Whole Wheat Pancakes
These whole wheat pancakes are delicious and fluffy, with a hint of cinnamon. They’re naturally sweetened with maple syrup instead of sugar. So good!
Updated by Kathryne Taylor on August 30, 2024
Somehow, I’ve neglected to share a basic whole wheat pancake recipe. I’m remedying that today with these delightfully light and fluffy, 100 percent whole wheat pancakes!
If you’re looking for a go-to pancake recipe, this is it. Drizzle these cakes with maple syrup or go wild with toppings. They’re great either way.
These made-from-scratch pancakes put Bisquick pancakes to shame. Plus, these pancakes don’t send my blood sugar for a loop like regular pancakes made with all-purpose flour, especially when I top them with a dab of protein-rich peanut butter or almond butter.
I know that whole wheat flour has a reputation for producing bitter baked goods, but here’s the deal—if your whole wheat goods taste bitter, it’s because your flour has gone bad. Whole wheat flour is more apt to go rancid than all-purpose because it contains the good-for-you, naturally-occurring oil present in whole grains.
Fresh whole wheat flour is mildly nutty in flavor and delicious. I’ll spare you my spiel about the industrial revolution and how flour mills advanced to produce all-purpose flour that had a longer shelf life more suitable for slow railway transportation across the United States. Pancakes for dinner, anyone?
Whole Wheat Pancake Tips
For an undetectable “whole wheat” taste, use white whole wheat flour, which is simply made from wheat berries that are even more mild in flavor. I’m usually able to find white whole wheat flour in decently stocked grocery stores these days.
To prolong your whole wheat flour’s shelf life, store it in an air-tight container in a dark, dry place (or even the refrigerator or freezer).
Always make pancakes by hand (not with an electric mixer). Over-mixing the batter yields rubbery pancakes. Simply combine the wet and dry ingredients as instructed. Stir them together with a big spoon until no big powdery lumps remain.
If you’re cooking on the stovetop, you may need to dial back the heat a bit over time. Your temperature is too high if the pancakes are golden on the outside but still raw on the inside.
Lightly coat your griddle or skillet with butter or coconut oil in between batches. Be sure to wipe off the excess butter/oil with a paper towel so it doesn’t burn.
The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. If you’re uncertain, it’s best to wait a little too long than to end up with a doughy mess.
Watch How to Make Whole Wheat Pancakes
More 100% Whole Wheat Pancakes to Try
- Banana Pancakes
- Gingerbread Pancakes
- Pancake Mix: A bulk option for these pancakes!
- Pumpkin Pancakes
- Super Simple Vegan Pancakes
Please let me know how your pancakes turn out in the comments! I love hearing from you. View all of my pancakes here.
Whole Wheat Pancakes
These whole wheat pancakes are delicious and fluffy, with a hint of cinnamon. They’re naturally sweetened with maple syrup instead of sugar. I like to serve mine with almond butter and sliced bananas on top. This recipe yields 6 to 7 medium pancakes, enough for 2 to 3 servings (multiply as necessary).
Ingredients
- 1 cup milk of choice
- 1 tablespoon apple cider vinegar or distilled white vinegar
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 egg
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
Instructions
- In a 2-cup liquid measuring cup, combine the milk and vinegar. Stir to combine and let this homemade “buttermilk” mixture rest until it is lightly curdled, at least 5 minutes.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
- To the buttermilk mixture, add the egg, melted butter, maple syrup, and vanilla. Whisk until thoroughly blended.
- Pour the liquid mixture into the flour mixture. Stir just until combined (a few small lumps are okay). Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
- Meanwhile, if you are using an electric skillet, preheat it to 375 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter, oil, or cooking spray (nonstick surfaces likely won’t require any oil).
- Gently stir the batter one last time, in case the liquid has separated. Using a ⅓-cup measuring cup, scoop batter onto the warm skillet, leaving a couple of inches around each pancake for expansion.
- Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy). Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more.
- Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary. Serve the pancakes immediately with toppings of your choosing, or keep them warm in a 200 degree Fahrenheit oven.
- Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen* for up to 2 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Loved them
Only change required for me: I need to add more flour (ca. 2 Tbsp), otherwise the batter is way to liquid.
Added thawed blueberries to the batter this time. My boys loved it.
Thanks for the wonderful recipe!
This is a great and simple recipe. I made exactly as stated. Thank you. I will make my whole wheat pancakes from scratch from now on!
It’s really the only way! Thanks so much for your review, Lacey.
