Best Classic Buttermilk Pancakes
  • Alaina Hinkle

Best Classic Buttermilk Pancakes

Updated: Feb 13, 2019

These are melt in your mouth amazing. They have the perfect tang from the buttermilk and sweetness from the coconut sugar and butter. It has the perfect lift of thickness from the perfect ratio of buttermilk, baking powder and baking soda together!

You will want to make these over the weekend, you will want to make these during the week and you will want to make them for breakfast for dinner... seriously quote me on that. I love these because they are not only refined sugar free, but 100% whole wheat. I used Organic Valley Half & Half to make the buttermilk, but you could easily use a dairy free substitute like I had with Forager's Half & Half (( but I have been out of mine already:] !))


2 Cups 365 Whole Wheat Flour

2 cups Organic Valley Half & Half

2 Vital Farms eggs

6 tsp Apple Cider Vinegar

1 tsp cinnamon powder

2 tsp baking powder

1 tsp baking soda

2 tsp ground flaxseed

1/4 tsp Pink Himalayan Salt

2 tbsp melted Organic Valley unsalted butter

2 tsp Wholesome coconut sugar

+ any type of toppings you would like! I like to put chopped pecans in mine. I add them after I put the batter on the skillet and sprinkle them on then, because the pieces are too big and hard for Ainsley.


1. In a medium bowl, pour the two cups of Organic Valley Half & Half and add in the 6 tsp of ACV and whisk together and let sit to combine together-- this is making your own buttermilk! I love making my own, I feel like it is more creamy and I know exactly what is going into it.

2. Then in a large mixing bowl add whole wheat flour, cinnamon, baking powder, baking soda, flaxseed, coconut sugar and salt. Whisk together and place aside

3.Crack the 2 Vital Farm eggs into a bowl and whisk together and pour it into your buttermilk mixture and whisk it together. Then microwave the 2 tbsp of butter in a microwave safe bowl for about 30 seconds and then stir with a fork to have it melt all fully-- that way it doesn't explode in microwave. Let the butter cool for about 1 minute. In the mean time making a nice well in your dry ingredients and get a wooden spoon out.

4: Next start to pour the butter slowly into the buttermilk mixture and stir slowly until all the butter is poured in. Now pour half of the buttermilk mixture into the well of the dry ingredients. Take your wooden spoon and start folding the mixture, a few times, then add in the rest of the wet ingredients. Continue to fold and not stir. DO NOT over mix the batter. Over mixing the pancake batter ends up turning pancakes tougher and that rubbery tasting that some pancakes have-- that is when it is over mixed! So with this batter fold the mixture until it is combined just enough, there will still be a little bit of lumps, that is good and no worries. You just don't want the mixture over mixed :) They will cook and melt out and not be rubbery or tough that way!

I cannot wait for you all to try these, they are my favorite pancakes by far!

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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