By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 12
77 cal · 20 min
Light as a Feather Whole Wheat Pancakes
Recipe GLPR0bf88f0f233c68
Fluffy whole wheat pancakes made with buttermilk, brown sugar, and just the right amount of leavening to create a tender, airy texture. These wholesome pancakes are perfect for a satisfying breakfast and serve 12 pancakes.
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Ingredients
1 1/3 cups whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 tablespoon packed brown sugar
1 1/3 cups 1% buttermilk
1 tablespoon vegetable oil
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Heat a griddle or nonstick skillet over medium-high heat until water droplets sizzle and evaporate on contact. Lightly coat the surface with cooking spray or a small amount of oil.
In a medium mixing bowl, whisk together the whole wheat flour, baking powder, salt, and baking soda until evenly combined.
In a separate bowl, whisk the egg, then add the brown sugar, buttermilk, and vegetable oil. Beat until well blended.
Pour the wet ingredients into the dry ingredients and stir gently just until the ingredients are moistened and combined. The batter should be slightly lumpy; do not overmix.
Pour approximately 1/4 cup of batter onto the hot griddle for each pancake. Cook without disturbing until bubbles form on the surface and the edges appear set, about 1 to 2 minutes.
Flip each pancake gently and cook for another minute or until golden brown on the second side. Flip only once for the fluffiest result.
Comments
This recipe leans on eight core pantry staples that every Charlotte-area grocery has in stock—no special trips needed. At roughly 35–40 cents per serving for a batch of twelve pancakes, it's genuinely affordable, driven by the reliance on whole wheat flour and brown sugar rather than berries or premium add-ins. The stated 20 minutes is honest for mixing and cooking if you're working with one griddle, though a household doing two batches will land closer to 30. Whole wheat pancakes made right don't reheat particularly well—they toughen—so this is best eaten fresh, which limits its value as a weeknight make-ahead.
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