Whole Wheat Pancakes (that actually taste good)

whole wheat flour pancakes with maple and butter

I’m all for eating whole wheat versions of things if it makes sense.

Whole Wheat Sugar Cookies? I had one once and it didn’t make sense to me. It just tasted bad and wasn’t worth eating.

Whole Wheat Pancakes on the other hand?

I’m in love with them. Or at least, I’m in love with these!

The tricky part about making substitutions with whole wheat flour is it doesn’t have the same gluten-developing capabilities as white flour.

…but we don’t need to develop gluten with pancakes! And in fact, we don’t want to. So these can be 100% whole wheat pancakes and still have the same fluffy texture that we want, but with more nutrients and a delicious whole wheat flavor.

 a big stack of whole wheat pancakes that actually taste good

These pancakes, like most pancake recipes, are very, very easy.

Whisk together your dry ingredients, whisk together your wet ingredients, and combine the two.


And also like most pancake recipes, make sure to leave lots of lumps. If you stir those lumps out, your pancakes will come out tough and chewy instead of fluffy and light.


Cook small scoops of the pancake batter on a hot griddle, and cook for a few minutes until bubbles start to form on the top:


These bubbles are your indication that it’s time to flip!


Cook for another couple minutes on the other side, and serve with real maple syrup and butter.

a stack of whole wheat flour pancakes with butter

Enjoy! And here’s a step-by-step video for the pancakes as well:

Copyright Notice: Fifteen Spatulas images and original content are copyright protected. Please do not publish these materials without prior permission.

Whole Wheat Pancakes (that actually taste good)

Yield: Serves 2-3

Whole Wheat Pancakes (that actually taste good)


  • 1 cup milk
  • 1 tbsp vinegar* (white wine or apple cider)
  • 1 cup whole wheat flour
  • 2 tsp sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 2 tbsp melted butter
  • butter for greasing the griddle


  1. Combine the milk and vinegar and let the mixture curdle while you mix together the other ingredients.
  2. In a big bowl, whisk to combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk together the egg, melted butter, and the curdled milk, until it looks fairly homogenous and smooth. Whisk this wet mixture into the dry ingredients, and stir the two together until just barely mixed. You want any visible loose flour to be stirred in, but there should still be plenty of lumps. If you stir out the lumps, the pancakes will likely be tough.
  4. Preheat a nonstick griddle to 375 degrees F and grease the surface with butter. Add small scoops of pancake batter and use the cookie scooper to gently smooth the scoop into a flatter circle. Cook for a few minutes, until you start to see little bubbles forming on the surface. Flip the pancakes with a turner and cook for a few minutes on the other side, until you peek underneath and see that the bottom is golden brown. Serve with butter and real maple syrup. Enjoy!


*You can substitute lemon juice for the vinegar, or you can sub buttermilk for the milk + vinegar if that's what you have. Recipe adapted from Who Wants Seconds


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  • avatar Leon Villagomez November 24, 2013, 2:02 pm

    I need to admit I always made pancakes from boxes and this morning I wanted to make something special for my wife. I followed your recipe and everything turned great. Pancakes were delicious and fluffy. I will never buy another pancakes mix box! Next time I will try with bananas like some people here recommended.
    Thanks for sharing this recipe :)

    • avatar Joanne Ozug November 24, 2013, 9:07 pm

      Wonderful to hear Leon! Glad you and your wife enjoyed them.

      • avatar Mark D'Andrea November 30, 2013, 4:23 pm

        I made these wholewheat pancakes this morning and they were fantastic. No more premixed for me. Thanx Joanne for sharing this recipe. Really great pancakes. Cheers!

        • avatar Joanne Ozug December 1, 2013, 4:22 pm

          Really wonderful to hear, Mark. Hope you enjoy them again and again!

