Easy Whole Wheat Pancakes

These whole wheat pancakes are light, fluffy and delicious! Jump to the full Whole Wheat Pancakes Recipe now or read on to see how we make them.

Not too long ago, we shared our Essential Pancakes Recipe. It’s simple and makes extra light and fluffy pancakes. Since it uses all-purpose flour, we became curious to see what would happen if we replaced some or all of that flour with whole wheat flour. After a few tries, we realized it works beautifully.

Easy Whole Wheat Pancakes Recipe

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Need More Breakfast Ideas? Try One of These:

Essential Pancake RecipeOur Essential Pancakes Recipe is so easy and is practically no-fail. In our recipe, we share extra tips for make the best pancakes at home.

Spiced Buttermilk Banana Pancakes RecipeOur Spiced Buttermilk Banana Pancakes are delicious and so popular. We add buttermilk, warm cinnamon and nutmeg as wells as mashed bananas.

Simple, Essential Waffle RecipeIf you are in the mood for waffles, try our Essential Waffle Recipe. It’s just as simple as our pancakes and takes advantage of our best tips for making waffles that are tender on the inside and crispy on the outside.

A Flexible, Light and Fluffy Whole Wheat Pancakes Recipe

If you’re looking for whole wheat pancakes with 100% whole wheat flour, this one will do it for you. With all whole wheat, the pancakes are quite fluffy and taste great. We absolutely love the nutty flavor of the flour.

Easy Whole Wheat Pancakes

You can also use half whole wheat and half all-purpose flour. If you’re not used to using whole wheat flour in your kitchen, we suggest you use 50% whole wheat and 50% all-purpose flour.

In fact, even though we’re used to whole wheat ourselves, we prefer using two flours instead of only using whole wheat. The pancakes are a little lighter, fluffy and taste great.

Another option is to use white whole wheat flour. While we have not yet tried this ourselves, you could take a look at this whole wheat pancakes recipe from Skinnytaste – she uses white whole wheat.

We love topping whole wheat pancakes with some warm syrup and sliced bananas, but we’re sure you already have a plan for the topping. Enjoy!

Easy Whole Wheat Pancakes

Disclosure: We’re sharing this in partnership with Gold Medal Flour. We’re pretty excited about it because it’s been our flour of choice for quite some time (my Mom’s, too). This recipe is part of an ongoing relationship with Gold Medal. Last month, we shared our Fluffy Pumpkin Pancakes with Butter Pecan Topping.

If you’re shopping for a new bag of flour, we really do suggest Gold Medal — especially for pancakes. Gold Medal flours tend to have a little less protein than other brands, which makes the flour softer and makes baked goods tender and light.

Recipe updated, originally posted November 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

4.8 from 39 reviews
Easy Whole Wheat Pancakes Recipe
 
Prep time
Cook time
Total time
 
Whole wheat flour makes pancakes taste nutty and delicious. This recipe is quite flexible. We love using a combination of whole wheat and all-purpose flour. The pancakes are lovely, light and fluffy. For 100% whole wheat pancakes, simply use all (1 1/2 cups) whole wheat flour and no all-purpose flour. We have noticed that whole wheat flour absorbs liquid a little more than all-purpose flour. Because of this, you might find that you need to add a little extra milk to the pancake batter before cooking the pancakes.
Created By:
Yield: 8 pancakes
You Will Need
  • 3/4 cups (105 grams) whole wheat flour (we use Gold Medal flour)
  • 3/4 cups (105 grams) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon, optional
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 1/4 to 1 1/2 cups (295 to 350 ml) milk, dairy or non-dairy will work
  • 1 large egg
  • 4 tablespoons unsalted butter, melted, plus more for skillet (substitute: coconut oil)
  • 1 1/2 teaspoons vanilla extract
Directions
  1. Prepare Pancake Batter: Whisk flours, sugar, cinnamon, baking powder and the salt in a medium bowl, set aside. Warm the milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, butter, egg and the vanilla together until blended.
  2. Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Do not over mix batter.Easy-Whole-Wheat-Pancakes-Recipe-Step
  3. Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 tablespoons more milk to thin it out a little.
  4. Cook Pancakes: Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
  5. Lightly brush skillet with melted butter. Spoon a 1/4-cup of the batter onto the skillet and gently spread into a 4-inch circle. (If the batter is thick, you may need to use the back of a spoon to spread the batter into a circle).
  6. When edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes, turn over, about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle. Serve warm with syrup, bananas or other toppings.
Notes and Tips
We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.

