Tender & fluffy whole wheat pancakes are filled with grains and goodness. They are delicious and whip up in only 10 minutes!
A pile of Breakfast Sausage and bowl of Fruit Salad are perfect for pairing with these tasty whole wheat pancakes! Breakfast time is any time!!
SO MANY REASONS TO LOVE THEM!
We LOVE pancakes! There is something so yummy about a stack of pancakes drizzled with syrup!
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 flap jacks for awhile, we often whip them up for dinner. I mean, is there ever really a bad time to have breakfast?!
These whole wheat pancakes have such a tasty hearty feel to them, you will love the texture, and of course the flavor! So whip up your favorite syrup (ours is homemade buttermilk syrup) and get pouring.
How to make whole wheat pancakes
DRY INGREDIENTS. In a medium bowl add the flour, sugar, baking soda, baking powder and salt. Whisk the dry ingredients together and set aside.
WET INGREDIENTS. In a separate bowl whisk together the buttermilk, eggs, and vegetable oil.
MIX. Pour the wet ingredients into the dry ingredients and stir until just combined. The mixture may seem thick and a bit lumpy.
PREP. Let the batter sit and heat up a skillet to 350-375°F.
COOK. 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 1-1 ½ minutes. Flip the pancake and cook for another 2 minutes.
Whole Wheat: There are two main types of whole wheat flour that you can buy. The more traditional whole red wheat or whole white wheat. Both are whole wheat and healthy, but the white wheat has a more mild flavor and gives a lighter color.
Over mixing: You don’t want to overmix pancake batter so avoid using an electric mixer. In fact, you mix until the ingredients are just combined and there are no large lumps of flour. Once the batter has been mixed up, allow it to rest for a few minutes while the griddle is being heated.
When to Flip: I use an electric griddle to cook my pancakes. It’s easy to set the right temperature and get perfect pancakes each time. When I’m making a new recipe I will cook a test pancake and make adjustments. This also works when you are using a griddle on the stove top.
- When little bubbles appear in the batter and the edges turn golden are signs that the pancake is ready to flip. Once you flip it the cooked side should be an even golden brown. If it has burn marks, that means the temperature is too high. Make adjustments before cooking more.
- Be sure that you do not press the pancakes down with a spatula.
How to store whole wheat pancakes? Store leftover pancakes in an airtight container in the fridge for 2-3 days. See our How to Freeze Pancakes page for how to freeze them for longer storage.
How to reheat? Reheat pancakes in the microwave or toaster. Place them on a baking sheet, covered with foil in an oven heated to 350°F.
What Toppings to use for Pancakes? SO many ideas, but here are a few suggestions:
- Peanut Butter
- Sliced Fruit
- Buttermilk Syrup (our homemade recipe is THE BEST!)
Buttermilk: If you don’t have buttermilk on hand you can easily make your own. See THIS POST for instructions!
How to Make these for a crowd? The trickiest part of feeding many people pancakes is keeping them warm. Place a baking sheet in the oven and heat up the oven to 200°F. As the pancakes finish cooking, place them on the sheet in the oven to keep warm.
Do not cover them as the steam will make them soggy. They can last in the oven for about 30 minutes before they begin to dry out.
For More Healthy Breakfast Ideas, try:
Whole Wheat Pancakes Recipe
- electric skillet or cast iron skillet
- 2 cups whole wheat flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups buttermilk room temperature
- 2 eggs room temperature
- 3 tbsp vegetable oil
- In a medium bowl add the flour, sugar, baking soda, baking powder and salt. Whisk the dry ingredients together and set aside.
- In a separate bowl whisk together 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 up 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 1-1 ½ minutes.
- Flip the pancake and cook for another 2 minutes.
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!
A great way to begin the day. Homemade whole wheat pancakes! Healthy and delicious.
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!
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!
So light and fluffy! We love these pancakes!
I’ve been trying it incorporate healthier versions of foods my kids already like. This is an easy and delicious recipe to use