Whole Wheat Buttermilk Pancakes

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 119.6
  • Total Fat: 6.4 g
  • Cholesterol: 27.9 mg
  • Sodium: 201.5 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.9 g

View full nutritional breakdown of Whole Wheat Buttermilk Pancakes calories by ingredient
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A fluffy, tasty, lower fat, higher fiber version of a traditional favorite. A fluffy, tasty, lower fat, higher fiber version of a traditional favorite.
Number of Servings: 8


    White whole wheat flour
    baking soda
    canola oil


Mix flour and baking soda in a large bowl. Mix the egg, buttermilk, and 2 tablespoons of the canola oil in a separate bowl. Stir the two together just enough to moisten the dry ingredients and combine everything. Be careful not to overmix. Batter should be lumpy. Let sit while griddle or pan heats.

Serving size shown in nutritional information is one pancake.

Pour 1 tablespoon of canola oil onto hot griddle or pan and spread evenly. Spoon batter onto griddle, using 1/4 cup per pancake. Cook on one side until edges have set and bubbles appear in the top (approx. 2 -3 minutes). Flip over and cook on second side until firm (approx 2 -3 minutes). Do not flatten pancakes while cooking on second side.

If you want smaller pancakes, use less than 1/4 cup of batter. Cooking time depends on how many batches you make and how big or small you make the pancakes.

Number of Servings: 8

Recipe submitted by SparkPeople user VANESSAVW.

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Member Ratings For This Recipe

  • Very Good
    Makes a very fluffy pancake. Lovely. - 1/16/11

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