  • avatar Patricia November 28, 2013, 11:42 am

    Thank you so much for this great recipe! I was so impressed. Being a diabetic I try to stay away from white flour. I was skeptical about these pancakes but I was so impressed with how they turned out. The recipe now has a permanent place in my files. Thank you~ Patricia

    • avatar Joanne Ozug November 29, 2013, 6:32 pm

      YAY! That’s wonderful Patricia. Glad they earned a place in your files.

  • avatar Jose November 30, 2013, 12:29 am

    Great looking recipe, I’m curious if the batter lasts in the fridge like some regular batters, to be able to use the next day? Mostly curious to see if I can make the batter the night before and just do the easy step in the morning as I am not a morning person

    • avatar Joanne Ozug December 1, 2013, 4:21 pm

      Hi Jose, I’ve honestly never tried making it the night before so I’m not sure. I know that gluten develops in highly liquid batters but I’m not sure it’d be anything significant here. If you try it please report back and let everyone know.

      • avatar Michelle December 30, 2013, 11:48 am

        I think the baking soda and baking powder won’t last overnight. But I just made them, and was skeptical of all whole wheat pancakes. I have seen lots of recipes with half white/half wheat flour. These are so yummmmmy! Thanks for the recipe.

        • avatar Joanne Ozug December 31, 2013, 8:39 am

          Glad you enjoyed the pancakes Michelle!!

  • avatar Barbara December 5, 2013, 12:13 pm

    These turned out great. My husband and I have been trying to eat healthier. Who says dieting had to be boring when you can have these little babies. :)

    • avatar Joanne Ozug December 5, 2013, 6:16 pm

      Hi Barbara, it makes me so happy to hear that you enjoyed the pancakes! Happy cooking.

  • avatar Jill December 6, 2013, 12:08 am

    I make the dry mix in a bowl and the wet mix in a mason jar the night before. I use veggie oil for butter. Come 7am, I shake the mason jar and add it to the dry. Voila! I’m awesome mom! Thank you!!!!!

    • avatar Joanne Ozug December 6, 2013, 8:21 am

      That’s brilliant, Jill. Love that tip!

  • avatar Wayne December 22, 2013, 11:56 am

    Can you use Almond milk ? Will it curdle like regular milk if mixed with the vinegar ?

    • avatar Antonio December 22, 2013, 7:20 pm

      I used almond milk and it turned out fine

      • avatar Joanne Ozug December 24, 2013, 9:16 pm

        Thanks for sharing your experience, Antonio. Super helpful!

  • avatar Amy December 23, 2013, 6:56 pm

    i found this recipe several months ago and i love it! so does my 3 year old daughter who often requests them on the weekends. so simple, so quick, so delicious! i really like that they’re made with wholemeal flour from a nutritional point of view. i usually just put a small amount of maple syrup on them when they are done and they are always perfectly moist and sweet. all of your recipes look fantastic and i look forward to trying more, perhaps the soft pretzels next! thanks for such a fantastic website. how nice for you to be able to share your passion!

    • avatar Joanne Ozug December 24, 2013, 9:18 pm

      That’s great Amy, glad you feel good about serving them! I really find no need for all-white flour pancakes, these are so good!

  • avatar Jamie December 29, 2013, 2:28 pm

    Tried these morning and absolutely loved them. I had to make some subs because we had no eggs and buttermilk, but they were simply awesome!

    • avatar Joanne Ozug December 31, 2013, 8:40 am

      Glad you enjoyed the pancakes Jamie!!

  • avatar Patti December 31, 2013, 9:52 am

    These pancakes are SO good!! My son (11 months) and I just made these and I added little chunks of banana, we loved them. We tried some whole wheat pancakes earlier this week and they were awful. We will be making these regularly from now on! We made a ton and will be freezing for quick morning breakfasts.

  • avatar Chef Thom January 3, 2014, 12:45 pm

    I will try this recipe, it looks good.I just recently read that a little orange juice added to w/w recipes takes away some of the strong wheat taste (w/o leaving an orange taste). Have you ever tried that?

