Whole Grain Buttermilk Pancakes Recipe

Fluffy whole grain buttermilk pancakes bursting with flavor! These healthy and delicious pancakes are made with whole wheat flour, oat bran, and cornmeal for a hearty texture and wholesome goodness. Perfect for weekend brunch or a quick weeknight breakfast. Get ready for a taste of pure comfort!

Prep Time 15 mins
Cook Time 0 mins
Calories 61.5 kcal
Protein 6g
Rating 3.9 (9 Reviews)
Whole Grain Buttermilk Pancakes 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Whole Grain Buttermilk Pancakes

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How to Make Whole Grain Buttermilk Pancakes

  1. In a medium bowl, whisk together 1 ½ cups whole wheat flour, ½ cup oat bran, ½ cup cornmeal, ⅓ cup granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
  2. In a separate bowl, whisk together 1 ½ cups buttermilk, 2 large egg yolks, and 2 tablespoons vegetable oil.
  3. In a large bowl, beat 2 large egg whites with an electric mixer until stiff, glossy peaks form.
  4. Gently fold the wet ingredients (buttermilk mixture) into the dry ingredients (flour mixture) until just combined. Do not overmix.
  5. Gently fold in the stiffly beaten egg whites until just combined. Be careful not to deflate the egg whites.
  6. Lightly coat a large skillet or griddle with cooking spray and heat over medium heat.
  7. Pour ¼ cup of batter onto the hot skillet for each pancake.
  8. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
  9. Serve immediately with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or nuts.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

8g

Fat

2g

Carbs

2g

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