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.

WholeWheatFlourPancakesFifteenSpatulas

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.

WholeWheatPancakeBatterFifteenSpatulas

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:

WholeWheatGriddlePancakesFifteenSpatulas

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

GoldenBrownWholeWheatPancakesFifteenSpatulas

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

Here are my favorite essential kitchen tools for making these pancakes:

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 Please do not publish these materials without prior permission.

100% Whole Wheat Pancakes

Yield: Serves 2-3

100% Whole Wheat Pancakes

Ingredients:

  • 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

Directions:

  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!

Notes

*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

http://www.fifteenspatulas.com/whole-wheat-pancakes/

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200 comments… add one

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  • avatar Katrina @ In Katrina's Kitchen May 6, 2013, 10:14 am

    They look perfectly puffy and delicious!

    Reply
    • avatar Joanne Ozug May 6, 2013, 7:57 pm

      Thanks Katrina, they’re one of my favorite things to make for breakfast! I’ll see you next week at FBF =)

      Reply
  • avatar Carolyn Torres May 6, 2013, 10:20 am

    These look and sound amazing! I’m thinking “breakfast for dinner” might be in order tonight.

    Reply
    • avatar Joanne Ozug May 6, 2013, 7:56 pm

      Hi Carolyn, I love breakfast for dinner! Hope you enjoy the pancakes =)

      Reply
  • avatar Anna @ Crunchy Creamy Sweet May 6, 2013, 10:56 am

    We love WW pancakes! These look so good!

    Reply
    • avatar Joanne Ozug May 6, 2013, 7:55 pm

      Thanks Anna! They’re so great…I have them every other weekend.

      Reply
  • avatar Alice @ Hip Foodie Mom May 6, 2013, 11:01 am

    A Whole Wheat Sugar Cookie? Makes no sense to me either. I’m definitely going to give this a try! I have a whole bag of whole wheat flour calling my name now! yum!

    Reply
    • avatar Joanne Ozug May 6, 2013, 7:54 pm

      LOL I know right? It was just bad. Sometimes it’s okay to indulge in a cookie that’s not healthy =)

      Reply
  • avatar gerard May 6, 2013, 11:59 am

    Tks. What is the purpose, desired effect of vinegar?? Could we use lemon juice instead?

    Reply
    • avatar Joanne Ozug May 6, 2013, 7:53 pm

      Hi Gerard, yes lemon juice would work well too, I will add that in the notes. The purpose is to neutralize the baking soda and provide acidity, which lemon juice would be great for. Thanks for your comment. Enjoy!

      Reply
      • avatar gerard May 7, 2013, 7:29 am

        Gracias!

        Reply
  • avatar Debra May 6, 2013, 12:01 pm

    These were pretty good for WW. My kids said they seemed to have a bit of an aftertaste, which I didn’t notice, but they each ate two. They soaked up more syrup than other pancakes. Will definitely try them again.

    Reply
    • avatar Joanne Ozug May 6, 2013, 7:52 pm

      Hi Debra, thanks for sharing your experience! I make these pretty often and I just love the flavor! Better than the white pancakes. Glad you enjoyed them and hope you enjoy again and again =)

      Reply
  • avatar Jessica @ A Kitchen Addiction May 6, 2013, 12:03 pm

    These whole wheat pancakes look perfectly light and fluffy!

    Reply
    • avatar Joanne Ozug May 6, 2013, 7:50 pm

      Thank you Jessica. Looking forward to meeting you next week!

      Reply
  • avatar Caroline May 6, 2013, 2:25 pm

    These are so beautiful! I’ve got a weakness for pancakes! I love the info about the whole wheat and gluten-developing. I didn’t know that! That explains some of my whole wheat failures!

    Reply
    • avatar Joanne Ozug May 6, 2013, 7:49 pm

      Haha yes, it’s unfortunate that we can’t just swap one for the other all the time. Here, we can, but whole wheat bread is always tough to get right.

      Reply
  • avatar Kate May 6, 2013, 2:27 pm

    Thanks Joanne,
    These sound really good! My current pancake recipe calls for buttermilk, could I substitute the milk/vinegar for buttermilk instead?

    Reply
    • avatar Joanne Ozug May 6, 2013, 7:48 pm

      Hi Kate, sure, that’s fine. As I mentioned in another comment, I like the milk/vinegar combo better than the store-bought buttermilk, but they will both get the job done in neutralizing the baking soda and both taste good. Hope you enjoy the pancakes!

      Reply
  • avatar ptholome May 6, 2013, 6:01 pm

    They look very tasty and I’m going to make them right now.

