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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158 comments… Leave a Comment
  • Belinda December 7, 2014, 11:55 am

    Hi! I had actually been using the skinnytaste recipe for almost a year now. Although my family liked them ok, I continually dreamed of making light fluffly pancakes, like the kind that you only seem to get in restaurants. The kind the kids go ga-ga over. This morning I decided to google “how to make whole wheat pancakes light and fluffy”. Your site was the first result (showing all 5 stars) and now I’m never looking back! I did start by following the recipe (except I forgot to warm my skim milk which made my butter want to solidify ever so slightly) and tripling it, hoping for the best so I could freeze some for future school mornings. This will definitely be my new go-to recipe. As I’ve been slowly trying to make healthier and less fattening meals (switching to whole grains), I will try adjusting this recipe to use coconut oil, almond milk (never used before), and all white whole wheat flour (no white flour), and less sugar. I will try to report back in the future, probably after the holidays. I’m not much of a tweaker but I’m willing to learn with this recipe. Thank you so much for sharing this wonderful recipe of light, fluffy deliciousness!

    • Belinda May 2, 2015, 9:14 am

      I have to say this is my first time at tweaking a recipe. After searching the internet for how to reduce sugar in pancake recipes, I discovered that I could totally leave sugar out of this recipe and it still tastes nearly the same. Once you pour natural maple syrup over it (or table syrup, if you’re still using it), you don’t even realize there’s no sugar. The kids still love them and sometimes I eat them plain with a sausage link wrapped in it. This recipe is hands-down THE best for a lighter, fluffier, healthier pancake!

  • Rachael November 20, 2014, 9:52 pm

    So wonderful. On our weekly rotation. I actually look forward to waking up on a weekday and making these. They are worth it. Don’t have the same weighed-down, sleepy/heavy feeling after eating these that I do with regular white flour pancakes. So happy to have found this recipe! Thank you!

  • Natasha November 1, 2014, 10:51 am

    These are delicious. We call them snickerdoodle pancakes because they taste like cookies. Thanks for sharing!

    • Joanne January 8, 2015, 1:57 pm

      Love that! Thanks for commenting 🙂

  • Carolyn October 26, 2014, 5:02 pm

    Thumbs up from both my boys! Followed the recipe exactly, excellent! Next time will try less butter and all whole wheat flour like other commenters.

  • Tiffany October 26, 2014, 12:31 pm

    Really good! I used half almond flour and half whole wheat. My picky kids asked for seconds! Thank you. 🙂

  • Sara October 21, 2014, 6:33 am

    Can we leave out the butter somehow? That way they’ll be flawless healthwise!

    • Joanne October 23, 2014, 11:07 am

      Hi Sara, We have never tried making pancakes without butter. I’d try reducing the butter amount instead of eliminating completely at first. If you try this, let us know — I’m sure other readers would love to hear how it worked out.

  • rebecca October 15, 2014, 2:45 pm

    Wow, I work and am a full time college student in culinary school. I make big batches of recipes to freeze throughout the week. These pancakes were great, and the recipe also worked fine with all whole wheat (it was all I had and was expecting to be disappointed, but I wasn’t at all). I have them in my freezer now. My 6 am class just got a little easier to wake up to. I’m on mobile, so it won’t let me, but I’d rate it 5 stars.

  • Carol October 4, 2014, 11:24 am

    Delicious! Made them with all wheat flour and added blueberries!!!

  • Hayli September 14, 2014, 9:19 am

    These were awesome! I followed the recipe ALMOST precisely – just swapped in coconut-almond milk for dairy milk. I added some chopped walnuts and banana, too.

    This recipe makes about a dozen 4″ pancakes.

  • Elisabeth September 9, 2014, 5:16 pm

    These are AMAZING!! I used 100% freshly ground whole wheat flour, melted the butter and warmed enough milk to make it 1 2/3 cup with them together. The pancakes cooked and flipped so easily and were incredibly fluffy!! Next time I will leave out the sugar. I topped them with homemade butter syrup (I just mix equal parts of melted butter and REAL maple syrup) and they were INCREDIBLE!!! Can’t wait to make them when hubby is home. 🙂


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