100% Whole Wheat Pancakes Recipe

Name: 100% Whole Wheat Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups whole wheat flour; 2 tablespoons white sugar; 2 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 2.25 cups buttermilk; 2 large eggs; 4 tablespoons vegetable oil, divided

Cook Time: 20 minutes

Ingredients

2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
teaspoon baking soda
teaspoon salt
2 cups buttermilk
2 large eggs
4 tablespoons vegetable oil, divided

Directions

Gather all ingredients.
In a medium bowl, whisk together the whole wheat flour, white sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, eggs, and 3 tablespoons of vegetable oil until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter may seem a bit thick, but this is normal.
Heat the remaining 1 tablespoon of vegetable oil in a cast iron skillet over medium-low heat for about 5 minutes.
Working in batches, pour 1/3 cup of the batter into the hot skillet for each pancake.
Use a spoon to spread the batter into circles. Cook the pancakes until browned on the bottom and bubbles begin to appear on top, around 1 to 2 minutes.
Flip the pancakes and cook for another 2 minutes, until they are fully set in the middle and browned on the other side.

Recipe Tip

For a lighter pancake, use slightly less flour to achieve a more traditional batter consistency.

Nutrition Facts (per serving)

Calories	410
Fat	15g
Saturated Fat	3g
Cholesterol	99mg
Sodium	875mg
Total Carbohydrates	57g
Dietary Fiber	7g
Total Sugars	13g
Protein	16g
Vitamin C	1mg
Calcium	329mg
Iron	3mg
Potassium	485mg

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

100% Whole Wheat Pancakes Recipe

100% Whole Wheat Pancakes are a delicious, nutritious twist on the classic pancake. Made with whole wheat flour and buttermilk, they provide a hearty, fiber-rich breakfast that keeps you full for longer. This recipe is ideal for those seeking a healthier alternative to traditional pancakes, offering a natural, nutty flavor paired with light and fluffy texture.

History of Whole Wheat Pancakes

The history of pancakes dates back to ancient civilizations. Evidence of pancakes has been found in the culinary traditions of Ancient Greece and Rome, where they were made from basic ingredients like flour, water, and honey. Whole wheat pancakes, specifically, are a modern evolution of this dish. The move towards whole grains in the 20th century, largely due to health movements advocating for fiber-rich diets, led to the development of whole wheat pancake recipes as a nutritious alternative. Today, they are popular in households aiming for healthier meal options, while still enjoying the comfort and tradition of pancakes.

Regional Variations

While pancakes are a staple breakfast food across the United States, regional variations abound. In the southern U.S., pancakes are often served with rich butter and syrup, while in the North, they might be paired with fresh fruits and whipped cream. Whole wheat pancakes, however, are a more recent addition to breakfast menus, particularly in health-conscious regions. Some might add unique ingredients like flax seeds or buttermilk substitutes such as almond milk, reflecting the growing preference for plant-based and gluten-free diets in certain areas.

What Sets Whole Wheat Pancakes Apart

Whole wheat pancakes differ from traditional pancakes in several key ways. The primary distinction is the use of whole wheat flour, which contains the bran, germ, and endosperm of the wheat kernel. This makes the pancakes richer in fiber, vitamins, and minerals compared to those made with refined white flour. Whole wheat pancakes have a denser texture and a slightly nutty flavor, providing a heartier and more satisfying meal. Additionally, they are a better choice for individuals looking to manage their blood sugar levels or boost their fiber intake.

Where Are They Typically Served?

Whole wheat pancakes are a popular breakfast item, often found on the menus of health-conscious cafes, diners, and brunch spots. They are also a favorite in homes where families seek to eat healthier without sacrificing taste. Whole wheat pancakes can be served with a variety of toppings, from fresh berries and maple syrup to yogurt or peanut butter. They are commonly enjoyed with a side of eggs, bacon, or even avocado toast, making them a versatile dish that can be tailored to different tastes and dietary preferences.

Interesting Facts About Whole Wheat Pancakes

Whole wheat flour retains the entire wheat grain, making it more nutritious than refined white flour, which is stripped of the bran and germ.
The fiber in whole wheat pancakes helps to regulate digestion and can help reduce the risk of heart disease.
Some variations of this recipe include add-ins like flaxseeds, chia seeds, or even protein powder, making them a great option for a post-workout meal.
Whole wheat pancakes are a popular choice for people following vegan or dairy-free diets. Simply replace buttermilk with almond or oat milk and use a flax egg to make the recipe entirely plant-based.
The pancakes can be made ahead of time and frozen, allowing for a quick and nutritious breakfast on busy mornings.

Conclusion

Whether you're looking for a healthier breakfast alternative or just want to try something new, 100% whole wheat pancakes are a perfect choice. They offer a balance of taste and nutrition, making them an excellent addition to your breakfast rotation. With their rich, nutty flavor and versatility, these pancakes can be customized with your favorite toppings, ensuring a delicious and satisfying start to the day.

