• Cook with Love and Kosher Salt


(healthy) buttermilk pancakes

We all really like these pancakes.  Andy especially loves these fresh off the griddle.  I omitted the butter and replaced the white flour with King Arthur’s white whole wheat flour.  It is less dense than whole wheat and the pancakes look whiter which seems to have big appeal.  Mixed with buttermilk, eggs, and chips – these are very yummy and healthier than the norm (OK, I know the chocolate isn’t health-food, but you can add blueberries, rasberries or bananas instead.)  I slip in a little flax-seed and I’m extra happy.  As you may know, I have whole wheat pancakes in the blog – but these are what I tend to make most (for Andy).  Experiment, pick your poison and enjoy-

Look to the bottom of the whole wheat pancake recipe for photos and directions on how to freeze the pancakes and reheat for early school mornings…

buttermilk pancakes (adapted from smittenkitchen.com – which was originally adapted from Martha Stewart’s Original Classics Cookbook):

2 cups white whole wheat flour
2 tablespoons ground flax-seed
2  teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons sugar
2 large eggs, slightly beaten – room temp
1 teaspoon vanilla
3 cups buttermilk
chocolate chips (to taste)
or, blueberries, raspberries or banana
(if you want to add butter you can add a bout 3-4 tablespoons, melted)

In a medium large bowl, whisk together the flour, flax-seed, baking powder, baking soda, salt and sugar.  Set aside.

Measure the buttermilk in a large liquid measuring cup – and add the eggs and vanilla to the buttermilk.  Mix a bit.

Pour the buttermilk mixture into the dry ingredients – and mix until just incorporated.  Stir in melted butter if desired.   Stir in chocolate chips, blueberries, rasberries or banana slices.

Lightly grease pans and heat over medium heat.  Pour batter onto hot pan.  I use a little less than a 1/4 cup per pancake.  Turn when the pancakes have bubbles on top and are slightly dry around the edges.  These can be tricky to flip – they are delicate but you’ll get the hang of it.  Cook other side until lightly browned.

I find I have to lower the heat as I cook the pancakes – eventually cooking on low – otherwise my pancakes burn.

You can keep the finished pancakes in the oven at 180 degrees.  Alternately, let pancakes cool – and wrap by 3’s in plastic wrap and freeze for healthy pancakes on the fly.  Enjoy!

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  1. Melissa Young

    10 years ago

    hi! how do you reheat the pancakes once frozen??? and if it is in toaster over, any suggestions for those of us without a toaster over:)? thanks!

    • Lisi

      10 years ago

      hi! pull out of freezer if you think of it the evening before you plan to reheat. place in fridge. then microwave for soft warm pancakes if you are pressed for time. (this is what i do on school am’s) – on high for 45 seconds or so. otherwise toaster oven – 350 degrees wrapped in foil for 10-15 minutes 🙂 if you don’t think to defrost you can defrost in micro – defrost setting for 45 seconds or so. or lay on counter for a bit to soften, then heat. yum.

  2. JIll

    10 years ago

    Will definitely need to try this. N is a big choc chip pancake fan and I make them often, but would love to make a healthier version…

  3. JIll

    10 years ago

    I printed this out a while ago and finally tried them today when I ran out of Bisquik. Didn’t have any buttermilk, so made my own with lemon and milk, which seemed to work. Also skipped the flax-seed since I didn’t have any. They were super tasty — loved the flavor of the white whole wheat flour. The only complaint (mine and the boys) was that both the batter and pancakes were very, very thin — still moist, but not at all fluffy. (I even took photos but can’t figure out how to post here). I tried adding extra flour but that didn’t seem to make a difference. Maybe because I didn’t have the eggs at room temp? Let me know if you have other suggestions as I would like to try these again and improve upon my first go.

    • Lisi

      10 years ago

      eggs at room temp – and also maybe decrease the buttermilk a bit especially w/out flax. just try not to overwork the batter. also white flour will make fluffier i bet – but trade in the ww flavor and goodness. a little tricky…

  4. JIll

    10 years ago

    K. Will try some of these modifications…


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