    • avatar Joanne Ozug January 3, 2014, 2:59 pm

      Hi Chef Thom, I’ve never tried that or heard of it…interesting concept! Honestly with this recipe I wouldn’t bother, as I think the flavor is delicious. But I know what you mean about some WW recipes tasting a little strange.

  • avatar jim January 4, 2014, 10:17 pm

    We generally avoid white flour, which made my Sunday morning pancakes a tough one. I add blueberries and sliced bananas. We are back eating pancakes on Sunday morning. Thanks!

    • avatar Joanne Ozug January 6, 2014, 2:40 pm

      Hi Jim, wonderful to hear you enjoyed these pancakes! Great idea to add blueberries and bananas.

  • avatar Heather January 5, 2014, 8:13 am

    I have to limit my dairy intake due to my nursling having a milk protein intolerance so I substituted almond milk for the milk. These turned out great! I will never buy boxed mix again. Thanks for the recipe.

    • avatar Joanne Ozug January 6, 2014, 2:41 pm

      Hi Heather, thanks for letting us know almond milk worked well!

  • avatar Janet Vinyard January 10, 2014, 4:46 pm

    These pancakes are wonderful, so light and fluffy and best of all there’s no white flour in them! They are great with maple syrup but next time I’m going to make blueberry syrup to serve with them. Yummy! My husband has diabetes but did not have any blood sugar problems after eating these. A real keeper! Thanks so much!

    • avatar Joanne Ozug January 11, 2014, 8:57 am

      Hi Janet, how funny, I alternate between maple syrup and blueberry syrup too! Haha, hope you enjoy them again and again. Glad the pancakes are great for you and your husband.

  • avatar Charli March 1, 2014, 9:53 am

    These pancakes are the best. Like many reviewers I always used a box mix. And I hated making pancakes because I had to make soo many to feed my family of four. But we committed to eating whole food after my daughter started having migraines. I found this recipe and the first morning I made them, my kids devoured them! I now have to make a double batch, but its still fewer than I was making out of the box. Plus, it leaves us with yummy snacks later.

    • avatar Joanne Ozug March 2, 2014, 5:20 pm

      So glad you love the pancakes Charli! Very happy to hear it =)

  • avatar Alisa March 1, 2014, 10:24 pm

    This was delicious!! I substituted melted coconut oil for butter and these were some of the best pancakes ever! Everyone in the family including my toddler and a 9 months old loved them! Thank you so much!

    • avatar Joanne Ozug March 2, 2014, 5:21 pm

      Cool, great to know that melted coconut oil worked well here! Glad they were enjoyed by all =)

  • avatar Catalina March 2, 2014, 11:00 am

    This was amazing! I finally can go back to my Sunday Pancake Morning, thank you so much. I used soymilk instead of regular milk and added banana slices, it was extremely good!

    • avatar Joanne Ozug March 2, 2014, 5:23 pm

      Hi Catalina, glad you loved the pancakes! Good to know about the soymilk and banana slices too =)

  • avatar Deb Ballon March 4, 2014, 6:13 pm

    Oh my goodness!!! These pancakes were absolutely delicious!!! Thanks for sharing! My husband and I are gonna have a good dinner tonight {pancakes and eggs in honor of National Pancake Day ;)}

  • avatar Charmie March 6, 2014, 1:59 pm

    Wow! These are great! I threw in some frozen blueberries too! I used butter and maple syrup, and later I ate a small one just smeared with natural peanut butter. Yummmm … thank you!!! :)

  • avatar Patty March 11, 2014, 9:34 am

    I’ve made these two mornings in a row with my granddaughter. Today, I replaced the butter with yogurt and they came out just as delicious.

  • avatar Michelle N. March 12, 2014, 10:53 am

    Recipe looks awesome, can’t wait to try it. I like that you explain why to cook certain ways and how to do it correctly. I’m sure I’ll be back for more :)

    Also, don’t know if anyone else has commented on this, but the transcript/close captioning for the video is for cheesecake strawberries… they sound delicious, but probably not the caption you want for your whole wheat pancakes video.


