Easy, Delicious Whole Wheat Pancakes Recipe

These whole wheat pancakes are light, fluffy and delicious! Jump to the Whole Wheat Pancakes Recipe or watch our quick video showing you how we make them.

– This Recipe is Sponsored by Gold Medal Flour –

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.

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.

How to Make Light and Fluffy Pancakes with Whole Wheat Flour

If you’re looking for whole wheat pancakes with 100% whole wheat flour, this one will do it for you.

How to Make Light and Fluffy Whole Wheat Pancakes

With all whole wheat, the pancakes are quite fluffy and taste great. We absolutely love the nutty flavor of the flour.

How to make fluffy 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. Either way, they turn out beautifully. Just look at how fluffy they are!


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!

Disclosure: This recipe has been shared 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.

Easy, Delicious Whole Wheat Pancakes Recipe

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

Easy, Delicious Whole Wheat Pancakes Recipe

  • PREP
  • COOK

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.

Makes approximately 8 pancakes

You Will Need

3/4 cup (100 grams) whole wheat flour

3/4 cup (100 grams) all-purpose flour

2 tablespoons sugar

1/2 teaspoon ground cinnamon

1 tablespoon baking powder

3/4 teaspoon kosher salt

1 1/4 to 1 1/2 cups (295 to 350 ml) reduced fat milk, dairy or non-dairy

1 large egg

4 tablespoons unsalted butter, melted, plus more for skillet or substitute coconut oil

1 1/2 teaspoons vanilla extract


  • Make 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.

    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. 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.

    • 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.

      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).

      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.

Adam and Joanne's 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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 pancake / Calories 172 / Protein 5 g / Carbohydrate 22 g / Dietary Fiber 2 g / Total Sugars 5 g / Total Fat 8 g / Saturated Fat 4 g / Cholesterol 42 mg
AUTHOR: Adam and Joanne Gallagher

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146 comments… Leave a Comment
  • Sonya Smith January 7, 2017, 11:59 pm

    Love this recipe. It’s so easy and it taste great.

    • Margot Nelson January 21, 2017, 12:05 pm

      Really delicious and easy recipe

  • Christina January 5, 2017, 11:51 pm

    So yummy in flavor and texture! I put berries and bananas in mine and topped with PB and honey. Will definitely make again! Thanks!

  • Ann Miller December 27, 2016, 10:37 pm

    Best home-made pancakes ever! My son loved them so much, he said they were better than the breakfast restaurant he went to with his grandmother! I was so happy because I believe eating whole wheat is better than white. I made the recipe just as described but I took a chance and changed the quantity of all ingredients to X 3 so I had lots of pancakes leftover to put in the freezer. When I cook something like this from scratch, I always multiply the recipe for leftovers. It takes work to make them from scratch, so why not have lots of what you love for later? I would highly recommend this recipe.

  • Jaime December 18, 2016, 1:55 pm

    Great recipe! Between your directions and my new cast iron skillet, this was probably my best batch of whole wheat pancakes ever. Substituted coconut milk and coconut oil for butter and milk, used less sugar, and topped with organic yogurt lightly drizzled with maple syrup. Next time I will follow the top above and add cardamom as well. Lovely! Thanks!

  • Jaime Zarafonetis December 18, 2016, 1:54 pm

    Great recipe! Between your directions and my new cast iron skillet, this was probably my best batch of whole wheat pancakes ever. Substituted coconut milk and coconut oil for butter and milk, used less sugar, and topped with organic yogurt lightly drizzled with maple syrup. Next time I will follow the top above and add cardamom as well. Lovely! Thanks!

  • Jill Hawkins November 19, 2016, 5:20 pm

    I added a handful of dried cranberries and some dry muesli to the mix. This recipe was AMAZING!!!

    • Jill Hawkins November 19, 2016, 5:21 pm

      I added a handful of dried cranberries and some dry muesli and OH MY GOSH this recipe was what I was dreaming about!!! FABULOUS!

  • Salewa November 18, 2016, 7:19 am

    Stumbled upon this recipe while looking for wholemeal pancake recipes, and they came out great. I had to hold myself back from eating them all….that wouldn’t have been so healthy. Using the half and half flour option, I used coconut oil instead of butter in the mix, and also to fry. Next time I will try fully wholemeal flour and maybe reduce the sugar or use an alternative. Thanks Joanne and Adam 🙂

  • Ashley M. November 2, 2016, 4:51 pm

    I made this recipe and it turned out great! I didn’t have vanilla so I skipped it and added 1 T vital wheat gluten for a bit of extra protein. I made two batches, both in quart-sized Ziploc bags. I saved one for later, wrote directions on it and made the other. I mixed milk, butter, and egg in measuring cup then poured it into the bag of flour. I poured pancake batter into the pan right from the bag of mix. These pancakes fluffed up and I got 9 pancakes out of it, which I’m freezing for quick-grab breakfast. Thanks for the awesome recipe!

  • Tuqa October 16, 2016, 6:44 pm

    This turned out amazing super delicous thank you .. I added a dash of ground cardamom and it made it super tasty
    It’s gonna be a staple at my house

  • Linda October 13, 2016, 7:02 am

    This recipe is delicious, making them again to have for family when they visit. I am going to freeze them. What is the best way to reheat them? I don’t want to dry them out since they are full of flavor.

    • Joanne October 14, 2016, 1:52 pm

      Hi Linda, I’s reheat them in a hot oven — just slide in while frozen.

  • Dhivya September 28, 2016, 10:06 pm

    The pancakes turned out good.. My husband loved them. Thank you for the great recipe.. 🙂

  • Joan McKay September 25, 2016, 1:55 pm

    I made half whole wheat flour and half white flour. Everyone loved them.

  • Pamela September 1, 2016, 4:58 pm

    Great recipe! It was so easy to make, and the pancakes turned out fluffy and delicious!

  • Maria August 27, 2016, 12:04 pm

    Really good recipe my Family like

  • neely June 25, 2016, 5:17 am

    These were delicious. Will make again


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