40 buttermilk whole wheat recipes

Learn how to make scrumptious pancakes with this simple recipe that uses whole wheat flour and buttermilk.

Traditional Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.

Basic buttermilk whole wheat bread is a hands-off bread machine loaf with 100% whole wheat flour, tangy buttermilk, and vital wheat gluten for proper rise and tender crumb.

Have some muffins at breakfast, these muffins are so moist and delicious, also give you enough nutrition for the whole morning!

Apple almond pancakes whip beaten egg whites into a buttermilk-and-apple-juice batter for cloud-light, nutty flapjacks. Half whole wheat flour, ground almonds, and a hit of fruit juice keep them tender and fragrant.

Whole wheat buttermilk pancakes with a quick blueberry-lemon sauce. Honey-sweetened, lighter on fat thanks to egg substitute, and finished with a glossy fresh blueberry pour. A 30-minute breakfast win.

A fruity bread that has a unique scrumptious taste that is perfect for breakfast.

Almost whole wheat lemon berry muffins blitz fresh lemon zest into the sugar for bright citrus flavor, then fold in raspberries or blueberries. Light, tangy buttermilk muffins with a wholesome whole-grain base.

Blueberry cornmeal muffins blend whole wheat and yellow cornmeal with juicy berries, brightened by orange zest and buttermilk. A wholesome breakfast bake with rustic golden crumb.

Lighter peanut butter chip brownies use prune puree instead of butter for moisture, with egg whites for structure. Fudgy chocolate brownies studded with peanut butter chips, no oil required.

These delicious and nutritious muffins are stuffed with a rich cream cheese filling that's combined with lemon zest and honey. Breakfast time has never been this enjoyable!

Fluffy blueberry ricotta pancakes with lemon zest and whole wheat flour. Healthy breakfast pancakes that stay light and tender with creamy ricotta in every bite.

These delicious, moist yet healthy muffins are ideal breakfast muffins. Have them with a cup of orange milk, orange juice or your morning coffee.

By using mostly whole wheat flour, a combination of applesauce, butter and olive oil makes this key lime cake much healthier and lighter than your regular key lime cake. It still tastes absolutely delcious, will for sure satisfy your palate without guilt.

Both cherries and ricotta cheese give the muffins super moist texture, fruity and creamy flavor. Fresh or frozen cherries, either of them will work well.

A nice Autumn flavor to these light muffins. The optional sugar topping makes a more crispy crust. To make these more diabetic friendly, I used Splenda for half of the sugar. Feel free to use all brown sugar.