Whole Wheat Pancakes

Healthy, low-fat, whole wheat pancakes that are light and fluffy!

Well this is a first, I completely re-wrote my original recipe. I hope this doesn’t create any confusion but after getting a few comments that my original recipe was a little thin, I re-made them and had the same results. I want every recipe on Skinnytaste to be GREAT so I went back to the drawing board, and made batches and batches of whole wheat pancakes until I felt it was everything a whole wheat pancake should be; fluffy, low-fat, and tasty! This meant completely re-writing my older recipe so if you have print-outs, I suggest you re-print this.

My original recipe called for oil and egg whites, I found using the whole eggs and eliminating the oil worked out much better, and reduced the points as well. I also slightly increased the baking powder, make sure it’s not expired or the pancakes will be flat. Any slight changes you make to this recipe can yield a different result, so I suggest making them exactly as written.

Because these pancakes are high in fiber, they leave you feeling full and satisfied throughout the day. I used 100% white whole wheat flour which I prefer because my kids don’t realize it’s whole wheat. You can find this by King Arthur, Bob’s Red Mill or Trader Joe’s, but regular whole wheat works fine too, just don’t use pastry flour.

You can add blueberries or chocolate chips to them when you add the batter to the skillet or serve them with your favorite syrup. I prefer my pancakes topped with agave, real Vermont Maple Syrup or blueberry compote. I make all the pancakes and freeze the remaining for instant breakfast to enjoy throughout the week.

Whole Wheat Pancakes 
Gina’s Weight Watcher Recipes
Servings: 7 • Size: 2 pancakes  • Points +: 4 pts • Smart Points: 5
Calories: 172 • Fat: 2 g • Carbs: 31.5 g • Fiber: 5 g • Protein: 9 g • Sugar: 2.5 g
Sodium: 561.4 g


  • 2 cups whole wheat flour (I used white whole wheat)
  • 4 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 tsp sugar
  • 2 large eggs
  • 2 cups + 2 tbsp fat free milk
  • 2 tsp vanilla
  • cooking spray


Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don’t over-mix.

I had my assistant help me mix the batter.

Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Makes 14 pancakes.