Hi,I tried this pancake recipe for my kids and they loved it..One of the best whole wheat pancake recipes.. I added a banana instead of maple syrup and it was sweet enough..Greetings from Srilanka.
These are my new FAVORITE healthy breakfast!! I’m on a really low carb diet right now and with substitutions I have made each pancake 20 calories and 2.5 carbs! And they are so delicious and filling! I’ve been low carb for two years and haven’t felt full until these amazing pancakes!! Thank you, thank you for such a wonderful recipe!!
Pancakes are always the way to go. Thank you for sharing!
Can you share yiur modifications? I’m on a low carb diet too and I’d love to know how you made your pancakes 20 calories each!
I just made these and they turned out so fluffy and light! I used almond milk (didn’t see it curdle very well tho), only 1 Tbsp olive oil (Due to the reviews about the batter being too runny) and 1 mashed banana instead of the sweetener. Seems to be a very forgiving recipe. Thanks Kate!
You’re welcome! I’m glad you enjoyed them, Irina.
Love, love, love these pancakes. It’s been my go-to recipe for weekend pancakes for well over a year now, and I make exactly as written. Sometimes I’ll throw on some add-ins: I love sprinkling on some pecans before I flip. Or fresh blueberries, or chopped strawberries, or…
Recently got a classic (thin) waffle iron, so tried these without the syrup/honey (I’ve had problems with waffles burning in this iron if I use sugars in the batter). Worked great, but added an extra tablespoon of oil for a double batch after tasting the first waffle, and they are the perfect light, thin whole wheat waffles. Threw some chopped pecans in the batter at the end, and that worked great too!
Thanks for making weekend mornings delicious!
Your blog has been a wonderful diversion while staying at home. We had the pancakes again this morning, and they are our favorites. For a variety, I use different add-ins such as pecans, blueberries, etc for each pancake. I have made several other recipes. It has been a scavenger hunt matching them to what is in my pantry and freezer.
Thank you!
Totally awesome!!!!
Thank you for the recipe! It was very easy to follow and the pancakes were amazing!!! The entire family including the picky toddler loves it. Very light, fluffy and just sweet enough (I used honey). Excited to try your other recipes :)
Awesomeness in this recipe. I added half a ripe banana to my batter and made them just perfectly sweet even on their own.
These are the perfect pancakes: easy, fluffy, delicious!
Really good! I used regular whole wheat flour (’cause it was what I had) and I was worried that the whole wheat flavor might be too strong for my toddler, but they were delicious and didn’t have the “whole wheat taste” that you mentioned. Definitely will make again!
We tried these today and loved the flavour. But we didn’t get nice fluffy pancakes – they were flat. I’m guessing it is because we used rice milk and it didn’t really curdle. Have you tried it with non-dairy Milk where it worked well?
Hi Claire, I’m sorry to hear that! I’ve always used non-dairy milks to make these pancakes (though never rice milk), so I don’t think that’s it. Sounds like a leavening issue—can you check your baking powder and soda to make sure they’re not expired?
Thank you for the reply! I will check the baking soda and powder – that may have well been the problem. Will definitely try these again!
Wow these turned out great! I had a sudden urge for pancakes and have never made them from scratch before. Loved the milk (I used almond) and apple cider vinegar trick. Interesting to add maple syrup / honey into the mix instead of sugar. What a great treat for a Sunday!
I’ve made these pancakes before successfully, but just now tried them, and ran into the same issue described as someone else below – my milk didn’t curdle (and I tried both oat milk as well as skim milk), and then my pancakes turned out quite flat. They got a little fluffy in the middle, but they otherwise spread out a lot and on the edges were not fluffy at all. I did also have trouble whisking the wet ingredients together, as my butter solidified on contact with the cold ingredients, so I microwaved it very briefly for it to melt again. Not sure if that impacted the pancakes turning out flat?
Hi Cori, I’m sorry to hear that! I’m especially curious since you have tried these before with success. It’s ok if your milk doesn’t significantly, visibly curdle—we need the vinegar in there to counteract the baking soda. I don’t think that briefly microwaving would cause this issue. Can you check your baking powder and soda to see if either have expired? The leavening (rise and air bubbles) comes mostly from those two ingredients.
Hi Kate!
First let me say – I was fangirling a bit (ok, fine, a lot) when I saw that you replied to my comment! :) Your blog and cookbook are one of my absolute favorites!
