Table of Contents
We LOVE pancakes! There is something so yummy about a stack of pancakes drizzled with syrup, especially these whole wheat pancakes.
This lighter alternative has such a tasty, hearty feel to it, you will love the texture, and of course, the flavor! And the best part is they are easy to whip up, can feed the masses, and are the perfect vehicle for ALL of the toppings.
If we haven’t had time for flapjacks for a while, we often whip them up for dinner. I mean, is there ever really a bad time to have breakfast?! So whip up your favorite syrup (ours is Buttermilk Syrup) and get pouring.
Why we think you’ll love it:
- Freeze for later. Pancakes are great to have on hand for a quick and easy breakfast!
- Just add your favorite toppings. From jams and syrups to fresh fruit and whipped cream, these pancakes are perfect for all of your toppings.
- A quick breakfast. These pancakes are on the table in only 20 minutes!
Whole Wheat Pancakes Ingredients and Substitutions
- 2 cups whole wheat flour – We like to use white wheat flour. see How to Measure Flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2½ cups buttermilk, room temperature – see How to make Buttermilk
- 2 large eggs, room temperature
- 3 tablespoons vegetable oil – or canola oil, or olive oil labeled for baking
- optional toppings – classic butter and Maple Syrup, peanut butter, Nutella, fresh fruit (strawberries, blueberries, bananas), Buttermilk Syrup, or Strawberry Jam
How to Make Whole Wheat Pancakes
- BATTER. In a medium bowl, add whole wheat flour, sugar, baking soda, baking powder, and salt. Whisk the dry ingredients and set aside.
- In a separate bowl, whisk buttermilk, eggs, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The mixture may seem thick with lumps. Do not overmix.
- PREP. Let the batter sit and heat a skillet to 350-375°F.
- COOK. Pour ¼ cup of batter onto the griddle. Use a spoon to spread the batter out a bit. Cook until bubbles appear and the bottom is golden brown, about 1-1½ minutes. Flip the pancake and cook for another 2 minutes.
Kristyn’s Recipe Tips
- There are two main types of whole wheat flour. The more traditional whole red wheat or whole white wheat. Both are whole wheat and healthy, but the white wheat has a milder flavor and gives a lighter color.
- Make several pancakes up to 30 minutes ahead of time and keep them warm in a 200°F oven. Do not stack as the steam can cause soggy pancakes.
Whole Wheat Pancakes
Equipment
- electric skillet or cast iron skillet
Ingredients
- 2 cups whole wheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2½ cups buttermilk, room temperature
- 2 eggs, room temperature
- 3 tablespoons vegetable oil
Instructions
- In a medium bowl add the flour, sugar, baking soda, baking powder, and salt. Whisk the dry ingredients and set aside.
- In a separate bowl whisk the buttermilk, eggs, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The mixture may seem thick and a bit lumpy.
- Let the batter sit and heat a skillet to 350-375°F.
- Pour ¼ cup of batter onto the skillet use a spoon to spread the batter out a bit. Cook until bubbles appear and the bottom is browned, about 1-1½ minutes.
- Flip the pancake and cook for another 2 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers in an airtight container in the fridge for 2-3 days. See our How to Freeze Pancakes page for how to freeze them for 2-3 months.
Reheat pancakes in the microwave or toaster. Place them on a baking sheet, covered with foil in an oven heated to 350°F.
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This recipe was originally published January 2022.
I’ve been trying it incorporate healthier versions of foods my kids already like. This is an easy and delicious recipe to use
So light and fluffy! We love these pancakes!
Thank you so much for sharing this amazing whole wheat pancakes recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Absolutely delicious! When I have good pancakes I don’t even need syrup. Just a few strawberries or some banana and I’m set. LOVE these!
A great way to begin the day. Homemade whole wheat pancakes! Healthy and delicious.
New year & trying to make better eating choices, so these were on the menu over the weekend. NO complaints from the family. We will be making them more often!