Fluffy Whole Wheat Pancakes
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.
Pancakes are an almost weekly staple in my house, especially for the kiddos. I prefer to meal prep them and 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.
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.
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 extract (try making your own vanilla)
- Buttermilk (you can use regular milk if needed)
- a little bit of organic sugar
For the milk, I love using buttermilk because it gives the pancakes great tangy taste. Save any extra buttermilk for future batches. Learn more about it in this post on freezing buttermilk.
Here’s How You Make Healthy Whole Wheat Pancakes
*You’ll find a printable and detailed recipe card at the bottom of this post.
Combine your dry ingredients in one bowl. Combine your wet ingredients in a large measuring cup.
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.
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.
Pro Tips/Recipe Notes:
- No whole wheat flour? Feel free to use all-purpose and leave out the vital wheat gluten as well.
- No buttermilk? No problem! Add 2 tsp of white vinegar to regular milk, stir, and let sit for 10 minutes. Boom! Buttermilk.
- Want to add in blueberries? Toss 1 cup of fresh or frozen blueberries (related: how to freeze blueberries) with 1 tbsp of flour and then add to the batter during step 3 in the recipe card.
- To freeze: take a baking sheet and cover it with parchment and place the pancakes on there as they finish up on the griddle. Freeze for a few hours, and then remove individual pancakes and transfer to freezer-proof storage (we love these silicone freezer bags).
- 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.
More Awesome Healthy Breakfasts
- Easy Instant Pot Yogurt
- Fluffy Whole Wheat Waffles
- Easy Make-Ahead Scrambled Eggs
- Homemade Honey Wheat Bread
- Fluffy Whole Wheat Apple Pie Pancakes
- Peanut Butter Overnight Oats
- How to Bake Bacon
The Fluffiest Whole Wheat Pancakes WEIGHT WATCHERS POINTS
One serving of The Fluffiest Whole Wheat Pancakes has 4 WW Freestyle SmartPoints.
The Fluffiest Whole Wheat Pancakes Recipe
- In a large bowl, combine the dry ingredients.
- In a separate bowl, combine the wet ingredients.
- 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.
- Let the batter sit for 10 minutes while you heat your pan or griddle.
- 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.
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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: