Somehow, I’ve neglected to share a basic whole wheat pancake recipe. I’m remedying that today with these delightfully light and fluffy, 100 percent whole wheat pancakes!
If you’re looking for a go-to pancake recipe, this is it. Drizzle these cakes with maple syrup or go wild with toppings. They’re great either way.
These made-from-scratch pancakes put Bisquick pancakes to shame. Plus, these pancakes don’t send my blood sugar for a loop like regular pancakes made with all-purpose flour, especially when I top them with a dab of protein-rich peanut butter or almond butter.
I know that whole wheat flour has a reputation for producing bitter baked goods, but here’s the deal—if your whole wheat goods taste bitter, it’s because your flour has gone bad. Whole wheat flour is more apt to go rancid than all-purpose because it contains the good-for-you, naturally-occurring oil present in whole grains.
Fresh whole wheat flour is mildly nutty in flavor and delicious. I’ll spare you my spiel about the industrial revolution and how flour mills advanced to produce all-purpose flour that had a longer shelf life more suitable for slow railway transportation across the United States. Pancakes for dinner, anyone?
Whole Wheat Pancake Tips
For an undetectable “whole wheat” taste, use white whole wheat flour, which is simply made from wheat berries that are even more mild in flavor. I’m usually able to find white whole wheat flour in decently stocked grocery stores these days.
To prolong your whole wheat flour’s shelf life, store it in an air-tight container in a dark, dry place (or even the refrigerator or freezer).
Always make pancakes by hand (not with an electric mixer). Over-mixing the batter yields rubbery pancakes. Simply combine the wet and dry ingredients as instructed. Stir them together with a big spoon until no big powdery lumps remain.
If you’re cooking on the stovetop, you may need to dial back the heat a bit over time. Your temperature is too high if the pancakes are golden on the outside but still raw on the inside.
Lightly coat your griddle or skillet with butter or coconut oil in between batches. Be sure to wipe off the excess butter/oil with a paper towel so it doesn’t burn.
The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. If you’re uncertain, it’s best to wait a little too long than to end up with a doughy mess.
Watch How to Make Whole Wheat Pancakes
More 100% Whole Wheat Pancakes to Try
- Banana Pancakes
- Gingerbread Pancakes
- Pancake Mix: A bulk option for these pancakes!
- Pumpkin Pancakes
- Super Simple Vegan Pancakes
Please let me know how your pancakes turn out in the comments! I love hearing from you. View all of my pancakes here.
Whole Wheat Pancakes
- Author:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 cup milk of choice
- 1 tablespoon apple cider vinegar or distilled white vinegar
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 egg
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
Instructions
- In a 2-cup liquid measuring cup, combine the milk and vinegar. Stir to combine and let this homemade “buttermilk” mixture rest until it is lightly curdled, at least 5 minutes.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
- To the buttermilk mixture, add the egg, melted butter, maple syrup, and vanilla. Whisk until thoroughly blended.
- Pour the liquid mixture into the flour mixture. Stir just until combined (a few small lumps are okay). Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
- Meanwhile, if you are using an electric skillet, preheat it to 375 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter, oil, or cooking spray (nonstick surfaces likely won’t require any oil).
- Gently stir the batter one last time, in case the liquid has separated. Using a ⅓-cup measuring cup, scoop batter onto the warm skillet, leaving a couple of inches around each pancake for expansion.
- Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy). Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more.
- Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary. Serve the pancakes immediately with toppings of your choosing, or keep them warm in a 200 degree Fahrenheit oven.
- Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen* for up to 2 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Leanne
These were easy and delicious! I sprinkled the tops with cut up apples and cinnamon/ sugar as they were cooking. All my kid’s gobbled them up! Thank you for sharing such a great recipe!
★★★★★
Kate
You’re welcome, Leanne!
Ellana
They were yummy! I think this recipe will be my “go to” for pancakes from now on. I made 13 small pancakes from this recipe. I ate 3 & topped all with a heaping tbsp of sheep yogurt but also added a tbsp stewed prunes to one, a tbsp cranberry sauce to another & a tsp dark maple syrup to the third. I had black decaf coffee afterwards. What a brunch! Mmm Ellana, Kitchener, Ontario, Canada
★★★★★
Kate
That’s great to hear, Ellana! I appreciate your review.
