Easy Whole Wheat Pancakes

These whole wheat pancakes are light, fluffy and delicious!

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.

4.8 from 37 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, 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
  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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103 comments… Leave a Comment
  • 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!

  • 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!

  • 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!

  • 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 🙂

  • 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!

  • 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!

  • 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.

  • 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.

  • 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.

  • Karen September 24, 2015, 7:08 pm

    Can i leave the batter prepared from the night before?

    • 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.

      • 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.

  • Dianne September 7, 2015, 10:29 am

    Fantastic recipe. I used soy vanilla milk.

  • 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?

    • 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.

  • Mrs TO July 31, 2015, 4:43 pm

    I was out of butter, so I used some coconut oil and ground flax seed for fats. I also fried the pancakes in a good bit of coconut oil. These were literally melt-in-your mouth!!
    We added some berry sauce and a splash of whole cream on top…out of this world!

  • Paula July 10, 2015, 9:58 am

    I replaced the butter with olive oil and used almond milk and added blueberries. Awesome!!!

  • Suzanne June 27, 2015, 9:28 am

    Such a great recipe. I don’t have anything to compare it to because I’ve never had whole wheat pancakes. With that being said, I’m never going back to regular pancakes again. Thank you!

  • Nina June 19, 2015, 10:15 am

    These were so delicious! Both my kids and my husband loved them and they’re hard to please when it comes to whole wheat ANYTHING! My 14 y/o said he liked them better then Aunt Jemima! I liked that they weren’t super thick or hard to swallow. I only made one substitution, I swapped out the 2 Tbps of sugar for 2 pks of Truvia (I’m on a low to no sugar diet) but nobody noticed the difference…they’re definitely a keeper!

  • Cassandra May 6, 2015, 8:45 pm

    best pancakes EVER. i do add a tad more sugar (coconut palm or natural sugar) but these are the fluffiest easiest pancakes ive ever made and i suck at making sweet things or baking and following measurments so if i can do it. anyone can. lol thank you!! did you get this receipe somewhere or is it your own?

  • Arprentiss Weems May 3, 2015, 12:42 pm

    Really enjoyed this for breakfast this morning with my little guy…so delish!

  • Margaret April 23, 2015, 2:32 pm

    I wanted to make this a little lower in fat and decrease the flour and sugar. I used 2/3 C fresh milled pastry wheat flour, 2/3 C oat flour and 1/2 C quick oats. I used 1 T raw sugar and 1 tsp raw stevia, then I used 2 T butter and 1/4 C applesauce. I also sprinkled frozen blueberries on top while on the griddle. They turned out amazing! We gobbled them up. Thanks for the recipe. I will add this to my standard recipes for pancakes.

  • Jessica April 7, 2015, 6:11 pm

    I didn’t think i would of liked these but they were awsome

    • Joanne April 9, 2015, 5:11 pm

      Nice! So glad they worked out.

  • Delaney April 2, 2015, 9:44 pm

    These are the best!!

  • Linni March 23, 2015, 10:59 pm

    I just made these tonight with almond milk and they were the best pancakes I have ever made! Thank you so much for a yummy recipe that uses whole wheat flour!

    The almond milk does make the batter runnier, but I did not change the amount of flour or milk and they cooked on my griddle just fine.

  • cassandra March 20, 2015, 11:02 am

    Woah. They turned out amazing so fluffy!!!

  • cassandra March 20, 2015, 10:32 am

    Am i the only one who had way too mhch liquid..?? Lol idk what happened but i mixed it slowly so i was able to save jt.. i think. I used part almond milk part cows milk is that why?

  • jackie March 11, 2015, 2:03 am

    Can the dry ingredients be used to make waffles? What liquid measures are used?

  • Tila March 7, 2015, 2:40 pm

    I made these this morning. They were really tasty but we’re not as fluffy as I’d like. I used the ingredients add they were given. Maybe I over mixed them. ..?

    • Joanne March 10, 2015, 4:22 pm

      Hi Tila, Over mixing could have caused the pancakes to be less fluffy. Another possibility is that your pan was too cool. You want the pan just hot enough so that as you splash a few droplets of water across the pan they sizzle and dance around a bit before disappearing. Hope that helps!

