Whole Wheat Pancakes

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These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch – high in fiber, so they leave you feeling full and satisfied throughout the day.

These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch – high in fiber, so they leave you feeling full and satisfied throughout the day.Whole Wheat Pancakes

I perfected these whole wheat pancakes after testing batches and batches until they were just right. Everything a whole wheat pancake should be – fluffy, low-fat, and tasty! Another pancake recipe I make again and again are these chocolate chip banana pancakes, so good!

How To Make Pancakes from Scratch

Making pancakes from scratch is easy. After rounds of testing, I made the perfect, healthy whole wheat pancakes. First, I start with 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. If you can’t find white whole wheat flour, regular whole wheat works fine too, just don’t use pastry flour.

My original pancake recipe called for oil and egg whites, I found using the whole eggs and eliminating the oil worked out much better. I also slightly increased the baking powder which makes them fluffy and light. 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.

I like mine topped with berries and a little pure maple syrup or blueberry compote. I make all the pancakes and refrigerate or freeze the rest for instant breakfast to enjoy throughout the week.

These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch – high in fiber, so they leave you feeling full and satisfied throughout the day.

These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch – high in fiber, so they leave you feeling full and satisfied throughout the day.

How To Make Whole Wheat Pancakes

More Pancake Recipes:

These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch – high in fiber, so they leave you feeling full and satisfied throughout the day.
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4.66 from 128 votes
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Whole Wheat Pancakes

172 Cals 9 Protein 31.5 Carbs 2 Fats
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 7 Servings
COURSE: Breakfast, Brunch
CUISINE: American
These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch!

Ingredients

  • 2 cups white whole wheat flour, I use King Arthur
  • 4 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 tsp ground cinnamon
  • 2 tsp sugar
  • 2 large eggs
  • 2 cups + 2 tbsp fat free milk
  • 2 tsp vanilla extract
  • cooking spray

Instructions

  • 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.
  • 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.

Nutrition

Serving: 2pancakes, Calories: 172kcal, Carbohydrates: 31.5g, Protein: 9g, Fat: 2g, Cholesterol: 5mg, Sodium: 561mg, Fiber: 5g, Sugar: 2.5g
WW Points Plus: 4
Keywords: best whole wheat pancake recipe, whole wheat pancakes

Photo credit: Sarah Broma Bakery

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593 comments

  1. These were great!!!  Even my pancake aficionado hubby declared these a winner!!!

  2. Too much baking powder. I wish I’d trusted my instincts and used less, but I followed the recipe. They taste ok covered in syrup, but not very good on there own (which is how I usually serve my little kids pancakes). Disappointed 

  3. Definite Keeper!!! 5stars *****
    But I made some changes. I only had organic whole wheat flour and whole milk. I also cut the salt by half and added 1/4tspn baking soda. I prefer to add additional healthy fats so I added 2 tbspns melted coconut oil to wet ingredients. I also added two ripe bananas, walnuts and chocolate chips. And topped the pancakes with real maple syrup. They were delicious. I have another recipe that is more complicated using buttermilk, and I will be replacing it with this one!!!
    Thank you for sharing this one!!

  4. I left a previous 5-star review of this recipe, but am back to say that I tried to make waffles using it and they came out great. The only changes I made were using 1 1/4 cup of low-fat buttermilk and 3/4 cup whole milk (what I had on hand). I used 1/4 cup of batter for smaller waffles and it worked perfectly in my waffle iron.

  5. These turned out so beautiful! At first, I thought the batter was a little too thin, but then I was reminded of how many pancake recipes I’ve used in the past where the batter was too thick and didn’t spread out and that I ended up adding liquid to. These were perfect. Like the perfect pancake you get in a diner.

  6. How could you make this into the 9 x 13 baked pancakes? Could you add purée/mashed banana at all?

  7. Delicious!  I do prefer them with butter and the blueberry compote in the link rather than just syrup.

  8. Can you freeze these pancakes? For how long? I love these!

  9. This is as close to a perfect recipe as I can imagine. First time out, with no changes save halving the recipe (including using King Arthur White Whole Wheat), they were lovely. Definitely a keeper. I’ve boopkmarked.

  10. This sound and look delicious, my only worry and a question, if you have any advice is I would be making them only for myself so one person should i divide all of the ingredients by 7 to get ingridients for one serving or can they be saved for few days in the fridge

    • They can be saved in the fridge. I make a half batch for my toddlers. I use a tbsp cookie scoop and am able to make about 2 dozen, which lasts us 3-4 days. But you can definitely make a half batch regular sized and keep leftovers in the fridge👍

  11. I just made these pancakes. I halved the recipe since I am cooking only for myself. The recipe was easy and the pancakes turned out very well. THANKS!

  12. I have made this recipe many times and we really enjoy it. I’d to make waffles using this recipe. Would I need to change anything or just follow the directions for my waffle iron.

    Thanks!

  13. I looooove these pancakes and this is my go to recipe every time I make some! Thank you!

  14. Too much baking soda. My pancakes tasted very salty, no one ate them. I was truly disappointed, I was so happy to find a recipie that didn’t required buttermilk but now I know I can’t skip the buttermilk. Lesson learned.

  15. Love your recipes! Delicious and healthy.  I have tried your othepancake sheetpan recipe.  Can you use this recipe  with a sheetpan?

  16. Excellent texture. Let batter rest 10 minutes after mixing before cooking. 

  17. Made these for a Valentine’s Day treat. Halved the recipe for 2 people and it made 4 large pancakes. Skipped the sugar as we topped with maple syrup, banana slices, and peanut butter, and also added frozen blueberries mid-way through cooking. Delicious, will definitely be making again!

  18. These are delicious!  Have you ever tried or modified the recipe to make waffles?  

  19. Very, very good! I halved the recipe as there were only 2 of us for breakfast – yield was 6 good sized pancakes. The texture is fluffy and light – we added a few blueberries to half of the pancakes and served with a compote of peach/mango/pineapple/strawberry and a drizzle of pure maple syrup. Could not have been better! Entirely satisfying Sunday breakfast!

  20. I just had whole wheat flour but my kids didn’t complain and gobbled them up. The cinnamon added a nice flavor. I will definitely be making these again.