    Reply
  • avatar Myrtle May 6, 2013, 6:35 pm

    Mmmm….these look great! But why is there vinegar in here? Is it to make it like a pseudo-buttermilk thing or is it for another reason? I saw it in another one of your breakfast posts (waffles, I think?) and it confused me then, too, but it must be for the same reason.

    Reply
    • avatar Joanne Ozug May 6, 2013, 7:46 pm

      Hi Myrtle, yes, it is like a buttermilk substitution. What’s interesting is I have made certain recipes with store-bought buttermilk as well as this homemade “buttermilk” and the latter always seems to turn out better, so I just put that into the recipe from the beginning. The acidity neutralizes the baking soda, otherwise there would be an off flavor.

      Reply
  • avatar betsy May 6, 2013, 6:51 pm

    These taste great with typical dairy substitutions . Almond milk curdled well and I used coconut oil in place of butter. We ate breakfast for dinner tonight!

    Reply
    • avatar Joanne Ozug May 6, 2013, 7:44 pm

      Awesome! Thanks for sharing that those substitutions worked so well =)

      Reply
  • avatar Maureen | Orgasmic Chef May 7, 2013, 1:49 am

    I love pancakes of any sort at all. Plain flour, self rising, whole wheat, buckwheat – and topped with just about anything. I don’t think I could live on them but I wouldn’t want to live without them either. :) These sound great.

    Reply
  • avatar Jocelyn @BruCrew Life May 8, 2013, 8:42 am

    Those look so light and fluffy. I love how easy they are to whip up for breakfast!!!

    Reply
  • avatar carrian May 8, 2013, 9:49 am

    I’ve had too many bad whole wheat pancakes. I totally trust anything you make. Pinned this baby!

    Reply
  • avatar Mariana May 8, 2013, 12:42 pm

    Super excited to try this!! I’ve had bad ww pancake recipes

    Reply
  • avatar Crystal @ Simply Playful Fare May 8, 2013, 3:57 pm

    These look awesome! And I love whole wheat and buckwheat pancakes. I have a whole wheat mix that I like, but I should give this recipe a try. I don’t think I’ve ever made pancakes from scratch. My husband only likes the Snoqualmie pancake mix. Maybe the from-scratch version will change his mind. :) Thanks!

    Reply
  • avatar Dorothy @ Crazy for Crust May 8, 2013, 4:49 pm

    These are gorgeous! I love whole wheat pancakes, so I can’t wait to try this!

    Reply
  • avatar Roxana | Roxana's Home Baking May 8, 2013, 8:51 pm

    You can’t even tell they are whole wheat! They look so fluffy and delicious!!!

    Reply
  • avatar Mel May 9, 2013, 7:21 pm

    Would it change the flavor if I used honey instead of sugar?

    Reply
    • avatar Joanne Ozug May 9, 2013, 7:23 pm

      Hi Mel, it’s such a small amount of sweetness that I don’t think it would make much difference, so feel free to go ahead and swap with the honey. Enjoy!

      Reply
  • avatar Tiana June 23, 2013, 1:42 pm

    I tried these this morning. So very good and then I realized I forgot to add the sugar! My husband and I gobbled them down. Thanks for the recipe!

    Reply
    • avatar Joanne Ozug June 25, 2013, 11:23 am

      Hi Tiana, I’m glad you and your husband enjoyed the pancakes! Yeah, the sugar isn’t essential, just gives it a slight sweetness that’s nice. Enjoy!

      Reply
  • avatar Beth June 24, 2013, 2:30 pm

    I made these and they were extremely good! Most of my siblings don’t like whole wheat anything so it was a nice surprise that they liked them.

    Reply
    • avatar Joanne Ozug June 25, 2013, 11:11 am

      Hi Beth, I’m so glad that you all enjoyed the pancakes!!!

      Reply
  • avatar jack July 9, 2013, 11:51 pm

    just made some from South Korea… awesome, first time cooking also. ㅅㅅ

    Reply
    • avatar Joanne Ozug July 9, 2013, 11:53 pm

      YAY!!! Where in South Korea? My mom is from Seoul. I am half Korean =) Glad you enjoyed the pancakes!

      Reply
  • avatar Hina Gujral July 17, 2013, 8:23 am

    Hi,

    Really liked the recipe…if I make buttermilk one day before and keep it in fridge overnight? Id dis going to affect taste or texture of pancakes?

    Thanks

    Reply
    • avatar Joanne Ozug July 17, 2013, 2:31 pm

      Hi Hina, I think it would be fine to do it ahead of time!

