Fluffy, golden whole wheat pancakes are the perfect way to start your day with wholesome goodness. These pancakes boast a nutty, rich flavor from whole wheat flour, paired with a light, airy texture that melts in your mouth. Ready in just 15 minutes, they’re a quick yet satisfying breakfast option that keeps you fueled and energized.
Each bite delivers a delightful balance of sweet and hearty, with a hint of warmth from the golden edges. Packed with fiber and protein, these pancakes are as nourishing as they are delicious. Whether topped with fresh fruit, maple syrup, or a dollop of yogurt, they’re a versatile treat that’s sure to brighten your morning.
Ingredients for Whole Wheat Pancakes
- 2 cups (250 g) whole wheat flour
- ¼ cup (50 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups (473 ml) buttermilk (may substitute whole milk, see note)
- 2 large eggs, lightly beaten
- 1 ½ teaspoons vanilla extract
- 4 Tablespoons (57 g) unsalted butter, melted
- Butter or neutral cooking oil (like avocado oil), for cooking
Step-by-Step Instructions
- In a large mixing bowl, whisk together the whole wheat flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium-sized bowl, whisk together the buttermilk, eggs, and vanilla extract until well combined.
- Slowly drizzle the melted butter into the milk mixture and whisk well. (It’s OK if the butter separates slightly or the mixture appears curdled.)
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the ingredients together until just combined. Do not over-mix or the pancakes will be dense. A few flour streaks and a lumpy batter are fine.
- Set the batter aside while you preheat your skillet. Letting the batter rest for a few minutes helps it thicken.
- Lightly brush a neutral cooking oil onto the skillet and place it over medium/low heat. Allow the skillet to preheat for several minutes. (You should feel the heat if you hover your hand several inches above the pan.)
- Scoop ½ – ⅔ cup of pancake batter into the pan. Cook for several minutes until the edges look cooked and bubbles in the batter begin to burst.
- Carefully flip the pancake and cook for several more minutes until golden brown.
- Repeat with the remaining batter, brushing the pan with oil between each pancake.
- Serve warm topped with butter, syrup, or whipped cream!
Delicious Toppings to Elevate Your Pancakes
Take your whole wheat pancakes to the next level with creative toppings! Try a drizzle of maple syrup paired with a sprinkle of chopped nuts for a classic combo. For a fruity twist, add fresh berries or sliced bananas with a dollop of whipped cream. Feeling indulgent? A spoonful of nut butter or a handful of chocolate chips will satisfy your sweet tooth.
Perfect Pairings for a Complete Breakfast
Serve your pancakes with a side of crispy bacon or scrambled eggs for a hearty meal. Add a glass of freshly squeezed orange juice or a cup of hot coffee to round out your breakfast. For a lighter option, pair with a mixed fruit salad or a yogurt parfait.
Quick Storage and Reheating Tips
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or warm them in a skillet over medium heat for a crispy exterior. For longer storage, freeze pancakes between layers of parchment paper in a freezer bag—they’ll stay fresh for up to 2 months!
Easy Recipe Variations to Try
Switch things up by adding 1 teaspoon of cinnamon to the dry ingredients for a warm, spiced flavor. For a protein boost, mix in ½ cup of oats or 2 tablespoons of chia seeds. If you’re out of buttermilk, substitute with whole milk mixed with 1 tablespoon of lemon juice or vinegar—it works just as well!
Pro Tips for Fluffy Pancakes Every Time
To ensure your pancakes are light and fluffy, avoid over-mixing the batter—lumps are okay! Let the batter rest for a few minutes while the skillet heats up; this helps the baking powder activate. Use a non-stick skillet or griddle and maintain a consistent medium-low heat for even cooking. Happy flipping!
Whole Wheat Pancakes
Ingredients
- 2 cups whole wheat flour (250 g)
- ¼ cup granulated sugar (50 g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk may substitute whole milk, see note (473 ml)
- 2 large eggs lightly beaten
- 1 ½ teaspoons vanilla extract
- 4 Tablespoons unsalted butter melted (57 g)
- Butter or neutral cooking oil like avocado oil for cooking
Instructions
- In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate medium-sized bowl, whisk together buttermilk, eggs, and vanilla until well combined.
- Slowly drizzle melted butter into milk mixture and whisk well (it’s OK if the butter separates some or the mixture appears curdled).
- Pour wet ingredients into the dry ingredients and use a spatula to gently fold ingredients together until just combined. Take care to not over-mix or the pancakes will be dense and rubbery. Use your spatula to poke around for pockets of flour and gently break them up, but a few flour streaks can remain and a lumpy batter is OK.
- Set batter aside while you preheat your skillet (giving the batter a few minutes to rest while the skillet warms helps it develop and thicken a bit).
- Lightly brush a neutral cooking oil onto skillet and place on burner over medium/low heat. Allow skillet to preheat for several minutes before adding your batter. (Once skillet is preheated you should be able to feel the heat if you hover your hand several inches above the pan.)
- Scoop ½ – ⅔ cup pancake batter into pan and allow to cook for several minutes. The pancake is ready to flip when the edges start to look cooked and bubbles in batter begin to burst. Use a spatula to carefully flip the pancake over and allow it to cook for several more minutes until it is a golden brown.
- Repeat until all batter is used, brushing the pan with oil between each pancake.
- Serve warm topped with butter, syrup, or whipped cream!