Whole Wheat Buttermilk Pancakes

Yield 48 pancakes

A big batch of pancakes, perfect to make ahead and freeze! This recipe is quadrupled and slightly adapted from the original.


3 cups all-purpose flour

3 cups whole wheat flour

3/4 cup sugar

2 Tbsp baking powder

2 tsp baking soda

2 tsp salt

1 quart low-fat buttermilk

2 cups milk (your choice - any dairy milk will work)

1/4 cup canola oil

4 large eggs

4 large egg whites

1/2 stick of butter or so to grease the griddle


Preheat a large griddle to 325 degrees. You could also use a large frying pan, but a griddle is faster!

Add flours, sugar, baking powder, baking soda, and salt to an extra large bowl. Stir to combine (kids are great for helping with this - Abbie always helps me!).

In a large bowl, beat the eggs and egg whites together. Add oil and beat again before slowing addint the buttermilk and milk.

Slowly add liquid mixture to the flour mixture. Stir until combined - there shouldn't be any large chunks, but small ones are okay!

Melt 1/2 Tbsp butter on the griddle. Drop batter on the griddle (I like to use a 1/4 cup measure) to form the pancakes. Cook until small bubbles form on top and edges look cooked, then flip and cook for another minute or so, until fully cooked through.

Repeat until you use all the batter. Enjoy!

If freezing: let pancakes cool completely, then stack with wax paper between them and freeze in gallon size zip up bags. These should last you a few weeks depending on your family's appetite!


Recipe is originally from Cooking Light, but I've made just a few adjustments!

Courses Breakfast

Cuisine American

Recipe by Being Mrs. Beer at