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

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.

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.

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.

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.