These light and fluffy whole wheat pancakes are a wholesome and delicious way to start the day!
Who doesn’t love a stack of light and fluffy pancakes with butter and syrup? I know I sure do and these are the perfect go-to when you want to enjoy yourself but keep it wholesome.
Today I’ll be sharing the recipe for the best whole wheat pancakes as well as how to make them fluffy, what the batter should like look, and how to freeze and reheat extra pancakes. Let’s get started.
Whole Wheat Pancakes from Scratch
Pancake mornings are a must in my house, and lately, these whole wheat pancakes have been a favorite! This recipe is just as easy to make as my Classic Fluffy Pancakes, with just a few adjustments to make sure the whole wheat version is just as light and delicious as the original.
I this recipe I also add a touch of honey to the batter which it gives the pancakes a sweet, nutty flavor that’s perfect topped with butter and my Homemade Brown Sugar Pancake Syrup.
Are Whole Wheat Pancakes Healthy?
Compared to white flour, pancakes made with whole wheat flour have a bit more fiber and have more micronutrients (vitamins and minerals) from the wheat germ that is removed from white flour during processing.
This recipe made with 1 ½ cups of whole wheat flour, contains vitamins, minerals, and 20 grams of fiber total- that’s 4 to 5 grams for each serving of pancakes.
Whole Wheat Pancake Ingredients
These light and fluffy whole wheat pancakes are a cinch to whip up with pantry staples. Here’s everything you’ll need to make them:
- Whole wheat all-purpose flour
- Baking powder
- Honey or sugar
- Milk- dairy or non-dairy
How to Make Whole Wheat Pancakes
While some people prefer to make pancakes on a pan, I really like the efficiency of a large non-stick griddle when it comes to making my pancakes. A large surface allows me to make more pancakes at once, which means I can serve them hot and please a crowd (or my kids).
I do feel, however, that a non-stick surface is necessary to make pancakes. And remember, just because your surface is non-stick, it does not mean you can skip using butter or spray. This is essential.
Check out how easy it is to make these Whole Wheat Pancakes:
Combine the flour, baking powder, and salt in a large bowl.
- Make a Well
Pour the milk, egg, and melted butter in the center of the flour mixture. Using a fork or whisk, mix until the batter is smooth.
Heat a non-stick griddle or pan on medium-high heat. Pour ¼ cup of batter for each pancake. Wait for bubbles to form, flip and brown on both sides.
Make a tall stack of pancakes and top with butter and a generous drizzle of syrup.
Making Fluffy Whole Wheat Pancakes
For any successful batch of fluffy pancakes, you will need fresh baking powder. While most of us have a canister in our pantries it’s important to know that after 9 months, its rising properties begin to decline, which is a fancy way of saying, it’s not going to give the pancakes or any baked good a “lift”.
To keep track of how fresh or expired your baking powder is, mark the opening date on the baking powder canister or package with a permanent marker.
They say that the best way to try something new is to see how it’s made. For this reason, I’ve made a video for you to see how these fluffy whole wheat pancakes come together.
The Best Whole Wheat Pancake Batter
The best pancake batter is one that is not overmixed, and its consistency isn’t too liquidy. Pancake batter should be thick, without lumps, and even.
Pancake batter that is too thin will yield flat pancakes without much fluff. Watch this video to see what traditional pancake batter should look like, how to substitute milk in a pancake recipe, and more.
Freezing Whole Wheat Pancakes
Freezing is a great option for leftover pancakes or when you want to make extra and keep them on hand for future breakfasts. Here’s how to freeze pancakes:
Make pancakes in your pan or griddle. Remove onto a plate and let the pancakes cool down completely.
Line a baking sheet with parchment, wax paper, a silicone mat, or plastic wrap (do not use aluminum foil).
Place pancakes on the lined baking sheet and place the baking sheet in the freezer.
Freeze the pancakes, for 30 minutes to 1-hour minimum, before transferring the frozen pancakes from the tray into a sealable, zip bag.
Label the zip bag with the pancake batch and date. Toss the bag in the freezer and store for up to 2 months.
Reheating Whole Wheat Pancakes
Mornings can be crazy busy which is why having a stash of homemade frozen pancakes is a major plus. Here’s how to reheat frozen whole wheat pancakes in the microwave or toaster oven:
Place the pancakes on a microwave-safe plate and reheat them uncovered for 30 seconds to 1 minute, depending on the number of pancakes, until the middles are heated through.
Remove from the microwave, top with butter and syrup, and serve.
Toast the pancakes in a regular or toaster oven on a “medium” setting. This method will give the pancakes a crispy outer layer. Top with butter, syrup, or toppings and serve.
Best Pancake Toppings
There’s nothing like a stack of perfect, fluffy pancakes, topped with your favorite toppings. Whether you like it simple with plain ole butter and syrup or want to spruce things up a little, I have a few suggestions below plus 50 pancake topping ideas that will rock your world.
- Homemade Blueberry Syrup
- Homemade Cinnamon Syrup
- Nutella and sliced bananas
- Sliced berries
- Whipped cream
the BEST Whole Wheat Pancakes
Fluffy whole wheat pancakes you’ll want to make on repeat!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 pancakes 1x
- Category: Breakfast
- Method: Griddle
- 1 ½ cups whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon honey or sugar
- 1 ½ cups milk
- 2 eggs
- 1 tablespoon butter, melted
- Butter, for serving
- Maple syrup, for serving
- In a large bowl, sift together the flour, baking powder, and salt.
- Make a well in the middle and pour in the honey, milk, eggs, and melted butter. Mix with a whisk or fork until smooth.
- Heat a non-stick griddle to medium heat and pour about ¼ cup of batter for each pancake. Once bubbles form, the edges are defined, flip, and cook on the other side.
- Serve with butter and drizzle with maple syrup.
You can use traditional whole-wheat flour or “white whole-wheat” also known as whole-wheat pastry flour. The latter will yield fluffier pancakes since it’s been ground finer.
- Serving Size: 3 pancakes
- Calories: 280
- Sugar: 9.3g
- Sodium: 374.2mg
- Fat: 8.2g
- Saturated Fat: 3.9g
- Trans Fat: 0.1g
- Carbohydrates: 43g
- Fiber: 4.9g
- Protein: 12.2g
- Cholesterol: 108mg
Keywords: whole wheat pancakes, honey whole wheat pancakes