Whole Wheat Pancakes

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Sometimes whole wheat flour gets a bad rep as baked goods using it come out flat, chewy, or dense. However, you’ll be pleasantly surprised at how light and fluffy these pancakes using whole wheat flour are! This easy whole wheat pancakes recipe only takes a few minutes to whip up with simple everyday ingredients.

They’re moist, flavorful, and filling. The pancakes are perfect for a relaxing weekend morning but also reheat really well throughout the week if you want to prepare them ahead of time. Serve them with your favorite toppings like fresh fruit and maple syrup, and watch them disappear quickly. Need another tasty breakfast recipe for brunch? Try my avocado toast, sweet potato toast, or healthy banana muffins!

Key Ingredients You Need

Ingredients needed to make whole wheat pancakes.

Whole wheat flour — For a healthier way to start the day, try whole wheat flour! Compared to all-purpose flour, whole wheat flour has a higher protein content and more fiber, nutrients, and flavor.
Leavening agents — A little bit goes a long way. Make sure your baking soda and baking powder are not expired, as they help make the pancakes fluffy.
Sugar — You only need a tablespoon to add sweetness to the pancakes.
Milk — Feel free to use any type of milk, such as almond milk or soy milk, if you do not want to use dairy milk.

How to Make Whole Wheat Pancakes

Set of two photos showing dry ingredients and wet ingredients whisked.

Step 1: In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon.

Step 2: In another mixing bowl, combine the milk, egg, and 2 tbsp of melted butter. Whisk until well combined.

Set of two photos showing wet and dry ingredients mixed and scooped into a pan.

Step 3: Add the wet mixture into the dry mixture and stir gently. Do not over-mix the batter, lumpy pieces of flour in the batter are fine.

Step 4: In a large skillet or pan over medium-low heat, melt 1 tbsp of butter. Add small amounts of pancake mixture into the pan to form the pancakes using a spoon or ladle.

Set of two photos showing pancakes flipped and plated.

Step 5: Cook for approximately 2 minutes per side or until you start to see air bubbles forming at the surface of the pancakes. Flip and cook for another 2 minutes until golden on both sides.

Step 6: Garnish with maple syrup, bananas, or berries.

Close up of whole wheat pancakes with powdered sugar, syrup, and fruit.

Tips For This Recipe

When measuring the whole wheat flour, be sure not to overpack the measuring cup, or you’ll end up with too much flour. Fluff the flour up with a fork before spooning it into a measuring cup.
You should not let the batter sit for long. It’s best to cook the batter immediately as the baking soda has been activated and will lose its effectiveness if it sits for too long.
Do not press down on the spatula while cooking your pancakes in the skillet, as this will flatten the pancakes and won't give you a fluffy pancake. Do not touch the pancakes until they’re ready to be flipped.
Avoid over-mixing the pancake batter as the pancakes will become tough when cooked.
It’s important to mix the wet and dry ingredients separately to keep the batter from being over-mixed.
Make sure to keep the skillet on medium-low heat. If the heat is too high, the exterior of the pancakes will burn before the middle is cooked.

Overhead view of a plate with three whole wheat pancakes with fruit on top.

Frequently Asked Questions

Can I make this ahead of time?

You can make this pancake recipe ahead of time and reheat it whenever you’re hungry. You can even double the batch and meal prep the extra healthy pancakes for the week. Allow the pancakes to cool before storing them in airtight containers or ziptop bags in the fridge. If you do not let them cool before storing, the pancakes will become soggy. You can reheat them pancakes in the microwave or on the stovetop when ready to enjoy.

Can I freeze this?

You can! To freeze the pancakes, cool them before transferring them to a sheet pan lined with parchment or wax paper. Then, place them in the freezer for 30 minutes or until frozen solid before transferring them to a freezer-safe bag. By freezing the pancakes on a sheet pan first, they will not stick together when frozen, and you can pull out the pancakes individually as needed.

Do I need to grease the pan?

I highly recommend adding butter to the pan before making the pancakes, so they do not stick. Alternatively, you can use avocado, olive, or coconut oil spray.

Are whole wheat pancakes better for you?

The use of whole wheat flour adds more nutritional benefits to the pancakes than regular all-purpose pancakes. This simple swap is an easy way to make traditional pancakes a little bit healthier.

What else can I add to the batter?

Feel free to add some mix-ins of your choice to the pancake batter. A drizzle of Nutella, a handful of chocolate chips, some berries, or nuts are some delicious options.