This recipe for Buttermilk + Flaxseed Pancakes has been an unintentional work in progress for the past few months. It started like this:
We were like, “Hey, why are we buying pancake mix? It seems easy enough to make yourself.”
Then we were like “Let’s make these cakes with buttermilk instead.”
So. Good.
And then the next time it went like, “Would flaxseeds be good in these? Let’s try it.”
Yum!
Finally, we were like, “Maybe we can use up some whole wheat flour in these pancakes?”
Delicious + so filling!
And then it was like “Yep. We’ve definitely got something here.”
Long story short. This recipe has become our go to recipe anytime we’re wanting pancakes — on the weekends for a slow breakfast or on a weeknight when we’re feeling a little lazy.
This recipe includes whole wheat flour and flaxseeds for extra nutrition in an otherwise not-so-nutritious breakfast cake. I know a lot of you are probably thinking “eh… there’s no way these actually taste good.” But, oh trust me, they are actually so delicious. Pinky promise. And! They are actually super filling, and you won’t be hungry 30 minutes later. If you’re still skeptical, you can go ahead and make this recipe with regular white flour.
Almost forgot! I’ve shared this before, but in case you forgot, this is how to make your own buttermilk!
Step 1: measure out a scant cup of milk (that’s a cup of milk minus a smidge)
Step 2: add 1 TB white vinegar or lemon juice
Step 3: let sit for 10 minutes
Step 4: viola, you made buttermilk!
Quick side note… this embroidered dishtowel is from Hearth and Hand, the Magnolia Collection at Target. Also referred to as the best thing that’s happened to Target since they started throwing Starbucks in the front of their stores.
- 1 cup whole wheat flour (or regular white flour)
- 2 TB flaxseed meal
- 1 TB sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 egg
- 1 cup of buttermilk
- 1 TB butter / melted
- Heat a cast iron griddle or pan over medium heat.
- Combine all dry ingredients in a medium bowl and mix to combine.
- Add remaining wet ingredients and mix until just combined. Be careful to not over mix the batter -- leaving a few lumps is ok!
- Let the batter sit for 2-3 minutes.
- Grease the pan lightly using a little extra butter. Using a ¼ cup measuring cup, scoop batter into the pan.
- Cook pancakes 1-2 minutes or until bubbles begin to form. Flip cakes over and cook for 1-2 more minutes. Serve with real maple syrup!
Can’t wait to try it!
The flavor and texture of these pancakes were tasty, and the buttermilk adds a nice touch. To note, they were so thick they came out more like little biscuits than pancakes.
Hi Liz, thanks for the feedback! I hope they still turned out ok for you 🙂