Clare
Success!! Using wholewheat flour can so often result in dense pancakes: this recipe resulted in filling but light, fluffy pancakes that I loved, and the children agreed! Delighted to find a refined sugar- and refined flour-free recipe for a weekend breakfast favourite!
★★★★★
Mary
Delicious recipe! I swapped out a third of the whole wheat flour with white flour for fear that they’d be too heavy, but they were so light and fluffy, I won’t bother next time. Served with warm apple butter and a little drizzle of maple syrup—so good!!
Elizabeth Ketner
I added a 1/3 cup of grated apple. This was a great recipe thanks!
★★★★★
Kate
You’re welcome, Elizabeth!
Boyd a Moore
I have been eating pancakes and love them for 70 years. But these are the best whole wheat pancakes I have ever tasted. Can’t thank you enough for sharing this recipe.
★★★★★
Kate
I’m glad you love them, Boyd!
Barbara
Ive made these a number of times and they are consistently fabulous.
Tami F
These were AMAZING! Even my husband who usually hates wheat pancakes loved them!
I subbed with honey and olive oil, and served with bananas, strawberries and blueberries with a drizzle of maple syrup. Deeeeelicious!
★★★★★
Kate
That’s great, Tami! Thank you for your review.
Hilda
I got a mini waffle maker for Christmas and used this recipe to make whole wheat waffles and it was a hit! The waffles were fluffy and taste so good! I like how the recipe is not too sweet. Instead of vinegar, I substituted 1/4 cup of the milk with full fat plain yogurt to thicken the milk. I also used demerera sugar instead of maple syrup. I made a whole batch of waffles with this recipe and froze them so we can have it for breakfast anytime. Thank you for this recipe!
Kate
That’s great, Hilda!
Rachel
Excellent pancakes! I added 1/2tsp of cinnamon instead of 1/4tsp. I served them with applesauce and blueberries.
★★★★★
Kate
Thank you for sharing, Rachel!
Jo Anne
This recipe is absolute magic! The BEST whole wheat pancake recipe I’ve ever come across. Many recipes promise you light whole wheat pancakes, but this recipe delivers. Absolutely hands down delicious! Thanks so much for sharing this with us!
★★★★★
Kate
Thank you, Jo!
L. Zara
I am so happy. There were the first pancakes I ever made that actually turned out well (unless you count the packaged mixes). They were fluffy (which I didn’t expect), and filling. I had them for dessert; they weren’t sweet but they were just begging to be topped with bananas, chocolate spread, and honey!
Thanks Kate!
Kate
Wonderful to hear! I’m delighted you enjoyed these pancakes.
MaryB
I’ve looked but doesn’t seem anyone has asked this question. Can you make these pancakes with regular, unbleached all purpose flour? I don’t have any whole wheat flour on hand? Thank you.
Kate
Hi Mary, that could work, although I haven’t tried it. Let me know what you think!
Brenda
Hi Kate! Can you make these the night before?
Kate
Hi Brenda! These can be a great option to have in your freezer.
Moshe
I made this recipe with fresh milled einkorn wheat, substituted olive oil for the butter, and left out the honey/maple syrup altogether. (I’m pretty serious about avoiding all forms of sugar)
Was delicious!! My wife thought so too. I am so happy I found this recipe.
Thank you
★★★★★
Esther Hickson
this is my new go to pancake recipe.I love the cinnamon flavour and can eat them with absolutely nothing else on them:) and they are wholewheat. Mmmmmm
Added bonus- My family loves them as well:)
Jules
I have never ever made pancakes before (shame on me!!) despite growing up having them regularly as a child. They aren’t a very typical Irish breakfast but they are definitely treat. My 7 yr old asked me to make him pancakes this Shrove Tuesday (Ireland) and I was like “hmmmm, now’s a good as time as any to give it a go!!” Quick Google later and this recipe caught my eye. He isn’t crazy about shop bought pancakes (that go in the toaster) so I wasn’t holding out hope he’d eat these but OH…MY…G*D!!! They were so easy to make. I made the batter the night before and left in the fridge. A large tablespoon of batter on the hot non-stick pan made perfectly sized and evenly cooked golden fluffy pancakes. My son deavoured them. Kept asking for more!! Served dripping in Maple Syrup with bananas and strawberries and a glass of ice cold milk!! Happy, healthy and full-tummy going to school to tell his friends he had pancakes for breakfast!! Adding this to my recipe collection! A definite keeper of a recipe. Why havent I been making pancakes myself all this time?
