whole wheat pancakes

An easy recipe for 100% whole grain, fluffy, healthy pancakes. 

Whole Wheat Pancakes

whole wheat pastry flour

baking powder

salt

buttermilk (or homemade buttermilk)

eggs

butter (or canola oil)

coconut oil or butter (for cooking)

Preheat oven and prepare griddle

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.

Sift together dry ingredients

In a large bowl, sift together the baking powder, flour and salt ,and lightly whisk.

Mix together wet ingredients

In a separate small bowl, mix together eggs, melted butter, and milk together

Combine ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined.

Cook pancakes

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.

Hold pancakes in the oven

Once pancakes are prepared, transfer to the cookie sheet in the oven to hold warm until serving.

Finish cooking

https://content.jwplatform.com/videos/BfX9SV9O.mp4

Recipe for fluffy, tender, easy whole wheat pancakes.

Whole Wheat Pancakes_Square

These Healthy Pancakes with whole wheat flour are the most fluffy pancakes in the world! Simple ingredients make this pancake recipe easy to make anytime.

Healthy Pancakes (Whole Wheat)

cow's milk

white vinegar

eggs (large)

maple syrup

tsp baking soda

tsp baking powder

tsp salt

flour

Oil (for frying)

In a medium bowl, add milk and vinegar. Stir and let stand for 10 minutes. It should curdle somewhat and be come "buttermilk".

In a large bowl, add "buttermilk", eggs, oil, maple syrup, baking soda+powder and salt. Whisk very well until combined.

Add flour and mix gently with spatula until combined and no lumps.

Preheat ceramic non-stick griddle or large skillet on medium-high heat. Important for it to be hot, so oil sizzles when added.

Swirl and spread a bit of oil to coat the surface. Using 1/3 cup measuring cup, spread batter in a circle shape. Cook for 3-4 minutes or until bubbles appear on top.

Flip and cook another minute or so. You will have to reduce heat as skillet heats up during cooking. Watch carefully. Repeat until run out of batter.

Serve hot with berries, maple syrup, yogurt, sour cream etc.

Store: We never have pancakes past day 1 when we keep them in a dish covered with towel on a counter. Freeze in an airtight container for up to 3 months. To serve, either thaw on a counter overnight or pop in a toaster from frozen.

https://www.youtube.com/watch?v=4Dj9H1Gtcwo

These Healthy Pancakes with whole wheat flour or spelt flour are the most fluffy pancakes in the world! Simple ingredients make this pancake recipe so easy to make anytime. No buttermilk!⬇️⬇️⬇️RECIPE LINK ⬇️⬇️⬇️

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Healthy Whole Wheat Pancakes | FLUFFY + NO BUTTERMILK

These Whole Wheat Pancakes are made with 100% whole wheat flour and they taste absolutely delicious! They’re a healthier option to enjoy for breakfast or brunch.

whole wheat flour

tsp sugar

buttermilk*

tbsp melted butter**

butter

In a big bowl, whisk to combine the whole wheat flour, sugar, baking powder, baking soda, and salt.&nbsp;

In another bowl, whisk to combine the buttermilk, egg, and melted butter.

Whisk the wet mixture into the dry ingredients, and stir the two together until just barely mixed. You want any visible loose flour to be stirred in, but there should still be plenty of lumps. If you stir out the lumps, the pancakes will likely be tough.

Preheat a nonstick griddle to 375 degrees F and grease the surface with butter.

Add small scoops of pancake batter (the batter will be thick) and use a cookie scoop to gently smooth the scoop into a flatter circle.

Cook for a few minutes, until you see little bubbles forming on the surface.

Flip the pancakes and cook for a couple minutes on the other side. If you peek underneath, the bottom should be golden brown.

Serve with butter, pure maple syrup, or sliced fruit. Enjoy!

These Healthy Pancakes are the best! I&#039;ve tested this recipe time and again and it&#039;s our go-to healthy pancake recipe. The pancakes are light and fluffy and have delicious flavor.

Healthy Pancakes

unsalted butter

white whole wheat flour

baking soda

applesauce

milk (whole milk

honey (or pure maple syrup)

vanilla extract

Melt the butter and set it aside to cool slightly.

In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda and salt.

In a medium bowl, combine the eggs, applesauce, milk, honey and vanilla. Whisk until smooth. Whisk in the melted butter.