      Reply
  • avatar Kathleen M Smith July 18, 2013, 10:34 pm

    Thanks for the recipe, these are delicious – light, fluffy and so easy!

    Reply
    • avatar Joanne Ozug July 19, 2013, 2:35 pm

      Wonderful, I’m glad to hear you enjoyed them Kathleen!

      Reply
  • avatar Debamitra July 20, 2013, 11:56 am

    Hi,

    I am allergic to eggs and hence cannot eat a lot of stuff that has eggs in them. Can you please suggest an alternative for these beautiful pancakes. Can I skip the eggs altogether?

    Reply
    • avatar Joanne Ozug July 20, 2013, 8:40 pm

      Hello, I’m sorry to hear you are allergic to eggs. Unfortunately I don’t think these would go well without the eggs, but I’ve never tried (so maybe it’s worth a go). I did google eggless pancakes and it seems there are tons of recipes, so it might be better to use a pancake recipe that was designed to be eggless.

      Reply
      • avatar Debamitra July 26, 2013, 2:35 pm

        Thanks so much for your response!! Will do the needful!!

        Reply
        • avatar Wendi August 6, 2013, 9:45 am

          Hi Debamitra I make a gluten free pancake that does not have any eggs, dairy or oil. In this recipe I would substitute the milk for almond milk…I believe one person said it “soured” nicely with the vinegar or lemon juice. Take out the eggs and oil and replace with mashed bananas. I also like to add a nut butter for added protein and a healthy fat. I typically use almond butter, about one or two tbs depending on size of batch. It is very important to lightly mix the wet and dry ingredients before adding the mashed banana and nut butter. When adding them in again mix in lightly….basically fold into the mix as you do not want to over mix or it will toughen the pancakes and they will lose the light and fluffy texture. I also replace the sugar with honey and add vanilla. I doubled the recipe and used two very ripe bananas. Also instead of bananas you can use pumpkin and add some “pumpkin” type spices…ie cinnamon, nutmeg etc. delish! Good luck.
          Sorry Joanne…this actually makes it a completely new recipe but living with a family that has gluten, dairy, egg and peanut issues it is nice to have a good base recipe and then tweak to fit the particular needs. And your is a fabulous base to start from when needing to make those changes.

          Reply
  • avatar Shannon July 28, 2013, 1:45 pm

    This recipe is going to be a go to for pancakes; light, fluffy and flavorful. I made a few adjustments instead of using sea salt I used regular table salt, added cinnamon, pumpkin pie spice, and all natural vanilla. My boyfriend and I loved them, cannot wait to try out more of your recipes!!!

    Reply
    • avatar Joanne Ozug July 29, 2013, 12:27 pm

      Hi Shannon, I’m so happy you enjoyed the pancakes! I love them too. They’re so simple and delicious. You made some great additions as well. Enjoy!

      Reply
  • avatar Tarik August 1, 2013, 9:57 am

    I made these for my Ramadan breakfast, if you can only eat two meals in a day, you might as well make them both count. I’m pleased to report that these pancakes were so worth it! Very simple recipe and easy to follow. The pancakes came out delicious on my cast iron skillet.

    Reply
    • avatar Joanne Ozug August 2, 2013, 10:46 am

      Hi Tarik, I’m so glad you enjoyed these pancakes! I love them so much. I’m craving them now.

      Reply
  • avatar Robin August 4, 2013, 9:58 am

    My kids devoured these!

    My batter came out pretty runny and the pancakes were thin and overly moist. However, I used 1/2 cup hand-ground wheat flour (because my kids did it at school) and 1/2 cup all purpose. I’ll try it with the correct flour next time! But the kids didn’t seem to care and ate more than usual!

    Reply
    • avatar Joanne Ozug August 5, 2013, 9:41 pm

      Hi Robin, I’m so glad you all enjoyed the pancakes!

      Reply
  • avatar Dora August 4, 2013, 10:02 am

    I just found the recipe for the pancakes and tried it. This is the BEST recipe for WW pancakes I have ever tried. I loved being able to prepare the “home made” buttermilk so easily. My husband never complimented and enjoyed WW pancakes as he did this morning, after he ate them. Thank you very much for such a wonderful recipe!

    Reply
    • avatar Joanne Ozug August 5, 2013, 9:41 pm

      Hi Dora, I am so happy to hear these are the best WW pancakes you have tried! I really love them too. Glad you enjoyed them!

