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Easy Whole Wheat Pancakes Recipe

by on November 29, 2013 · 27 comments

Easy Whole Wheat Pancakes Recipe

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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.

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. Here’s another recipe for whole wheat pancakes from Fifteen Spatulas with 100% whole wheat flour.

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.

5.0 from 2 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.
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, whole or 2% reduced fat milk are best
  • 1 large egg
  • 4 tablespoons unsalted butter, melted, plus more for skillet
  • 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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About the Author

Adam

I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.

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27 Comments

1 Pamela Holcomb January 14, 2014 at 5:57 pm

These are so very, very good. The touch of cinnamon is subtle but adds so much to the flavor. I only had skim milk so I used that.

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2 Joanne January 15, 2014 at 2:59 pm

So glad you liked them Pamela :)

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3 Autumn January 18, 2014 at 1:05 pm

These were delicious :D my family loves them and I add just a few berries. Thank you :) but I was wondering if you knew the nutrient value of these, such as : calories, fat, carbs, protein, etc

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4 Joanne January 19, 2014 at 10:15 am

Hi there, At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php (You can copy the ingredients form our recipe and get nutrition info).

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5 Stacey April 2, 2014 at 7:49 am

The Calorie count website is amazing.. and the pancakes are such a great alternative to basic white.. so much better for you.

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6 Judith Hershel January 19, 2014 at 10:33 am

Perhaps someone can help me. I’m vegan, so I know how to cook healthy food, but whole wheat flour confounds me.

I taught myself to make bread at 12-years-old with the help of Fannie Farmer. That’s 48-years-ago, and I’ve really gotten good at it.

My problem is that when I use whole wheat flour or a combination of half wheat and half white flour, the dough rises only slightly. This applies to both yeast and baking soda/powder products. My yeast is alive, well beyond its expiration date, as is the baking powder/soda.

Two recipes in particular: the Vegetarian Epicure corn bread (hitherto the best corn bread in the history of the world) doesn’t come close to its full rising potential, even while using half wheat and half white flour.

Again from the Vegetarian Epicure – herb and onion bread. Absolutely delicious. I brought the dough to my sister’s house on Christmas day, let it rise again and put it in the oven. I planned on cloverleaf rolls, and put three small balls of dough in a muffin tin. What came out of the oven was small hard dough marbles. Fortunately, family still loves me.

Does anyone have thoughts? Am I doing something wrong? Must I go back to using unbleached white flour?

Help, please.

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7 sandra March 16, 2014 at 6:34 am

Judith, have you tried adding vital wheat to your flour?

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8 lacy January 21, 2014 at 8:36 am

I use half whole wheat, and half almond flour. It makes the pancakes thin and light. I also like the added protein and nutty flavor:-) back to the kitchen to make some more!

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9 lacy January 21, 2014 at 8:43 am

Oh! I also used almond milk:-)

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10 Judi January 26, 2014 at 9:49 am

Thanks, Lacy: I will certainly try that!

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11 Nicole January 22, 2014 at 10:54 am

These are the best wheat pancakes ever!!!!

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12 Joanne January 22, 2014 at 11:46 am

So glad you liked them :)

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13 malak February 15, 2014 at 9:29 pm

I tried this pancakes recipe this morning and it was very tasty,fluffy,and soft.
Thanks so much
5*

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14 Judi Miller-Poiroux March 10, 2014 at 11:50 am

Delicious! I used just the whole wheat flour, didn’t add any white flour as my husband is diabetic. He loved them so I have mixed all dry ingredients so I am ready any time hubby needs a pancake fix!

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15 Joanne March 17, 2014 at 3:36 pm

Great! So glad they worked well for you.

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16 joeleen March 14, 2014 at 10:46 pm

Made this recipie for dinner tonight! Very yummy!

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17 Joanne March 17, 2014 at 3:03 pm

Pancakes for dinner! That’s our kinda meal :)

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18 Tricia March 21, 2014 at 8:30 am

A new family favorite!! Made them this morning with blueberries, divine! Thanks for sharing

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19 Joanne March 21, 2014 at 1:15 pm

So happy you enjoyed them!

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20 Rachael March 23, 2014 at 5:39 am

I made these this morning but used buttermilk (2 cups) and they were delish! Just a question, if you know, about how many calories would be in the pancakes? Thanks for a lovely, new way of having pancakes.

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21 Joanne March 24, 2014 at 9:51 am

Awesome! Love that you used buttermilk.

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22 Zara March 24, 2014 at 1:09 pm

Thank you so much for these. My dad is diabetic and trying to eat healthier and loved them just as much as I did. They were fluffy and delicious. Perfect.

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23 Joanne March 24, 2014 at 1:34 pm

So happy you both enjoyed them!

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24 Susan March 25, 2014 at 8:49 am

My grand kids loved these. We’ve made a lot of different pancake recipes and mixes, and these were their favorite so far (even though we forgot the butter!) We used whole wheat pastry flour.

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25 Joanne April 3, 2014 at 11:21 am

So glad you and your grandkids loved the pancakes!

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26 Abbey April 13, 2014 at 7:02 pm

These were delicious! I used almond milk instead of milk, and all whole wheat flour, and they were awesome! So glad to find a recipe that uses all whole wheat that is not too dense! Although, when you say the batter is going to be quite thick, mine has been quite liquid-y (I’ve made them twice now), so I’ve added more flour and it’s been fine. Just curious if I’ve done something strange to get that result… I used 1 1/4 cup of almond milk and 1 1/2 cups flour!

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27 Joanne April 16, 2014 at 12:51 pm

Hi Abbey, you probably did not do anything wrong. We all measure slightly differently when using cup measurements. Depending on how you add flour to the measuring cup, it might hold a little less or more flour compared to others. Almond milk is also a little thinner than higher fat milk so that could also be to blame. Good catch on adding a little flour before baking, though :)

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