Pour the wet ingredients into the dry and whisk until just incorporated. It&#039;s ok if a few lumps remain; try not to over-mix. The batter will be thick, but avoid adding more milk or your pancakes may turn out flat rather than light and fluffy.

Heat a griddle or skillet over medium heat. Spray lightly with cooking spray. Scoop batter by scant ¼ cup onto the heated griddle. Cook on the first side until bubbles begin to form and the bottom side of the pancakes are lightly brown, about 2-3 minutes. Flip pancakes and cook until the second side is browned, about 2 minutes more. Serve immediately or keep warm in a 200 degree oven while you cook the rest of the pancakes.

Made with Greek yogurt, oats, whole wheat flour, and not much else. Simple, wholesome, and satisfying! Recipe may be doubled.

Healthy Whole Wheat Oatmeal Pancakes

(123 grams) whole wheat flour

(40 grams) quick oats

cinnamon

egg egg whites

(240 milliliters) milk*

Tablespoons sugar

(63 grams) Greek yogurt*

chocolate chips or fruit

Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.

Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again &#8211; do not overmix the batter.

Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter.  Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.

Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made.

Delicious pancake recipe! I added blueberries and used blueberry Greek yogurt since that's what I had on hand. Thanks for the recipe!

Hi, I live in France and there IS not Quick oats. Is it possible to put old fashion oats instead? Will the batter rest a little bit before cooking to hydrate the oats?
My 3 kids are in-lov with the old fashion cookies with oatmeals!!! Yours recipes are Amazing and surprinsling healthy!!!! So m'y New objectif is to test every oatmeal and whole floue recipes ;-)

Thanks for thé answers

These pancakes were SO delicious! Thanks for a great recipe! I substituted vanilla oat milk for regular milk and they were still very yummy. I highly recommend this recipe!

We make these pancakes almost every weekend. Hearty and filling and they taste delicious! Another great Sally pancake recipe.

I made these this morning as my family has shifted to eating more whole grains, vegetables and healthy proteins. I happened to have Greek yogurt on hand, so since I don’t like it by itself, I use it smoothies and other recipes. These pancakes were a hit with my family!! Not too sweet, great texture and satisfying. Delicious! Goodbye,  boxed pancake mix. 

I doubled the recipe for our family of three, and we ate them all! Followed it exactly as u said, and they were amazing! All wholesome ingredients. Our toppings: fruit and cheese, but also PB&amp;J, and Nutella. Will make again! Thank u!

These were a special Easter treat! Hearty and full of flavor and easy enough even for me!! Loved, loved, loved!

Made these vegan with VegEgg, oat milk, and oat yogurt. Delicious and fluffy!!!

I too love all pancakes. Banana pancakes, pancakes with peanut butter, with blueberries inside and out..the list goes on.  But I haven't made wheat pancakes because like your article says most require ingredients that I can't pronounce or cost more money than I want to spend. Your recipe is perfect with staple pantry ingredients. I made a double patch and they turned out amazing. These are definitely  going in the pancake rotation.

Made this twice now. It’s delicious, filling and healthy!

Excellent recipe, as always! I sprinkled in some chocolate chips and topped them with peanut butter and banana slices for my toddler and she’s doing a happy dance while eating them 

I’ve made these a million times and they are delicious every time! They freeze really well too and heat up nicely in the toaster. Would recommend!

My very favorite pancake recipe!
Soo hearty and you don’t feel gross after eating these!

I make these every weekend! And each time they’re perfect. Actually satisfying and don’t leave you hungry 30 minutes later. They freeze and reheat well too!

So delicious, healthy and filling!  I added blueberries and drizzled with honey and these are the best pancakes I've ever eaten. I don't use white flour except if baking for the family for holidays. I love the texture of the whole wheat flour and oats. I used whole grain old fashioned oats and ground them a bit.

So sad...I would rate this 10 STARS!

My hubby of 31 years doesn't / can't / won't cook unless he has to.  I LOVE to cook and tell him what I'm making most of the time.  Problem for him, he can't "taste" a recipe in his mind like I do.  Sometimes he wrinkles his nose as though I offered him something awful.  BUT whole wheat (here in Ireland it's whole meal) pancakes even sounded like a turn down for me...until I made these!!  No variations except I added a teaspoon of nutmeg to the dry ingredients.