FAQ about 100% Whole Wheat Pancakes Recipe

To store leftover pancakes, let them cool to room temperature and then place them in an airtight container. You can store them in the refrigerator for up to 3-4 days. For longer storage, wrap the pancakes individually in plastic wrap or parchment paper and freeze them for up to 2 months. To reheat, simply warm them in the microwave or toast them in a skillet.

Yes, you can substitute the whole wheat flour with other types of flour, such as all-purpose flour, gluten-free flour, or even a combination of different flours like rice flour or oat flour. Keep in mind that the texture and flavor may change slightly, and you might need to adjust the liquid content depending on the flour used.

Yes, to make these pancakes dairy-free, you can replace the buttermilk with a dairy-free milk such as almond milk, oat milk, or coconut milk. Additionally, you can use a dairy-free butter substitute or oil in place of regular butter.

To adjust the recipe, simply scale the ingredients accordingly. For example, to make a smaller batch, halve the ingredient amounts. For a larger batch, double the ingredients. Keep in mind that cooking times may vary slightly, so monitor the pancakes as you cook them.

If your pancake batter is too thick, you can add a little more buttermilk or milk, one tablespoon at a time, until it reaches the desired consistency. If the batter is too runny, add a small amount of flour to thicken it. Also, note that whole wheat flour can make the batter thicker as it absorbs more liquid.

Yes, you can prepare the batter ahead of time. To store it, cover the bowl with plastic wrap or transfer the batter to an airtight container and refrigerate it for up to 24 hours. Before using, give the batter a good stir, as it may thicken overnight.

You can easily customize this recipe by adding ingredients like chocolate chips, berries, or nuts to the batter. For extra flavor, try incorporating spices like cinnamon, nutmeg, or vanilla extract. You can also swap the vegetable oil for coconut oil or butter for a different taste.

Yes, you can freeze pancakes! Once cooked and cooled, stack the pancakes with a piece of parchment paper between each one to prevent them from sticking together. Store the stack in a freezer-safe bag or container. To reheat, pop them in the toaster or microwave for a quick breakfast.

If your pancakes are burning before cooking through, try lowering the heat on your griddle or skillet. Cooking on medium-low heat will allow the pancakes to cook evenly without burning. Additionally, make sure the pan is preheated but not too hot when you start cooking.

Yes, if you don’t have buttermilk, you can use regular milk mixed with a tablespoon of vinegar or lemon juice per cup of milk to create a buttermilk substitute. You can also use non-dairy milks like almond milk or soy milk, though the flavor may be slightly different.

Comments

Sarah Jo

10/06/2025 01:52:54 PM

I did not have buttermilk on hand, I soured whole milk with a couple tablespoons lemon juice. I made no other changes. I have made whole wheat pancakes before and know that it takes a bit for the whole wheat flour to suck up some of the additional liquid so I let it sit for five-ten minutes while the griddle preheated. VERY good pancake. Reminds me of the pancakes my dad made for me on Saturday mornings. Kids loved them.

Eileen

06/30/2016 04:58:30 PM

This is my go to recipe for pancakes! After using this recipe, I actually never really make *non*-whole wheat pancakes anymore! Recipe is very flexible, you can use any %fat milk, buttermilk (my fave), and even coconut milk! When using coconut milk, I add an additional 1/4 cup because for me the batter is too thick otherwise. Be sure to warm ingredients up to room temp (eggs, milk) before using--I find this makes a difference. I use salted butter (or oil plus a little salt) in a nonstick pan, cook until bubbles appear on the side that is up, flip, and cook about 30-45 seconds longer. PERFECT pancake recipe. Add in chocolate chips or coconut flakes for extra fun. I do this while the pancake is in in the pan cooking just before flipping. Definitely a five star recipe!

Lyle Anderson

08/15/2020 02:10:30 PM

I used while milk soured with vinegar instead of buttermilk. Also used 4 tbsp melted butter instead of vegetable oil and added 1 tsp of vanilla. The texture is so light and fluffy they melt in your mouth. The recipe makes quite a few so I will halve it next time.

Heather

11/02/2020 07:43:54 AM

Easy and effective, everyone loved. I didn't have buttermilk, so I added 2 T of white vinegar to 2 c of milk and let rest for 5 mins. I also let batter rest for 10 mins prior to griddle for the whole wheat to fully absorb - turned out very well, will make again!

