These Whole Wheat Pancakes are everything a good pancake should be and more! Made with 100% whole wheat flour, this whole wheat pancake recipe results in light, fluffy, tender, and delicious pancakes packed with whole grains.
Whole Wheat Pancakes have a reputation for being tough, flat, and flavorless.
But this recipe changes that! This recipe for whole wheat pancakes results in pancakes that are fluffy, tender and taste amazing. They are my go-to pancake recipe, as my family loves them and I love that they pack in a serving of whole grains to start the day.
Notes on Ingredients
- Whole Wheat Pastry Flour: Whole wheat pastry flour is more finely ground than whole wheat flour and has a bit less gluten, which helps keep these pancakes tender and light. However, if you don’t have whole wheat pastry flour, I recommend using white wheat flour, which is still 100% whole grain, or a combination of all-purpose and regular whole wheat flour. This recipe will work using all-purpose flour as well, you will just sacrifice the benefit of the pancakes being made with whole grains.
- Buttermilk: The acidity in buttermilk is necessary to keep the pancakes fluffy, but you can easily prepare homemade buttermilk if you don’t happen to keep buttermilk on hand.
- Fat: Use either melted and cooled unsalted butter or coconut oil for best results.
- Butter: You can use either melted butter or melted coconut oil in the pancake batter.
There is no need to purchase buttermilk to make these chocolate chip pancakes. Simply pour 1 tablespoon of white vinegar or apple cider vinegar into a glass measuring cup. Add in enough milk of any variety to equal 1-¼ cup of liquid. Let the mixture sit for about 5 minutes before using it.
- Dairy-Free Pancakes: For dairy-free whole wheat pancakes, simply use your favorite non-dairy milk to make homemade buttermilk and replace the melted butter with melted coconut oil or canola oil.
- Egg-Free Pancakes: For egg-free pancakes, use my recipe for Eggless Pancakes, which have the perfect consistency even without the eggs.
Secrets to Fluffy Whole Wheat Pancakes
These tips will help you create the most delicious, fluffiest Whole Wheat Pancakes ever! You will find the detailed instructions in the recipe card at the bottom of this post.
- Use whole wheat pastry flour for the lightest wheat pancakes. Whole wheat pastry flour is more finely ground than whole wheat flour and has a bit less gluten, which helps keep these pancakes tender and light.
- Buttermilk is key to fluffy pancakes. The acidity of the buttermilk helps to break down strands of gluten, leading to more tender pancakes.
- DO NOT OVERMIX the batter. It is okay to have a few lumps, if you overwork your batter you will have tough pancakes.
- DO NOT press down on the spatula while cooking your pancakes. This will destroy the air bubbles and won’t give you a fluffy pancake.
Storage & Reheating Instructions
These whole wheat pancakes reheat well from frozen and from the refrigerator, making this a great recipe to double to enjoy pancakes for multiple breakfasts.
- Refrigerate: Lay the cooked pancakes out on a cooling rack in a single layer and allow them to cool completely. This will help prevent them from getting soggy. Once cooled, place the pancakes into an airtight container and store them in the refrigerator for up to 4 days. Reheat the pancakes by wrapping pancakes in a slightly damp paper towel for 30 seconds to 1 minute in the microwave.
- Freeze: Once the pancakes have finished cooking, lay them out on a cooling rack in a single layer until completely cool. Place cooled pancakes on a cookie sheet lined with parchment or wax paper and place in the freezer for 30 minutes or until frozen solid. By freezing the pancakes on a sheet pan first, they will not stick together when frozen. Remove pancakes from the cookie sheet, place them in a freezer-safe bag or container, and store them in the freezer for up to 3 months. Reheat by wrapping pancakes in a slightly damp paper towel for 1-2 minutes in the microwave.
Whole Wheat Pancake FAQs
When you remove the pancakes from the skillet, place them on a baking sheet that has been fitted with a cooling rack and keep them in a 200-degree Fahrenheit oven and cover with foil. This ensures the pancakes stay warm, while not getting a soggy bottom and the foil will prevent the pancakes from drying out.
Be sure to cook your pancakes on medium heat. If the heat is any higher, the exterior of your pancakes may brown quicker than the insides cook.
Pancakes are ready to flip when the edges are set and small bubbles form on the surface of the pancake batter.
More Delicious Pancake Recipes
If you tried these Whole Wheat Pancakes, I would love for you to leave a comment and review below.
Whole Wheat Pancakes
Made with 100% whole wheat flour, this whole wheat pancake recipe results in light, fluffy, tender, and delicious pancakes packed with whole grains.
Prevents your screen from going dark while preparing the recipe.
Homemade Buttermilk: To prepare homemade buttermilk, mix together 1-¼ cups milk (any variety) with 1 tablespoon lemon juice and let sit for 5 minutes.
In a large bowl, sift together the baking powder, flour, and salt. Lightly whisk together until everything is evenly incorporated.
In a separate small bowl, mix together eggs, melted butter, and buttermilk together until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix. You just want the flour to be fully moistened. If your batter appears too thick, add in up to an additional ¼ cup buttermilk, 1 tablespoon at a time. You want the batter to easily pour out of a measuring cup, but also thick enough that the batter is not runny. It should be slightly thicker than a cake batter. Let the batter rest as the griddle heats.
Preheat a large skillet or griddle to medium heat and grease with coconut oil, melted butter, or nonstick spray.
Ladle ¼ cup pancake batter onto the heated skillet. Cook until bubbles form and the edges are dry.
Flip the pancakes and cook for 1-2 minutes before removing them from the skillet. Remember, do not be tempted to push down on the pancakes as they finish cooking.
Serve with butter, maple syrup, and/or fruit as desired.
Low Fat Modification: If you need lower-fat pancakes, replace the butter or oil with applesauce or an extra 2 tablespoons of milk–it will work perfectly.
Keep Warm: Once pancakes are prepared, transfer them to the baking sheet in the oven, cover with foil, and hold warm in a 200-degree oven until serving.
Storing Pancakes: Once the pancakes have finished cooking, lay them out on a cooling rack in a single layer until completely cool. Place in a sealed container and store in the refrigerator for up to 4 days. Reheat by wrapping pancakes in a slightly damp paper towel for 30 seconds to 1 minute in the microwave
To Freeze Pancakes: Once the pancakes have finished cooking, lay them out on a cooling rack in a single layer until completely cool. Place cooled pancakes on a cookie sheet lined with parchment or wax paper and place in the freezer for 30 minutes or until frozen solid. Remove pancakes from the cookie sheet, place them in a freezer-safe bag or container, and store them in the freezer for up to 3 months. Reheat by wrapping pancakes in a slightly damp paper towel for 1-2 minutes in the microwave.
Calories: 141kcal | Carbohydrates: 25g | Protein: 7g | Fat: 1g | Cholesterol: 42mg | Sodium: 80mg | Potassium: 426mg | Fiber: 3g | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 2mg | Calcium: 178mg | Iron: 1.4mg
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