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Whole Wheat Pancakes

Fluffy Whole Wheat Pancakes – Healthy & Easy Recipe

These fluffy whole wheat pancakes are a healthy, homemade breakfast packed with fiber and nutrients. Made with wholesome ingredients like whole wheat flour, honey, and buttermilk, they are light, delicious, and perfect for any morning. Whether you enjoy them plain or with your favorite toppings, this easy whole wheat pancakes recipe is sure to become a staple in your kitchen.

  • Total Time: 25 minutes
  • Yield: 8 pancakes 1x

Ingredients

Scale

Dry Ingredients:

  • 1 cup whole wheat flour (regular or white whole wheat)
  • 1 tablespoon sugar (or honey/maple syrup)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon (optional)

Wet Ingredients:

  • 1 cup milk (or plant-based alternative)
  • 1 tablespoon lemon juice or apple cider vinegar (to create buttermilk effect)
  • 1 egg (or flax egg for vegan option)
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter or coconut oil

Instructions

  • Prepare the Buttermilk Substitute: In a small bowl, mix milk with lemon juice or apple cider vinegar and let it sit for 5 minutes.
  • Mix Dry Ingredients: In a large bowl, whisk together whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon.
  • Combine Wet Ingredients: In another bowl, whisk egg, vanilla extract, and melted butter (or coconut oil), then stir in the buttermilk mixture.
  • Mix the Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until combined. Do not overmix—lumps are okay! Let the batter rest for 5-10 minutes.
  • Preheat and Cook: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter onto the skillet for each pancake.
  • Flip When Ready: Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
  • Serve and Enjoy: Stack and serve warm with maple syrup, honey, butter, or your favorite toppings.

Notes

  • Vegan Option: Replace egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water). Use plant-based milk and coconut oil.
  • Dairy-Free: Substitute milk with almond, oat, or soy milk.
  • Extra Fluffiness: Let the batter rest for 10 minutes before cooking.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
  • Author: Maria
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 pancake
  • Calories: 120 kcal
  • Sugar: 3g
  • Sodium: 180mg
  • Fat: 4g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 25mg

Keywords: whole wheat pancakes, healthy pancakes, homemade pancakes, whole grain pancakes, fluffy pancakes, easy breakfast