Camille Hontiveros

10/20/2015 08:37:29 AM

Love this! Made this many times before I decided to review. They are fluffy and tastey. We love butter in this house so we use a good amount of butter to cook each pancake. I'm sure that adds to their tasteyness. Also, I've tried using different wholewheat flours and quality flour really comes out with better tasting pancakes. Our favorite is King Arthur organic whole wheat flour. Some other tips - we don't keep milk butter on hand so I used 2 and 1/4 cup raw whole milk and added a tablespoon of vinegar (do this at the beginning so it has a little time to react). Cook on low heat and turn off heat between pancakes so the butter you add into the pan for the next cake doesn't burn. Use a ladel for same sized pancakes. :D

Sandi

07/23/2016 03:17:38 PM

Love this recipe!! Did add some xtras 2 tablespoons of Light-brown sugar 1 tablespoon of Vanilla.Had to improvise the buttermilk : Used 2 Tablespoons of Apple-cider Vinegar. Let that sit for about 30 mins(lol i took a shower) Added Nutmeg ~1teaspoon Added Cinnamon until the Vinegar smell was gone. ~ 1Tablespoon(my hubby says i have a better nose than a bloodhound) Did not delete baking power or soda. B/c the chemical composition has to be there. No doughy pancakes Even running up & down i did manage to make slightly blackish ones but they did not taste burnt! This recipe yields ALOT!! ~25-30 pancakes~4-5"!!! Thx! I love this recipe!!!

Sariah Griffin

02/18/2024 03:01:39 PM

I could tell this would have a bit to much fluid for my liking so, I only used 2 c sour milk, since we were out of buttermilk. I used 2 Tbls of molasses instead of the sugar due to taste preference with the whole wheat. Other than that all else the same. These are some tasty and filling waffles. Will definitely make again.

oxygencrisis

02/07/2017 01:09:41 PM

These are great! Very light, fluffy, and delicious. Probably fluffier than most white flour pancakes. I never have buttermilk so I add a tbsp or two of white vinegar to regular milk and let it sit for a few minutes. To get perfectly cooked cakes, flip once bubbles come thru the middle and the edges look dry.

Helen Howser

04/21/2020 03:37:10 PM

My husband is the pancake maker in our house. He tried this recipe for breakfast today. We both love it! The pancakes are light and fluffy. He reduced the sugar to half, and used olive oil. Then he folded frozen blueberries into batter. This will be our go-to recipe.

Conny Horne

05/05/2017 02:50:29 PM

I love these pancakes. Every Friday morning we have pancakes for breakfast.I've changed this recipe a lot, but use this recipe for the measurements of ingredients. I use 2 cups of a flour mix, some whole wheat, brown rice flour, corn meal, gluten free flour, buckwheat flour, which gives it an interesting taste. I stay away from sugars. So I use 1 Tbsp Truvia. If I have no buttermilk in the house (which happens most of the time) I mix 2 cups milk with 1/2 cup yoghurt. I believe it makes the pancakes slightly more tangy. Instead of vegetable oil I also prefer to cook them in coconut oil, for taste and health.

Michelle

05/01/2017 06:08:15 PM

I did some changes to make it healthier and still tasted amazingly. I eliminate sugar and add 1 teaspoon of coconut sugar (i will try stevia next time), replaced the vegetable oil by 2 tablespoon of coconut oil, replaced the buttermilk by the same amount of fat free lactase free milk (might work as well with almond milk) and added 1/2 lemon juice and zest and 1 teaspoon of poppy seeds. My son and husband love it, totally recommended!

ProudLamb9365

06/05/2025 01:39:56 PM

Love using buttermilk in recipe.

Pamela Woodard

04/30/2025 01:49:01 PM

Used and edited this recipe for two; I kicked it up a notch with vanilla, flax seeds, a little melted butter , protein powder, cinnamon and ground peanuts. Excellent taste. My family no longer want regular pancakes. Made Recipe when visiting family they love it and make their own additions.

PlumGum8349

03/22/2025 12:38:00 PM

Great recipe definitely a keeper. The only thing I changed was use olive oil instead of vegetable oil.

PerkyPea8560

03/01/2025 02:21:00 PM

Great recipe thank you. I used yogurt instead of buttermilk.Pancakes came out great.

Stephen Nguyen

02/01/2025 03:04:54 PM

Bro, my friends were blown away.

HeartyBun8892

01/06/2025 03:34:36 PM

Followed recipe to the letter. This was the soupiest batter. It looks more like crep batter. Cooked it up and hubs wouldn't even eat it. He eats everything. Fed it to the chickens.

TackySquid2940

08/25/2024 12:56:15 PM

We’ve made these for years - it’s the best recipe I’ve found! Lately we’ve been making a vegan version and it comes out just as delicious: oat milk and flax eggs instead of the animal versions. Literally no difference and better than other vegan specific recipes we’ve tried too! We also never have buttermilk, so we just 1Tb white vinegar per cup of milk. Thank you!

Andrew Wheaton

06/09/2024 08:38:40 PM

The best recipe for whole-wheat pancakes to date!

Angel McCraney

05/19/2024 03:56:07 PM

I added vanilla. They were great!

audio version

Cook Time: 15 minutes