  • Marcia February 21, 2015, 12:16 pm

    I made these pancakes three times and I love them, I did not have vanilla extract so I added a little more cinnamon and they were still good. I was going to make pancakes in the box but these are so much better.

  • Liz February 3, 2015, 1:52 pm

    I added one ripe banana, & used sweetener instead of sugar.
    I also used 1 tsp cinnamon because I love the taste of cinnamon and 1/2 c. raisins.
    They turned out great.
    You could also add 1/2 c. sour cream & they would be even

  • Mary January 18, 2015, 10:34 pm

    Can I use olive oil instead of butter?

    • Adam March 2, 2015, 2:44 pm

      Great question. We have never tried olive oil in these pancakes before, but it should would work out well. If you try it, we’d love to hear how it went.

  • Susan January 18, 2015, 8:52 am

    I was out of the mix I usually use, and started to panic! My son is very fussy when it comes to pancake mixes. I found this recipe and thought I would try it. I was apprehensive, but he loved it! I will be using this recipe from now on. Never mind out of the box! Thanks. He loved the touch of cinnamon.

  • Jenny January 17, 2015, 12:09 pm

    Absolutely loved these. I was using another recipe for a couple years but these are so so much fluffier. Love making weekend pancakes from scratch that are healthier than box mixes and easy to do.

    I used half the amount of butter and added a little kid container of Apple sauce instead. It goes so well with the cinnamon. I usually add a little bit of flax seed meal too but forgot this time.

    Thank you! So happy to have found this new recipe … It will be my new go to.

  • Madhulika January 10, 2015, 1:31 pm

    I just made pancakes with all whole wheat flour. yummy. added some sesame seeds, flax seeds and blueberries to enrich already
    good for health recipe.

  • Belinda December 7, 2014, 11:55 am

    Hi! I had actually been using the skinnytaste recipe for almost a year now. Although my family liked them ok, I continually dreamed of making light fluffly pancakes, like the kind that you only seem to get in restaurants. The kind the kids go ga-ga over. This morning I decided to google “how to make whole wheat pancakes light and fluffy”. Your site was the first result (showing all 5 stars) and now I’m never looking back! I did start by following the recipe (except I forgot to warm my skim milk which made my butter want to solidify ever so slightly) and tripling it, hoping for the best so I could freeze some for future school mornings. This will definitely be my new go-to recipe. As I’ve been slowly trying to make healthier and less fattening meals (switching to whole grains), I will try adjusting this recipe to use coconut oil, almond milk (never used before), and all white whole wheat flour (no white flour), and less sugar. I will try to report back in the future, probably after the holidays. I’m not much of a tweaker but I’m willing to learn with this recipe. Thank you so much for sharing this wonderful recipe of light, fluffy deliciousness!

    • Belinda May 2, 2015, 9:14 am

      I have to say this is my first time at tweaking a recipe. After searching the internet for how to reduce sugar in pancake recipes, I discovered that I could totally leave sugar out of this recipe and it still tastes nearly the same. Once you pour natural maple syrup over it (or table syrup, if you’re still using it), you don’t even realize there’s no sugar. The kids still love them and sometimes I eat them plain with a sausage link wrapped in it. This recipe is hands-down THE best for a lighter, fluffier, healthier pancake!

  • Rachael November 20, 2014, 9:52 pm

    So wonderful. On our weekly rotation. I actually look forward to waking up on a weekday and making these. They are worth it. Don’t have the same weighed-down, sleepy/heavy feeling after eating these that I do with regular white flour pancakes. So happy to have found this recipe! Thank you!

  • Natasha November 1, 2014, 10:51 am

    These are delicious. We call them snickerdoodle pancakes because they taste like cookies. Thanks for sharing!

    • Joanne January 8, 2015, 1:57 pm

      Love that! Thanks for commenting 🙂

  • Carolyn October 26, 2014, 5:02 pm

    Thumbs up from both my boys! Followed the recipe exactly, excellent! Next time will try less butter and all whole wheat flour like other commenters.

