I love these easy wholegrain pancakes! They are delicious and super fluffy. You must have all the ingredients required to make them right in your kitchen with you now.

Sometimes we make these homemade whole-wheat pancakes (My son loves them!). For me, they are simple; having only a few things and great tasting.

Ingredients

• Flour: These can be made using 100% whole-wheat flour white whole-wheat flour or even a combination of both. If you are not familiar with whole wheat flour, I suggest that you use 50% all-purpose flour and 50% whole wheat. This way, your pancake will be light and fluffy while at the same time, having an amazing nutty taste.

• Sugar: A little sugar gives it a nice taste and helps in browning as well. Use regular sugar, brown sugar, or maple syrup.

• Baking powder: In most of my pancake recipes I use baking powder because it makes them light and extra fluffy. Use recently purchased double-acting baking powder (it lasts about 3 months). Make sure your baking powder is aluminum-free if you can taste it when used in cooking.

• Milk: Often I use whole milk for making these pancakes though non-dairy milk or buttermilk would work as well.

• Egg: An egg adds structure and flavor but you can just skip this ingredient if you desire wholesome pancakes without one (see flax egg or vegan pancakes).

• Butter: Pancakes love butter! They just add so much more flavor to the final product. I put melted butter into the batter then let it cook on a griddle until crispy edges have formed around each piece. Plant-based butter or coconut oil are too great options.

• Vanilla, cinnamon, and salt: Include some additional flavor. My favorite is warm cinnamon paired with hearty nutty-tasting wheat bread.

How to Make the Best Whole Wheat Pancakes

Many of you asked for a whole-grain flour version after we shared our favorite fluffy pancakes. We decided to try it out and were impressed with the outcome. These pancakes are simple and quick!

1. Mix Dry Ingredients: Mix whole wheat flour, all-purpose flour (if using), baking powder, cinnamon, and salt in a large bowl.
2. Mix Wet Ingredients: In another bowl, mix melted butter, milk, egg and vanilla.
3. Combine: Pour the wet ingredients into the flour mixture in a slow stream while stirring rapidly to blend them together smoothly without causing lumps in the dough. You will appreciate this when your batter puffs up as it starts cooking using baking powder (heating) in its recipe so avoid over-stirring which may flatten your pancake bubbles.
4. Cook: Warm a skillet or flat griddle over medium heat then melt some butter and add your batter into it by scooping from ¼ cup measure or a large cookie scoop.
5. Flip: Turn over when edges appear dry on the top sides but not at the bottom edges/when the top surface is covered with holes on bursting of bubbles. Each side requires about 1-2 minutes of browning time before flipping occurs; reduce heat slightly if excessive darkening occurs too soon (I usually keep my burner at medium).

Storing Whole Wheat Pancakes

For up to one week after preparation or two months while frozen in a sealed container. In case of freezing, arrange the pancakes on a baking sheet and leave them for around half an hour in the freezer. After that, put them into a freezer-friendly bag with parchment paper between each pancake to avoid sticking.

What to Serve with Whole Wheat Pancakes

Pancake toppings are just endless. Sliced bananas, berries, pumpkin butter, and sautéed apples are among our family’s favorite pancake toppings using whole wheat starch. For breakfast, add scrambled eggs, bacon, sausage, or poached egg.

Easy Whole Wheat Pancakes

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Whole wheat flour has an earthy and delicious flavor. Our whole wheat pancakes recipe is versatile; you can opt to use either 100% whole wheat flour (tips below the recipe) or blend it with all-purpose flour like I do. This makes the pancakes fluffier.

You Will Need

• 3/4 cup (100g) whole wheat flour

• 3/4 cup (100g) all-purpose flour

• 2 tablespoons sugar

• 1/2 teaspoon ground cinnamon

• 1 tablespoon baking powder

• 1/2 teaspoon fine sea salt

• 1 ¼ to 1 ½ mugs (295ml to 350ml) milk, dairy or non-dairy

• 1 large egg

Instructions

1. Fluff flour in its container: Then gently scoop it into your measuring cup until slightly mounded. For proper measuring, level off the top with a knife. You can also use a scale and weigh the flour (in grams) for more accurate measurements.
2. Superb baking powder: The tinny flavor that comes out when a large amount of baking powder is used (as in this recipe), can be avoided by using a brand such as Rumford or Bob’s Red Mill that is made without aluminum. I’ve had great success using Bob’s Red Mill baking powder in this recipe.
3. Recipe adjustments: As of 5/18/2024, I stopped warming the milk before combining it with the butter and egg to create a richer texture. Although you are welcome to warm the milk up as stated above, I no longer feel that it necessary to do so. This adjustment has been incorporated into the above recipe.

Nutrition: 

Nutritional facts below are approximations. Nutrition Per Serving

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• Serving Size: 1 pancake Calories: 172
• Protein: 5g
• Carbohydrate: 22g
• Dietary Fiber: 2g
• Total Sugars: 5g
• Total Fat: 8g
• Saturated Fat: 4g Cholesterol :42mg
• Enjoy these tasty fluffy whole wheat pancakes!