I did check my baking powder and baking soda – I’ve had both for a while, but neither one is past their marked expiration date. I’ve been doing quite a lot of baking lately and can’t say I’ve noticed issues in the other things I’ve made using them. I’m admittedly kind of curious to try this with some other tweaks – for ex. olive oil instead of the butter, so I don’t have to microwave it – and see what happens. If that doesn’t help, I’ll see if getting new baking powder/soda does the trick. It will be a good excuse to eat more pancakes!
I think these are the best pancakes I’ve ever made. My husband was like “save the recipe. Like please, actually save the recipe!” Thanks!
Followed the recipe exactly and they came out perfect. My son devours these, and they’re healthy enough that I can let him!
I love this recipe! It’s the first pancake recipe I found using WW flour that makes them fluffy!
Delicious
Thank you so much for the recipe
I’ve used this recipe before and it was awesome although I always forget to warm up the milk and the melter butter just curdles up, so maybe suggest to have the milk at room temp before mixing? Idk I’m not a cooking expert and I don’t assume I should do something when following a recipe I just follow what the recipe says. Also this time my pancakes came out like crepes and I followed the recipe to a T so I don’t know what happened. What would you suggest? I really love this recipe, I always keep going back to it.
Yes, that could work. You can always gently heat everything (like with coconut oil) if it starts to solidify.
Absolutely delicious but this batter resulted in a super thin pancake, more like a crepe. None of my ingredients are expired. I would like to make again so any suggestions are appreciated.
This is a wonderful, easy recipe. The pancakes are light, fluffy, and delicious. I highly recommend!
That’s great to hear, Daniel! I appreciate you taking the time to respond.
These are delicious and so quick to make. This will be our go to recipe from now on.
Help! What do I use if I don’t want eggs and don’t have any flaxseed left? I made these before and they were real good, although I realized afterwards my baking powder was expired.
You have been my go-to site for recipes for the past 3 months. I cook at least 5 things a week from your ideas.
Hi Bev! Do you have chia seeds? Chia eggs can work in place of flax seeds. Check out my flax egg post about using chia seeds.
I tried and this worked very well. I have cooked this recipe a few times. I added chocolate chips the last time for my young adults and they loved them. Keep the great recipes coming Kate!
This is my go to whole wheat pancake recipe. Turns out great every time!
Kate, I made these pancakes for dinner a few nights ago. My son balked when he realized by the color they were made with whole wheat flour. I doubled the batch. They were delicious! Not a pancake left when I went to clear the table. They were so tasty, great flavor. Tomorrow morning I plan to try the banana muffins. I will then need to get some more whole wheat flour. Thank you for flavorful, healthier recipes.
Tasty, light and healthy!
I used about half coarse ground, whole wheat flour and half garbanzo bean flour plus 1Tbl. ground flax seed and 1Tbl. nutritional yeast to make a total of 1 cup. The combination of whole grain and bean flour includes all essential amino acids, making it a complete protein. The flax seed and yeast add even more nutritional value.
I used buttermilk rather than regular milk mixed with vinegar.
I substituted EVO for the melted butter.
I used 1Tbl maple syrup in the recipe and reserved 1Tbl to mix with 1Tbl melted butter that I poured over the finished pancakes when I ate them.
Yummy!
This is the best, fluffiest whole wheat pancake ever! Ever!!!Spread the word…People need to know. Served it with sliced banana, blueberries and Roasted marshmallow whipped cream. Yum!
Great recipe! Delicious!
For a vegan pancake we don’t need to make a flax egg with water and flax but just stir the flax into the batter where you would’ve used egg?
Yep! I’ve tested it that way and it works well. :)
Thanks Kate! Can’t wait to make.
We have been living your modding recipes for months, so this morning when my daughter asked for pancakes I came to you first. This are AMAZING! We’ve made a million whole wheat pancake recipes but these were just the right touch of sweet, super light and fluffy, and flavorful! For those having trouble with the butter, I’d recommend letting the milk set out for more like ten minutes, and rest the egg in a bowl of warm water while that’s happening. This bring a both closer to room temp so the butter doesn’t seize when added. These are our forever whole wheat pancakes – thanks for putting this search to bed!!
Thank you for sharing, Stacey! I appreciate your review.
The pancakes tasted really good but similar to some other commenters, mine were absolutely flat. None of my ingredients were expired….
Hi Kay! How did you measure your flour? Sounds like you may have been too heavy on flour. Did you level it off?
The only pancakes my 9 year old likes
Thankyou Kate , love you recipes
Hooray! I’m glad they are a winner.
When my daughter asked if I could make pancakes for breakfast, I searched online for a pancake recipe using white while wheat flour since that was what I had. Though there were several options to choose from, I just decided to try yours (the name of your site caught my eye ☺.)
