These easy whole wheat pancakes are a foolproof recipe anyone can make! Made with 100% whole wheat flour, they’re light, fluffy, and delicious—perfect for starting your day.
I usually make these whole wheat pancakes for the kids instead of regular ones, and they always turn out great. The kids love them, and I feel good knowing they’re enjoying something homemade and tasty. They’re so simple to whip up, making them a go-to breakfast in our home.
Looking for more breakfast ideas? Check out my other easy recipes like French toast roll-ups, The Best Banana Nut Muffin, or flourless granola cookie recipe—perfect for busy mornings!
Ingredients
- Flour: I use 100% whole wheat flour, which gives the pancakes a hearty and wholesome flavor. However, if you prefer a lighter texture, you can mix half whole wheat and half all-purpose flour. That said, I’m pretty happy with how these pancakes turn out using just whole wheat flour—it works perfectly here!
- Sugar: You can use either white sugar or light brown sugar for this recipe, depending on your preference. Light brown sugar adds a subtle hint of caramel flavor, while white sugar keeps it classic and simple.
- Baking Powder and Baking Soda: Both baking powder and baking soda are essential in this recipe to ensure the pancakes are light and fluffy. They help the batter rise and give the pancakes a soft, airy texture, so don’t skip them!
- Buttermilk: Buttermilk is a key ingredient that adds a slight tang and helps activate the baking soda for extra fluffiness. If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for a few minutes.
- Melted Butter: Melted butter adds richness and flavor to the pancakes. If you prefer, you can use an equal amount of neutral oil, such as vegetable or canola oil, as a substitute. Both options work well and keep the pancakes moist and flavorful.
The exact ingredient details and measurements are listed in the recipe card below.
How to make easy whole wheat pancakes
- In a large mixing bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the buttermilk, egg, and melted butter until smooth. If you’re making your own buttermilk, combine milk with vinegar or apple cider vinegar and let it sit for a few minutes before using.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if there are a few small lumps in the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Scoop the batter onto the skillet using a ladle or measuring cup, forming pancakes of your desired size.
- Cook until bubbles form on the surface and the edges look set, then flip and cook for another minute or two until golden brown on both sides.
- Serve warm with butter, and pure maple syrup.
Storage
- Refrigerator: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them in a toaster or on a skillet over low heat until warmed through.
- Freezer: To freeze, let the pancakes cool completely, then place them in a single layer on a baking sheet to flash freeze for 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container, separating each pancake with parchment paper to prevent sticking. They can be frozen for up to 2 months.
- Reheating Frozen Pancakes: Reheat frozen pancakes in the toaster, oven, or microwave. For the oven, wrap them in foil and bake at 350°F (175°C) for about 10 minutes. In the microwave, heat in 20-second increments until warmed through.
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📖 Recipe
Easy whole wheat pancakes
These easy whole wheat pancakes are a foolproof recipe anyone can make! Made with 100% whole wheat flour, they’re light, fluffy, and delicious—perfect for starting your day.
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Servings: 6 pancakes
Ingredients
- 1 cup whole wheat flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon sugar
- 1 cup buttermilk
- 2 tablespoon melted butter
- 1 large egg
Instructions
- In a large mixing bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the buttermilk, egg, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if there are a few small lumps in the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Scoop the batter onto the skillet using a ladle or measuring cup, forming pancakes of your desired size.
- Cook until bubbles form on the surface and the edges look set, then flip and cook for another minute or two until golden brown on both sides.
- Serve warm with butter, and pure maple syrup
Video
Notes
- Buttermilk substitution: If you don’t have buttermilk, you can make your own by mixing 1 cup of regular milk with 1 tablespoon of vinegar (white or apple cider vinegar). Let it sit for a few minutes until it thickens slightly, then use it as you would buttermilk in the recipe.
- Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. Stir until just combined, and it's okay if there are a few lumps. Overmixing can make the pancakes dense and less fluffy.
- Adjust Consistency: If your batter seems too thick, you can add a little more milk to achieve the desired consistency. It should be pourable but not runny.
- Freezing Pancakes: If you have leftover pancakes, they freeze really well! Just let them cool completely, then place them in a single layer on a baking sheet to freeze for 1-2 hours. Once frozen, transfer them to a freezer bag or airtight container. They’ll keep for up to 2 months.