  • Tiffany October 26, 2014, 12:31 pm

    Really good! I used half almond flour and half whole wheat. My picky kids asked for seconds! Thank you. 🙂

  • Sara October 21, 2014, 6:33 am

    Can we leave out the butter somehow? That way they’ll be flawless healthwise!

    • Joanne October 23, 2014, 11:07 am

      Hi Sara, We have never tried making pancakes without butter. I’d try reducing the butter amount instead of eliminating completely at first. If you try this, let us know — I’m sure other readers would love to hear how it worked out.

  • rebecca October 15, 2014, 2:45 pm

    Wow, I work and am a full time college student in culinary school. I make big batches of recipes to freeze throughout the week. These pancakes were great, and the recipe also worked fine with all whole wheat (it was all I had and was expecting to be disappointed, but I wasn’t at all). I have them in my freezer now. My 6 am class just got a little easier to wake up to. I’m on mobile, so it won’t let me, but I’d rate it 5 stars.

  • Carol October 4, 2014, 11:24 am

    Delicious! Made them with all wheat flour and added blueberries!!!

  • Hayli September 14, 2014, 9:19 am

    These were awesome! I followed the recipe ALMOST precisely – just swapped in coconut-almond milk for dairy milk. I added some chopped walnuts and banana, too.

    This recipe makes about a dozen 4″ pancakes.

  • Elisabeth September 9, 2014, 5:16 pm

    These are AMAZING!! I used 100% freshly ground whole wheat flour, melted the butter and warmed enough milk to make it 1 2/3 cup with them together. The pancakes cooked and flipped so easily and were incredibly fluffy!! Next time I will leave out the sugar. I topped them with homemade butter syrup (I just mix equal parts of melted butter and REAL maple syrup) and they were INCREDIBLE!!! Can’t wait to make them when hubby is home. 🙂

  • Catherine September 1, 2014, 9:44 am

    These are my new favorite pancake recipe. I used buttermilk and sprinkled the top with granola before turning them. They were extra special!

  • Rebekah August 15, 2014, 9:56 pm

    Just made these for dinner as my hubby’s been sick and was looking for something wholesome for the whole family but that wouldn’t overload his stomach. Reduced the sugar and it came out fine. After reading the other comments, I’ll probably try reducing the butter as well the next time we make them. I think I’ll mix up the dry ingredients and keep on hand though. So much better than Bisquick!

  • nick August 10, 2014, 12:10 pm

    Great recipe, subbed out half Milk for Greek yogurt!

  • Julie August 3, 2014, 1:37 pm

    I read most of the comments about the pancakes. I am in decided agreement that these are great pancakes and the recipe is so easy. I used fruits to eat with them, some sweet and some a little tart. The blend was ever so delish. The juice from the fruits gushed in my mouth and I did not miss the syrup.

  • Lisa August 2, 2014, 7:01 pm

    Absolutely delicious!

  • Jyotsna June 24, 2014, 1:03 am

    Found the recipe late last night.. Couldn’t wait to wake up and make it.. And it was PERRRRFFEEECCTTT!!! Thank u so much for the recipe… Loved it!!! The star rating isn’t working… I give it 5 stars…

  • Lisa mason June 23, 2014, 11:45 am

    Can I use corn starch instead of baking soda?

    • Joanne August 8, 2014, 11:32 am

      Baking powder helps the pancakes rise and become fluffy. Unfortunately, cornstarch won’t do that. We’d stick with the baking powder.

  • Traci June 5, 2014, 10:49 pm

    Listen, I just made these awesome thingamajigs!!! And i hand never been a good pancake maker, but these are great!! I was a little afraid that gabe batter was too thick but it was not a problem. Didn’t have vanilla, I used almond milk, and all whole wheat flour. I will be making these again!

  • Jenn May 26, 2014, 10:53 am

    These were DELICIOUS. Just as light and fluffy as regular pancakes. Love that I get extra nutrition without giving anything up. Thank you for providing this.

    • Joanne May 28, 2014, 12:33 pm

      You are very welcome, we’re glad they worked so well for you.

  • Sarah Merrifield May 24, 2014, 10:41 am

    I am right now cooking some delicious pancakes.

