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Whole Wheat Pancakes – Delicious and Fluffy Whole Wheat Pancakes

Easy whole wheat pancakes that are delicious, fluffy, and homemade. 100% whole wheat pancakes are filling and nutritious.

whole wheat pancakes


No matter who you were supporting, this election cycle has been exhausting, embarrassing, and disheartening. 2015 and 2016 made me wish we did elections the way the Brits do them; down and dirty. Just a month from the declaration of candidacy to voting, there are spending limits imposed, and there are bans on paid radio and television ads. That sounds blissful to most of us right now. Whether your candidate won or lost, I think we can all agree most of us spent the last (almost) two years throwing up in our mouths.

It is time to come together as a nation. To put differences aside, join hands, and do something we can all agree is calming and sane. Friends, it is time to make whole wheat pancakes.

Back when Troy and my sister-in-law Amy were growing up, my in-laws would make pancakes for breakfast anytime they had a friend over for a sleepover. It was years before Troy and Amy finally confessed to my in-laws that “we don’t actually like pancakes”. Scandalous and pure blasphemy! Troy can’t exactly pinpoint what it is about pancakes that doesn’t make him excited, but it is likely that they are “too fluffy”. Clearly, I married an insane person.

Pancakes are an almost daily staple in my house, especially for the kiddos. I prefer to make a double or triple batch at once, and then freeze them. Thirty seconds in the microwave, and boom, hot breakfast in the same amount of time it takes you to pour a bowl of cereal. And unlike a bowl of cereal, whole wheat pancakes fill me up enough so that I will not punch someone in the face in a hangry-induced rage.

whole wheat pancakes

These pancakes use 100% whole wheat flour, so they’re more filling than their “Bisquick” style cousin. Many people incorrectly assume that whole wheat flour always results in a dense and tasteless product. In many cases, that is correct, but with a few tips, tricks, and one very special ingredient, whole wheat baked goods can be just as fluffy as conventional products. Whole wheat flour really is one of my favorite things to work with, because it is an unknown to most people, which makes it a bit of a fun challenge. And when you do something great with it, people are impressed and think you’re a magician. And if you want to take these whole wheat pancakes to epic level, try them with homemade blackberry syrup.

whole wheat pancakes

Like that fluffy cake? Yeah you do.

For full disclosure, I do have a grain mill that I use to make fresh whole wheat flour, but whole wheat “pastry flour” from a grocery store works great as well. And the mystery ingredient I alluded to above? Vital wheat gluten. Boom.

What is vital wheat gluten you ask? Technically speaking, it is a high gluten product; pretty much entirely gluten that gives whole wheat flour goods their “bounce”. Non-technically speaking, it is what is produced when a Keebler elf farts. Essentially, vital wheat gluten is the tits.

whole wheat pancakes

Fluffy batter makes me happy

This fish spatula is surprisingly a bomb pancake flipper.

whole wheat pancakes

Mini chocolate chips make for a fun spin on the traditional pancake.

May we all be extra mindful of our kindness to others over the next four years. May we be gentle and graceful in victory and defeat. May we be excellent examples to our children that manners and respect do matter. And may we never hear the words “Mom and Dad, I don’t actually like pancakes” from our ungrateful spawn.

Man, Troy and my sister-in-law are such jerks. 🙂

Making this recipe or others?

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5 from 2 votes
100% Whole Wheat Pancakes
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins

Easy whole wheat pancakes that are delicious, fluffy, and homemade. 100% whole wheat pancakes are filling and nutritious.

Course: Breakfast
Servings: 18
Calories: 107 kcal
Author: Sarah
  1. In a large bowl, combine the dry ingredients (excluding 1 tbsp of flour).
  2. In a separate bowl, combine the wet ingredients.
  3. In yet another separate bowl, combine the frozen blueberries and flour, and toss to coat the fruit.
  4. Make a well in the dry ingredients, and add the wet ingredients, and stir just a few times. Add the blueberries, and stir the batter until just combined.
  5. Let the batter sit for 10 minutes while you heat your pan or griddle. We have this ceramic griddle, and it is great. You can make six pancakes at a time, you don't need non-stick spray, and there is zero teflon to off-gas a bunch of icky chemicals. It also slays grilled cheese for a group too.
  6. Pour your preferred amount of batter on the hot griddle, and flip when the edges look dry, and you are seeing bubbles on top. If you prefer to use chocolate chips instead of blueberries, add them as soon as you pour.
  7. I like to take a baking sheet and cover it with parchment and place the pancakes on there as they finish up on the griddle. You can typically fit about 6-8 pancakes on a normal sized baking sheet. Since I tend to make a bunch at once, I make a pancake "lasagna" with multiple layers of pancakes and parchment. Freeze for a few hours, and then remove individual pancakes and transfer to a freezer-proof ziploc.
Nutrition Facts
100% Whole Wheat Pancakes
Amount Per Serving (1 pancake)
Calories 107 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 27mg 9%
Sodium 88mg 4%
Potassium 227mg 6%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 4g
Protein 3g 6%
Vitamin A 3%
Vitamin C 1%
Calcium 9.4%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.

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4 comments on “Whole Wheat Pancakes – Delicious and Fluffy Whole Wheat Pancakes”

  1. My family had pancakes and bacon for dinner last night. Comfort food at its best. I’ll have to check out the vital wheat gluten tip!

  2. Thank you for the post and the recipe. Kindness ad respect in all things silly and serious?.

  3. I had a bunch of friends coming over for our regular craft day and I was so busy that I went out and bought some lovely pastries to serve up to them. On the morning however I felt a bit guilty and decided to make something…. pancakes!!! I made a double batch and served them up with strawberry jam, rhubarb jam, and thick dolloping cream. I was so surprised to see the pancakes disappear before anyone made a move on the pastries – just goes to show that childhood favourites stay favourites for life!

  4. Looks awesome!