Healthy Whole Wheat Pancakes: The best easy recipe for fluffy wheat pancakes. These healthy pancakes make a perfect weekend breakfast and also freeze great for a quick weekday breakfast.
I have a serious obsession with pancakes.
At least my family does–truth be told I am more of a waffle girl, but my family chooses pancakes hands-down every time.
So I make pancakes…lots of pancakes. From Strawberry Cheesecake Pancakes, to Peanut Butter and Jelly Pancakes, to Gluten Free Banana Oat Pancakes, Saturday mornings tend do be all about pancakes at my house and my healthy pancake recipes are a staple in my easy breakfast go-to recipes.
Healthy Whole Wheat Pancakes
But I noticed that I have shared a lot of creative pancake recipes–like Peanut Butter Cup Pancakes and Zucchini Bread Pancakes, and even tried out delicious Sheet Pan Pancakes and Low Carb Cream Cheese Pancakes from some of my blogging friends, but I had yet to share a basic healthy pancake recipe.
Well, it was high time I changed that.
There is something magical about a basic pancake–isn’t there?
Especially when it swims in pure maple syrup an is soft enough to cut with a fork.
Is it possible to make a whole wheat pancake that is fluffy, tender and actually tastes good?
With a few tips, you can EASILY make a delicious and healthy pancake recipe that will have your family begging for seconds--but don’t worry if you are feeling creative, I am pretty sure they won’t turn down a Sweet Potato Pancake with Apple Compote either.
More delicious breakfast recipes
Tricks to making delicious Whole Wheat Pancakes
Start with the Whole Wheat Pancake Batter
- I use whole wheat pastry flour for the lightest wheat pancakes. You can use 100% whole wheat flour, white wheat flour, or a combination of all purpose and wheat flour.
- For the liquids buttermilk is key to fluffy pancakes. See note on how to make homemade buttermilk or nondairy buttermilk.
- I don’t find the need to add in oil or melted butter to this pancake batter, this keeps this recipe for whole wheat pancakes low fat.
- Have all ingredients at room temperature.
- Sift dry ingredients together–this helps get out any clumps of baking powder which is unpleasant to bite into. In a pinch, you can also just whisk the dry ingredients really well with a wire whisk.
- Next, whisk wet ingredients together in another bowl.
- Pour the wet ingredients into the dry ingredients and use a spoon or spatula to gently combine the whole wheat pancake batter. DO NOT OVER MIX or you will have tough pancakes.
How to Cook the Wheat Pancakes
- A nonstick skillet or griddle lightly is best for cooking pancakes.
- Grease your skillet with coconut oil–it is the perfect thing thing to grease your skillet with because it will not burn as easily as butter. Of course you could use a nonstick spray, canola oil or a bit of butter–just watch it closely so the pancakes won’t burn.
- Preheat your skillet to medium-high. It is important your skillet is fully heated before cooking your wheat pancake batter.
- It is best to cook the pancakes right away so that the bubbles in the batter won’t settle. This helps the wheat pancakes rise and get fluffy.
- Use 1/4 cup measuring spoon to pour the pancakes onto the skillet.
- A pancake is ready to be flipped with bubbles form on the top and the edges are cooked through.
- Once you flip your whole wheat pancake, the second side will cook more quickly than the first–usually about a minute.
- PRO-TIP for making fluffy whole wheat pancakes: DO NOT press down on the spatula while cooking your pancakes–this will destroy the air bubbles and won’t give you a fluffy pancake.
How to Serve the Whole Grain Pancakes
- As you cook your pancakes, place completed pancakes on a cookie sheet in a flat layer and keep warm in a 200 degree oven. This will ensure that the first whole wheat pancake you make is as tasty and warm as the last pancake you make.
- These whole wheat pancakes are perfect with a dollop of butter and maple syrup. But they are also great with fresh sliced fruit as well.
- My kids love to use these pancakes as “bread” for sandwiches for school lunches as well. They work great for PB and J.
How to Freeze the Leftover Healthy Pancakes
- It is a great idea to make extra and freeze whole wheat pancakes for future use.
- Just lay out the pancakes in one layer on a cookie sheet lined with parchment or wax paper and freeze for 30 minutes.
- Then remove pancakes off the cookies sheet and place in freezer safe bag or container.
- When the craving strikes for a whole grain pancakes, pop one or more out of the bag at a time and reheat for 2 minutes in the microwave and serve.
How to Make Homemade Buttermilk
Buttermilk is the secret to helping baking powder form those air bubbles that give your pancake recipe lift and make even whole wheat pancakes fluffy and tender. But if you don’t have buttermilk on hand you can easily make your own and achieve the same fluffy pancake perfection.
- Whisk 1 tablespoon fresh lemon juice, apple cider vinegar or white vinegar into 1 cup of milk. Let sit for 5 minutes, give a quick stir and use. Yes, the milk will look curdled–it is not bad, it is just the natural reaction of combining a base to an acid.
Homemade Dairy-Free Buttermilk
- Whisk 1 tablespoon fresh lemon juice, apple cider vinegar or white vinegar into 1 cup of almond milk, coconut milk or soy milk. Let sit for 5 minutes, give a quick stir and use. Perfect to use for Dairy-Free Whole Wheat Pancakes.
Whole Wheat Pancake Recipe
Healthy Whole Wheat Pancakes
An easy recipe for 100% whole grain fluffy healthy pancakes.
- 2 cups whole wheat pastry flour
- 4 teaspoons baking powder
- 1/8 teaspoon salt
- 2 cups milk any variety
- 2 tablespoons fresh lemon juice
- 2 eggs
- coconut oil for cooking
Preheat oven to 200 degrees and place a cookie sheet in the oven. Also, preheat a large skillet or griddle to medium heat and grease with coconut oil or nonstick spray.
In a large bowl, sift together the baking powder, flour and salt and lightly whisk.
In a small bowl, mix together the lemon juice and milk and let sit for 5 minutes.
To the homemade buttermilk add in the eggs and whisk well.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Ladle 1/4 cup pancake batter onto the skillet. Cook until bubbles form and edges are dry. Flip pancakes and cook 1-2 minutes before removing from skillet and placing on cookie sheet in oven to hold warm.
Repeat with remaining batter.
- Instead of milk and lemon juice, you can use 2 cups + 2 tablespoons buttermilk.
- Instead of lemon juice, apple cider vinegar or white vinegar will work.
- Instead of whole wheat pastry flour, you can use whole white wheat or whole wheat flour.
To Make Fluffy Wheat Pancakes, You May Need
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