These Whole Wheat Pancakes are the ultimate weekend breakfast. There is not a kid (or adult) anywhere that doesn’t giggle when the griddle comes out on Saturday morning. These healthier pancakes are as simple as the boxed mix but much more nutritious.
Whole Wheat Pancakes – Recipe Tips
There are so many different versions of pancakes on this site, I can’t believe I have not shared the gold standard pancake recipe until now. These whole wheat pancakes are soft and fluffy. They are not dense like some whole wheat pancake recipes.
In fact, this pancake recipe is not altogether unlike pancakes made with white flour. Just a little healthier for you.
They are also super flexible. Once they are sizzling on the griddle, drop in blueberries, raspberries, strawberries or chocolate chips for a special treat.
Or my kids favorite – chocolate chips and peanut butter chips for the guiltiest of all guilty pleasures. My husband and I swear we don’t like them that way, but we are such big liars. Chocolate and peanut butter are always good together.
How to Make Whole Wheat Pancakes
Whole wheat pancakes are super easy to make. We keep this healthy pancake mix made and sitting on our counter for a quick breakfast. But if you are starting from scratch, it really doesn’t take much longer than making pancakes from a box.
What Flour to Use for Healthy Pancakes
We use whole white wheat flour, which is much milder in texture and flavor than traditional whole wheat. It has the same nutrition profile, it is just milled from white wheat rather than the traditional red wheat.
If you have never tried it and are looking to reduce the number of refined ingredients in your kitchen, I switched over to whole white wheat as my go-to household flour and nobody at my house even noticed.
If you find that you love these Whole Wheat Buttermilk Pancakes as much as we do, you can actually create a pre-mix that makes them quick enough for even school mornings. You can find the recipe for Homemade Whole Wheat Pancake Mix here.
If you are looking for more healthy weekend pancake recipes, these Blueberry Ricotta Pancakes with Lemon are the most decadent thing you will ever eat for breakfast. And these Whole Wheat Banana Nut Pancakes are the bomb. (Yes, I said “the bomb.” I am a child of the 80s.)
- 2 cups whole white wheat flour
- 1 1/2 tablespoons baking powder
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons coconut sugar maple sugar, or cane sugar based on your preference
- 2 1/2 cups buttermilk
- 2 egg
- 2 tbsp melted butter or melted coconut oil
- Whisk all dry ingredients in a large bowl. Create a well in the center of the dry ingredients and add eggs, melted butter, and buttermilk. Whisk until combined and allow mix to sit for 5 minutes.
- To cook pancakes, preheat griddle or large flat pan over medium heat. Mixture will make about 12 pancakes using a ⅓ cup measuring cup as a scooper. Lightly oil or butter the griddle, before scooping batter onto the hot griddle. Cook until you can see the bubbles pop on top of the pancake batter - around 3 minutes. Flip pancakes and cook and additional 1-2 minutes or until golden brown. Remove from heat, top with maple syrup and serve!