Whole-Wheat Buttermilk Pancakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 196.5
  • Total Fat: 2.7 g
  • Cholesterol: 49.9 mg
  • Sodium: 538.7 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 5.1 g
  • Protein: 8.4 g

View full nutritional breakdown of Whole-Wheat Buttermilk Pancakes calories by ingredient
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Eat these with fresh fruit instead of syrup for a healthier topping. Eat these with fresh fruit instead of syrup for a healthier topping.
Number of Servings: 4


    1 1/4 cup whole-wheat pastry flour
    1 Tbs splenda (or sugar)
    1 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1/2 tsp ground cinnamon
    1/2 tsp ground nutmeg
    1 1/2 cup low-fat buttermilk
    1 egg, beaten
    1 tsp vanilla extract


I like to make a batch and freeze the left overs, they reheat well in a microwave or toaster for a quick breakfast.


In a medium mixing bowl whisk all dry ingredients, then add wet ingredients and stir gently until mixed. The batter should be slightly lumpy.

Heat a skillet lightly coated with cooking spray over medium heat. Pour 1/4 cup batter into the skillet for each pancake. The pancakes will be ready to flip when small bubbles appear along the sides of the pancakes. Flip and cook until the undersides are slightly browned.

Makes 4 servings of 2 pancakes each.

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