These Whole Wheat Pancakes are made with 100% whole wheat flour and taste absolutely delicious! They’re a healthier option to enjoy for breakfast or brunch.

Most of the times that I’ve opted for whole wheat breads over white, I would do it for health reasons but secretly preferred the taste of white. But I can honestly say that whole wheat tastes way better when it comes to pancakes.

Whole Wheat Pancakes - Stacked On a Plate with Maple Syrup Pouring Over The Top

It’s fun to make these for friends and family and see how surprised they are by how delicious, flavorful, and fluffy they are, because labeling something as whole wheat inevitably leads to some pre-judgements.

This is the general theme in the comments section below as well, as this has been one of the most popular recipes on this blog since I first posted it in 2013.

They are some darn good pancakes, and since they’re healthier than the usual pancake, it’s a happy surprise!

Whole Wheat Pancakes - Served Stacked On a Plate with Berries and Bananas On Top

Many times when people substitute whole wheat flour in for white like for homemade sandwich bread, it can be tricky because whole wheat flour 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 pancakes are able to be very fluffy and light in texture, but with more nutrients and flavor.

How to Make Whole Wheat Pancakes:

Combine the dry ingredients in a bowl, which are whole wheat flour, baking powder, baking soda, salt, and sugar:

Whole Wheat Flour in Bowl with Sugar, Leavening, and Salt

Whisk the dry ingredients together, then add the wet ingredients, which are made from buttermilk (or regular milk or almond milk), egg, and melted butter (or oil):

Pouring the Milk Egg Mixture Into Dry Ingredients

Whisk the two to combine, keeping in mind that you only want to whisk until the flour disappears.

Like most pancake recipes, you want to leave lots of lumps. This ensures you don’t overmix, and it keeps the pancakes fluffy and light.

Mixed Pancake Batter in Bowl with Whisk

This will be a pretty thick batter, unlike many of the super thin boxed pancake mixes that run like water. It’s part of what makes them so fluffy.

You can spoon scoops of it onto a hot griddle, but I actually love using a cookie scoop to portion so every pancake is the same size.

Cookie Scoop Holding Scoop of Pancake Batter

Cook the pancakes for a few minutes until bubbles start to form on the top:

Partially Cooked Circles of Pancake Batter on a Buttered Griddle

Check that it’s golden underneath, then flip and cook for another couple minutes:

Wheat Pancakes - on a Buttered Griddle Fully Cooked

I know these pancakes don’t win any beauty contests without any toppings, but they really do taste incredible.

I like to slather them with butter and pure maple syrup, or add fruit like sliced strawberries and bananas:

Whole Wheat Buttermilk Pancakes - Stacked on a Plate with Strawberries, Bananas, and maple Syrup on Top

Next time you’re in the mood for some really indulgent pancakes…try these Cinnamon Roll Pancakes or Carrot Cake Pancakes. Best to treat them as dessert though, heh.

I also love making super thin Crepes and filling them with fruits and spreads. Enjoy!

How to Freeze Pancakes:

First let the pancakes cool completely, then follow one of these two methods so the pancakes don’t stick to each other:

For the first method, place the pancakes on a sheet pan in a single layer, making sure they aren’t touching each other, and freeze for 30-60 minutes, until they are completely frozen. Then you can remove the pancakes and place them in a large plastic bag. This way they won’t stick to each other, and you can take out as many pancakes as you’d like.

For the second method, stack the pancakes between wax paper or parchment paper, and place those stacks in a resealable bag to freeze. This will keep them separated so they don’t freeze stuck together.

Freeze the pancakes for up to two months.

How to Reheat Pancakes:

Here are three methods for reheating, either by using the microwave, oven, or toaster:

Microwave Method (my favorite):

Place 1 to 5 frozen pancakes on a microwave-safe plate. Cook uncovered at 20 seconds for 1 pancake, 30 seconds for 2 pancakes, 40 seconds for 3 pancakes, 50 seconds for 4 pancakes, and 60 seconds for 5 pancakes. Exact timing will depend on the strength of your microwave, but this is a good guideline.

Oven Method:

This is great for a larger numbers of pancakes. Preheat the oven to 350F. Place the desired number of frozen pancakes into a foil packet. Or place pancakes in a flat layer on a sheet pan and cover the pan tightly with foil. Just make sure you seal tightly to prevent the pancakes from getting dry. Bake for about 10 minutes, until the pancakes are warm and soft. 

Toaster Method:

This is my least favorite method, but it does work. You are limited to only one pancake per slot, and need to watch to make sure the pancakes don’t become crispy or overcook. Time varies depending on toaster settings.

Whole Wheat Pancakes Stacked On a Plate with Maple Syrup Pouring Over The Top

Whole Wheat Pancakes

Servings: 3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
These Whole Wheat Pancakes are made with 100% whole wheat flour and they taste absolutely delicious! They’re a healthier option to enjoy for breakfast or brunch.
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Ingredients

  • 1 cup whole wheat flour (5 ounces by weight)
  • 2 tsp sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk*
  • 1 egg
  • 2 tbsp melted butter**
  • butter for greasing the griddle

Instructions 

  • In a big bowl, whisk to combine the whole wheat flour, sugar, baking powder, baking soda, and salt. 
  • In another bowl, whisk to combine the buttermilk, egg, and melted butter.
  • Whisk the 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.
  • Preheat a nonstick griddle to 375 degrees F and grease the surface with butter.
  • Add small scoops of pancake batter (the batter will be thick) and use a cookie scoop to gently smooth the scoop into a flatter circle.
  • Cook for a few minutes, until you see little bubbles forming on the surface.
  • Flip the pancakes and cook for a couple minutes on the other side. If you peek underneath, the bottom should be golden brown.
  • Serve with butter, pure maple syrup, or sliced fruit. Enjoy!

Notes

*You may also use regular milk with 1 tbsp of a good quality vinegar added to it, like white wine vinegar or apple cider vinegar. Additionally, almond or cashew milk generally work well as a dairy-free substitution.
**Butter has the best flavor by far, but if you need to make these dairy-free, coconut oil works too.
If you have leftovers, see the blog post for instructions on freezing and reheating.

Nutrition

Calories: 286kcal, Carbohydrates: 35g, Protein: 9g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 83mg, Sodium: 472mg, Potassium: 357mg, Fiber: 4g, Sugar: 6g, Vitamin A: 450IU, Calcium: 150mg, Iron: 1.8mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breakfast
Cuisine: American
Author: Fifteen Spatulas
 


Post updated with new photos, writing, and tips in August 2018. Originally published in May 2013. This post contains an affiliate link.