Easy, Delicious Whole Wheat Pancakes Recipe
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.
Not too long ago, we shared our essential pancakes recipe. 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.
By using 100% whole wheat flour, the pancakes are quite fluffy and taste great. We absolutely love the nutty flavor of the flour!
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.
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!
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.
For more easy pancake recipes, take a look at these:
- Our Favorite Blueberry Pancakes are very similar to these whole wheat pancakes. They are light, fluffy, and bursting with blueberries.
- These Easy Spiced Banana Pancakes are one of my favorite ways to use up leftover (or frozen) banana.
- These fall-inspired Pumpkin Pancakes have so many happy reviews.
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.
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
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
- Cook Pancakes
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.
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 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
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Best pancake recipie. Its the only one i use.
Amazing recipe! Fluffiest pancakes I’ve ever made.
Added some bananas in the mix , it was delishhhh . Thank you !
Just tried these for the first time. We used a griddle instead of a pan, and the pancakes were delicate, so they bunched up a little when we tried to flip them. However, they are by far the best pancakes I’ve had in years! I normally do not like pancakes that are styrofoam-like and too fluffy. These pancakes were moist and light, but with a very thin lacy crispness on the edges and top. They were not bland at all. I used rice milk, half corn flour/half whole wheat, and left out the cinnamon. My only complaint -the batch was too small! Next time I will be doubling it!
For some reason mine was too liquidy and therefore hard to flip over without breaking and being a mushy mess. However they taste better than normal pancakes.. don’t think I’d add in as much butter next time though cos I think 4 tbsp is a bit too much and is the reasoning for it not being thick enough.
I followed this recipe to the letter using 50/50 whole wheat and regular flour and did not get near the results others have posted. Perhaps something with 4 tablespoons of melted unsalted butter and lukewarm milk did not result in a good consistency of the batter to begin with. Pancakes came out flat and greasy. I’ll have to go back and rethink this one before I’ll try it again.
Hi there, thanks for the recipe. Are you sure it is a entire tablespoon of baking soda? I followed the exact recipe/ingredients and the pancakes came out horrible, with a very intense flavor or baking soda. Thank you!
Hi Eliane, We use baking powder for these pancakes, not baking soda.
These are the best pancakes I have ever attempted to make. They tasted great and the kids loved them. Will be my go to recipe from now on. I have already passed on the recipe to family and friends. I used only wholewheat flour as only ever bake with it. And I used soya milk and vitalite vegan butter(the best vegan butter I have found for baking). May try an egg substitute next time.
Excellent recipe – yummy dairy free version. I replaced the butter with vegan/non dairy margarine and the milk with coconut milk. 1 1/2 Cup whole wheat flour and 1 1/2 Cup Coconut milk. The pancakes were light and fluffy. I ran out of all purpose flour and only had whole wheat in my pantry. I had a craving for pancakes this morning. Did a search for a whole wheat recipe and this came up.
Great pancake recipe! Instead of 2 different flours, I used Bobs Red Mill Whole Wheat Pastry flour as it is sort of halfway between regular whole wheat and all purpose flour. Also used almond milk. These turned out great! Light and tasty. Thanks for an excellent recipe.
These came out fantastic. Light and fluffy, and it had a surprisingly neutral (but delicious) flavor, so they can be used as sweet or savory pancakes. I put 4 stars because I made some personal adjustments, so I can’t comment on the recipe as written. (I’m sure the original is fantastic as well). My adjustments: I used 2 tablespoons of canola oil instead of 4 tablespoons of butter/coconut oil, and I used full fat buttermilk instead of low fat milk. I used brown sugar instead of regular sugar.
Also, I made the 50/50 whole wheat flour and cake flour. Thanks for the recipe! It’s definitely a keeper.
I’ve been searching for a delicious simple whole wheat pancake recipe for the last few weeks…just tried yours yesterday & absolutely perfect!!! However, I did add mini chocolate chips to one batch & fresh blueberries to another…going to freeze some up!! Thank you for sharing & posting that helpful video too!!
I made these pancakes with all whole white wheat flour. These may be one of my favorite pancake recipes ever. My husband and I are known for making wonderful homemade pancakes. We recently started trying to eliminate white flour from her diet so I was looking for a good whole wheat pancake. Many of them are just too heavy to enjoy but this one is just perfection. The smell and taste of these pancakes is reminiscent of an oatmeal cookie. There’s just a Nutty sweetness to it that made these delicious. My older daughter does not like pancakes but I asked her to try these and she said that she actually would like to eat some of these. They are remarkably Airy and light and rise up wonderfully. The second time I made these I omitted one tablespoon of sugar and it made no difference in the flavor or the browning or the rise of the pancake so next time I think I’m going to try to leave all of the sugar out. These also soak up the syrup super fast so there’s plenty of maple sugar tea flavor so I don’t see the need for the sugar if it doesn’t affect the batter. I did have to check the weight on the side of my bag because the grams listed on this recipe don’t match the grams on my bag of flour. I made my pancakes with one cup by weight which was not 100 grams. The one cup was based on the weight on the side of the bag I had and they were perfect. Hands down the best whole wheat pancake I’ve ever had
These pancakes are SOOO GOOD! I used all whole wheat flour, almond milk, and only used 2 tbsp of butter, and I loved the way they turned out! Healthy, delicious, and filling!