I followed your recipe exactly and our pancakes turned out deliciously light and fluffy. They were even tastier than a whole wheat boxed brand I’ve used. Now, I also have the perfect recipe to make heart-shaped waffles with for Valentine’s Day. I’m so glad I decided to try your recipe! Thank you so much, Kate!
You’re welcome, Victoria!
When I told my husband that I was going to make whole wheat pancakes, he was a bit apprehensive. He likes the classic white flour pancakes (which leave me with a sugar crash and shaky after about a half hour) and I could tell he was going along with this just to make me happy fully expecting that he was going to have to break it to me that he didn’t like them with his famous line, “Wasn’t really my favorite.” I made them with fresh blueberries because that is what he usually puts in pancakes that he makes. His very first bite, “Wow, these are really good! I think these are the best pancakes I’ve ever had. Save that recipe!” Made me so happy that I found a recipe that I felt good about eating and that he liked, too. Thank you so much!
made em the second time and followed the recipe exactly, they came out excellent, they made my Thursday. thank you kathryne
That’s wonderful to hear, Ray! Thank you for taking the time to review.
This recipe has become our go to pancake recipe. My kiddos ask for them once a week. Thank you for this delicious recipe!
I’m glad to hear it!
This was soooo easy! No more buying quickie pancake mix!
I your recipes! I added fresh blueberries!
Thank you for sharing! I’m happy you have a go-to pancake mix now, Julie. I appreciate your review!
My 10 year old daughter made this recipe exactly as is and they came out perfectly! Thanks for sharing!
Delicious! My 5 year old ate them all up. Thank you for this yummy and healthy recipe.
Your recipes are always incredible! These pancakes were so yummy and fluffy!
A fan
Great recipe! Doubled it to be able to freeze some but half of them got eaten before they made it to the freezer. Fluffy and light. I folded in chocolate chips to the batter right before starting to make them.
By far the best pancakes I’ve ever made and ate. I thought I wasn’t good at making pancakes until I tried this recipe. I used unsweetened soy for the milk. Seriously the best recipe out there. Topped with bananas, butter and maple syrup. Thank you for this recipe! Can’t wait to share it with friends and family.
This is my all-time favorite pancake recipe! Balanced, fluffy, flavorful. They are a delight.
These always work for me. My grandson loves making them with me. Wondering if you have ever made with plain kefir instead of milk and vinegar?
Hi MJ, glad to hear it!! I haven’t tried making these pancakes with kefir, but I think that’s a great idea. Please report back if you give it a try!
These are hands down the BEST pancakes I have ever had… Fancy restaurants included. So easy too. Makes me wonder why I ever bought mixes. Thank you!
I’m glad you love these! Thank you for sharing, Lindsey.
Can we store the remaining pancake batter in fridge for 4 to 6 hrs
Nice recipe.. how can we store the leftover batter for 4to 6 hrs to cook them again in the evening??
Hi! I wouldn’t suggest letting the batter set. These pancakes do reheat well.
Great recipe. I needed something to whip up quickly for the fam and it turned out amazing. I reduced the maple syrup and butter as I was feeding my 20month old son and it was still great. I might ommit the syrup the next time and see how it goes. Anyway, thanks for the recipe!
Excellent recipe! I had everything on hand, light and fluffy, tasted like muffins. The cooking time was a little longer on my non-stick pan but they turned out perfect.
Kate,
Any idea if they will be as good with old fashioned oatmeal ( soaked in milk for a little bit ) Instead of flour ?
Hi! You may want to checkout my oat pancakes instead.
I tried this recipe and it’s great! The only thing is I feel maybe it needed more salt. Other than that I love it !
This is my go to wheat pancake recipe! They taste great, fluff right up, and are super simple to make. Thank you!
Hi Kate, these pancakes are like dessert for me. I use buttermilk to make them. Feeling slightly concerned with the buttermilk that it is in conflict with the “healhy” pancakes. Any suggestions on type of milk to substitute from someone who likes cows milk? My kids like them now as well.
Tracy
Hi Tracy! You’re using store-bought buttermilk, correct? Contrary to its name, buttermilk tends to be low in fat and would fall under my standards for “healthy.” You could use any percentage fat cows milk instead, though, and just make the “buttermilk” as instructed in step one. Hope that helps! Glad to hear you love the recipe!
These were fantastic we did half as written then ape rings in the rest with a sprinkle of pumpkin pie seasoning