Whole Wheat Pancakes Recipe

4 Min Read

Start your day off right with a stack of wholesome and hearty Whole Wheat Pancakes.

Made with nutritious whole wheat flour, these pancakes are packed with fiber and flavor, making them the perfect breakfast option for fueling your morning.

Whether you prefer them topped with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt, these pancakes are sure to become a family favorite.

Follow along with our simple recipe to create a batch of fluffy and delicious pancakes that are as satisfying as they are nutritious.


For this recipe, you’ll need the following ingredients:

Dry Ingredients:

  • 1 1/2 cups whole wheat flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1 1/4 cups milk (any kind you prefer)
  • 1 large egg
  • 2 tablespoons melted butter or oil
  • 1 teaspoon vanilla extract


1. Prepare the Batter:

In a large mixing bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt until well combined.

2. Mix Wet Ingredients:

In a separate bowl, whisk together the milk, egg, melted butter or oil, and vanilla extract until smooth.

3. Combine Wet and Dry Ingredients:

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps in the batter are okay.

4. Heat the Pan:

Place a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

5. Cook the Pancakes:

Once the pan is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, then flip and cook for an additional 1-2 minutes on the other side, until golden brown.

6. Serve and Enjoy:

Repeat with the remaining batter, cooking pancakes in batches as needed. Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or yogurt.

Nutritional Fact

Serving Size:

1 pancake (without toppings)

Calories: 110

Total Fat: 3g

Saturated Fat: 1.5g

Cholesterol: 25mg

Sodium: 160mg

Total Carbohydrates: 17g

Dietary Fiber: 2g

Sugars: 3g

Protein: 4g

Nutritional values are approximate and may vary depending on specific ingredients used.

Frequently Asked Questions (FAQs)

Q1: Can I substitute all-purpose flour for whole wheat flour?

A: Yes, you can use all-purpose flour instead of whole wheat flour in this recipe, but the texture and flavor may be slightly different.

Q2: Can I make the batter ahead of time and store it in the fridge?

A: Yes, you can prepare the pancake batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a quick stir before using.

Q3: Can I make these pancakes dairy-free?

A: Absolutely! You can use any non-dairy milk, such as almond milk or soy milk, and substitute melted coconut oil or dairy-free butter for the butter in the recipe.

Q4: Can I add additional ingredients to the batter, like blueberries or chocolate chips?

A: Yes, feel free to customize your pancakes by adding your favorite mix-ins, such as blueberries, chocolate chips, or chopped nuts, to the batter before cooking.

Q5: Can I freeze leftover pancakes?

A: Yes, you can freeze leftover pancakes for later. Place them in a single layer on a baking sheet and freeze until firm, then transfer to a resealable plastic bag or container and store in the freezer for up to 2 months. Reheat in the toaster or microwave before serving.

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