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108 comments… Leave a Comment
  • neely June 25, 2016, 5:17 am

    These were delicious. Will make again

    Reply
  • Pancake Lover June 11, 2016, 10:07 am

    These were absolutely incredible. A few more steps than a pre-made mix, but well worth it. As always, from scratch wins! The taste and texture are the best of any whole wheat recipes we have tried. Next time will try 100% whole wheat flour. My wife said these are “restaurant quality” so that was a nice validation.

    Reply
  • Warren April 30, 2016, 7:25 pm

    I rarely comment on recipe articles but I had to on this! These were the best pancakes I’ve ever made! Fluffy & light. I used 100% wholemeal flour and used agave sweetner instead of sugar. I added extra cinnamon too cause that’s how I roll.

    Topped with honey, blueberries and a dollop of Greek yoghurt. Perfect pre workout fuel!

    Reply
  • Emily April 30, 2016, 11:09 am

    I halved the recipe and used all whole-wheat flour. Also used half margerine, half coconut oil. I had a difficult time getting the butter and oil to dissolve in the warm milk, but it was alright. I used a whole egg so I had to add about another 1/4 cup flour at the end, making it a whole cup. They’re fantastic. My somewhat picky kid who has only ever had bisquik inhaled his. I’ll be using this as my go-to recipe.

    Reply
  • Michael Wayne McKelvy April 29, 2016, 1:34 pm

    I had already begun Prep. when I discovered we were out of whole milk. I opened a can of sweetened condensed milk and reconstituted it by adding water and omitting Sugar. I used a large hand whisk to combine the dry ingredients using an extra Tsp baking powder and then combine, adjusting the consistency by adding a bit more water. I also added softened butter (not liquid) to cool liquids and whisked in the butter when mixing on my KitchenAid. This resulted in small flecks of butter throughout the batter, eliminating the need to butter the griddle after an initial spray. I used 3/4 wheat flour 1/4 all-purpose and used a 3 oz. shot glass measure poured evenly on the griddle to yield 16 – 6″ pancakes Which were stacked in a 175 oven on 2 plates. These were far superior to any other recipe I have ever used and were voraciously consumed by family and guests. The few left-overs were frozen in a plastic zip-bag separated by a sheet of wax paper! Perfect size to slip into the toaster to reheat!

    Reply
  • Kyrie March 26, 2016, 9:55 am

    These were excellent! My family has been on a journey to change our eating habits. So I was looking for a whole wheat pancake recipe. These were light, fluffy and tasty! I used all whole wheat flour and table salt instead of kosher, since that’s what I had. This will be my go to recipe for pancakes in the future, as we try to stay away from white flour. I may have to experiment with replacing the butter and lowering the sugar to better fit our new eating style, but for today this was just what we needed! Thanks!

    Reply
  • Quyen February 29, 2016, 4:15 pm

    I found this recipe while looking for something to make with my fresh ground whole wheat flour. I used vanilla-flavored almond milk so I omitted the vanilla extract. I also used coconut oil instead of butter. The pancakes were scrumptious! I used 100% whole wheat and the texture was still fluffy. Because I don’t really like syrup, I ate them plain. I will try to find a way to make these without eggs as I am in the process of eliminating animal products from my diet.

    Thanks for a great recipe!

    Reply
    • Sophie April 9, 2016, 3:14 am

      Try a chia egg, there are lots of recipes online!

