Easy Delicious Whole Wheat Pancakes

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

Watch Us Make The Recipe

Not too long ago, we shared our essential pancakes. Based on your reviews, you love it, but a few of you have asked about using whole wheat flour to make them instead of all-purpose.

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.

– This Recipe is Sponsored by Gold Medal Flour –

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 recipe one will do it for you.

Fluffy Whole Wheat Pancakes

By using 100% whole wheat flour, 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 amazing. Either way, they turn out beautifully. Just look at how fluffy they are!

We use the same blending method to make these nutty Buckwheat Pancakes. A 50-50 blend of buckwheat and whole wheat or all-purpose flour makes them light, fluffy, and delicious.

pancakes made with whole wheat flour vs. pancakes made with all-purpose 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!

For more easy pancake recipes, take a look at these:

Or, if 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.

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.

Stack of whole wheat pancakes

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

  • PREP
  • COOK
  • TOTAL

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

1/2 teaspoon fine sea salt

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

1 large egg

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

1 1/2 teaspoons vanilla extract

Directions

  • 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 the 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

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database 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

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

188 comments… Leave a Comment
  • Keerthi August 13, 2020, 10:00 am

    Love this recipe.The pancakes turn out super fluffy and light.substituted wheat flour with 1 1/4 cup oat flour and 1/4 cup whole wheat flour, added only 1 tablespoon of sugar and some chocolate chips while cooking the pancakes. My 6 year old loves them

    Reply
  • Carol Exner May 22, 2020, 3:56 pm

    DELICIOUS! Needs to be in capital letters! These are the best pancakes! Throw out all your old pancake recipes. This is the only one you will need.

    Reply
  • Maia March 18, 2020, 3:52 pm

    These pancakes were delicious! My toddler and I enjoyed them this morning. I did use table salt and added a little more milk as suggested, but I like thinner pancakes myself. They feel a little healthier with the whole wheat, but the texture is still moist and fluffy. I will have to try these again with blueberries!

    Reply
  • Sierra February 29, 2020, 7:48 pm

    Made these this morning and added half a cup of grated apple – they were the best pancakes we’ve had! Thanks for the delicious recipe!

    Reply
  • Megan Fleharty February 9, 2020, 11:26 am

    I made these this morning and they were delicious. I used almond milk and was a little heavy handed on the cinnamon because we like it. They were so good, you can eat them without syrup! I put ricotta cheese, sliced banana, and pecans on them. I recommend this recipe!!

    Reply
    • Joanne February 9, 2020, 1:18 pm

      So happy you enjoyed them!

      Reply
  • Maret February 2, 2020, 9:43 am

    Forgot to mention in my previous comment that I use regular table salt. Also, I’ve changed the order of ingredients to measure the salt before the cinnamon. Salt doesn’t cling to the measuring spoon like cinnamon tends to do.

    Reply
  • Maret February 2, 2020, 9:38 am

    These pancakes are delicious! We’ve made them several times already! I use all WHITE whole wheat flour, but I am used to whole wheat. The mix of flours would be a good place to start if you aren’t as accustomed to whole wheat. While I like the recipe as written very much, I have altered it some to reduce calories and cholesterol. I’ve found that 1 Tbsp sugar and substituting 2 Tbsp butter with oil work well. I agree that the butter really adds to whole wheat pancakes. While not necessary, I also substitute buttermilk, usually by adding buttermilk powder to the dry ingredients or I use white vinegar with skim milk (that’s the milk I have on hand). Thanks for a keeper recipe! Your site is one of my favorites, so please keep on sharing! 🙂

    Reply
  • MommyMiles December 9, 2019, 12:12 am

    Love the recipe… me & 9 year old son! Used all wheat flour and a third of the salt. Froze the extra. Will definitely make again & again 🥂

    Reply
    • Joanne February 9, 2020, 1:18 pm

      Wonderful!

      Reply

Leave a Comment/Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

* Required fields (Email address will not be published)

Did you make it? How was it?:

 

Previous Post: Next Post: