Whole Wheat Pancakes
These whole wheat pancakes are light and fluffy pancakes that have the benefits of being healthy with a whole wheat batter.
The flavor is outstanding and tastes SO good being cooked on the griddle.
Start your day off with a great breakfast with whole wheat pancakes that will please every hungry kiddo at the table.
These are Eazy Peazy to make and just a few ingredients to make rich, fluffy and buttery pancakes.
If you love pancakes like we do, try these Keto Pancakes, Raspberry Cheesecake Pancakes or Citrus Ricotta Pancakes for more pancake recipes.
Pancakes are a staple at our house, and for years I just bought the big blue bag of pancake mix from Costco.
It was easy (just add water), my kids like it, and well, it is not that expensive.
But white flour is not exactly healthy, and let’s face it, pancakes are delicious even when made with wheat flour because the real yumminess pretty much comes from the toppings.
So why not add a little extra health where you can, right? I am not a big breakfast eater, but my kids and hubby LOVE breakfast.
What you need to make whole wheat pancakes
All ingredients should be fresh and up to date. This will insure that your pancakes are fluffy every time.
Check out your pantry and you will be surprised that you already have most, if not all the ingredients already.
I love how eazy peazy these are and how they come together so quickly on a busy morning.
Enjoy these pancakes in just minutes of making them with my favorite recipe!
- Wheat flour: has a firmer texture with a nutty flavor and rich brown in color.
- Baking powder: helps them rise and become fluffy.
- Dark brown sugar: brings in a sweeter side of the pancake.
- Eggs: split into yolks and whites.
- Milk: You could use almond milk or coconut milk if you prefer it to cow’s milk
- Oil: helps the pancakes to fluff up and brings in moisture to the pancakes.
How to make whole wheat pancakes
Just a few simple steps to make these whole wheat pancakes.
Mixing all ingredients together is quick and simple and even the kiddos can help out in the kitchen.
Separating the egg whites helps continue to aid in the fluffiness in the pancake.
This extra step will benefit after you have it all cooked.
Swirl your pancakes on the griddle and watch them raise and turn a golden brown.
- Combine ingredients: Mix the flour, baking powder, brown sugar, milk, oil, and egg yolks together. Mix thoroughly.
- Taking care of egg whites: take egg whites, and beat them. Fold in beaten egg whites
- Heat griddle and Cook on medium: dispense onto griddle.
- Cook pancakes: Cook until browned, air bubbles should pop and stay open. Flip, and cook until browned on flip side.
- Serve with extra toppings: strawberries, peaches, syrup, peanut butter and bananas, etc.
What to serve with whole wheat pancakes
For a complete meal try these sides with your whole wheat pancakes.
They are simple to make and can be placed in the oven to bake while you are finishing up the pancakes.
They are all hearty and full of flavor! Just what a breakfast of champions tastes like!
- Breakfast Hash (Keto)
- Hungry Man’s Sausage and Pepper Breakfast
- Broccoli Cheese Breakfast Egg Muffins
- Sausage, Spinach, Ham and Egg Cups
- Bacon, Eggs Veggie Hash
Tips for making whole wheat pancakes
You can’t go wrong with a perfect pancake to start your day off right!
I hope you really enjoy these pancakes.
My friend substitutes honey for the sugar, and almond milk in place of cow’s milk.
That is one of the things I love about using recipes instead of mixes, you can adjust however you want for your personal preferences, health desires, and the like.
Let me know if you make any changes, and what you think!
Make your whole wheat pancakes your way with a few extra tips to help along the way.
Sitting your batter out a little longer, making sure your ingredients are fresh and new plus when to flip you pancake are things to know to have the perfect morning breakfast.
Enjoy your whole wheat pancake your way with add-ins or toppings to enhance your breakfast eating!
- If you are not serving the pancakes right away, place the pancakes on a baking sheet in the oven at 140 degrees to keep them warm.
- You can substitute white flour for wheat flour. For every cup of wheat flour you need to use 3/4 cup of whole wheat flour along with 1 to 2 teaspoons of water.
- Let the batter sit for 10 to 15 minutes before adding it to the griddle for fluffier pancakes.
- For rich, thick fluffy pancakes, fresh ingredients like baking powder is best to avoid your pancakes from falling flat when cooking.
- You can also fold in chocolate chips, blueberries, nuts, etc. for added flavor.
- Lumps are a good thing! Try not to over mix your batter.
- Make sure your pan or griddle is well greased.
- When the tops of pancakes have bubbles on top popping, that is the time to flip your pancakes over.