  • Patty May 22, 2014, 9:06 pm

    These were amazing! I used Silk unsweetened coconut milk and coconut oil in place of the milk and butter.

    • Joanne June 20, 2014, 2:17 pm

      Awesome, thanks for letting us know the coconut milk works well.

  • Patricia May 19, 2014, 12:48 pm

    These are really tasty, like other reviewers above I used all wholemeal flour rather than a mix and no sugar and they worked out perfectly. Made double quantities and frozen in 2’s ready to be microwaved for a quick but substantial breakfast.

    • Joanne June 20, 2014, 1:58 pm

      Hi Patricia, We’re thrilled you enjoyed the pancakes — great idea to freeze the pancakes!

  • Sara May 6, 2014, 8:20 am

    Used whole wheat flour and 1% milk, worked great!

  • Jen April 30, 2014, 6:39 pm

    Our family loves these pancakes. The first time I made it, I accidentally forgot to use the butter and it was just fine. So now we omit that.on purpose now, use all 100% whole wheat flour and they are STILL fluffy and awesome. Tonight we added about an ounce of chopped toasted unsalted almonds to the dry mix and it got even better.

  • Olivia April 29, 2014, 8:15 pm

    I used coconut oil instead of butter, and used the batter for waffles instead, so good! Loved this recipe. Will use again.

  • Chelespie April 20, 2014, 10:44 am

    This is the BEST pancake recipe ever! You’ll never use pancake mix from a box again!

  • Caitlin April 14, 2014, 10:43 am

    These are wonderful! I usually add to cinnamon and vanilla to my regular pancakes but have never made while wheat pancakes. Growing up my mom used to make buckwheat pancakes and I never liked them as a kid so I was a little worried about wheat pancakes but these are so delicious! For some reason I can’t leave a star rating but I would give them 5 stars!

  • Abbey April 13, 2014, 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!

    • Joanne April 16, 2014, 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 🙂

  • Susan March 25, 2014, 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.

    • Joanne April 3, 2014, 11:21 am

      So glad you and your grandkids loved the pancakes!

  • Zara March 24, 2014, 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.

    • Joanne March 24, 2014, 1:34 pm

      So happy you both enjoyed them!

  • Rachael March 23, 2014, 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.

    • Joanne March 24, 2014, 9:51 am

      Awesome! Love that you used buttermilk.

  • Tricia March 21, 2014, 8:30 am

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

    • Joanne March 21, 2014, 1:15 pm

      So happy you enjoyed them!

  • joeleen March 14, 2014, 10:46 pm

    Made this recipie for dinner tonight! Very yummy!

    • Joanne March 17, 2014, 3:03 pm

      Pancakes for dinner! That’s our kinda meal 🙂

      • Christy September 22, 2014, 6:37 pm

        I can’t wait to do these for dinner. We regularly have breakfast for dinner.

  • Judi Miller-Poiroux March 10, 2014, 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!

    • Joanne March 17, 2014, 3:36 pm

      Great! So glad they worked well for you.

  • malak February 15, 2014, 9:29 pm

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

  • Nicole January 22, 2014, 10:54 am

    These are the best wheat pancakes ever!!!!

    • Joanne January 22, 2014, 11:46 am

      So glad you liked them 🙂

  • lacy January 21, 2014, 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!

    • lacy January 21, 2014, 8:43 am

      Oh! I also used almond milk:-)

    • Judi January 26, 2014, 9:49 am

      Thanks, Lacy: I will certainly try that!

  • Judith Hershel January 19, 2014, 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.

    • sandra March 16, 2014, 6:34 am

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

      • Rebecca October 2, 2014, 12:07 pm

        Wheat flour in quick breads rises much higher if you add a tiny bit more liquid (about 1 Tbsp per cup) and allow it to soak up to 8 hours. Hope this helps!

  • Autumn January 18, 2014, 1:05 pm

    These were delicious 😀 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

    • Joanne January 19, 2014, 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 CalorieCount.com (You can copy the ingredients form our recipe and get nutrition info).

      • Stacey April 2, 2014, 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.

  • Pamela Holcomb January 14, 2014, 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.

    • Joanne January 15, 2014, 2:59 pm

      So glad you liked them Pamela 🙂


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