      Reply
  • avatar Wendi August 6, 2013, 9:27 am

    Very good recipe. I doubled the recipe and omitted the oil. I added mashed bananas instead. I have found it is important to add mashed bananas after lightly mixing together all the wet and dry ingredients. They came out extremely fluffy and light. Next time to kick up the protein I will add a little nut butter.

    Thanks for sharing.

    Reply
    • avatar Joanne Ozug August 6, 2013, 8:58 pm

      I’m so glad Wendi, and thanks for sharing your tweaks!

      Reply
    • avatar downsouth August 7, 2013, 7:23 pm

      add a table spoon of mexican vainilla. super good, yum yum

      Reply
  • avatar Natalie August 13, 2013, 9:58 am

    SO GOOD! I’ve mad a lot of whole wheat pancake recipes and at first glance, this one didn’t appear to be much different. But it is the best tasting one I’ve had! I made it with WW pastry flour. Will make again, and again! Thanks!

    Reply
    • avatar Joanne Ozug August 13, 2013, 11:42 am

      Hi Natalie, I’m so glad you loved these pancakes! I agree, they’re simple and don’t look like much, but I love the flavor. Happy cooking!

      Reply
  • avatar Madeline August 13, 2013, 5:03 pm

    Yum! Doubled the recipe and added a splash of vanilla. My kids gobbled them up – my 2-year old even asked for seconds! I froze the leftovers, and we are now enjoying them for “brinner!” Thank you for a great recipe!

    Reply
    • avatar Joanne Ozug August 13, 2013, 5:46 pm

      I’m so happy to hear that Madeline!

      Reply
  • avatar Melissa August 13, 2013, 5:04 pm

    These are excellent! Very light and fluffy, hard to believe they’re whole wheat! I used olive oil instead of butter, and soy milk in place of cow’s milk.

    Reply
    • avatar Joanne Ozug August 13, 2013, 5:47 pm

      I’m glad you enjoyed the pancakes Melissa! And thanks for sharing your substitutions. I’m sure this info will be useful to others. Cheers!

      Reply
  • avatar Veronica August 18, 2013, 12:50 pm

    These pancakes are amazing! I have to admit the only reason I looked for a whole wheat recipe was because I was out of all-purpose flour– but I’m so glad I stumbled onto this recipe and this website! I folded in fresh blueberries just before putting them on the griddle– melt-in-your-mouth good! Thanks so much Joanne– my kids loved them! We’re making the hot, buttered fluffy pretzels later today– I can’t wait!

    Reply
    • avatar Joanne Ozug August 19, 2013, 11:07 am

      Hi Veronica, I’m so glad you enjoyed the pancakes! Sometimes the best new discoveries happen by accident =)

      Reply
  • avatar Serenity August 21, 2013, 3:16 pm

    Thank you so much for this recipe! I’ve never been the best pancake maker but I’m extremely proud of how these turned out, and I give all the credit to you and this recipe. I just recently started trying to eat healthier and was sure I wouldn’t like whole wheat pancakes nearly as much as regular. But BOY was I wrong, these are the best pancakes I’ve ever had EVER! And thanks to you I can make them as often as I want. :) I will be shearing this recipe with everyone I know. Thanks again… (Used brown sugar in replace of regular, added vanilla, and chocolate chips, cant give up my chocolate!)

    Reply
    • avatar Joanne Ozug August 21, 2013, 3:39 pm

      Hi Serenity, I’m so happy that you loved the whole wheat pancakes so much! And your substitutions sound good too =) Happy cooking!

      Reply
  • avatar Monica August 25, 2013, 10:14 am

    These pancakes were so tasty that I was able to hide our two-year-old’s crushed up vitamin inside and he still gobbled it up! It wasn’t until after I started cooking that I realized I didn’t even use extra butter for the griddle.

    I’ve just started calorie counting so I used Olivio in place of the butter in the recipe. I thought that they were even delicious without adding extra butter on the cooked pancakes. Such a rich, nutty flavor! It is the first time I’ve curdled milk for pancakes – I think this is the secret to the flavor. Thanks for a great recipe.

    Reply
    • avatar Joanne Ozug August 26, 2013, 9:49 am

      Hi Monica, that’s wonderful!!! So glad everyone enjoyed the pancakes, and thanks for sharing the Olivio substitution results. Happy cooking!

      Reply
  • avatar Rochelle September 8, 2013, 5:02 pm

    Just made these this morning and it hey turned out perfect and delicious!
    Your simple recipe is what we’d say in Hawaii….Onolicious!

    Mahalo!

