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Whole Wheat Buttermilk Pancakes

Whole Wheat Buttermilk Pancakes

Almost every Thursday night, my son exclaims, “I am SOOOOOOOO excited for tomorrow!”  and I say “Why?  Cause it’s Friday?” and he says “Yes, and we get PANCAKES!”  and my mom heart rejoices because I am maybe doing something right.

At least I am on Friday mornings.

We have had pancakes every Friday morning for just about my kid’s entire life.  That’s 12 years of grinding wheat, mixing the wet ingredients with the dry, flipping them when they are perfectly browned on one side and flipping them on their plates.  12 years equals a lot of pancakes, about 30,000 for my family.  That’s a flippin’ lot of flapjacks.

We have a couple of favorite recipes.  The one I am sharing today is the one that has stuck for 12 years.  I originally got it from the Better Homes and Gardens – New Cook Book (12th Edition) (which by the way is THE BEST cookbook, everyone should have one) but have adapted it to our tastes over the years.

One of the reasons we love this recipe is we can use our wheat that we have in our food storage.  Also, with freshly ground wheat, you are getting all sorts of greats nutrients and FIBER.  Our family is very regular if you know what I mean (TMI??)
…Another reason why is they are pretty yummy, especially for whole wheat pancakes.

Here is how you make them…

  1.  Grind a couple of cups of wheat.  We have used this Jupiter Mill for 12 years and have not had a single problem with it and it makes beautiful whole wheat flour.  It truly is an amazing product AND you can buy different attachments to go with it.  We also have an oat roller.
  2. While the wheat is grinding, you will need to make sour milk (a buttermilk substitute, I actually think the substitution works better for this recipe).  Do this by mixing 1 tbsp. lemon juice with 1 cup milk.  Set aside and let the milk sour for 5 minutes.
  3. In a medium sized mixing bowl combine the 1 cup flour, 1 tbsp. brown sugar, 1 tsp. baking powder, 1/4 tsp. baking soda and 1/4 tsp salt.
  4. In another bowl combine the eggs, sour milk and 2 tbsp. oil.
  5. Add the wet ingredients to the dry and stir just until moistened.  The batter should be lumpy.  I personally, enjoy adding more milk because we like our pancakes thinner.
  6. Grease the skillet if needed and pour batter to make you desired size of pancake.  Cook over medium heat for a couple of minutes until there are tiny bubbles covering the surface of the pancake.  Flip the pancake and cook for a couple minutes more.
  7. Flip them on your loved one’s plate and enjoy! Our favorite toppings include:  Raspberry jam, syrup and honey…but my kid’s absolute favorite is when I dot the pancake with semi-sweet chocolate chips in the shape of the smiley face!

As a fun side note, it was Crazy Hair Day at our kid’s school today.  My daughter asked for a bird’s nest and she got one!  I made the little birds out of pom noms and felt, put her hair up in a pony tail on top of her head, backcombed the pony tail part until it was REALLY big and shaped it in to a nest.  I pinned it really well and sprayed it with hair spray.  Then I pinned the birds in as well as some fake twigs, leaves and berries.  She was thrilled and so was I because I love to play with hair.

And because I love my son too, here is a picture of him.  He wasn’t as excited about getting his photo taken.

I hope you enjoy our family tradition!  Here is the printable version.

Whole Wheat Buttermilk Pancakes

These Whole Wheat Buttermilk Pancakes are healthy, hearty and delicious. A family tradition of mine for the last 12 years. Serve with chocolate chips (my kid's favorite topping), syrup, honey, jam or fruit!


  • 1 cup Whole Wheat Flour
  • 1 tablespoon Brown Sugar
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 2 Large Beaten Eggs
  • 1 cup Sour Milk (recipe below)
  • 2 tablespoons Cooking Oil


Step 1
To make the sour milk combine 1 cup milk with 1 tbsp. lemon juice. Set aside for 5 minutes.
Step 2
Meanwhile, combine the dry ingredients (flour, baking soda and powder, salt)
Step 3
In a separate bowl, combine the wet ingredients (eggs, milk, oil)
Step 4
Add the wet ingredients to the dry ingredients and stir just until combined (batter should be lumpy). Add milk for a thinner batter.
Step 5
Pour pancake batter on a hot, lightly greased skillet. Cook for about 2 minutes or until tiny bubbles cover the surface of the pancake. Flip to the other side and cook for another 2 minutes. Serve warm.



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