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These whole wheat pancakes are hearty and wholesome, 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, fluffy, and wholesome with a slightly nutty flavor. They're also easy to make and really versatile so you can make them your own with your favorite add-ins.
We like pancakes of all kinds, but we love how the whole wheat flour in this recipe is both flavorful and satiating, keeping us feeling fuller for longer.
These pancakes are our go-to for slower mornings. We make them while we nurse a hot cup of coffee. It's a really straightforward recipe with the usual steps of whisking together the dry and wet ingredients separately, then folding them together until everything is just mixed.
We like to have a couple of pans going at a time so the process goes more quickly. Our secret to perfect pancakes is waiting to flip them until the edges start to dry out and you see bubbles on the surface.
Keep them warm in the oven until you're ready to serve, then top them with fresh fruit and a drizzle of maple syrup (or anything else you can think of).
The leftovers will keep for a few days in your fridge, and you can freeze them, too. Keep this whole wheat pancakes recipe on hand for the family; it's a healthier version that kids love, too!
For more delicious whole wheat recipes, try our whole wheat chocolate chip cookies!
Are whole wheat pancakes healthy?
We like to think of whole wheat pancakes as a healthier breakfast treat for weekends and special occasions. These whole grain pancakes are made with real ingredients, so there's nothing unhealthy about them when enjoyed in moderation.
Serve them with a side of fresh fruit, and a little drizzle of pure maple syrup or a dollop of yogurt for a delightful sweet breakfast the whole family will enjoy!
Whole wheat pancake ingredients
With only a few basic ingredients, you can make these whole wheat pancakes for breakfast, too! Here's everything you need:
- Whole wheat flour – whole wheat flour gives these pancakes a slightly nutty taste and hearty texture.
- Baking powder – to help the pancakes rise and become fluffy.
- Cinnamon + salt – for seasoning
- Egg – the egg gives these pancakes structure and helps them rise. You can try using a flax egg for egg-free.
- Milk – any milk, buttermilk, or a non-dairy alternative like almond milk works for the liquid element.
- Melted butter – melted butter makes these pancakes rich and moist. Another fat like olive oil, melted coconut oil, or a dairy-free butter alternative also works.
- Honey – liquid honey adds a touch of sweetness to the batter. Pure maple syrup or agave work as well!
How to make whole wheat pancakes
These whole wheat pancakes are simple, substantial, and easy to make while you're sipping your coffee. Here's how to make them in a few easy steps:
- Stir the dry ingredients together in a bowl.
- Whisk the wet ingredients together in a separate large bowl.
- Fold the dry ingredients into the wet, being careful not to over-mix.
- Get your large skillet or griddle nice and hot, melt a dab of butter, and cook the pancakes until they're golden. We like to have a couple of pans going simultaneously to speed things up.
- Place the cooked pancakes in a low-temperature oven to keep them warm while you cook the other pancakes. Serve them with sliced banana, or any other fresh fruit, and a drizzle of maple syrup. Yum!
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
- Sprinkles – for birthday pancakes!
What to serve with whole wheat pancakes
These whole wheat pancakes are our go-to for slow mornings and special occasion breakfasts. Around here, it's also perfectly acceptable to enjoy pancakes for dinner!
They're tasty and satisfying on their own with some sliced fresh fruit and maple syrup. For a heartier meal, serve them with some eggs, or a side of bacon or breakfast sausage.
Can I use a different type of flour?
Yes, you can, but you may need to adjust the amount of milk you use. Whole grain flour tends to absorb more liquid than regular all-purpose flour, so depending on which flour you use, you may need more or less milk.
How long do leftovers keep in the fridge?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days.
Can you freeze pancakes?
Yes, pancakes freeze beautifully. Allow them to cool completely, then store them in an airtight container or reusable silicone freezer bag and store them in your freezer for up to 3 months! Thaw frozen pancakes at room temperature and warm them in the oven at 350 degrees Fahrenheit for 10 minutes.
Can these pancakes be made gluten-free?
Instead of changing this recipe, try these gluten free pancakes!
- 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
- 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.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.