Whole Wheat Buttermilk Pancakes

A few years ago, my husband was interning at Qualtrics in between years at business school. We had such a fun summer there despite my awful morning sickness.

One morning my husband biked off the work only to call me an hour later saying that his boss (who happened to be a good friend of ours) and his wife were making breakfast for his team and that we should head over.

So in all my morning sickness glory, I dragged my three kids over to the office. Let me tell you, it was all worth it.

My sweet friend Jen had made the most delicious pancakes. I could not stop eating them. We covered them in homemade buttermilk syrup. These pancakes and syrup are the perfect pair.

When she shared the recipe with me, I was shocked to learn they were made with all whole wheat, flax seed, and very little sugar.

I think I made these pancakes hearty, healthy, fluffy, and mouthwatering pancakes every week of that pregnancy. Now it is considered a special treat when I make them because we usually use Kodiak Cakes for convenience.

After making them again after a long hiatus, I’m going to make these a regular in the breakfast rotation and you should too.

Whole Wheat Buttermilk Pancakes

5 from 1 vote
Prep Time 15 minutes
Servings 24 3-inch pancakes



  • 2 cups whole wheat flour
  • 2 TBS brown sugar
  • 2 TBS ground flaxseed
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 cups buttermilk
  • ¼ cup sour cream
  • 2 eggs
  • 3 TBS melted butter

Buttermilk Syrup

  • ½ cup butter
  • ½ cup sugar
  • ¼ cup buttermilk
  • 1 tsp vanilla
  • ¼ tsp baking soda



  • Mix dry ingredients and wet ingredients in separate bowls.
  • Make a well in the center of the dry ingredients and pour the wet ingredients in.
  • Gently stir the mixture until combined. Don’t over-mix.
  • Let the batter sit for 10 minutes before cooking on a griddle.

Buttermilk Syrup

  • In a saucepan, combine the butter, sugar, and buttermilk until melted.
  • As soon as it starts to bubble around the edges, take it off the heat. DON’T BOIL.
  • Add the vanilla and baking soda. Stir until combined.
  • The mixture will foam up, but will settle a bit before serving.


  • You can substitute plain greek yogurt for the sour cream.
  • Don’t replace the buttermilk with the “homemade version. You can if you want, but your pancakes won’t be as fluffy.
  • This batter is thick, so cook them low and slow if you want to avoid doughy pancakes.

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