    Reply
    • avatar Joanne Ozug September 9, 2013, 8:50 am

      Onolicious, I love that! So glad you enjoyed the pancakes =)

      Reply
  • avatar Cindy September 8, 2013, 8:57 pm

    Agree with everyone else…wonderful recipe! Making batter again for super stick weekday breakfast. What about a WW waffle mix?

    Reply
    • avatar Joanne Ozug September 9, 2013, 8:51 am

      Hi Cindy, really glad to hear you enjoyed the Whole Wheat Pancakes! You can definitely premix and store the dry ingredients and keep it in your pantry to speed up the process a bit. Enjoy!

      Reply
  • avatar mirjana September 15, 2013, 5:09 pm

    I used spelt flour…they were really good as well. Great recipe.

    Reply
    • avatar Joanne Ozug September 16, 2013, 11:25 am

      Hi Mirjana, thanks so much for sharing that spelt flour works well here! I know people will want to try =)

      Reply
  • avatar Cindy September 20, 2013, 8:33 pm

    How can I turn this pancake mix into a waffle mix? I sure you know the trick :).

    Reply
  • avatar Tina September 24, 2013, 9:57 pm

    I would have enjoyed if you put the calories per pancake. Though I really enjoyed this. Thank you :)

    Reply
  • avatar Tara September 25, 2013, 8:26 am

    YUM! Made these this morning for the kids and they loved them. Added chopped banana & mini chocolate chips, didn’t even need syrup!

    Reply
  • avatar Barbara Hendricks September 26, 2013, 8:18 am

    My husband made these with freshly ground wheat, topped with freshly cooked pumpkin and a little syrup. Yum. I was skeptical at first about the pumpkin, but it was delicious (and healthy).

    Reply
  • avatar Nisha September 26, 2013, 11:53 am

    Delicious! My 18 month old just gobbled up three of them. Added a little mashed banana and almond butter. They also freeze beautifully and make for a perfect easy, 2 minute breakfast :)

    Reply
  • avatar Nicci October 5, 2013, 9:18 am

    I have been really trying to replace white flour in our food wherever I can and to reduce our processed foods as much as possible. I’ve been really struggling with pancakes, because although my husband and I love whole wheat pancakes, our 4 year old son is not a fan. He keeps wanting me to buy what he calls “real pancakes”–which are the frozen ones from the store and as far from real as possible.

    I made these last week using coconut oil instead of butter in the mix (although we topped them with butter), and they were fantastic. Our harshest little critic even requested them this morning. Off to make a double batch!

    Reply
    • avatar Nicci October 5, 2013, 9:47 am

      Oh–I also subbed honey for the sugar.

      Reply
    • avatar Joanne Ozug October 5, 2013, 12:25 pm

      Hi Nicci, that is wonderful!!! Glad your family enjoyed the pancakes, and good to know about those substitutions.

      Reply
  • avatar Jennifer October 9, 2013, 9:02 am

    I have tried at least 15 different whole wheat pancake recipes and none compare to these. I followed the recipe exactly and my family devoured them all. Absolutely the best pancakes I have ever made. Making them again tonight for Wacky Wednesday (breakfast for dinner). The only thing I am doing differently is doubling the recipe!! Thank you!

    Reply
    • avatar Joanne Ozug October 9, 2013, 10:02 am

      Wonderful!! I’m so happy to hear that Jennifer.

      Reply
  • avatar Preeti October 13, 2013, 9:44 am

    Just made them and my hubby told that these are awesome :). Thanks for the sharing the receipe. I do not eat eggs so have anyone tried replacing flax seeds powder instead of eggs……..let me know any reviews. I will share too when I will try eggless one.
    Thanks again.

    Reply
  • avatar Zulema October 13, 2013, 10:53 am

    Hi those pancakes look great I am going to make them today but i was wondering do I need to use vinegar cause Im fresh out and I do not have lemon juice either. Please help me.

    Reply
    • avatar Joanne Ozug October 13, 2013, 1:54 pm

      Hi! You might be able to get away with it, but omitting the acid means there won’t be something to neutralize the baking soda, so the pancakes might have a metallic taste to them. Might be good to wait.

      Reply
      • avatar Zulema October 14, 2013, 6:17 pm

        Thanks I did make the pancakes without vinegar and my family LOVED them. They said I should star selling them, anyway thank you for the details.

        Reply
  • avatar Nicole October 14, 2013, 10:13 am

    So delicious and very quick and easy! Whole wheat pancakes can sometimes be dense but these are perfectly light and fluffy. I used rice vinegar as I was out of white wine vinegar. I also doubled the recipe and added some vanilla and cinnamon. Delicious!!