I make mine by using two medium skillets.  Heat the oil until it sizzles.  Pour enough batter in one pan to cover making a larger pancake, then when ready (dry edges and steam is visible) I "flip" it into the waiting equally hot oiled pan to finish and then repeat keeping cooked pancakes warm in the oven.  This recipe made three pancakes so we shared one.  

Topping was my homemade "bananas foster" made in a warm skillet (small is fine) ...1/2 cup butter, 1/2 cup packed brown sugar (dark or light) 3-4 tbsp. pancake maple syrup to taste, heat through until sugar melts, add 3 tbsp. Baileys Irish Cream (optional and the alcohol cooks away) and stir until darkened (cream blends in)  turn off the heat then add sliced bananas (I use one per person).   You can easily adjust how much sauce you make by cutting down or adding to the ingredients. I make mine to our taste liking.  Stir gently to coat the bananas and serve over the pancakes! 

10 star recipe for these light, fluffy, flavourful pancakes.  You can rate my "foster" recipe. 

These whole wheat pancake are fluffy, light and soft. These best pancakes are made with whole wheat flour and without eggs. 

Eggless Pancakes

levelled whole wheat flour

levelled baking powder

cinnamon powder

sugar

milk (or add as required)

unsalted butter (or oil

unsalted butter (or oil, add as required,

In a mixing bowl first take 1 cup whole wheat flour. If the wheat flour is ground in a mill, then do sieve the flour once or twice before using.

Add 1 pinch salt. Skip adding salt if using salted butter.

Add 3 teaspoons sugar. You can even add 1 to 2 teaspoons sugar or skip it entirely.

Add 1 teaspoon baking powder and&nbsp;¼ teaspoon cinnamon powder.

With a wired whisk mix all the dry ingredients very well. Keep aside.

mixing dry ingredients

Take 1.5 cups milk in a sauce pan. Keep the pan on a low to medium-low flame and begin to heat milk. You can also use almond milk or soy milk.

When the milk is becoming hot do stir occasionally. Do not boil the milk but let it just become hot. You should see some steam coming from the milk.

When the milk becomes hot, add 1 tablespoon unsalted butter. You can also use oil instead of butter. Use a neutral flavored oil.

Mix the butter in the hot milk very well.

mixing wet ingredients

Then add this mixture to the dry ingredients in the bowl.&nbsp;with a wired whisk mix very well.

Break lumps with whisk and make a smooth batter. A few tiny lumps are fine in the batter.&nbsp;

The pancake batter is of a pourable consistency and not thick. If the batter looks thick, then you can add ¼ to ⅓ cup more of hot milk. Depending on quality of whole wheat flour more milk can be added.

Keep the pancake batter aside.

making whole wheat pancake batter

Then heat a heavy tawa/griddle or pan. Spread ½ to 1 teaspoon unsalted butter or oil on the tawa.

With a ladle gently pour the batter. Do not spread the batter with the ladle. The batter spreads on its own. You can even use a ¼ to ⅓ measuring cup to pour the pancake batter.

On a medium-low flame cook the pancake.

Cook it till you see bubbles forming on the surface.

When the base becomes crisp and golden, gently turn over pancake.

Cook the second side also till golden. Then remove and serve.

You can even stack these pancakes in a casserole or roti basket and then serve warm. Make all eggless pancakes this way.

Serve these fluffy whole wheat pancakes with fresh fruits or jam or whipped cream or maple syrup or honey or chocolate syrup. 

making whole wheat pancakes

https://content.jwplatform.com/videos/099qHkKE.mp4

Fluffy Pancake Recipe made without Eggs and with Whole Wheat Flour.

Fluffy Pancake Recipe (Whole Wheat &amp; Eggless)

Whole wheat flour makes pancakes taste nutty and delicious. This recipe is quite flexible. We love using a combination of whole wheat and all-purpose flour. The pancakes are lovely, light and fluffy. For 100% whole wheat pancakes, simply use all (1 1/2 cups) whole wheat flour and no all-purpose flour. We have noticed that whole wheat flour absorbs liquid a little more than all-purpose flour. Because of this, you might find that you need to add a little extra milk to the pancake batter before cooking the pancakes.

