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Catherine's Whole Wheat Pancakes

Catherine's Whole Wheat Pancakes. Tender, whole wheat pancakes that will keep you busy flipping at the griddle to keep up with demand.
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 -12
Author Allie Taylor


  • 2 cups buttermilk
  • 1 egg
  • 1/2 cup vegetable oil
  • 1/4 cup sugar
  • 2 cups whole wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • Optional: blueberries or chocolate chips


  • Whisk together buttermilk, egg and vegetable oil.
  • Stir in sugar, wheat flour, salt, baking soda and baking powder.
  • Heat griddle over medium heat, greasing well with butter.
  • Pour batter by 1/3 cupfuls onto hot griddle.
  • Optional: Sprinkle on chocolate chips, blueberries or other add-ins on top of batter circles.
  • Cook 1-2 minutes, 'til bubbles form and start breaking.
  • Flip and cook 1-2 minutes more, or 'til cooked through.
  • Butter grill as needed in between pancake batches.
  • Enjoy!!!


Don't have buttermilk on hand?
Add 2 tablespoons vinegar to 2 cups of milk.
Let sit for 5 minutes and use in place of buttermilk in this recipe.