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

Food Travel: Our Lives Outside the Kitchen

5 Days Exploring the San Juan Islands, Washington

We spent 5 days exploring the San Juan Islands in Washington State. See what we did and where we ate while we were there. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

157 comments… Leave a Comment
  • Rajani Santhosh June 17, 2017, 1:46 pm

    Kids loved them…I used half whole wheat and came out splendid

  • Juni June 15, 2017, 11:25 am

    Delicious fluffy pancakes!! Skipped vanilla extract since I did not have any on hand. Used all whole wheat flour & coconut flour combination, buttermilk & coconut oil instead of butter. Topped with coconut sugar syrup. This completely satisfied my healthy pancake craving.

  • Anupama April 7, 2017, 2:32 am

    Very light and tasty compared to other whole wheat pancakes I’ve tried. They are easy to make. I added vinegar to my milk to substitute for buttermilk and they turned out great. These are a thin, light pancake…delicate.

  • Jen March 22, 2017, 12:15 pm

    Great pancakes…using all whole wheat no less. Just made them this morning for my kid before school. Followed recipe EXACTLY but added a handful of frozen blueberries before cooking. Texture was excellent. Not easy or expected for whole wheat pancakes. Go 100% whole wheat folks, maybe the blueberries helped with the flavor but no need to wimp out and use 50/50 white and wheat. 🙂

  • Kerri March 7, 2017, 11:55 am

    How do you think these would be made in mini muffin tins??

    • Joanne July 26, 2017, 5:52 pm

      Hi Kerri, That is a cute idea. They will be quite thick and fluffy. I’m not sure how many you will be able to make since we have never done this ourselves.

  • Lindsay E February 26, 2017, 12:58 pm

    I was looking for a whole wheat pancake recipe this morning and Google brought us together. These are fantastic! I used buttermilk for the dairy, and the Splenda brown sugar blend.
    My husband insisted that we save this recipe because these pancakes are so good!

  • Tammy February 26, 2017, 12:03 pm

    Simply srumcious, thank you so much for the recipe. : ))

  • Cand February 18, 2017, 2:10 am

    These look great. Would wholemeal self raising flour be ok instead of the flours & baking powder?

    • Joanne February 20, 2017, 1:51 pm

      Hi, It should work, but you may still need a little more baking powder added to the batter. It is definitely worth experimenting with!

  • Kim February 9, 2017, 6:57 pm

    The whole family loved these. I did half whole wheat but would try all whole wheat next time. Also added pumpkin and walnuts – yum!

  • Heather January 19, 2017, 11:35 am

    5 stars!! I have made this recipe twice now and just cannot get enough!! I want to eat these pancakes for breakfast every morning! I used half unbleached white flour and half whole wheat flour, subbed unsweetened Almond milk for regular milk, used coconut oil instead of butter, and kept everything else the same. I top mine with a little natural crunchy peanut butter, drizzle a small amount of a good quality maple syrup on top, and eat with a side of blackberries and strawberries. I just love the way all of the flavors compliment each other (especially with the touch of cinnamon!!) Absolutely perfect recipe!!


Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:


Previous Post: Next Post: