Whole Wheat Pancakes

These Whole Wheat Pancakes are made with 100% whole wheat flour. They’re light, fluffy, and delicious! You’ll love these nutritious pancakes because they’re high in fiber to keep you full and satisfied.

It’s easy to make pancakes from scratch. After testing many whole wheat pancake recipes, my husband and I agree that these are the BEST healthy whole wheat pancakes we’ve ever had.

Most whole wheat pancake recipes are made with a mix of all-purpose white and whole wheat flour, but I wanted to create a recipe the uses 100% whole wheat flour.

I’ve included a little sugar and a little butter in this recipe to help balance the nutty and hearty taste of the whole wheat flour.

Traditional pancake recipes don’t call for baking soda or vinegar, but I find this helps make the pancakes extra light and fluffy.

I like to top my pancakes with whipped cream, pure maple syrup, and fresh berries. Blueberry compote would also be nice.

Are whole wheat pancakes better for you?

Yes, whole wheat pancakes are better for you than pancakes made with white flour. Whole wheat flour has more fiber, protein and nutrients, which will keep you full longer.

Keep in mind that the nutritional value of pancakes will depend on the toppings you choose, such as butter, powdered sugar, fruit, or maple syrup.

Whole wheat pancake ingredients

Milk: I use whole milk for this recipe, but I’ve also had success with soy milk as a dairy-free option.

Distilled white vinegar: When the vinegar is combined with the milk, it curdles to create a buttermilk-like consistency. You can also use fresh lemon juice if you prefer.

Egg: This helps bind the ingredients together.

Vanilla extract: This gives the pancakes good flavor.

Butter: I use unsalted butter, which gives these pancakes great flavor. You can use salted butter, but make sure to leave out the added salt in the recipe.

You can substitute with a neutral oil like avocado oil or vegan butter if you prefer.

Whole wheat flour: I use regular whole wheat flour because it’s easy to find at my local grocery store. Many healthy pancake recipes use a combination of both all-purpose and whole wheat flour, but this recipe using 100% whole wheat flour.

Sugar: This helps the pancakes to get nice and golden brown. I use white sugar, but you can substitute with pure maple syrup if you prefer.

Baking powder: This helps make the pancakes light and fluffy. Make sure your baking powder is fresh and not expired. I like to gently shake or stir the baking powder before measuring it out.

Baking soda: Whole wheat flour can be heavier than white flour, so using both baking powder and baking soda can help make the pancakes light and fluffy.  

Ground cinnamon: Just a little ground cinnamon gives these pancakes great flavor.

Salt: I use fine sea salt to help balance the flavors.

How to make whole wheat pancakes

Make the homemade buttermilk. In a large mixing bowl, add the milk and vinegar (or lemon juice if using). Stir together with a fork and let rest for 5 minutes. The milk will curdle slightly.

Mix the wet ingredients. Add the egg, vanilla extract, and melted butter to the homemade buttermilk mixture. Whisk to combine.

Mix the dry ingredients. In a medium bowl, add the flour, sugar, baking powder, baking soda, cinnamon, and salt. Use a whisk or fork to mix together until well combined.

Add the dry ingredients to the wet ingredients. Add the dry ingredients on top of the wet ingredients and gently whisk to combine.

You want to make sure there are no dry clumps of flour stuck to the bottom of the bowl. It’s normal for the pancake batter to be slightly lumpy. AVOID OVERMIXING THE BATTER.

Let the batter rest for 10-15 minutes. This allows the flour to fully hydrate and the batter to thicken, which will give you fluffier pancakes. During this time, you can preheat the skillet or griddle and get your pancake toppings ready.

Cook the pancakes. While the pancake batter is resting, heat a griddle or large nonstick skillet over medium-low heat. Once hot, brush the skillet with melted butter, ghee or cooking spray.

Scoop ¼ cup of the batter onto the griddle to form a pancake. Depending on the size of your skillet or griddle, you may be able to fit 2 to 3 pancakes.

Cook until the edges of the pancake look set and you notice bubbles start to appear on the top, about 2-3 minutes. Confidently flip the pancake and let the other side cook for another 1-2 minutes, or until the pancake is cooked through.

Serve and enjoy! Serve warm with your favorite toppings. I like butter and pure maple syrup. Whipped cream and berries are also nice.

Make-ahead and storage instructions

Leftovers? Let the pancakes cool before storing them in an airtight container in the fridge for up to 3 days.

Can I save leftover pancake batter? Once the batter has been made, the baking powder and baking soda become activated. Leftover batter can result in flat and dense pancakes.  

If you want to make the pancake batter the night before, pre-mix the wet ingredients and store it in an airtight container in the fridge. Mix the dry ingredients together and store, covered, on the counter.

In the morning, whisk the wet and dry ingredients together when you’re ready to cook the pancakes.

How to freeze pancakes: Let the pancakes cool before placing them in a single layer on a parchment-line sheet pan in the freezer for 30 minutes.

Remove the baking sheet from the freezer and stack the frozen pancakes in a freezer-safe bag with parchment paper between each pancake to prevent sticking.

How to reheat pancakes: You can reheat leftover pancakes in the microwave, oven, or toaster.

To reheat the pancakes in the microwave, place pancakes on a microwave-safe plate in a single layer. Reheat for 20-30 seconds or until warmed through.

To reheat the pancakes in the oven, preheat the oven to 350F. Place the frozen pancakes on a baking sheet in a single layer.

Cover them loosely with aluminum foil to prevent them from drying out and bake for 8 to 10 minutes. The works well for a large number of pancakes.

To reheat the pancakes in the toaster, put a pancake in each slot and toast on a light setting for 2 to 3 minutes.

Please let me know how you like this whole wheat pancake recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love these pancakes as much as I do.

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