- Add in chocolate chips or bananas into your pancakes for more of a flavorful pancake.
Topping ideas for whole wheat pancakes
The list can go on and on! You know there are so many special toppings that are loved.
Mix and match these delicious and fun toppings to create your own masterpiece.
This list is the classic list. Be sure to make it your own and top it with the things that are enjoyed most.
- Fresh fruit: bananas, strawberries, blueberries, peaches or
- Whipping cream
- Chocolate chips: mini or regular
- Various flavored syrups: try my Strawberry Syrup
- Classic, butter and Hot Buttermilk Syrup
- Nutella
- Peanut butter
- Sprinkles
- Jam
- Powdered sugar
Storing whole wheat pancakes
Making ahead, saving them for the next day or simply freezing them for the month are just a few Eazy Peazy ways to save time in the morning.
These are best stored in plastic bags.
They reheat nicely and still have the full flavor and deliciousness from the day you made them.
These are perfect for those busy mornings and kids can even throw them in the microwave or back on a griddle to warm them up.
Top them with your favorite toppings and have a side of fruit and orange juice and you have a complete meal!
Make ahead of time:
You can make this batter 1 to 2 days ahead of time and store it in the refrigerator in an airtight container or ziplock baggies.
The batter for this can be made up to 2 days in advance if stored in the fridge properly. The pancakes made, also can last 3-4 days if placed in a Ziploc bag and stored in the fridge. We recommend placing a layer of wax paper between each pancake to keep them from sticking.
Refrigerator:
Make your pancakes as instructed and let cool completely.
I like to add these to a ziplock bag and place a layer of wax paper between each pancake. This will help them from sticking together.
Then, just take them out and they are ready in seconds for those busy school days ahead.
Freezer:
Double up your recipe and use half for now and half for another time!
Such an Eazy Peazy way of getting ahead and saving time.
Follow instructions and let them cool completely. Place in a ziplock bag or freezer bag.
These will store for about 1 to 2 months.
A quick tip: Place pancakes on a baking sheet and freeze them for about 2 to 3 hours. Then add them to the ziplock bag so they do not stick together.
Reheating:
When ready to enjoy your pancakes simple warm them up in a matter of seconds.
Microwave your pancakes for about 20-30 seconds flipping each time.
These make mornings go so much better and easier for all of us!
Grinding Whole Wheat
For a great whole wheat flour grind your own wheat berries for the freshest, best results.
Batter Dispenser for your pancakes
My favorite kitchen gadget for pancake making is this awesome Batter Dispenser. It is amazing.
It holds four cups of batter, and means no mess.
Even, my 8 year old is a great pancake maker with this cool tool!
Here are some of the details on this batter dispenser:
- Quick and easy, soft grip, pull handle to dispense batter
- 4 cup/1-liter capacity with measure marks
- Easy to read measurements on the side
- Easy to clean and store
- Hand washing recommended
More pancake recipes
- Savory Bacon, Cheddar, Chive Ricotta Pancakes
- Chocolate Chip Pancakes
- Banana Pancakes with Bigelow Tea Salted Caramel Syrup
- Peppermint Hot Chocolate Stuffed Pancakes
- Protein Packed Chocolate German Pancake
- German Pancakes
Whole Wheat Pancakes
Ingredients
- 1.5 c wheat flour
- 1 T. baking powder
- 3 T. dark brown sugar
- 2 eggs split into yolks and whites
- 1.5 c milk You could use almond milk or coconut milk if you prefer it to cow's milk
- 3 T. oil
Instructions
- Mix the flour, baking powder, brown sugar, milk, oil, and egg yolks together.
- Mix thoroughly.
- Take egg whites, and beat them.
- Fold in beaten egg whites
- Dispense onto griddle.
- Cook until browned, air bubbles should pop and stay open.
- Flip, and cook until browned on flip side.
- Serve with favorite toppings: strawberries, peaches, syrup, peanut butter and bananas, etc.
- You can also fold in chocolate chips, blueberries, nuts, etc. for added flavor.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Eden says
We made these this morning and they were so good! My kids loved them too!
Kellie Hemmerly says
We LOVE these waffles….so easy and definitely going on repeat for sure!
Katie says
We love pancakes in this house! Excited to try a healthier option!
Matt Taylor says
I love pancakes! I have never made whole wheat ones before. this is awesome!! 🙂
Rachael says
Thank you!
Santa says
Any specific brand of whole wheat you use in this recipe?
Rachael says
I like Bob’s Red Mill