    • avatar Joanne Ozug March 13, 2014, 6:52 pm

      Oh boy, thanks for sharing that! I had no idea. I will fix it =)

  • avatar Amanda March 15, 2014, 10:30 am

    These were fantastic! I try to replace white flour with whole wheat as much as I can, so I know that it’s rare to come across sweet foods that actually taste perfect with whole wheat, let alone 100% whole wheat. Thank you for making pancakes a great breakfast option again! I think I will experiment with some savory toppings too..

  • avatar Renee March 16, 2014, 8:40 am

    I have tried many whole wheat pancake recipes. This is hands down the best! I just substituted coconut sugar for the sugar. My 3 and 6 year old say they are the best pancakes they have ever had. Thank you!

    • avatar Joanne Ozug March 16, 2014, 8:30 pm

      YAY! Glad that you think these are the best you’ve had =) Makes me happy!

  • avatar Liz March 17, 2014, 9:01 am

    This is the second recipe I tried with whole wheat flour. The first recipe I tried was whole wheat biscuits and they were awful however these pancakes were fantastic. I added fresh blueberries and the pancakes were fluffy and delicious. This recipe is a keeper. Thank you for sharing a whole wheat recipe that really does taste good.

  • avatar Marta March 18, 2014, 9:46 am

    My husband and I have been making this recipe for months now and it’s about time to say how great these pancakes are! We make them with soy milk and it curdles just as well.
    This morning they serve me as my second breakfast since my 9-month old baby-in-belly indicates it needs more food :). These pancakes will keep me satisfied for a while!
    Thank you for sharing.

    • avatar Joanne Ozug March 20, 2014, 9:25 am

      Great to know that soy milk works well too!

  • avatar Suzie March 23, 2014, 12:53 pm

    Just made these for the kids. Great fluffy pancakes !!!! Love this

  • avatar Jennifer_W March 26, 2014, 6:08 pm

    I just made these. You are right. It is the best recipe! I’ve tried a few. Thanks also for the tip about exactly how much to mix them. I did not know that. The batter was also the easiest to handle. It wasn’t all liquidy, so it didn’t spread all over the griddle and flow down the drainage holes into my stove. Cleanup was also easy on my griddle. I don’t know of the recipe had anything to do with that, but the consistency probably did help. They ended up fluffy and not at all chewy or flat. Never thought I’d be so enthusiastic about pancakes. Already shared the recipe on my Twitter and Facebook pages. Just a brilliant experience overall. Making more now to freeze for rushed morning breakfasts. I’ve a suspicion these’ll work pretty darned well as toaster pancakes.

    • avatar Joanne Ozug March 27, 2014, 12:33 pm

      YAY! Glad you were impressed by the pancakes!

  • avatar Katherine March 27, 2014, 12:52 pm

    I don’t eat sugar. Can I use honey instead for sweetness or is the consistency of the sugar important?

  • avatar Anna April 6, 2014, 6:08 am

    Thank you – these are wonderful! I had them topped with honey and banana . A perfect Sunday morning post-run treat.

  • avatar MonicA April 6, 2014, 11:04 am

    These are the best whole wheat pancakes i have ever had. they weren’t dry & had a great flavor. thank you for the recipe!!

  • avatar Jess April 13, 2014, 2:12 pm

    I have been trying to stay away from boxed or fully formed mixes (like we would get from the farmer’s market) because I KNOW I always have ingredients on hand. I made these today with the lemon juice (AWESOME TIP!), added 1/4 tsp of nutmeg, and also substituted half the WW flour for oat four. Also made them into waffles; these suckers were spot on! We had been trying protein pancakes/waffle with yogurt, but they were far too mushy. These came out great and still have the nutritional and staying power that I want. I am adding these to my recipe book. THANK YOU!


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