    Reply
  • avatar Dorothy Scheuer October 18, 2013, 10:25 am

    I am 80 and a widow and trying to eat healthy. Can’t wait to try. I have choc chips to add.

    Reply
  • avatar Ashley October 19, 2013, 10:59 am

    I substituted the milk for almond milk, the vinegar for lemon juice and the sugar for Splenda. Turned out well.

    Reply
    • avatar Joanne Ozug October 19, 2013, 11:41 am

      Great to know those substitutions worked well. Thanks Ashley!

      Reply
  • avatar Jessica October 26, 2013, 8:56 pm

    I don’t have vinegar:( possible to leave out?

    Reply
  • avatar Sarah October 27, 2013, 11:23 am

    Someone was asking about subbing out the egg for flax seed. We actually added it, but next time I’m gonna substitute. We sub’d out the melted butter for EVOO and ditched the sugar for Stevia. Added the milled flax, and they were absolutely delicious!! I think the EVOO gives them pancakes a little extra crispness … Yummmm!!

    Reply
  • avatar ash November 1, 2013, 8:38 pm

    I made these once and thought these definitely live up to the name – ie whole wheat pancakes that actually taste good. I think you could feed them to most people and they wouldn’t realize they were made with whole wheat flour.

    Made them a 2nd time with blueberries. They were ok but not better – the blueberries definitely subtracted from the recipe rather than added to it.

    Made them a 3rd time but decided they needed a flavour kick. So I added 1 tsp vanilla extract (to the curdled milk mixture) + 1/4 tsp cinnamon (to the dry ingredients). Result – AMAZING!

    (On reflection, I’m not sure why the recipe is missing vanilla anyway.)

    Reply
  • avatar Kim November 6, 2013, 8:47 am

    I made these pancakes this morning, They are so fluffy and light and taste so good!!!! Thank you for sharing.:)

    Reply
    • avatar Joanne Ozug November 6, 2013, 1:33 pm

      Wonderful to hear Kim, hope you enjoy them again and again!

      Reply
  • avatar Jen-Lyn November 7, 2013, 2:47 am

    I was really having a rough day with exams and honestly these pancakes were responsible for making me feel so much better. Thank you for that!

    Reply
    • avatar Joanne Ozug November 7, 2013, 8:45 am

      Hi Jen-Lyn, I’m really happy to hear that! Good luck with exams =)

      Reply
  • avatar Heather November 7, 2013, 8:31 am

    I have been using this recipe for several months. The last time I made them, my husband (who balks at most “healthy” tweaks I makeito food) came in the kitchen before I could get the flour put away. He made a bit of a face but then goes “Huh. I’ve never had whole wheat pancakes, butI’m sure once you’re done adding your stuff they’ll be good.” I laughed and had to tell him. “Sorry bud, you’ve been eating these for months.” He’s always seen me add cinnamon, so I guess for him, that accounted for the different color. The point being, even my picjy as a two year old husband LOVES these pancakes!

    Reply
    • avatar Joanne Ozug November 7, 2013, 8:46 am

      This is the best story ever, Heather! hahaha. Love it.

      Reply
  • avatar Krystin November 7, 2013, 1:05 pm

    Great recipie! I stumbled onto this website when I was looking for a recipe to make for a project we are doing. This one is perfect! Just wondering if anyone know a nice drink that can accompany this? I was thinking of making pink lemonade, but maybe someone has a better idea? Loved to know anyone’s thoughts!

    Reply
  • avatar Susan November 10, 2013, 9:05 am

    Thank you so much for the tasty recipe! My kids who are 6 and 3.5 loved it, as did I and my husband. The only thing I added was 2 tsp of vanilla and it turned out delicious!!!

    Reply
    • avatar Joanne Ozug November 12, 2013, 9:34 am

      So happy to hear that you and your family enjoyed the pancakes, Susan. Happy cooking!

      Reply
  • 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 :)

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

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

      Reply
      • 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!

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

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

          Reply
  • 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

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

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

      Reply
  • 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

    Reply
    • 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.

      Reply
      • 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.

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

          Glad you enjoyed the pancakes Michelle!!

          Reply
  • 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. :)

    Reply
    • 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.

      Reply
  • 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!!!!!

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

      That’s brilliant, Jill. Love that tip!

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

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

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

      I used almond milk and it turned out fine

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

        Thanks for sharing your experience, Antonio. Super helpful!

        Reply
  • 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!

    Reply
    • 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!

      Reply
  • 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!

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

      Glad you enjoyed the pancakes Jamie!!