★★★★★
Kate
I love to hear you love them, Jules! I appreciate your review.
Cheryl Berridge
So good! I didn’t even want anything on them,but I could imagine peaches on top!! Mmmm!
Barb Ellis
Very good pancakes!, loved them!,
★★★★★
Kate
Thank you! I’m happy to hear that, Barb.
Julie
Made these whole wheat pancakes today. Served with mix berries. They were good enough to eat without the usual maple syrup I add to pancakes! I will try some of the other versions!
★★★★★
Kate
Sounds delicious, Julie! Thank you for your review.
Kaylene
Thank you for this awesome recipe. I’m not that good a cook, but these were easy to make. The first half of the batch I made regular, and for the second half I added banana chunks. The banana pancakes were so good that I didn’t need syrup. I can’t wait till this weekend so I can make more. They’re so good I don’t want to share! Lol
★★★★★
Kate
You’re welcome, Kaylene!
BEV
I started out making and freezing these for the kids morning school routine. Now, I make a quadruple batch every time because the WHOLE family loves them! (Even those of us who don’t really like pancakes) These are honestly so good, they can be eaten without syrup!!
Nichole
So delicious, especially if you let them rest. The first batch I made were good, but the second batch after the batter had a little extra time to rest… they were incredible!
★★★★★
Kate
That’s great, Nichole!
Addys
These pancakes are way better than bleached flour ones! In love!
Thank you!
★★★★★
Kate
You’re welcome, Addys!
Glorimar Melendez
Thanks for sharing this awesome recipe. I like to test different recipes for pancakes (banana, almond flour, all-purpose flour… whatever variety I can get my hands into) and I must say this has been the best I’ve found so far. They turned out perfect. The only changes I made were substituting plain kefir for the milk+vinegar combo to create buttermilk, plus also added chocolate chips. I’ve got leftover pancakes, so I am a happy camper!
★★★★★
Jose Herrera
Hi. I just made these pancakes and tje whole wheat is at a new level compared to the prepared mixture selled at the supermarket. Is way healthier and cheaper. I am so gratefull of this page.
I did some changes to make it more adequate to my diet, didnt add the yolk of the eggs, used olive oil and almond milk. By the way, does anyone know how to make the almond milk fluffier?
Thank you so much!
★★★★★
Chawna
Do u know how many calories are in a serving of these? How many small ones are a serving?
Kate
Hi Chawna! The nutritional information is below the notes section of the recipe.
Joanne
Hi Kate,
I love your recipes (especially zucchini bread with walnuts and chocolate chips. yum!) and will try these pancakes soon. I was surprised not to read a post about adding blueberries. I don’t see why I couldn’t try adding 1 1/2 cups frozen berries to the batter rather than topping them. I have plenty left from last year’s crop in my freezer and was looking for a good whole wheat blueberry pancake recipe. Thanks for delicious healthy recipes. Joanne
Jasmine Calderon
These are ridiculously easy and delicious
My husbands new favorite!! Thank you so much for the recipe.
Kim
These turned out great! I didn’t have WW flour either so I used white flour and still great!
Barbara Ellis
Delicious best ever
Anna Mattox
This was fantastic. I have fresh salmon berries and huckleberry jelly on top. Delicious!
Easy to make, I used coconut milk which was slightly watery consistency. However it all works perfectly. Can’t wait to make again!
★★★★★
Kate
I love to hear that, Anna! Thank you for your review.
Diana
Pancakes turned out fluffy and delicious. Great recipe! Thank you!!
★★★★★
Kate
You’re welcome, Diana!
Patricia
Have you ever put in cocao powder for us chocolate fiend people?
Kate
Hi Patricia! I haven’t tried it so I can’t say for sure.
