliced bananas, strawberries, or blueberries.
Notes
Sodium-Free Baking Powder: This ingredient is essential for keeping the sodium content low. It is typically found in the baking aisle or health food section and uses potassium bicarbonate instead of sodium bicarbonate.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: To freeze, allow pancakes to cool completely, then stack them with parchment paper between each layer to prevent sticking. Store in a freezer-safe bag for up to 2 months. Reheat in a toaster or oven for best texture.
Nutrition Facts (per serving, 2 pancakes): Calories: 275 kcal | Total Fat: 10.5 g (Saturated Fat: 1 g) | Sodium: 235 mg | Potassium: 540 mg | Total Carbs: 37 g (Fiber: 4 g, Sugars: 11 g) | Protein: 9 g | Calcium: 100 mg | Magnesium: 65 mg
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 275