      Reply
  • 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.

    Reply
  • 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?

    Reply
    • 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.

      Reply
  • 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!

    Reply
    • 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.

      Reply
  • 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.

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

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

      Reply
  • 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!

    Reply
    • 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.

      Reply
  • 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.

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

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

      Reply
  • 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!

    Reply
    • 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 =)

      Reply
  • 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!

    Reply
    • 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 =)

      Reply
  • 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 ;)}

    Reply
  • 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!!! :)

    Reply
  • 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.

    Reply
    • avatar Joanne Ozug March 13, 2014, 6:49 pm

      Wonderful, glad the yogurt went well!

      Reply
  • 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.

    Thanks!

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

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

      Reply
  • 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..

    Reply
  • 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!

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

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

      Reply
  • 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.

    Reply
  • 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.

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

      Great to know that soy milk works well too!

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

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

    Reply
  • 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.

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

      YAY! Glad you were impressed by the pancakes!

      Reply
  • 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?

    Reply
  • 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.

    Reply
  • 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!!

    Reply
  • 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!

    Reply
  • avatar Daphne April 19, 2014, 1:34 pm

    These were great…used almond milk …will use this recipe again

    Reply
  • avatar John April 25, 2014, 9:50 pm

    I accidently used 1 tablespoon of sugar and half teaspoon of salt, powder, and soda and it came out fine. Its just what stuck in my head and I have been making them that way ever since. I also add a half teaspoon of cinnamon and some vanilla. I also don’t add the butter to the recipe and I cook them with coconut oil.

    Reply
  • avatar Michelle May 4, 2014, 8:17 am

    Made these this morning. Loved them!!! I added a little vanilla to the batter also. Will definitely make them again!

    Reply
  • avatar Chuck May 13, 2014, 3:57 pm

    Wanted healthy pancakes which your ingrediants provided….
    Thanxxxx

    Reply
  • avatar Madeeha Tariq May 14, 2014, 4:29 am

    Lovely!!! In an attempt to introduce healthy eating habits in my house,I searched for whole wheat pancakes and came across your recipe! So glad that I did!! Made them for break fast today, skeptical about their success with the children, n thinking of alternatives if they rejected these… My worry was in vain!! They LOVED them!! and happily gobbled them down! Thank you so much for such an awesome recipe! I will be experimenting with variations in the future too! stay blessed!

    Reply
  • avatar Kanan May 25, 2014, 11:54 am

    Hi Joanne — these were great! I recently had some amazing whole wheat pancakes at a restaurant in NY, and sought to recreate them at home. I just made a batch this morning and tweaked your recipe a bit — I added 3tsp of vanilla extract, upped the baking powder to 1tsp (not sure if that actually made a difference), and used white vinegar and whole wheat pastry flour. So good! Delicious/great flavor, light + fluffy — everything you want in a pancake (especially a healthier one =) Thanks for the recipe!

    Reply
  • avatar yasmin May 28, 2014, 12:08 am

    I omitted the butter… turned out perfect my kids loved it
    Thank u

    Reply
  • avatar Saran May 30, 2014, 7:44 pm

    Hi, I cooked the pancakes with this recipe… it was the best pancakes I ever made without buying pancake mixture from supermarket!!! Thank you so much :D

    Reply
  • avatar Sarah Ray May 31, 2014, 10:55 am

    my three-year old daughter and I make these pancakes EVERY SATURDAY for BATTERDAY SATURDAY. She LOVES your video and quotes you as we make the pancakes. It’s really cute.

    Reply
    • avatar Joanne Ozug June 1, 2014, 7:12 pm

      Hi Sarah, that is so cute!!! I love the name “batterday saturday” haha. Glad you all enjoy the pancakes!!!

      Reply
  • avatar shanna June 6, 2014, 11:02 am

    I made these. my hubby is one of those if its healthy ITT can’t be good. he loved them. I omitted the sugar and used ff milk and low cal butter as I’m doing ww core plan. they were wonderful. adding them to my collection. thanks.

    Reply
  • avatar Sherry June 15, 2014, 8:58 am

    The texture was the best of any ww pancakes I have ever made. I really appreciate that they are 100% ww and that the recipe makes a smaller amount. I used distilled white vinegar (what I had) and the milk didn’t clabber. It was 2% milk. Can you tell me what went wrong?

    Reply
  • avatar Christine @ Taste of Divine June 15, 2014, 3:56 pm

    Hi Joanne! You’re right. This was the first whole wheat pancake recipe that I was totally satisfied with! Thanks so much for the recipe :) I’ll definitely be making this again.

