How to make whole wheat pancakes that are light, fluffy and delicious! If you’re looking for whole wheat pancakes made with 100% whole wheat flour, this recipe is for you.
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Related: We love these light and fluffy blueberry pancakes!
Prepare light and fluffy wholemeal pancakes
Recently we shared our favorite fluffy pancakes recipe, which received rave reviews from many of you. However, some of you have expressed an interest in using whole wheat flour instead of all-purpose flour. We decided to experiment and were pleasantly surprised by the results.
We found that replacing the all-purpose flour with whole wheat flour made the pancakes incredibly fluffy. We even tried spelled flour and buckwheat flour and were glad we did! Our The recipe below gives you whole wheat pancakes with a light and fluffy texture that taste great.
If you’re looking for whole wheat pancakes made with 100% whole wheat flour, this recipe is for you. Sometimes whole wheat flour can make pancakes heavy, but this recipe keeps them light, fluffy, and tastes great! We love the nutty taste of the flour.
You can also use half whole wheat flour and half all-purpose flour. If you’re not used to using whole wheat flour in your cooking, we recommend using 50% whole wheat flour and 50% all-purpose flour.
Although we’re used to whole grains ourselves, we prefer using two flours rather than just whole grain. The pancakes are a bit lighter, fluffy and taste fantastic. In any case, they will be beautiful. Just look at how fluffy they are!
We use the same mixing method to make these nutty buckwheat pancakes. A 50:50 mix of buckwheat and whole wheat or all-purpose flour makes them light, fluffy, and delicious.
To make the pancakes, simply whisk together the dry ingredients (whole wheat flour, sugar, baking powder, and salt), then mix in the whisked wet ingredients (milk, egg, butter, and vanilla). You can even turn these into vegan pancakes. To do this, just follow our vegan pancake recipe, substituting whole grain for whole grain.
More easy pancake recipes
- Our favorite blueberry pancakes are very similar to these whole wheat pancakes. They’re light, fluffy and full of blueberries.
- These lightly spiced banana pancakes are one of my favorite ways to use up leftover (or frozen) bananas.
- These fall-inspired pumpkin pancakes have received so many positive reviews.
- These homemade buttermilk pancakes are fluffy, buttery, and have the most tender texture in the center.
- If you’re craving waffles, try our must-have waffle recipe. It’s just as easy as our pancakes and uses our top tips for making waffles that are tender on the inside and crispy on the outside.
Easy whole wheat pancakes
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PREPARATION
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COOK
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IN TOTAL
Wholemeal flour makes pancakes taste nutty and delicious. This recipe is quite flexible. We love using a combination of whole wheat and all-purpose flour. The pancakes are delicious, light and fluffy.
For 100% whole wheat pancakes, just use whole wheat flour (1 1/2 cups) and not all-purpose flour. We’ve found that whole wheat flour absorbs slightly more liquid than all-purpose flour. Because of this, you may need to add a little more milk to the pancake batter before baking the pancakes.
Makes about 8 pancakes
Watch as we prepare the recipe
you will need
3/4 cup (100 grams) whole wheat flour
3/4 cup (100 grams) all-purpose flour
2 tablespoons of sugar
1/2 teaspoon ground cinnamon
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1 ¼ to 1 ½ cups (295 to 350 ml) milk, dairy or non-dairy
1 large egg
4 tablespoons unsalted butter, melted, plus more for the pan or alternatively coconut oil
1 ½ teaspoons vanilla extract
directions
- Make dough
1Whisk together the flour, sugar, cinnamon, baking powder, and salt in a medium bowl and set aside.
2Warm the milk until it’s lukewarm, not hot (you should be able to hold your finger under water for 10 seconds).
3Whisk together the milk, butter, egg and vanilla until you get a homogeneous mass.
4Make a well in the center of the flour mixture. Pour the milk mixture into the well and stir with a fork until combined and only small clumps of flour remain. Don’t mix the batter too much. Note: The batter will be quite thick. If it’s too thick, add 1 to 2 more tablespoons of milk to thin it out a bit.
- cooking pancakes
1Heat a large skillet (or use a griddle) over medium-high heat. The pan is ready when you splash some water on the pan surface, the water dances around the pan and finally evaporates.
2Brush the pan lightly with melted butter. Pour 1/4 cup of the batter into the pan and gently spread it out in a one-inch circle. (If the batter is thick, you may need to spread it in a circular motion with the back of a spoon.)
3When the edges look dry and bubbles form on top of the pancakes and pop, flip them for about 2 minutes. Once flipped, cook for 1 to 2 minutes or until lightly browned and cooked through the center. Serve warm with syrup, bananas or other toppings.
Adam and Joanne’s tips
- Nutritional Information: The nutritional information below is an estimate. We used the USDA database to calculate approximate values.
If you make this recipe, take a picture and tag it with the hashtag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving
serving size
1 pancake
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calories
172
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protein
5g
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carbohydrate
22g
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fiber
2g
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total sugar
5g
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total fat
8g
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Saturated Fatty Acids
4g
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cholesterol
42 mg