Whole Wheat Buttermilk Pancakes With Maple Syrup and Fresh Berries

Whole wheat flour and buttermilk combine to make a hearty but light pancake with a slight tang.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10


  • 1 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/4 cup Albers® White or Yellow Corn Meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups buttermilk*
  • 2 eggs lightly beaten
  • 2 tablespoons honey
  • 1/2 cup maple syrup
  • 1 cup fresh berries


  • GREASE griddle or skillet.
  • COMBINE whole wheat flour, all-purpose flour, corn meal, baking powder, salt and baking soda in a large bowl. Combine buttermilk, eggs and honey in a medium bowl. Add buttermilk mixture to flour mixture; stir until blended but still lumpy.
  • HEAT prepared griddle over medium heat until hot. Pour about 1/3 cup batter onto griddle. Cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining batter. Serve with syrup and berries.


*Substitute 4 teaspoons lemon juice and enough milk to equal 1 1/2 cups. Let stand for 5 minutes before using.