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Say goodbye to dense or flavorless whole wheat pancakes! Thanks to a few trade secrets, this whole wheat pancakes recipe yields tender, light, fluffy, 100% whole wheat pancakes with ease!
Serve these whole wheat pancakes with a side of crispy baked bacon or homemade breakfast sausage and a homemade latte for the ultimate breakfast spread!
Light & Fluffy Whole Wheat Pancakes
Whole Wheat Pancakes have a reputation for being tough, flat, and flavorless.
This easy recipe changes that!
Light, fluffy, and incredibly easy to make, you will turn to this simple recipe for homemade whole wheat pancakes time and time again.
Happy Cooking! xo Kristen
Notes on Ingredients
- Whole Wheat Pastry Flour: It's finely ground and lower in gluten than regular whole wheat flour, keeping the pancakes light and tender. No Whole Wheat Pastry Flour? Whole white flour will yield a light and fluffy pancake that is still 100% whole grain.
- Buttermilk: Buttermilk's acidity reacts with the baking powder and helps to break down gluten, ensuring fluffy pancakes. I have provided instructions below for homemade buttermilk using lemon juice or vinegar mixed with milk of choice.
- Butter/Oil: Use melted and cooled unsalted butter or melted and cooled coconut oil.
Homemade Buttermilk
No buttermilk? No problem! Pour 1 tablespoon of white vinegar, apple cider vinegar, or lemon juice into a glass measuring cup. Add in enough milk of any variety to equal 1 ¼ cup of liquid. Let the mixture sit for about 5 minutes, then add to the pancake batter as directed.
How to Make Whole Wheat Pancakes
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Batter. To prevent overworking the batter, which can lead to tough pancakes, combine the dry and wet ingredients in separate bowls and then gently mix them together until the flour is just fully moistened. A few lumps are fine!
- Cook Pancakes Over Medium Heat. Ladle the pancake batter onto a greased skillet or griddle. Cook until the edges of the pancakes are set and small bubbles form on the surface of the pancake batter. Then flip and continue to cook for 1-2 minutes or until set.
When to Flip
Pancakes are ready to flip when small bubbles begin to appear on the surface and the edges are dry and set. If you try to flip the pancakes before the bubbles appear, your pancakes may fall apart and not flip easily.
- Serve. Keep it classic with butter and maple syrup, or get creative and serve with whipped cream, yogurt, fresh berries, sliced bananas, homemade chocolate syrup, or peanut butter.
Key Tips for Fluffy Wheat Pancakes
- Use an Ice Cream Scoop. The best tool for portioning out pancake batter is an ice cream scoop, as it reduces the mess and ensures consistent size and shape of every single pancake.
- Cook Pancakes over Medium Heat. If the heat is any higher, the exterior of your pancakes may brown quicker than the insides cook.
- No Pressing! After flipping the pancakes, do not press them down with a spatula or you will end up with dense pancakes.
- Keep Warm for Serving. When you remove the pancakes from the skillet, place them on a baking sheet fitted with a baking rack, cover with foil, and keep them in a 200-F oven. The rack keeps the bottom of the pancakes from getting a soggy, while the foil will help prevent the pancakes from drying out.
Tips for Storing Pancakes
- Refrigerate: Cool pancakes completely on a wire rack to prevent sogginess. Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave wrapped in a damp paper towel for 30 seconds to 1 minute.
- Freeze: Cool pancakes completely, then freeze in a single layer on a parchment-lined baking sheet until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Reheat in the microwave wrapped in a damp paper towel for 1-2 minutes in the microwave.
More Delicious Pancake Recipes
- Dutch Baby Pancake
- Sheet Pan Pancakes
- Banana Oat Pancakes
- Sweet Potato Pancakes
- Chocolate Chip Pancakes
- Strawberry Cheesecake Pancakes
- Lemon Ricotta Pancakes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Whole Wheat Pancakes
Video
Ingredients
- 2 cups whole wheat pastry flour
- 4 teaspoons baking powder
- ⅛ teaspoon salt
- 1¼ cups buttermilk, or homemade buttermilk
- 2 large eggs
- 2 tablespoons melted butter, or canola oil
- coconut oil or butter , for cooking
Instructions
- Over a large bowl, sift together 2 cups whole wheat pastry flour, 4 teaspoons baking powder, and ⅛ teaspoon salt. Lightly whisk together until everything is evenly incorporated.
- In a separate small bowl, mix together 1¼ cups buttermilk, 2 large eggs, and 2 tablespoons melted butter (cooled) together until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix. You just want the flour to be fully moistened. If your batter appears too thick, add in up to an additional ¼ cup buttermilk, 1 tablespoon at a time. You want the batter to easily pour out of a measuring cup, but also thick enough that the batter is not runny. It should be slightly thicker than a cake batter. Let the batter rest as the griddle heats.
- Preheat a large skillet or griddle to medium heat and grease with coconut oil, melted butter, or nonstick spray.
- Ladle ¼ cup pancake batter onto the heated skillet. Cook until bubbles form and the edges are dry.
- Flip the pancakes and cook for 1-2 minutes before removing them from the skillet. Remember, do not be tempted to push down on the pancakes as they finish cooking.
- Serve with butter, maple syrup, and/or fruit as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally shared in 2017 and updated in 2025.
This is the best pancake recipe! So fluffly and flavorful.
So light and fluffy! All of my kids loved them and they freeze really well too! Great recipe, thank you.
Such an amazing day starter! It was a huge hit with my kids!
I can't ever seem to get thick fluffy pancakes with my whole wheat pastry flour. They taste fine but they're not the fluffy pancakes I desire. Also, putting them in the oven to stay warm makes them dried out and crispy. I follow the recipe. Maybe I mix a tad too much but I try so hard to barely mix. I'm not sure what to do...
Hi Katie! I am sorry you don't seem to be having success. I would be sure your baking powder is not expired. Also, what type of flour are you using? Whole wheat, white wheat, or whole wheat pastry flour? This recipe calls for whole wheat pastry flour or white wheat flour for best results. As for the drying out, did you cover with foil?
These taste like what my grandma used to always make growing up. So hearty and delicious!
Aww, can't be Grandma's! Thanks for sharing.
Beautiful pancakes. So healthy and delicious. My son loves them.
I love hearing your son enjoys this healthier version!