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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156 comments… Leave a Comment
  • 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.


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