Pancakes made with only white flour just can’t stack up to these. Plus, you won’t have to give up fluffiness for nutrition — these pancakes have plenty of both. Make them sweet or spicy to suit your taste.

  • 1 ¼ cups whole wheat flour
  • ½ cup all-purpose white flour
  • 3 tablespoons ground flaxseed, oat bran or wheat germ
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Splenda (optional) to taste
  • 1 teaspoon cinnamon (optional)
  • Pinch of nutmeg (optional)
  • Pinch of salt (optional)
  • 1 ¾ cups buttermilk
  • ¼ cup milk
  • ½ cup white grape juice concentrate or honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons plus 2 teaspoons canola oil
  1. Place the whole wheat and white flour, flaxseed, baking powder, baking soda, Splenda, if using, and cinnamon, nutmeg and/or salt, if using, in a medium-size bowl and stir to combine.
  2. Place the buttermilk, milk, grape juice concentrate, eggs, vanilla and 2 tablespoons of oil in another bowl and whisk to mix. Pour the buttermilk mixture into the flour mixture and beat just until smooth. If possible, let the batter rest for up to 30 minutes at room temperature before cooking the pancakes.
  3. Heat the remaining 2 teaspoons of oil in a 9-inch skillet over medium–high heat. Cook the pancakes two at a time, using ¼ cup of the batter per pancake, until the batter bubbles on top and the pancakes are firm on the bottom, about 3 minutes. Turn the pancakes over and continue cooking until the second side is brown, about 3 minutes. Repeat with the remaining batter.
  4. Serve the pancakes warm. The buttermilk pancakes can be frozen for up to 2 weeks. Let them cool completely, then wrap them in a single layer or individually in aluminum foil. To reheat, unwrap a pancake and microwave it on high power for 2 minutes or heat it in a 350 F oven for 10 minutes

Makes about 12 pancakes

Pancake Add-Ins:

Make basic whole wheat pancakes anything but basic by tossing in:

-          Finely chopped apple or pear

-          Chopped banana

-          Blueberries — fresh, thawed, frozen, dried or freeze-dried

-          Dried or freeze-dried cranberries or cherries

-          Raisins

-          Chopped dried apricots or peaches

-          Chopped dried pineapple or mango

-          Chopped pecans, almonds or walnuts

Nutrition Info:

1 portion (about 3 pancakes) provides:

  • Protein ½ serving
  • Calcium: ½ serving
  • Whole grains and legumes: 2 servings
  • Fat: ½ serving