How to make whole wheat pancakes that are light, fluffy and delicious! If you’re looking for whole wheat pancakes with 100% whole wheat flour, this recipe one will do it for you.
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Related: We love these light and fluffy blueberry pancakes!
Making the Best Light and Fluffy Whole Wheat Pancakes
Recently, we shared our favorite fluffy pancake recipe, which has received rave reviews from many of you. However, some of you have expressed interest in using whole wheat flour instead of all-purpose flour. We decided to experiment and were pleasantly surprised by the results.
We discovered that the pancakes turned out incredibly light and fluffy when we substituted whole wheat flour for the all-purpose flour. We’ve even tried spelt flour as well as buckwheat flour, and were happy that we did! Our recipe below makes whole-grain pancakes with a light and fluffy texture that taste great.
If you’re looking for whole wheat pancakes with 100% whole wheat flour, this recipe one will do it for you. Sometimes whole wheat flour can make pancakes heavy, but with this recipe, they stay light, 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.
To make the pancakes, simply whisk the dry ingredients (whole wheat flour, sugar, baking powder, and salt) together, and then mix in your whisked wet ingredients (milk, egg, butter, and vanilla). You can even transform these into vegan pancakes, simply follow our vegan pancakes recipe and substitute the whole wheat for all-purpose.
More Easy Pancake Recipes
- 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.
- These Homemade Buttermilk Pancakes are fluffy, buttery, and have the most tender texture in the middle.
- 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.
Easy Fluffy Whole Wheat Pancakes
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.
Watch Us Make the Recipe
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 ¼ to 1 ½ 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 ½ teaspoons vanilla extract
- Make Batter
1Whisk flours, sugar, cinnamon, baking powder and the salt in a medium bowl, set aside.
2Warm the milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).
3Whisk milk, butter, egg, and the vanilla together until blended.
4Make 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
1Heat 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.
2Lightly 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).
3When 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.