Whole Wheat Pancakes
These Whole Wheat Pancakes are easy to make using simple ingredients and incredibly light and fluffy. Perfect for a light and healthy breakfast!
*Recipe and photos updated January 2019*
It’s the start of a new year, which means new recipes and more content coming your way! One of my goals for this year is to start adding more process pictures and information to recipes so that you can have 100% success in the kitchen.
But today, I wanted to kick off the year with a lighter recipe for you. I originally posted the recipe for these whole wheat pancakes back in 2015, but I wanted to rework the recipe to make it even better.
These pancakes are made with whole wheat flour and naturally sweetened with honey but they’re still incredibly soft and light. You can make a big batch of these pancakes to enjoy throughout the week or even cut the recipe in half to make less.
Recipe Ingredients
These fluffy whole wheat flour pancakes require minimal ingredients and are subtly sweet. Here’s what you’ll need to make them:
- Whole Wheat Flour: I used white whole wheat flour for these pancakes, but regular whole wheat flour works fine too. I really love Gold Medal white whole wheat flour, it’s much lighter than other brands that I’ve tried.
- Baking Powder, Baking Soda, & Salt: The baking powder and baking soda help the pancakes rise and keep them light and fluffy. The baking soda is what also adds that beautiful brown color to the pancakes!
- Buttermilk: I used low-fat buttermilk for these pancakes. If you don’t have any buttermilk on hand, then you can make a homemade buttermilk substitute.
- Honey: I love to use honey in these pancakes, but you can feel free to substitute the honey with pure maple syrup, brown sugar, or granulated sugar.
- Oil: Canola, vegetable, or melted coconut oil all work great! If you don’t want to use oil or don’t have any on hand, then melted butter is another great substitute.
- Eggs & Vanilla: You’ll also be using a couple of large eggs and pure vanilla extract.
How to Make Whole Wheat Pancakes
To make these pancakes, you’ll start by whisking together your whole wheat flour, baking powder, baking soda, and salt. Then, whisk together the buttermilk, honey, oil, eggs, and vanilla extract.
Once you’ve whisked up the dry and wet ingredients, you’ll mix them together until just combined. I really love this whisk, it helps to scrape down the sides of the bowl as you’re whisking and makes the process much easier.
You may still see a few lumps in your pancake batter, this is okay. Overmixing the pancake batter can lead to a chewier pancake and no one wants that.
Then, you’ll scoop the pancake batter and drop it on a skillet or griddle over medium heat. I like to use a 1/4 cup measuring cup to scoop the batter because it’s easy and it makes the perfect size pancakes. I also prefer to use my griddle to make the process SO much easier. This griddle is similar to the one that I use all of the time.
You’ll know the pancakes are ready to flip once the edges start to look set and there are bubbles on top. A really large flat spatula helps when it comes to flipping the pancakes too.
Once they’re all cooked, you can serve them with anything that you like or let them cool and then refrigerate or freeze the pancakes until you’re ready to eat them.
Pancake Toppings to Try
You can top these pancakes with anything that you like. I prefer to add some fresh fruit and drizzle some pure maple syrup on top. If you want to get more creative, here are some fun pancake toppings to try out:
- Homemade Salted Caramel Sauce
- Easy Dulce de Leche
- Homemade Blueberry Sauce
- Fresh Strawberry Sauce
- Homemade Whipped Cream
FAQ’s
What’s the difference between white whole wheat flour and whole wheat flour?
Both flours are 100% whole wheat, but they’re made from different varieties of wheat. White whole wheat flour is made with hard white wheat so it’s lighter in color and has a milder taste. Either type of flour will work fine for these whole wheat flour pancakes.
What does it mean to mix together until just combined?
You want to stop mixing as soon as the dry ingredients are mixed with the wet ingredients. You may see a few lumps in your pancake batter, this is normal!
How to Store Pancakes
Store leftover whole wheat buttermilk pancakes in the refrigerator or at room temperature in an airtight container/bag for up to four days. Reheat in the microwave for 20 to 30 seconds if desired.
Can I Freeze Pancakes?
Yes! To freeze these whole grain pancakes, lay them out on a baking tray and freeze. Once hardened, remove from the tray and stack in a freezer bag or freezer-safe container. To reheat, microwave for 20 to 30 seconds or toast in the toaster.
Baking Tips
- I’ve tested this recipe with white whole wheat flour and regular whole wheat flour, both work great! I really like Gold Medal white whole wheat flour for these pancakes.
- If you don’t have any buttermilk, you can make your own with some lemon juice or vinegar and regular milk. I’ve included a note in the recipe for how to make your own buttermilk.
