Name: Whole Wheat Pancakes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 ½ cup whole wheat flour; 1 tablespoon baking powder; ½ teaspoon EACH: ground cinnamon and salt; 1 large egg; 1 ¾ cups milk; ¼ cup melted butter; 1 tablespoon honey

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These whole wheat pancakes are hearty yet delightfully light and fluffy. They’re our go-to for slow mornings and special occasion breakfasts. They’re simple to make with kitchen-staple ingredients, and they’re ready in just 30 minutes!

These are truly the best whole wheat pancakes! They’re light and fluffy with a slightly nutty flavor. These whole-wheat pancakes are light and fluffy, with a warm, gently nutty flavor that makes them feel especially comforting. The whole wheat flour adds depth and character without making the pancakes heavy, giving them a heartier taste than classic pancakes while still keeping the texture soft and tender.

Paired with milk, melted butter, and a touch of honey, the flavor is rich and balanced, with just enough sweetness to let the wheat shine through. The result is a stack of pancakes that tastes satisfying, with a cozy, toasty note that makes them especially good with butter and syrup.

For more delicious whole-wheat recipes, try my whole-wheat chocolate chip cookies!

a stack of Whole Wheat Pancakes with bananas on top

Whole wheat pancake add-ins

This is a basic whole wheat pancake recipe, so the options for add-ins are endless. Here are some ideas to get you started:

Fresh berries – blueberries, raspberries, blackberries, or sliced strawberries
Apples and pears – tiny chopped apples and pears
Chocolate – white, dark, or milk chocolate chips or chunks all work great
Citrus zest – fresh lemon or orange zest
Seeds – chia seeds, hemp seeds, or poppy seeds

Whole Wheat Pancakes Recipe

Prep: 10

Cook: 20

Total: 30

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These whole wheat pancakes are hearty delightfully light and fluffy. They're our go-to for slow mornings, and special occasion breakfasts. They're simple to make with simple ingredients, and they're ready in just 30 minutes!

Ingredients

Instructions

Whisk the whole wheat flour, baking powder, cinnamon, and salt in a medium-sized bowl.
1 ½ cup whole wheat flour, 1 tablespoon baking powder, ½ teaspoon EACH: ground cinnamon and salt
In a large bowl, whisk the egg, milk, butter, and honey.
1 large egg, 1 ¾ cups milk, ¼ cup melted butter, 1 tablespoon honey
Fold the dry ingredients into the wet ingredients making sure that you don't overmix the batter. There should still be lumps in it.
Heat a nonstick pan or griddle over medium heat (see notes) and add about a ½ tablespoon of butter. Pour ¼ cup of the pancake batter into the pan. Unlike other pancakes, you won't see many bubbles form on the top. Flip the pancake over when it looks dry at the edges, about 3 minutes. Then, cook for 1 minute more on the other side.
Keep the pancakes warm in a 200-degree Fahrenheit oven while you cook the remaining pancakes. Serve the pancakes topped with maple syrup and berries or banana slices.

Video

Notes

If you cook pancakes one at a time, it will take you a long time before you’re eating breakfast. To speed things up, use at least two pans at a time. We usually cook four pancakes at a time, using one pan on each element on our stove. The cook time is based on you using two pans at a time.

Nutrition

Serving: 1 pancake, Calories: 134kcal (7%), Carbohydrates: 17g (6%), Protein: 4g (8%), Fat: 6g (9%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 33mg (11%), Sodium: 304mg (13%), Potassium: 141mg (4%), Fiber: 2g (8%), Sugar: 4g (4%), Vitamin A: 251IU (5%), Vitamin C: 0.01mg, Calcium: 133mg (13%), Iron: 1mg (6%)

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.