Fluffy Whole Wheat Pancakes
Adapted from my buttermilk pancakes, these whole wheat pancakes are both nutritious and tasty. They’re made with 100% whole wheat flour, plenty of vanilla extract, and just a bit more sugar than I typically use in my pancakes (to add moisture and flavor). Buttermilk is optional, but highly recommended for thick and fluffy results! This recipe is perfect for a quick, fairly healthy breakfast and can easily be adapted to suit your taste preferences. Add nuts, chocolate chips or blueberries to the batter, top them with fresh fruit or yogurt, or simply enjoy them plain.
Why You’ll Love This Recipe
All the nutritional benefits of whole wheat flour (I go into this in more detail below), but with that classic buttermilk pancake flavor. Just 15 minutes to make, so you can whip them up in a flash (without using a mixer, please!). You can make the batter up to two days in advance. You can also prep the pancakes in advance and store them in the fridge or freezer; instructions for this are below. Tastes great plain, with butter and syrup, or dressed up with fresh berries, blueberry sauce, or whipped cream.
What You Need
We’re using pantry staples here today; all of these ingredients will be familiar to you.
Whole wheat flour. Make sure yours is fresh as whole wheat flour goes bad faster than its more all-purpose counterpart. And as always, make sure you measure your flour properly, or your pancakes could turn out dry and dense. Milk or buttermilk. Whole milk will work, but buttermilk makes for thicker, fluffier, and more flavorful pancakes. My easy buttermilk substitute is another good option if you don’t keep this ingredient on hand! Sugar. To make these pancakes more flavorful and moist (whole wheat flour can be drying) I use a tablespoon more sugar than I do in my buttermilk pancakes. Butter. We’ll need ¼ cup for the pancake batter, then a bit more for greasing the pan (or you can use a neutral oil for the pan if you like). I use unsalted butter since that is what I keep on hand, but you can use salted butter and reduce the salt in the recipe to a heaping ¼ teaspoon. Vanilla. These pancakes don’t have to be boring just because we’re using a healthier base! A splash of vanilla adds a nice sweetness and flavor to the batter. Don’t skip it!
SAM’S TIP: I typically recommend using room temperature eggs, but if you forget to set yours out ahead of time here, your pancakes will be fine. This recipe is meant to be quick and easy! Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Whole Wheat Pancakes
SAM’S TIP: You can keep your cooked pancakes warm on a cookie sheet in the oven. I use the “warm” setting on my oven, but if yours doesn’t have that, just set it to its lowest possible temperature. If you enjoy baking with whole wheat flour, try my honey wheat rolls next! Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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