Whole Wheat Pancakes
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.
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!
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:
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):
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.
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.
Cook the pancakes for a few minutes until bubbles start to form on the top:
Check that it’s golden underneath, then flip and cook for another couple minutes:
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:
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
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
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated with new photos, writing, and tips in August 2018. Originally published in May 2013. This post contains an affiliate link.
555 Comments on “Whole Wheat Pancakes”
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.
YAY!!
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 🙂
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!
Hi Lisa, that sounds amazing!! I bet the pancakes taste amazing with the special stone ground flour and the fresh local buttermilk!
So wonderful to hear!!! Thanks for the tip on the coconut oil.
the pancakes were too wet and came out tasting rubbery.
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.
Possibly over mixing?
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?
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.
My whole family love this pancakes they are fluffy and delicious.Best pancakes I have ever had!!
Thank you
Wonderful!!!
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!
I just made these….and my goodness! These are delicious!!!! Best WW pancakes ever! Thanks for sharing this recipe with the rest of us!!!
Glad you enjoyed them Veronica!
By far, the best whole wheat pancake recipe I’ve ever made! These are easy and fantastic!
Made these this morning….DELICIOUS!!! I’m hooked!! Simple, easy and fast.
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!
So wonderful to hear, Becca!
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.
Wonderful to hear, Christine!
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?
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.
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.
Hi Sarah, that is so cute!!! I love the name “batterday saturday” haha. Glad you all enjoy the pancakes!!!
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 😀
I omitted the butter… turned out perfect my kids loved it
Thank u