Recipe

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This easy whole wheat pancake recipe makes a hearty, fluffy stack that rivals any classic pancake.

After more than a decade of testing, I’m sharing my recipe and all my best tips so your whole wheat pancakes turn out fluffy and 100% delicious.

stack of whole wheat pancakes on a plate topped with sliced strawberries and banana with syrup on a plate.

Whole Wheat Pancakes from Scratch

It took me years to get my family to approve a whole wheat pancake recipe that could compete with my famous fluffy pancakes. I knew I only wanted to use 100% whole-wheat flour for this, wanting a similar texture to my banana oatmeal pancakes, and this recipe won them over.

Since I nailed the flavor and fluffy texture, I can now whip up variations like whole-wheat blueberry pancakes and whole-wheat banana pancakes. To date, no one has complained about them resembling a flat hockey puck.

Are Whole Wheat Pancakes Healthy?

Yes! Made with 100% whole-wheat flour where the entire wheat germ is intact, these pancakes are rich in B vitamins, minerals, and nearly 5 grams of fiber per serving.

Ingredients

Whole-wheat flour is the base for this pancake recipe. You can use stone-ground, white whole wheat (also known as pastry flour), or finely milled wheat at home. Baking powder is essential for a fluffy texture, a pinch of salt to enhance flavor, and a little sugar for sweetness and a golden finish. Use dairy or non-dairy milk as the liquid, an egg to bind the batter, and a little melted butter for moisture.

How to Make Whole Wheat Pancakes

Making these is similar to making traditional pancakes: measure and mix the dry ingredients, then add the wet ingredients, and mix them into a batter. Make sure to watch the video, which includes a visual of the tips that make these whole wheat pancakes great. I also outline them here:

The Best Whole Wheat Pancake Batter

Whole wheat flour is naturally denser than traditional all-purpose flour, which is what is used in most pancake recipes. And when people simply “swap” the flours, the unfortunate outcome is often dense, flat pancakes. You can avoid this by:

Sifting the whole-wheat flour into the bowl after measuring it helps give the pancakes a lighter texture and avoids overly packed flour.

Whisk the eggs with a fork (directly in the bowl is ok) before mixing them with the milk to ensure the batter binds well. You’ll also avoid overmixing, which can lead to chewy pancakes.

side by side image of cooking whole wheat pancakes on a griddle (left) and keeping them warm on a sheet pan (right)

Cooking Tips

Heat the pan over medium heat first, then grease it, and immediately pour in the batter. This is especially important when using butter, as it tends to brown before the pan is hot enough.

Wait to flip the pancakes until the edges look defined and bubbles form on top. If the pancakes are getting too brown at the bottom but you don’t see any of these visuals, lower the heat. This avoids undercooked, raw middles.

Cool down the pan under running water after a couple of batches when your butter browns immediately after placing it on the hot surface.

stack of whole wheat pancakes on a plate topped with sliced strawberries and banana with syrup on a plate. A slice of whole wheat pancakes on a fork showing fluffy texture of recipe

Storage

Refrigerate leftover cooked pancakes in an air-tight container for up to 3 days or freeze them up to 3 months. Reheat them for 30 seconds to 1 minute in the microwave and serve them warm, drizzled with homemade pancake syrup.

The BEST Whole Wheat Pancakes

Servings: 12 pancakes

Prep Time: 5

Cook Time: 10

Total Time: 15

This easy whole wheat pancake recipe makes a hearty, fluffy stack that rivals any classic pancake.

4.96 from 21 votes

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Watch how it’s made:

Ingredients

1 ½ cups whole wheat flour
1 tablespoon baking powder, aluminum-free
2 tablespoons sugar, maple syrup or honey
½ teaspoon salt
1 ½ cups milk
2 eggs
1 tablespoon butter, melted

Instructions

Make the batter:

In a large bowl, sift the flour, baking powder, sugar, and salt. Sifting will help your whole-wheat pancakes have a lighter texture. If using honey instead of sugar, add it to the bowl with the wet ingredients.
Make a well in the middle and pour in the milk, eggs, and melted butter. Using a fork, break up the eggs first, and then whisk the wet ingredients, incorporating them from the outside of the bowl in, until the batter is mostly smooth and no visible flour is left.

Cook the pancakes:

Heat a non-stick pan, skillet, or griddle over medium heat. Once hot, grease, spray, or melt butter on the hot surface.
Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges look defined and bubbles form. Flip the pancakes over and cook for another 2 minutes on the other side. Do not press down with a spatula. Remove from the pan onto a plate and cook the remaining pancakes.
Stack them high and enjoy them warm topped with your favorite pancake toppings and syrup.

Store

Refrigerate leftover cooked pancakes in an air-tight container for up to 3 days or freeze them up to 3 months. Reheat them for 30 seconds to 1 minute in the microwave or in a toaster.

Notes

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.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.