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
Whole Wheat PancakesI 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.
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
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.
Last Step:
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Photo credit: Sarah Broma Bakery
Hmmm…
I’ve made these before without the sugar, purely by accident the first time. Then I’ve made them again this time without both since they are probably there to sort of balance things out. I just don’t see the need for sugar when there’s (lots of) maple syrup and/or compote spread all over them. I’ve also added milled flax seed and chia seeds before but prefer just flaxseeds only.
Thank you for taking the time to experiment. I will keep this recipe. 🙂
Could some of the whole wheat be swapped with a few Tbsp of bran to make the net carbs lower? Thanks.
This was really good!
I added chocolate chips, blueberries,and raspberries.
Family loved them
Loved this recipe and I even added a little flaxseed and chia seeds as well!
Loved them! Ansolutely delicious and satisfying 🙂
how to make pancak
Greetings to you for your valuable explanation of this topic, and for your great effort. I made a simple topic about other ways of working.
I decided to test this out with low-fat buttermilk rather than fat free milk, and the pancakes came out fluffy and ever-so-slightly tangy. I made versions with blueberries and bananas, and even made one with dark chocolate chips for a sweeter version. I served the banana pancakes with a small drizzle of pure maple syrup. I felt that the blueberries provided enough juices on their own that no syrup was required for those pancakes. These were great for a Saturday morning brunch.
Needed to make something fairly quickly and decided to pull up a recipe using whole wheat. These pancakes were excellent! I even used an egg replacer and homemade almond milk and the pancakes still turned out tasting very good, hardy and filling.
This recipe is the best Whole Wheat pancakes I have ever made or tasted. I added blueberries to it too.
Will pass this recipe on to my family….
These turned out good. Second batch got one Tablespoon of peanut oil and an extra teaspoon of vanilla, and turned out better. This recipe is fast, easy, and best of all well flavored. A low sugar blueberry sauce on top, no butter needed!
These are the best pancakes I’ve ever had! I’ve made them many times by now and they’re are our house favourites. We have them with walnuts & maple syrup, but I’m sure they would go well with many things. Thank you so much for sharing this recipe!
I have to share my experience with this wonderful recipe! I had promised to make my 4 kids and DH pancakes this morning and was already into prep when I realized I only had White Wheat Flour. I had not made pancakes using it before, so hurried to find a recipe. This one looked promising so I decided to try it. The whole time I was preparing breakfast I was gearing up to handle the kids’ complaints. But to the contrary, they all LOVED them! Even my pickiest of picky! I couldn’t be happier. Thank you for saving breakfast! 😉
PS: I made the recipe exactly as printed. The batter was loose, but the pancakes cooked up nicely.
Great pancakes! Made blueberry and banana nut! Almond milk and whole wheat pastry flour!!!! This will be my go-to pancake recipe no5w!!!
Yummy and filling! The only changes I made was I decreased baking powder to 2 1/4 tsp and added 1/2 cup of pumpkin. They were amazing. I added blueberries and topped off with home made apple butter. Two cakes filled me up!
Way too much baking powder, they taste like baking powder! It made my daughter sick to her stomach unfortunately.
Made them this morning and they were on point! So easy and delicious!
Delicious! I added blueberries . I will definitely make these again and again! Fluffy and light
I used 100 % pure stone ground whole wheat flour .they were amazing!
Can you use regular whole wheat flour? I have never seen white whole wheat flour.
I used regular whole wheat and they turned out great!
Truly delicious pancakes … very satisfying, too. This recipe is a keeper!
Fluffy and light. Turned out great. Had to substitute vanilla soymilk for cows milk and vanilla extract. Made for my spouse on Mom’s Day.