Easy Delicious Whole Wheat Pancakes

(100 grams) whole wheat flour

(100 grams) all-purpose flour

fine sea salt

unsalted butter, melted, plus more for the skillet or substitute coconut oil

Delicious and very fluffy pancakes! The cinnamon flavor comes through perfectly. I followed the recipe exactly, using whole milk. I used a 1/4C measuring cup for each pancake, and the yield was 9 perfectly sized pancakes. I also dropped some blueberries to them when they were on the griddle. Will definitely make them again!

https://www.youtube.com/watch?v=bxbL5noP4qk

Easy whole wheat pancakes recipe that taste great with whole wheat flour, baking powder, butter and egg. With recipe video!

Easy Whole Wheat Pancakes Recipe - How to Make Homemade Whole Wheat Pancakes

These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch!

tsp kosher salt

+ 2 tbsp fat free milk

tsp vanilla extract

cooking spray

Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.

Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Makes 14 pancakes.

Calling all banana lovers to these low fat, whole wheat banana nut pancakes, rich in potassium, fiber and flavor – tastes like banana nut bread in a pancake!

Banana Nut Pancakes

banana (very ripe, mashed)

1% milk

tsp oil

vanilla

tbsp chopped walnuts (optional)

olive oil or butter flavor cooking spray

Mix all dry ingredients in a bowl.

Combine milk, egg white, oil, vanilla and mashed bananas in a bowl and mix until smooth.

Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.

Heat a large skillet on medium heat.

Spray cooking spray to lightly coat and pour 1/4 cup of pancake batter.

When the pancake starts to bubble and the edges begin to set, flip the pancakes.

Repeat with the remainder of the batter.

These are 100% whole wheat pancakes made with protein-rich Greek yogurt and whole grain goodness. The batter comes together in a snap. The pancakes are tall, light, and fluffy, and you can add your favorite add-ins like berries or chocolate chips. See recipe Note.

Fluffy Whole Wheat Pancakes

(260 grams) whole wheat flour

(248 grams) plain Greek yogurt, at room temperature*

(300 milliliters) milk, at room temperature*

(60 milliliters) pure maple syrup, at room temperature*

eggs,

Tablespoons (42 grams) coconut oil, melted (or vegetable oil,

In a large bowl preferably with a pour spout, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Set aside.

In another large bowl, whisk the yogurt, milk, maple syrup, eggs, and vanilla together until combined. Whisk in the oil. Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is thick and a few lumps are fine.

Let the batter sit for 5 minutes as you heat the stove in the next step. This gives the batter a chance to thicken.

Meanwhile, heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick cooking spray. Once it&#8217;s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake&#8217;s surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet with butter or nonstick spray again, if needed, for each batch of pancakes.

Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice.

Cover and store leftover pancakes in the refrigerator for up to 5 days.

This recipe has changed my pancake game forever! I did separate the eggs to whip the whites into soft peaks, then folded them in right before dropping the batter into the pan. I honestly didn't think whole wheat pancakes could get THIS FLUFFY, but I'm so glad they do!

This recipe exceeded expectations for a whole wheat pancake!! They were delicious and fluffy and soft. Not dry at all!! I followed the recipe exactly except reduced the salt and cinnamon. I used Heckers brand whole wheat flour and whole milk and vegetable oil. I needed two containers of Chobani Greek Yogurt. This is my first time making whole wheat flour pancakes and I will make this again!

A truly fluffy, yet moist, whole wheat pancake. You have changed the game!

We love baking in our home, but somehow have never made successful pancakes. We gave this recipe a try...it made PERFECT pancakes!! Thank you for another incredible recipe!

This recipe is amazing! I tried with nutmeg instead of cinnamon and it was really good!

Delicious!  Mixed in 1/2 banana and a bunch of strawberries and walnuts.  Makes it easy to get a lot of nutrition in a meal.

https://www.youtube.com/watch?v=yz0pYdr2KAA

Learn how to make light and fluffy whole wheat pancakes packed with nutritious ingredients to fuel your day, and sweet maple flavor everyone will love. 

Get the full recipe: https://sallysbakingaddiction.com/whole-wheat-pancakes-recipe/

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Whole Wheat Pancakes | Sally's Baking Recipes

A tall stack of Sweet Whole Wheat Spinach Pancakes so you can get over 2 servings of veggies first thing in the morning, but still enjoy your favorite breakfast. Light and fluffy green goodness with a sweet and SWEET nutrition boost!

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The most viewed whole wheat pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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