Whole Wheat Buttermilk Pancakes (and 2- Ingredient Fruit Sauce)

Made with 100% whole wheat flour, these “healthier” buttermilk pancakes taste absolutely delicious! Serve them with easy 2-ingredient fruit sauce!

This article is written by Lindsey Cover
For more on this topic, check out the full Recipes and All About Moms collection

Whole Wheat Buttermilk Pancakes with 2-Ingredient Fruit Sauce

Lindsey Cover

Made with 100% whole wheat flour, these “healthier” buttermilk pancakes taste absolutely delicious! Serve them with easy 2-ingredient fruit sauce!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American

Servings 6

Ingredients

  

For Pancakes:

• 2 cups Milk
• 2 tbsp Apple Cider Vinegar
• 2 cups Whole Wheat Flour
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Cinnamon
• 2 Eggs
• 1/4 cup Butter melted
• 1/2 tsp Pure Vanilla Extract

For Fruit Sauce:

• 3 cups Fruit of Choice fresh or frozen
• 2 tbsp Fruit Juice such as orange juice
• 1/4 tsp Cinnamon optional

Instructions

 

• Preheat a nonstick griddle to 375 degrees F.
• In a large glass bowl, combine the milk and vinegar and let the mixture curdle while you mix together the other ingredients.
• In a separate large bowl, whisk to combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• To the curdled milk, add eggs, melted butter, and vanilla. Whisk to combine. Pour this wet mixture into the dry ingredients, and stir the two together until just barely mixed. Do not over mix.
• Add small scoops of pancake batter (approximately ¼ cup per scoop) to the griddle. Cook for a few minutes, until bubbles form on the surface. Flip the pancakes with a turner and cook for a few minutes on the other side, until the bottom is golden brown.
• While cooking pancakes, begin preparing the fruit sauce by combining the fruit and juice in a small saucepan and bring to medium-high heat.
• Once bubbling, reduce to medium-low heat and use a wooden spoon to mash the fruit. Add cinnamon if preferred. Continue cooking for about 10 minutes, occasionally mashing fruit to combine.
• Remove from heat and serve warm over pancakes (no syrup needed!). The sauce is also delicious on French toast, ice cream, or stirred into oatmeal or yogurt. Store any extra sauce in the refrigerator.

Keyword Buttermilk Pancakes, Fruit Sauce, Healthy Pancakes, Low Carb Pancakes

Whole Wheat Buttermilk Pancakes (and 2- Ingredient Fruit Sauce)

Ingredients For Pancakes:

• 2 cups milk
• 2 tbsp apple cider vinegar
• 1 tsp baking powder
• 2 cups whole wheat flour
• ½ tsp baking soda
• ½ tsp salt
• 2 eggs
• ½ tsp cinnamon
• ¼ cup melted butter
• ½ tsp pure vanilla extract

Ingredients For Fruit Sauce:

• 3 cups fresh or frozen fruit of choice
• 2 tbsp fruit juice, such as orange juice
• ¼ tsp ground cinnamon (optional)

Directions:

1. Preheat a nonstick griddle to 375 degrees F.
2. In a large glass bowl, combine the milk and vinegar and let the mixture curdle while you mix together the other ingredients.
3. In a separate large bowl, whisk to combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon. Set aside.
4. To the curdled milk, add eggs, melted butter, and vanilla. Whisk to combine. Pour this wet mixture into the dry ingredients, and stir the two together until just barely mixed. Do not over mix.
5. Add small scoops of pancake batter (approximately ¼ cup per scoop) to the griddle. Cook for a few minutes, until bubbles form on the surface. Flip the pancakes with a turner and cook for a few minutes on the other side, until the bottom is golden brown.
6. While cooking pancakes, begin preparing the fruit sauce by combining the fruit and juice in a small saucepan and bring to medium-high heat.
7. Once bubbling, reduce to medium-low heat and use a wooden spoon to mash the fruit. Add cinnamon if preferred. Continue cooking for about 10 minutes, occasionally mashing fruit to combine.
8. Remove from heat and serve warm over pancakes (no syrup needed!). The sauce is also delicious on French toast, ice cream, or stirred into oatmeal or yogurt. Store any extra sauce in the refrigerator.

Serves 6

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Featured Contributor: Lindsey Cover

Lindsey Cover is a work-at-home wife and mom of two young boys, Jadon and Owen. She blogs about affordable healthy living, money-saving methods, simple recipes, and more at SimpleSaverWife.com