- Make sure to mix the dry and wet ingredients together until just combined. Over mixing the batter can lead to denser, chewier pancakes. You may still see a few lumps of batter in the bowl, this is okay!
- You can store leftover pancakes in the refrigerator or at room temperature in an airtight container/bag for up to four days. Reheat in the microwave for 20 to 30 seconds if desired.
- If you’re looking for a regular buttermilk pancake recipe this is my favorite one.
More Easy Breakfast Recipes to Try!
- Gingerbread Pancakes
- Chocolate Chip Pancakes
- The Best Coffee Cake
- Classic French Toast
- Banana Muffins
Whole Wheat Pancakes
Ingredients
- 2 cups (240 grams) white whole wheat flour or whole wheat flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 3/4 cup (420 ml) buttermilk (I used low-fat)
- 1/4 cup (85 grams) honey
- 3 tablespoons (45 ml) oil (canola, vegetable, or melted coconut oil)
- 2 large eggs
- 2 teaspoons pure vanilla extract
Instructions
- Heat a large skillet or griddle to medium heat and spray well with nonstick cooking spray.
- In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, and salt. Set aside.
- In a separate mixing bowl, whisk together the buttermilk, honey, oil, eggs, and vanilla until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.
- Using a 1/4 cup measuring cup, scoop the batter from the bowl and drop onto the skillet or griddle. Once the top starts to bubble and the edges look set, flip and cook for another 1-2 minutes.
- Serve with pure maple syrup, fresh fruit, or your topping of choice.
Notes
They came out so good. My 15 month old ate two
Looking for a whole wheat pancake recipe this morning, I came across this one. I have never made pancakes from scratch and wasn’t expecting much. These were delicious. I used King Arthur whole wheat flour, evaporated milk, and coconut oil. Everything else was the same. So fluffy! Served with blueberries, bananas, pecans, and sugar-free syrup. My husband loved them. Will freeze the rest. Thank you for a great recipe!
Made these this morning. Other recipes I had found said to use half white flour and half whole wheat but I wanted one that used all whole wheat and this was very good! These are more filling than other pancakes and I could only eat two. They are slightly sweet so I used far less syrup to make them even healthier. I froze the leftovers so I have a quick breakfast for a few days. I am diabetic and I have almond milk so that’s what I used and brown sugar instead of honey. Saving this recipe 🙂
This recipe is so delicious and moist! I’m 6 months pregnant and looking for ways to sneak more greens and protein in my food. I put all the wet ingredients for this recipe in a blender and added a cup of Spinach and only 1 tbsp of oil instead of 3 because I knew the spinach would add more moisture. I also added in 1 tbsp of chia seeds for protein and blended on high speed. Then, I sprinkled a few mini chocolate chips on top as I cooked them. They turned out absolutely delicious and a beautiful fluffy light green pancake. Definitely a keeper!
This is really good. I’ve made these a couple times now. I had to add about a half cup of milk because the batter was way too dense. Much denser than in the picture. I think I didn’t measure the flour as accurately as I usually do, because the last time they came out great. Also, I added a bit of cinnamon and nutmeg and pecans and those were nice additions. They may have contributed to it being a bit thick too. I’m thinking of adding some chopped dates as well the next time. This recipe lends itself well to additions. Thanks for a great recipe!
This is the most reliable website for baking, I’ve yet to come across. I’ve searched many! These pancakes are absolutely amazing and come out absolute perfection everytime! And I mean everytime, even when my husband doesn’t want to bother with making the super-quick-make-it-in-your-sleep buttermilk and uses regular milk!
Thank you for your continued effort of improving your craft for all our benefit!!!
Thank you so much, Tamara! So glad you’re enjoying all of the recipes!
I’ve been making these for a while now and my family loves them! Unfortunately my doc recently told me I need to cut out gluten (boo!), so I subbed some GF flours for the wheat and they turned out great too! So happy I can keep enjoying my pancakes ?.
If anyone else is looking for a GF option, I just omitted the whole wheat flour and instead used 1 c tapioca flour, 1/2 c brown rice flour and 3/4 c coconut flour. (The coconut flour added some sweetness and if it’s too sweet you could switch the measurements for the coconut and brown rice).
Thanks for the recipe!
So I was making these again this weekend and realized I made a mistake on the measurements above. I made them with 1 cup brown rice flour and 1/2 cup tapioca starch, I mixed those up in the recipe above.
Also, the second time I made these I reduced the tapioca starch to 1/4 cup and it was still good.