    Reply
  • avatar Becca June 16, 2014, 10:47 pm

    I just wanted to say that I make these all the time and they’re always perfect. I use about 1/3 cup of batter per pancake and always end up with 7 pancakes which is just the perfect amount for me and my two preschoolers. We love to blend strawberries with a little bit of sugar (or stevia) and a splash of orange juice and use that instead of syrup – delicious!

    Reply
  • avatar Carla June 29, 2014, 12:06 pm

    Made these this morning….DELICIOUS!!! I’m hooked!! Simple, easy and fast.

    Reply
  • avatar Laura July 5, 2014, 9:33 am

    By far, the best whole wheat pancake recipe I’ve ever made! These are easy and fantastic!

    Reply
  • avatar Veronica July 13, 2014, 2:18 pm

    I just made these….and my goodness! These are delicious!!!! Best WW pancakes ever! Thanks for sharing this recipe with the rest of us!!!

    Reply
  • avatar MIREYA PIZARRO July 16, 2014, 1:15 pm

    I made these and they where so good! I just need to know why mine didn’t come out fluffy. I have to make these again some tine. Thank You!

    Reply
  • avatar Claudia August 11, 2014, 12:17 pm

    My whole family love this pancakes they are fluffy and delicious.Best pancakes I have ever had!!
    Thank you

    Reply
  • avatar MIREYA PIZARRO August 11, 2014, 5:47 pm

    Okay so I made these and they where delicious…but they didn’t come out fluffy. I wonder what happened. I used low- fat milk and vinegar..anyone know where I wen wrong because I will be making these again.

    Reply
    • avatar Joanne Ozug August 11, 2014, 9:38 pm

      Possibly over mixing?

      Reply
      • avatar MIREYA PIZARRO August 12, 2014, 10:52 am

        Thanks for getting back to me. I went back and read the recipe and it has to be this. Does it make a difference if I used low-fat milk?

        Reply
        • avatar Joanne Ozug August 20, 2014, 1:21 pm

          I usually use skim milk, but I’m not sure it matters which type of milk you’re using, as long as it’s no more than 4% max. Now I’m curious and will test the milks.

          Reply
  • avatar elizabeth August 15, 2014, 10:13 pm

    the pancakes were too wet and came out tasting rubbery.

    Reply
  • avatar Albita August 16, 2014, 12:35 pm

    hello there, I have made pancakes from this recipe so many times and always come out a winner, I had compliments even from the mother in law! I do however make a slight change, i substitute the butter with coconut oil (trying to eat less animal fats) and they still taste delicious! Thank you :)

    Reply
    • avatar Lisa August 17, 2014, 1:44 pm

      Hi. I am glad I discovered your recipe and that you have kept it posted – over a year now! I had just ordered some organic stone ground WW flour = and had finally made an order to the CSA for some fresh cultured buttermilk. I added frozen wild blueberries. I did let the batter set for a little bit – and as a result had to add almost a half cup more buttermilk. They did take a long time to bubble – and they browned lightly – which is good – hard to burn – I tend to leave things too long – so this is perfect for me!
      Anyway – your recipe made wonderful pancakes – and I felt great after eating them – unlike white flour – sugary pancakes. I put some kerrygold butter and grade b maple syrup lightly to cover – and didn’t need to over-do the syrup this way! Healthy and tasty! Thank-you!

      Reply
      • avatar Joanne Ozug August 20, 2014, 1:33 pm

        Hi Lisa, that sounds amazing!! I bet the pancakes taste amazing with the special stone ground flour and the fresh local buttermilk!

        Reply
    • avatar Joanne Ozug August 20, 2014, 1:28 pm

      So wonderful to hear!!! Thanks for the tip on the coconut oil.

      Reply
  • avatar Shimmering August 23, 2014, 10:32 am

    This is by far the best whole wheat pancake i hav ever had. I added a dash of vanilla and some chopped nuts. Awesome!! Fluffy and soft.

    Reply
  • avatar Megan August 31, 2014, 10:19 pm

    These are fantastic! My husband shutters when he hears “whole wheat” (I’m still working on him!) and he loves them. They freeze/reheat excellent as well. I defrost them and then heat them up in the toaster! I just finished making 48 so my mom, sister, husband and myself can all put some in our freezers! Can’t wait to enjoy them on a weekend morning and not have to do any of the work!

    Reply
  • avatar Laura September 1, 2014, 10:32 pm

    Hi, what I can use instead of sugar? And can I use almond milk?

    Reply

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