Recipe

Easy Earthy Pancakes

Toasty, warm pancakes with cozy spices, nutty whole grains, and crisp edges. Weekday-simple, weekend-worthy.

By Matt Campbell

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A stack of golden-brown pancakes with crisp edges on a ceramic plate, topped with a pat of butter and a drizzle of maple syrup on a wooden breakfast table

If a pancake could wear a chunky sweater and smell faintly like a spice cabinet in the best way, this would be it. These earthy pancakes lean into warm flavors and toasty notes, thanks to a mix of whole wheat flour, browned butter (or just melted butter if you are keeping it ultra-weeknight), and a gentle hit of cinnamon plus a whisper of nutmeg.

The vibe here is cozy, not fussy. You get crisp edges, a tender center, and that pause mid-bite moment where maple syrup suddenly tastes even more like maple. Make them for a slow Saturday, then stash the extras for a Monday morning rescue mission.

Pancake batter being whisked in a glass bowl on a kitchen counter with a measuring cup and spices nearby

Why It Works

Toasty flavor without weird ingredients: Whole wheat flour adds nuttiness and depth while still staying fluffy.
Warm spice, not perfume: Cinnamon and nutmeg give cozy vibes without turning breakfast into a candle.
Crisp edges, tender middle: A properly heated skillet and a little fat give you that golden, lacy edge.
Low-drama mixing: A short rest + not over-whisking keeps the pancakes light.

Pairs Well With

Salted maple butter
Greek yogurt with honey and toasted walnuts
Crispy bacon or breakfast sausage
Warm apple compote or sautéed pears

Storage Tips

Fridge: Let pancakes cool completely, then store in an airtight container (or zip-top bag) for 3 to 4 days. If stacking, put parchment between layers so they do not glue themselves together.

Freezer: Freeze in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 2 months (best quality).

Reheat:

Toaster: Best crisp-edge comeback. Toast from chilled or frozen.
Oven: 350°F for 6 to 10 minutes (longer if frozen), or until heated through, on a sheet pan.
Microwave: 20 to 40 seconds for one pancake, but you will lose some edge crisp.

Make-ahead tip: If you know you are freezing them, cook them just a shade lighter than your perfect golden. Reheating finishes the job without drying them out.

Common Questions

Can I make these pancakes all-purpose only?

Yes. Swap the whole wheat flour for the same amount of all-purpose flour. You will lose some of the nutty, earthy vibe, so consider an extra pinch of cinnamon or nutmeg, or swap 2 tablespoons of the flour for oat flour if you have it.

Why do my pancakes turn out tough?

Overmixing is the usual culprit. Stir just until you stop seeing dry flour. A few small lumps are not a problem, they are a feature.

Do I have to rest the batter?

It is optional, but 5 to 10 minutes helps the flour hydrate and gives you a better texture and fluff. Think of it as letting the batter take a quick breather before the skillet heat.

What makes pancakes taste “earthy”?

Whole grains (whole wheat or buckwheat), toasted fats (like browned butter), warm spices, and a small amount of molasses or brown sugar all read as earthy and warm on the palate.

Can I add mix-ins?

Absolutely. Keep it simple: chopped toasted pecans, sliced bananas, or blueberries. Add them after pouring the batter onto the pan so they do not sink and so the whole bowl does not turn blueberry purple.

No buttermilk? What can I use instead?

Mix 1 tablespoon lemon juice or vinegar with 1 1/4 cups milk. Let it sit 5 minutes, then use it like buttermilk. The texture will be slightly different, but still very good.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Large nonstick skillet or cast iron griddle
Thin spatula for flipping
Wire rack (optional, for keeping pancakes crisp)

I started making these on mornings when I wanted pancakes but not the sugar rush kind. The kind where you can still drink your coffee like a person who has goals. I played around with whole wheat, a little spice, and browned butter, and suddenly the kitchen smelled like toasted cereal and warm cinnamon toast.

Now this is my “everyone will be impressed but I did not work that hard” pancake. And if one flips weird? Congratulations, you just made the cook’s snack. Happens to the best of us.

Easy Earthy Pancakes

( Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 (about 10 pancakes, 4-inch each)

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour (preferably white whole wheat)
2 tablespoons packed light brown sugar (or maple sugar)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt (use 1/2 teaspoon if using Morton)
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1 1/4 cups buttermilk, at room temperature if possible
2 large eggs, at room temperature if possible
1 teaspoon vanilla extract
4 tablespoons unsalted butter, browned or melted, plus more for the pan
1 to 2 tablespoons neutral oil (optional, for crisp edges on the griddle)

For serving (pick your cozy): maple syrup, butter, chopped toasted nuts, sliced bananas, warm apples, or a dollop of Greek yogurt.

Instructions

Brown the butter (optional but toasty): Melt butter in a small saucepan over medium heat. Swirl and keep an eye on it as it foams, then turns amber with brown bits and smells nutty, 3 to 7 minutes. Pour into a bowl to cool slightly. If skipping, just melt the butter and move on.
Mix the dry: In a large bowl, whisk all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix the wet (no butter clumps, please): In a medium bowl, whisk buttermilk, eggs, and vanilla. If your buttermilk and eggs are cold, let them sit at room temperature for 10 minutes. Then whisk in the browned or melted butter slowly in a thin stream while whisking (this helps prevent the butter from seizing into little bits).
Combine gently: Pour wet into dry. Fold with a spatula until you no longer see streaks of dry flour. Lumps are fine. Let the batter rest 5 to 10 minutes while you heat the pan. If it thickens too much (whole wheat likes to do that), splash in 1 to 2 tablespoons buttermilk to loosen it.
Heat the skillet: Set a nonstick skillet or griddle over medium heat. Once the surface is hot, add a small pat of butter (and a tiny slick of oil if you want extra crisp edges). Adjust heat as you go. If the pancakes brown too fast, nudge it down to medium-low.
Cook: Scoop about 1/4 cup batter per pancake (about 4-inch pancakes). Cook until bubbles form on top and the edges look set, 2 to 3 minutes. Flip and cook 1 to 2 minutes more until golden and cooked through.
Keep warm: If cooking in batches, place pancakes on a wire rack set over a sheet pan in a 200°F oven. This keeps them warm without turning them soggy.
Serve: Go classic with butter and maple syrup, or lean earthy with toasted walnuts and Greek yogurt.

Pancakes cooking on a cast iron griddle with bubbles forming on top and a spatula nearby

Nutrition information is estimated.

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