Whole Wheat Pancakes

Waking up to a stack of warm, fluffy pancakes is one of those little joys. Whole wheat pancakes bring that comfort but with a wholesome twist. They have a nutty, hearty flavor and pack in extra fiber, making them a smart choice for breakfast or brunch.

This recipe takes classic pancakes and gives them a simple update. The result? Whole wheat pancakes that are easy to make and just so fluffy.

Whole wheat flour has been loved for centuries for its nutrition and rich taste. But whole wheat pancakes sometimes get a bad name for being dense or heavy. That’s where this recipe shines. It balances the heartiness of whole wheat with light, airy fluffiness. Thanks to a couple of simple tricks—like letting the batter rest and using both baking powder and baking soda—you get the best of both worlds.

Whether you’re new to cooking or have been flipping pancakes for years, this guide walks you through every step. Think of it as cooking side by side with a friend.

Recipe Overview

Prep and Cook Time

• Prep time: 10 minutes
• Cook time: 16 minutes
• Total: About 26 minutes

Perfect for a relaxed morning or quick weekend treat.

Servings and Scaling Tips

Makes about 8 medium pancakes — enough for 4 generous servings. Want to scale up or down? Here’s a quick chart to help:

Servings	Whole Wheat Flour	Milk (cups)	Eggs	Butter (tbsp)
2	½ cup	⅜ cup	½	1
4	1 cup	¾ cup	1	2
6	1 ½ cups	1 ⅛ cups	1 ½	3
8	2 cups	1 ½ cups	2	4

Difficulty Level

Easy. No fancy techniques here. Great for beginners, with a few tips even pros will appreciate—like resting the batter and controlling the pan temperature.

Equipment Needed

• Large nonstick skillet or griddle
• ¼ cup measuring cup or cookie scoop for portioning
• Whisk and mixing bowls

If you don’t have a griddle, a heavy-bottomed skillet works just fine. A cast iron skillet is also an option but needs good greasing to keep pancakes from sticking. No whisk? Use a fork or spoon.

Make-Ahead and Storage

• Rest the batter 5 minutes before cooking—it helps hydrate the flour for fluffier pancakes.
• You can prepare the batter up to an hour ahead and keep it covered in the fridge.
• Leftovers freeze well. Just layer parchment paper between pancakes in a freezer bag. Reheat in toaster or oven.

Ingredients

Simple, wholesome ingredients you probably already have:

• 1 cup whole wheat flour (120g): The star of the show. It gives those nutty, hearty flavors. Try white whole wheat flour for a milder taste.
• 1 tablespoon granulated sugar: Adds just enough sweetness. You can swap in honey or maple syrup if you like.
• 2 teaspoons baking powder + ½ teaspoon baking soda: The secret to fluffy pancakes that rise nicely, even with dense whole wheat flour.
• ¾ teaspoon salt: Balances flavors. If using salted butter, reduce this a bit.
• ½ teaspoon ground cinnamon: Optional, but it adds warmth and a lovely spice note.
• ¾ to 1 cup milk (180-240ml): Hydrates the batter. Start with ¾ cup and add more for thinner pancakes. Any kind of milk works—dairy or plant-based.
• 1 large egg: Helps bind and add richness.
• 1 teaspoon vanilla extract: Gives a sweet, fragrant depth.
• 2 tablespoons unsalted butter, melted and cooled: Adds moisture and helps create that golden crust.

Quick Tips:

• Use fresh baking powder and baking soda for best rise—old ones can fail.
• Store whole wheat flour airtight in a cool, dry place.
• Let your egg and milk warm to room temperature before mixing for fluffier results.

Step-by-Step Method

Let’s walk through these pancakes, as if we were cooking together:

Mix dry ingredients:
In a large bowl, whisk together whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon. Make sure everything is well combined. This sets the base for consistent texture and flavor.

Combine wet ingredients:
In another bowl, whisk egg, ¾ cup milk, and vanilla until smooth and a little frothy. This adds air and richness to the batter.

Mix wet into dry:
Pour wet mixture into dry ingredients. Add melted butter (cool it first so it doesn’t cook the egg). Fold gently with a spatula—mix just until no dry flour remains. The batter should be lumpy. Overmixing makes pancakes tough.

Rest the batter:
Cover the bowl loosely and let it sit for 5 minutes. This helps hydrate the whole wheat flour and soften the batter. It will thicken slightly—don’t worry, that’s a good thing.

Adjust batter thickness (optional):
If you like thinner pancakes, stir in the extra ¼ cup milk a little at a time until your batter flows slowly off your spoon.

Heat and grease the pan:
Warm your skillet or griddle over medium-high heat, then reduce to medium. Test by sprinkling water drops—they should dance and evaporate. Rub a little butter on the surface to prevent sticking.

Cook the pancakes:
Scoop batter (¼ cup each) onto the pan. Cook undisturbed for about 3 minutes until bubbles form and edges look set. Flip carefully and cook another 1–2 minutes until golden and cooked through. The pancakes should spring back when pressed.

Serve warm:
Stack pancakes and keep warm under foil if making multiple batches. Top with butter, real maple syrup, and fresh fruit for a perfect breakfast.

Avoid These Pitfalls:

• Don’t overmix—lumps are good.
• Don’t cook on too high heat—pancakes burn outside but stay raw inside.
• Flip only when bubbles appear and edges are set.
• Check your baking powder and soda freshness.

Pro Tips:

• Use a cookie scoop for even pancakes.
• Resting the batter makes a difference you can taste.
• For extra fluff, try folding in whipped egg whites or a pinch more baking powder.

Variations & Customization

Make it your own:

• Gluten-free: Use a gluten-free flour blend (adjust liquids as needed).
• Vegan: Swap egg for flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 mins), use plant milk and vegan butter. Baking soda and powder will still lift.
• Spices: Add nutmeg or ginger for extra warmth; skip cinnamon for a neutral flavor.
• Add-ins: Toss in blueberries, chocolate chips, or nuts before cooking for a festive touch.
• Seasonal twists: Pumpkin puree and spices in fall; fresh berries and yogurt in summer.

Serving & Storage

Serving Suggestions

Pile your pancakes high with butter and real maple syrup. Fresh fruit like berries or banana slices adds color and freshness. For brunch, serve with bacon or scrambled eggs.

Side Dishes

• Fresh fruit salad or compote
• Greek yogurt with a drizzle of honey
• Sauteed apples or pears with cinnamon
• Nut butters to spread

Storing Leftovers

Cool pancakes on a wire rack so they don’t get soggy. Store in an airtight container in the fridge for up to 3 days.

Reheating

Use toaster, oven (350°F for 5-7 mins), or microwave (short bursts) to warm pancakes. Avoid overheating to keep them moist.

Freezing

Layer pancakes between parchment paper in a freezer bag. Freeze up to 2 months. Reheat straight from frozen in toaster or oven.

Enjoy these whole wheat pancakes with all the warmth and flavor, but none of the heaviness. They’re a simple, tasty way to start your day right.

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