      Reply
  • Jessicxa February 14, 2016, 12:14 pm

    I tried these this morning, they were pretty good… We did tweak the recipe a bit though to fit our lifestyle.. we used 1 & 1/2 cups whole wheat white flour instead of the mix you have, coconut oil instead of butter and maple syrup instead of sugar. We also added some chocolate chips 🙂

    Reply
  • Sue January 26, 2016, 10:09 pm

    Really like this basic recipe, but as with almost any recipe I use, I changed it up a bit. I used the original 3/4 cup whole wheat flour, but for the other 3/4 cup flour, I put into the cup a couple of Tblsp each of flax meal, almond flour, and teff flour. Then, I finished filling up the 3/4 cup with unbleached Bread Flour. I used 1 Tbsp and 1 tsp of baking powder; Turbinado Sugar instead of white sugar; two egg whites (for no cholesterol added); pumpkin spice instead of cinnamon; 4 Tblsp Avocado Oil for the butter; and about a Tbsp of molasses added with the liquid ingredients (my husband likes molasses). I used the larger portion of 1-1/2 c. unsweetened almond milk due to teff flour needing a lot of moisture. Everything else was the same. They turned out great and quite delicious!

    Reply
  • Ana January 8, 2016, 2:25 pm

    These pancakes were absolutely delicious. My 21 month old toddler cleaned her plate for a change. The only changes I made was using all whole wheat flour to make them a bit more healthy and cut down on the sugar by a tad. The taste was still amazing and this will be my go to recipe going forward. Thanks!

    Reply
  • SarahKate January 6, 2016, 11:13 pm

    I have tried so many pancake recipes for several years. so excited to try this one and serve to my kids. They LOVE them. This is my go to recipe now & the kids comment how great they taste. I wanted to share our enthusiasm with you all. Happy New Year.

    Reply
  • Jennifer December 22, 2015, 10:52 am

    I made these for my kids today. They are very picky eaters and they loved them.

    I used coconut oil and brown sugar and added extra cinnamon. They were great.

    Reply
  • Taya October 4, 2015, 2:19 pm

    I used one cup of buttermilk and a quarter cup of skim milk. I would suggest using less salt. 3/4 tsp of kosher salt was too salty for my taste. Otherwise they turned out wonderfully. I knew they were going to be fluffy once I got the batter mixed. The buttermilk combined with the baking powder may have added a little bit more fluff.

    Reply
  • Karen September 24, 2015, 7:08 pm

    Can i leave the batter prepared from the night before?

    Reply
    • Joanne October 16, 2015, 12:53 pm

      We don’t recommend it. Cooking your pancakes right away will yield a much lighter and fluffy pancake.

      Reply
      • Rebecca February 16, 2016, 1:19 pm

        I made these for my 17 month old who is constipated a Lot and he actually Loved it, He ate a Ton. I actually made the batter using All whole wheat flour (also added a little extra baking powder) last night and stuck them in the fridge to make them this morning and they turned out great!

        I did use coconut milk coffee creamer instead of milk since milk upsets my brother’s stomach, I was also out of vanilla but you hardly noticed. Next time I’m definitely using coconut milk and oil I really loved the flavor.

        I think my whole wheat flour is a bit too grainy though I might try a different brand or throw it in the food processor for a while but other than that, for a completely whole wheat pancake these were really not bad at all and I will make these again especially for my toddler. Some fresh fruit would be awesome with these especially strawberries.

        Reply
  • Dianne September 7, 2015, 10:29 am

    Fantastic recipe. I used soy vanilla milk.

    Reply
  • Hina August 30, 2015, 6:51 am

    I used the exact measures as given above but I don’t know what went wrong they had this certain bitter taste. I am not sure why but it didn’t work out well for me. Can you suggest the reason for this after taste to be bitter?

    Reply
    • Joanne October 16, 2015, 12:56 pm

      It’s possible the baking powder caused that. Did you use aluminum-free baking powder? That should help with any bitterness.

      Reply

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