Whole Wheat Pancakes

5 from 6 votes

Whole Wheat Pancakes

Tender & fluffy whole wheat pancakes are filled with grains and goodness. They are delicious and whip up in only 20 minutes!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: pancakes

Author: Kristyn Merkley

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

Test pancake. Whether you use an electric skillet or a cast iron skillet on the stove top, getting the right temperature can be tricky. Cook one pancake and adjust the temperature accordingly. You can then cook several at a time.

Serve a crowd. 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.

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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