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.
How To Make Whole Wheat Pancakes
More Pancake Recipes:
- Chocolate Chip Banana Pancakes
- Brownie Batter Pancakes
- 4 Ingredient Flourless Banana Nut Pancakes
- Whole Wheat Pumpkin Pecan Pancakes
- Red Velvet Pancakes
Whole Wheat Pancakes
- 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.
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Photo credit: Sarah Broma Bakery