The BEST Whole Wheat Pancakes

Servings: 12 pancakes

Prep Time: 5

Cook Time: 10

Total Time: 15

An easy recipe for fluffy whole wheat pancakes you'll want to make on repeat!

4.94 from 15 votes

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, 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 has no visible lumps.

Heat a non-stick pan, skillet, or griddle over medium-high 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 begin to look defined and bubbles form. Flip the pancakes over and cook for another minute 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.

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.