Fourth-Flour Buttermilk Pancakes

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Fluffy, tender pancakes made with a blend of four flours for exceptional texture, served with maple syrup. This American-inspired Fourth of July recipe, ready in about 20 minutes, layers all-purpose flour, whole wheat flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups buttermilk
• 1 large egg
• 2 tbsp, melted unsalted butter
• for serving maple syrup

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Whisk together 1 cup all-purpose flour, 1/2 cup whole wheat flour, 2 tsp baking powder, and 1/2 tsp salt in a large bowl.
2. Step 2: In a separate bowl, combine 1 1/4 cups buttermilk, 1 large egg, and 2 tbsp melted unsalted butter, whisking until smooth and fully incorporated.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula until just combined — do not overmix; a few small lumps are acceptable.
4. Step 4: Heat a nonstick skillet or griddle over medium heat (350°F) and lightly coat with cooking spray. Pour 1/4 cup batter per pancake onto the skillet, cooking for 2-3 minutes until bubbles form on the surface and edges set.
5. Step 5: Flip pancakes and cook for an additional 2 minutes until golden brown and cooked through. Serve immediately with maple syrup.