Whole Wheat Pancakes

Stack of whole wheat pancakes on plute plate topped with syrup

Print Recipe

4.89 from 17 votes

These whole wheat pancakes are light, fluffy, tender, and easy to make.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Breakfast

Cuisine: American

Servings:

Calories: 141kcal

Author: Kristen Chidsey

Equipment

Ingredients

2 cups whole wheat pastry flour
4 teaspoons baking powder
⅛ teaspoon salt
1-¼ cups buttermilk or homemade buttermilk
2 eggs
2 tablespoons melted butter or canola oil
coconut oil or butter for cooking

Instructions

Preheat the oven to 200 degrees F. Once heated, place a cookie sheet fitted with a cooling rack into the oven. Also, preheat a large skillet or griddle to medium heat and grease with coconut oil, melted butter, or nonstick spray.
In a large bowl, sift together the baking powder, flour, and salt. Lightly whisk together until everything is evenly incorporated.
In a separate small bowl, mix together eggs, melted butter, and buttermilk 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 cake batter.
Ladle ¼ cup pancake batter onto the heated skillet. Cook until bubbles form and the edges are dry. Flip the pancakes and cook 1-2 minutes before removing them from the skillet. Remember, do not be tempted to push down on the pancakes as they finish cooking.
Once pancakes are prepared, transfer them to the baking sheet in the oven, to hold warm in the oven until serving.
Repeat the process with the remaining batter.
Serve with butter, maple syrup, and/or fruit as desired.

Video

Notes

Flour: Use whole wheat pastry flour for the lightest wheat pancakes. If you don't have whole wheat pastry flour, use whole white wheat flour, all-purpose flour, or a combination of all-purpose and wheat flour.

Homemade Buttermilk: To prepare homemade buttermilk, mix together 1-¼ cups milk (any variety) with 1 tablespoon lemon juice and let sit for 5 minutes.

Low Fat Modification: If you need lower fat pancakes, replace the butter or oil with applesauce or an extra 2 tablespoons of milk--it will work perfectly.

Storing Pancakes: Once the pancakes have finished cooking, lay them out on a cooling rack in a single layer until completely cool. Place in a sealed container and store in the refrigerator for up to 4 days. Reheat by wrapping pancakes in a slightly damp paper towel for 30 seconds to 1 minute in the microwave

To Freeze Pancakes: Once the pancakes have finished cooking, lay them out on a cooling rack in a single layer until completely cool. Place cooled pancakes on a cookie sheet lined with parchment or wax paper and place in the freezer for 30 minutes, or until frozen solid. Remove pancakes off the cookies sheet, place them in a freezer-safe bag or container, and store them in the freezer for up to 3 months. Reheat by wrapping pancakes in a slightly damp paper towel for 1-2 minutes in the microwave.

Nutrition