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

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


  • 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

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186 comments… Leave a Comment
  • Ashley February 25, 2018, 9:32 am

    These pancakes are perfect!!! I used half white half wheat flour. So fluffy and excellent flavor! I won’t make any other pancakes from here on out. Definitely my go to recipe each weekend 😊

  • Anjola February 18, 2018, 11:47 am

    Hey! Loved the recipe. My family has a bit of a sweet tooth o I made a few modifications. I used 1 cup AP and 1/2 wheat flower and added two extra tablespoons of sugar. I also added a sliced an overripe banana by pushing two or three slices into each pancake. These additions make it sweet enough without using syrup since my family doesn’t necessarily like it. Thank you so much for this wonderful recipe! Will definitely use it again!

  • Brian Schnee January 16, 2018, 9:29 am

    Easily, the best pancakes I have every had. tT

  • Carole January 14, 2018, 9:52 am

    My husband and I love these, even the full whole wheat version. But we can’t understand why the recipe calls for four tablespoons of melted butter or coconut oil. Why on earth would anyone do that to their arteries? Two tablespoons are more than enough. We use coconut oil which adds the lovely flavor and aroma of,coconut.

  • Karen January 12, 2018, 8:13 am

    I used a gluten-free flour blend and a little bit of coconut flour in place of the all-purpose flour. I also added a bit more milk because of the thickness. My whole family loved them! Tasted great without any toppings at all!

  • Lauren January 1, 2018, 11:25 am

    These came out excellent. They were very fluffy. This is my new go to recipe for pancakes!

  • Kay December 4, 2017, 9:34 am

    I made these with no modification to the recipe and they were…in a word…DELIGHTFUL. If I could give this recipe 10 stars, I would. The combination of the whole wheat flour and all-purpose flour creates a unique taste and a light, fluffy texture. I doubt that I will ever buy boxed pancake mix again because these were so much better! Adam and Joanne, thank you for sharing your recipes and videos with us. I appreciate that your recipes are simple to follow and are DELICIOUS as written, without require modification.

  • Becky November 7, 2017, 1:33 pm

    LOVED THESE!!! My family loved these pancakes. Even my daughter who generally doesn’t like anything made with whole wheat. Doubled the recipe and was able the get 18! Thank you for coming up with a recipe that works!!

  • Joleen November 4, 2017, 10:00 am

    I subbed the AP flour for buckwheat flour, and use a combination of sour whey and powdered milk. They turned out nice and fluffy!

  • Steven October 22, 2017, 5:01 pm

    I’m not putting stars because I didn’t make the recipe as written so I shouldn’t rate my own modifications.

    …but… I made it with 1 cup WW flour and 1/2 cup whey protein powder. No white flour at all. Coconut oil, 1.5 tsp stevia instead of the sugar, and there you have it. With 1.5 cups skim milk it was a bit watery as a battery but the pancake we’re good (maybe a little thinner than my usual pancakes because of the runny batter)

    If you’re curious about macronutrients, 54% calories from carbs, 31% protein, 15% fat. Add some meat on the side and you’re in 40/40/20 zone.

  • Grace Garcia October 12, 2017, 11:16 am

    Finally I made real fluffy pancakes from scratch with your recipe. These are delicious.

  • Nicole October 8, 2017, 8:34 am

    Has anyone tried doubling this recipe?

  • Elizabeth October 6, 2017, 12:35 pm

    So, I had been looking at this recipe since yesterday when I really wanted pancakes but didn’t have time to make them. Today, in my excitement I went through the ingredient list and started throwing everything in the bowl. As I scanned down the rest of the recipe I realized that was a bad idea! But I mixed it all up anyway and the pancakes turned out fabulous and fluffy! I added some chocolate to mine too which always helps 😉

  • Jessica September 18, 2017, 11:56 pm

    These are our FAVORITE pancakes and we have made them at least a dozen times. It’s the only recipe on our fridge. We use half whole wheat pastry flour and half all purpose flour. We use just under 1 1/2 cups flax milk. We also leave out the cinnamon. So yummy and light and fluffy!!

    • Lourdes September 22, 2017, 8:52 am

      Can we refrigerate leftover batter for next day use?

  • Jessica September 17, 2017, 10:15 am

    I made this recipe exactly and it came out very watery. Luckily it’s easy to fix watery pancakes. 🙂


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