Jessi S
Overall these are good pancakes. You have to watch them close because they don’t really bubble up like regular pancakes. I did have to add a little extra almond milk because the batter was super thick. I have used this recipe a couple times now and the pancakes are good. I added blueberries and maple flavoring (we don’t have maple syrup). I may have already reviewed this recipe. I forget lol
★★★★
Bev Dewell
Delicious!! I used Jovial Einkhorn ww flour which weighs 95 gm and had to add two tablespoons more to get them up to consistency…Delicious!!
★★★★★
Inbal
I have made these today for the third time, and they truly never disappoint! Always fluffy, nutty and delicious. We like having them with maple syrup (obvs), sour cream/yogurt, lemon zest, and today we had some sliced pears on top – super yummy!
Thank you for sharing such an excellent whole-wheat pancake recipe!
★★★★★
Kate
Love to hear that, Inbal! Thank you for your review.
Thad
I don’t eat pancakes on the regular, made these 3 times in a year, they really are light, fluffy and tasty, they cook up thin, but that’s a Gr8 thing, I don’t like thick pancakes. I too like how it does not jack up my blood sugar. In due time I’ll come back for your “More 100% Whole Wheat Pancakes to Try” selection. Thanks for the great cakes!
★★★★★
Kate
I’m happy you enjoyed them!
Maria and Joe Rossi
Thank you for the great pancake recipe. These pancakes are delicious. My hisband loves them. I substituted olive oil for the butter.
★★★★★
Kate
You’re welcome, Maria! Thank you for sharing you both enjoyed them.
Heather
I made these pancakes this morning after a sleepover for the kids and they ate them all thank you for this recipe I’ll make it again I have also been making your buttermilk and will never buy store bought again
★★★★★
Kate
Great to hear, Heather! I appreciate your review.
jess
How can I get rid of the clumps in the buttermilk
★★★★★
Kate
Hi Jess, It sounds like your buttermilk might be on the expired if there are a lot. Use your best judgement.
Bill
Whole wheat pancakes are simple, but can be challenging to get just right. This recipe is the best one I have tried. I think the small amount of cinnamon makes a big difference, more would be too much an d I would miss it if it were not there at all. We added fresh blueberries and banana slices right before flipping over. A delicious Christmas morning breakfast!
★★★★★
Kate
Great to hear, Bill!
Becca
SO good! And easy, too – I know a lot of people think a list of ingredients is overwhelming, but these pancakes were super easy to make.
★★★★★
Kate
Wonderful to hear, Becca! I appreciate your review.
Sherie Rodrigues
Dear Kate, by far the best pancakes I have ever made, never fail, I’m 73, made a few. Very impressed, pancakes are important. Regards from Sherie
★★★★★
Liv Lockwood
After removing refined sugars from my foods almost 2 months ago, I’ve been missing some of my fave comfort foods, came across your recipe on Pinterest, tried it out this morning and OMG I am completely sold on these pancakes. I topped with a few banana slices and a little maple syrup my son and I gobbled them right up. Perfect Sunday morning treat. So light and fluffy. Perfection.
★★★★★
Courtney
Today is National Pancake Day and recently started the Mediterranean diet and desperately wanted to eat pancakes with my kids. I found this recipe and they were easy so fluffy and delicious!! I was nervous they would be dense and kind of stuff but they were wonderful. I will definitely make these again and again.
★★★★★
Gillian
So tasty AND quick.
Love the whole wheat flavor. Another winner from Cookie+Kate!
★★★★★
Mindy
I have made these so many times and loved them every time! We use almond milk and wheat flour. I also add fresh blueberries. I started making larger batches and freeze them for quick breakfasts throughout the week. 100% 5 stars for these!
★★★★★
Kate
Great to hear, Mindy!
Lisa Yde
These are the best pancakes! They turn out crisp on the outside and very fluffy. I like how sweet they are. You barely need any syrup on top.
★★★★★
Kate
I’m glad you loved these pancakes, Lisa!
Lucy
Great recipe! My husband wasn’t happy initially by the whole wheat flour, but he even admitted it came out light and fluffy. It wasn’t heavy like expected. I used store bought buttermilk rather than making my own. It was perfect!
★★★★★
Kate
That’s great to hear, Lucy! I appreciate your review.
Donna Scott
I love your recipes. I’m wondering if I can use almond milk and skip the vinegar?
Kate
This recipe will turn out the best as written. I hope you try it!