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The Fluffiest Whole Wheat Pancakes Recipe

An easy from-scratch recipe for the Fluffiest Whole Wheat Pancakes you’ve ever had. These healthy make-ahead pancakes are made with 100% whole wheat flour and buttermilk.

A hand pouring syrup on a stack of whole wheat pancakes

Back when my husband 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! 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.

Can You Use Whole Wheat Flour For Pancakes?

Yes! These pancakes use 100% whole wheat flour, so they’re more filling than their “Bisquick” style cousin.

With a few tips, tricks, and one very special ingredient, whole wheat baked goods can be just as fluffy as conventional products.

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?

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.

Are Whole Wheat Pancakes Healthier?

You betcha! The whole grains fill you up compared with white flour, and your body processes them more slowly so you stay fuller longer. For example, I can easily pack away three to four “normal” pancakes, but max out at two whole wheat pancakes. And I stay full until lunch.

A plate with whole wheat pancakes with butter and berries with a mug of coffee and a bowl of fruit

Try a stack of homemade pancakes with a drizzle of homemade Blackberry Syrup!

What Is In This Whole Wheat Pancake Mix?

Whole wheat flour (look for the term whole wheat pastry flour on the bag), vital wheat gluten, vanilla, butter, eggs, salt, buttermilk, and a little bit of organic sugar.

No whole wheat flour? Feel free to use all-purpose and leave out the vital wheat gluten as well.

Here’s How You Make Healthy Whole Wheat Pancakes

Combine your dry ingredients. Combine your wet ingredients.

Two process photos for making whole wheat pancakes

Make a well in the dry ingredients, and add the wet ingredients, and stir just a few times. There may still be some lumps. That’s ok.

Two process shots for making whole wheat pancakes

Left: just mixed. Right: after 10 minutes. See all those air bubbles? Magic!

Let the batter sit for 10 minutes while you heat your pan or griddle. You need to let the batter sit so all the ingredients can do their thing and get nice and bouncy.

Pour your preferred amount of batter on the hot griddle, and flip when the edges look dry, and you are seeing bubbles on top. Remove when the bottom is a golden brown.Two side by side photos of whole wheat pancakes on a griddle

Pro Tips/Recipe Notes:

  • Need to make more or less of the recipe? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. I highly recommend at least doubling the recipe to freeze the extras.
  • 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.
  • I set my electric griddle to 375 degrees to heat up for 10 minutes, and then drop it down to 350 degrees for the actual cooking.
  • No buttermilk? No problem! Add 2 tsp of white vinegar to regular milk, stir, and let sit for 10 minutes. Boom! Buttermilk.
  • No whole wheat flour? Feel free to use all-purpose and leave out the vital wheat gluten as well.
  • This fish spatula is surprisingly a bomb pancake flipper.

A stack of whole wheat pancakes topped with fruit and a mug of coffee in the background

More Awesome Healthy Breakfasts

The Fluffiest Whole Wheat Pancakes WEIGHT WATCHERS POINTS

One serving of The Fluffiest Whole Wheat Pancakes has 4 WW Freestyle SmartPoints.

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

A stack of whole wheat pancakes topped with fruit and a mug of coffee in the background
Print
5 from 3 votes
The Fluffiest Whole Wheat Pancakes Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

An easy from-scratch recipe for the Fluffiest Whole Wheat Pancakes you've ever had. 

Course: Breakfast
Cuisine: American
Keyword: pancakes, whole wheat pancakes
Servings: 18
Calories: 107 kcal
Ingredients
Instructions
  1. In a large bowl, combine the dry ingredients.

  2. In a separate bowl, combine the wet ingredients.

  3. Make a well in the dry ingredients, and add the wet ingredients, and stir just a few times. There may still be some lumps. That's ok.

  4. Let the batter sit for 10 minutes while you heat your pan or griddle. 

  5. Pour your preferred amount of batter on the hot griddle, and flip when the edges look dry, and you are seeing bubbles on top. Remove when the bottom is a golden brown.

Recipe Notes

Layer finished pancakes on a baking sheet lined with parchment. Freeze for a few hours, and then remove individual pancakes and transfer to a freezer-proof ziploc.

 

I set my electric griddle to 375 degrees to heat up for 10 minutes, and then drop it down to 350 degrees for the actual cooking.

 

No buttermilk? No problem! Add 2 tsp of white vinegar to regular milk, stir, and let sit for 10 minutes. Boom! Buttermilk.

 

No whole wheat flour? Feel free to use all-purpose and leave out the vital wheat gluten as well.

Nutrition Facts
The Fluffiest Whole Wheat Pancakes Recipe
Amount Per Serving (1 pancake)
Calories 107 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 27mg9%
Sodium 88mg4%
Potassium 227mg6%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 4g4%
Protein 3g6%
Vitamin A 150IU3%
Vitamin C 0.8mg1%
Calcium 94mg9%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

As an Amazon Associate, I earn from qualifying purchases.

 

This recipe was originally published in November 2016. It has been retested and updated with reader feedback. New photos have been added and the recipe has been made printable. For reference, this is one of the photos from the original post:

whole wheat pancakes

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20 comments on “The Fluffiest Whole Wheat Pancakes Recipe”

  1. I’m having gallbladder issues and am trying to incorporate more fiber and protein in my diet in a semi-plant based way; mostly the fiber. I’ve looked at “healthy” pancake mixes and things like Kodiak brand. Holy cow! The price tags are ridiculous and the results aren’t impressive. I’m looking forward to trying this recipe. These pancakes look so much better and have a way better price point. I may add flax seed meal in place of the eggs. We shall see. 

    • I find the Kodiak cakes are not my favorite. I just don’t love the taste. I think adding flax seed meal would be great. You may also want to try chia seeds, but I assume you’d want to grind them (?) for gallbladder issues?

  2. I’m in Australia and we generally serve pancakes with maple syrup and ice cream.   I read your earlier post about Bennett getting his own breakfast and was wondering ow your boys eat theirs? Thanks!

  3. Being a person who’s never been a fan of pancakes, I gave these a try in hopes of feeding the rest of my family a heartier pancake. Because I am also not a fan of cooking more than one meal at a time, I gave these a try as well. I’m not kidding when I say these are in regular rotation of breakfast for dinner at our house, AND my teenage son requests them for breakfast! I actually prefer them with “fake buttermilk” (milk+vinegar) rather than actual buttermilk. That’s a great thing considering I very rarely have buttermilk on hand. I love making these pancakes “extra” by adding blueberries (frozen ones work great if you don’t have fresh!). These are definitely a fave at our house! 

    • Nikki, I’m so glad these pancakes have converted you over to the fluffy side!! I agree with you – blueberries are the best in these pancakes.

      I’ve never really done a taste test on fake buttermilk vs. real buttermilk, but now I’m intrigued.

  4. Hi, Thank you for the post and the recipe. I love that you included the photo from the old post. Can’t wait to give these a try, really enjoyed your whole wheat waffles.

    • Thanks Jane!

      Google has informed people that deleting all photos from old posts is bad, so I keep at least one old one in there to help people potentially recognize the post. They are pretty cringe-worthy most of the time though.

  5. Love that you use a fish spatula!  My daughter makes pancakes 3-4x a week and to make it easier for her we looked everywhere for a large, flat spatula. When I couldn’t find anything appropriate I ended up buying the fish spatula on Amazon and it is perfect.  She only knows it as “her” spatula. Just wait until your boys can do this part on their own. 

  6. Hahaha, I love that you included the photo from the old post. Can’t wait to give these a try, really enjoyed your whole wheat waffles.

  7. Looks awesome!

  8. 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!

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

  10. 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!