Skinnytaste > Recipes > Breakfast & Brunch > Whole Wheat Pancakes

Whole Wheat Pancakes

This post may contain affiliate links. Read my disclosure policy.

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:

Whole Wheat Pancakes

4.64 from 130 votes
4
Cals:172
Protein:9
Carbs:31.5
Fat:2
These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch!
Course: Breakfast, Brunch
Cuisine: American
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.
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Yield: 7 Servings
Serving Size: 2 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:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 2 pancakes, Calories: 172 kcal, Carbohydrates: 31.5 g, Protein: 9 g, Fat: 2 g, Cholesterol: 5 mg, Sodium: 561 mg, Fiber: 5 g, Sugar: 2.5 g

Categories:

Photo credit: Sarah Broma Bakery

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




596 comments on “Whole Wheat Pancakes”

  1. 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. 🙂

  2. Avatar photo
    Shannon Bartley

    Could some of the whole wheat be swapped with a few Tbsp of bran to make the net carbs lower? Thanks.

  3. Avatar photo
    Ahmed hussien

    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.

  4. 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.

  5. 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.

  6. 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….

  7. 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!

  8. 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!

  9. 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.

  10. Great pancakes! Made blueberry and banana nut! Almond milk and whole wheat pastry flour!!!! This will be my go-to pancake recipe no5w!!!

  11. 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!

  12. Way too much baking powder, they taste like baking powder! It made my daughter sick to her stomach unfortunately.

  13. 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.