This light and fluffy Whole Wheat Pancake recipe is flavorful and easy to make. Packed with nutrient and fiber rich 100% whole wheat flour, they’re a healthier option for breakfast or brunch.
A simple yet satisfying way to serve these pancakes is with a hefty dose of pure maple syrup and fresh berries. Feel free to add other toppings like peanut butter, whipped cream, sliced bananas, or any of your other favorites.
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Fluffy Whole Wheat Pancake Recipe
If you have spent your life assuming that whole wheat flour makes everything dense, this Whole Wheat Pancake recipe will force you to think again. These pancakes are light and fluffy with a distinct whole wheat flavor that pairs perfectly with maple syrup and fresh fruit.
Because whole wheat flour hasn’t yet been stripped of its fiber, vitamins, and minerals, it makes these pancakes a pretty healthy choice for breakfast. If you want to experiment with even healthier flours, try our Einkorn Flour Pancakes, made with all-purpose Einkorn flour.
And if you are looking for more pancake recipes, try these Lemon Ricotta Pancakes, Lemon Poppy Seed Pancakes, and Blueberry Pancakes.
Key Ingredients
- Whole Wheat Flour - for the best flavor and the healthiest pancakes, use a stone ground whole wheat flour. This 100% whole wheat flour will be richer in vitamins and fiber. White whole wheat flour is still delicious and will cook more similarly to all-purpose flour if you are going for a similar texture to regular pancakes.
- Sugar - the white granulated sugar sweetens the batter and helps them get a nice crust on the outside. For a slightly different flavor, you can substitute a small portion with maple syrup.
- Baking Powder and Baking Soda -the baking powder and baking soda help keep the pancakes super light and fluffy.
- Salt - salt is a key ingredient that will balance the flavors.
- Eggs - eggs help to bind the batter together which is particularly important in whole wheat flour pancakes.
- Buttermilk - cultured buttermilk adds a tangy flavor but it also improves the texture. The acids in the buttermilk work with the baking powder and baking soda to help keep the pancakes soft and fluffy.
- Butter - you’ll need a little melted butter for the batter to keep it moist and buttery as well as some for cooking the pancakes. If you want something a little healthier you can substitute coconut oil.
- Vanilla Extract - pure vanilla extract enhances the flavor of these and any pancakes.
How to Make Whole Wheat Flour Pancakes
- Mix the pancake batter. Whisk the wet ingredients and the dry ingredients together in separate bowls before folding them together. Note: the batter should be a little lumpy!
- Cook the pancakes. On a preheated griddle or nonstick pan, pour about ? cup batter per pancake. Cook for about 2 minutes before flipping and finishing for another minute.
- Serve. Enjoy your Whole Wheat Pancakes with butter, syrup, fresh fruit, or your favorite pancake toppings.
Frequently Asked Questions
Sure! If you would rather make regular Buttermilk Pancakes, you can substitute an equal amount of all-purpose flour.
Yes—in general, whole wheat pancakes are healthier than pancakes made with all-purpose flour. 100% whole wheat flour has additional vitamins, minerals, and fibers that regular all-purpose flour doesn’t usually have. This includes many white whole wheat flours which are simply made from white wheat berries rather than red.
You can freeze pancakes, although they will be as fluffy and delicious as they are when they are fresh. With that being said, if you find yourself with a lot of leftover pancakes, you can toss them into a freezer bag and store them frozen for up to 2 months. They can easily be microwaved or even toasted whenever you want to have some quick pancakes.
Storing and Reheating Pancakes
- Make-ahead: pancake batter can be made and stored in an airtight container overnight in the fridge.
- Leftover pancakes: leftover cooked pancakes can be stored in an airtight container in the fridge for up to 3 days.
- To reheat: to reheat leftover pancakes, you can either microwave or toast them until warm.
Whole Wheat Flour Pancakes Recipe
Ingredients
- 3 cups Whole Wheat Flour
- 3 Tablespoons Sugar
- 1 Tablespoon Baking Powder
- 1½ teaspoon Baking Soda
- 1½ teaspoon Salt
- 3 large Eggs
- 3 cups Buttermilk
- ⅓ cup Butter melted, plus more for frying pancakes
- 1 Tablespoon Vanilla Extract
Instructions
- In a medium-sized mixing bowl, add the whole wheat flour, sugar, baking powder, baking soda, and salt and whisk to combine.
- In a large measuring cup, combine the eggs, buttermilk, melted butter, and vanilla extract and whisk to break up the eggs.
- Add the wet ingredients to the dry ingredients and gently fold them together until well-combined. Set aside. (Note: You don't want to overmix—the mixture should still be a little lumpy)
- Heat a pan or non-stick griddle over medium heat, then add about a tablespoon of butter to grease the pan.
- For each pancake, pour about ⅓ cup batter on the griddle and let it spread out into a 4" round pancake. Depending on the size of your pan, you may be able to cook up to 3 at a time.
- Allow the pancakes to cook until bubbles appear on the surface and the edges are beginning to look cooked, or about 2 minutes. Flip the pancakes, using a spatula, and continue to cook the other side until golden and cooked through, or about 1 minute more.
- Repeat this process with remaining batter. Serve pancakes with butter, syrup, or your favorite toppings. Enjoy!
Nutrition
More Of the Best Breakfast Recipes
- Fresh Fruit Cake
- Classic Scrambled Eggs Recipe
- Bacon and Mushroom Quiche
- Homemade Belgian Waffles
- Smothered Hash Browns
- Strawberry Cream Scones
- Savory German Pancakes
- Blueberry French Toast Bake
- Berry Coffee Cake
- Cranberry Muffins
- More Breakfast Recipes
- More Syrup Recipes and Condiments
This pancake recipe with whole wheat flour makes the most light and fluffy pancakes that are also super healthy. Serve them up with maple syrup, butter, fresh berries, and a side of whipped cream.
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