This is the BEST recipe for Healthy Whole Wheat Pancakes. These healthy pancakes are light and fluffy and fork tender. These pancakes make a perfect weekend breakfast and also freeze great for a quick weekday breakfast.
Looking for more breakfast recipes? Check out my popular Hash Brown Breakfast Casserole. Or maybe you are in the mood for whole wheat waffles or french toast.
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.
But our go-to to pancake recipe is my simple Whole Wheat Pancakes.
Healthy Whole Wheat Pancakes
This recipe for basic pancakes made a bit healthier.
Whole wheat flour stands in for all-purpose, but thanks to a few tricks, these whole wheat pancakes remain light and fluffy, and perfectly fork tender.
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 liquid, 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 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 Whole Wheat 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.
Homemade Buttermilk
- 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.
More Pancake Recipes
- Whole Wheat Dutch Baby Pancake
- Peanut Butter and Jelly Pancakes
- High Protein Gluten Free Blender Pancakes
- Gluten Free Banana Oat Pancakes
- Strawberry Cheesecake Pancakes
- Low Carb Cream Cheese Pancakes from Barefeet in the Kitchen
Healthy Whole Wheat Pancakes
An easy recipe for 100% whole grain fluffy healthy pancakes.
Print Pin RatePrep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8
Calories: 141kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition Facts
Healthy Whole Wheat Pancakes
Amount Per Serving
Calories 141 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 42mg14%
Sodium 80mg3%
Potassium 426mg12%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 3g3%
Protein 7g14%
Vitamin A 185IU4%
Vitamin C 2mg2%
Calcium 178mg18%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!
To Make Fluffy Wheat Pancakes, You May Need
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Thanks so much for being a part of A Mind Full Mom!
I made these pancakes and they are yummy. My pancakes were flat so Iam sure my measurements were a little off but good stuff.
Well, I am glad the flavor was good Misty! To keep them fluffy, make sure your baking powder is not expired, and don’t press down on the pancakes while cooking. That typically helps me 🙂
Is the amount of baking powder slightly too much? It seemed as if I tasted baking powder. The taste can be masked with maple syrup on top, but I typically skip the sugary syrup.
Hi Natasha! The 1 tablespoon for baking powder is correct and needed for light and fluffy pancakes, but if you did not whisk the baking powder in completely or used old baking powder, it can leave a baking powder taste in pockets. Hope that helps in the future.
The nutrition facts doen’t say, is it 1 pancake per serving? Ty for the recipe. My family loves them!
Hi Cindy! I am so glad you enjoy this recipe. It should be about 2 large pancakes per serving.
Thanks for this simple and healthy recipe. I wanted to let you know that I used powdered milk for this recipe. I mixed it according to the directions and added lime juice ( what I had on hand) and it worked very well to curdle my powdered milk. This one is definitely a keeper!
Hi Deborah! I am so glad you enjoyed these pancakes!! And so glad to know the lime juice tip, it makes sense but I never would have thought to do that.
These pancakes are the best pancakes. Even if you wouldn’t normally try whole wheat you should try these. I used regular whole wheat flour instead of pastry flour and they still turned out great.
Thank you so much for sharing Maja! Whole wheat gets a bad rap, but like you said, these are delicious pancakes 🙂
Thank you so much for the buttermilk tip! I always buy the buttermilk and then the rest goes to waste. These pancakes were so fluffy and delicious!
YAY!!!! I am so glad that buttermilk tip helped you! I love teaching people that trick. And of course, so happy you loved the pancakes.
I like pancake too but more is that to know how to make homemade butter milk! Thank you for sharing your tips.
Oh I am so so glad that tip helped you–it will save you money as well.
Thanks for the thorough tips! These are the best pancakes!
Thanks so much Ashley! So happy your family enjoyed and the tips were helpful!
Wholewheat will be part of my new diet starting April, so I am so glad to see that one can actually make light, fluffy pancakes with wholewheat ! Thanks for sharing, Kristen !
I am so glad to hear these pancakes fit into your new diet!