Replace all-purpose flour with whole wheat flour in pancakes just once, and you’ll want to use it forever. This flour’s nutty flavor makes wonderful whole wheat buttermilk pancakes, vegan whole wheat pancakes, whole wheat banana pancakes, whole wheat blueberry pancakes, and more. Whether you hankering for hearty or healthy pancakes, you’ll find the perfect whole wheat pancake recipe here.
1. Whole Wheat Pancakes
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Meet our original Whole Wheat Pancakes recipe, which boasts hundreds of 5-star reviews that go back to 2002. Recipe contributor Jen touts them as “very light and tender,” and other home cooks agree.
These are very light and tender pancakes. These pancakes are excellent with maple syrup.
Ingredients
- 1 cup whole wheat flour
- ⅔ cup all-purpose flour
- ⅓ cup wheat germ
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 5 ⅓ tablespoons unsalted butter
- 2 ½ cups buttermilk
- 2 eggs, beaten
- 3 tablespoons unsalted butter
Directions
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In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.
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Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency.
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Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.
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Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.
2. Gramma Momo’s WW Pancakes
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“This is my version of a great recipe that I found in my Mom’s recipe book. It actually came from my grandmother Momo around WW2. My only real change was substituting applesauce for the oil. Feel free to try either way,” recipe contributor IAgardener55 says.
This is my version of a great recipe that I found in my Mom’s recipe book. It actually came from my grandmother Momo around WW2. My only real change was substituting applesauce for the oil. Feel free to try either way.
Ingredients
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2 cups whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar
- 2 eggs
- 1 cup milk, or as needed
- ½ cup applesauce
- 1 tablespoon vanilla extract
- 1 teaspoon vegetable oil
Directions
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Whisk whole wheat flour, baking powder, baking soda, and salt in a bowl. Mix in brown sugar, breaking it up into pea-sized pieces. Beat eggs in a separate bowl and stir milk, applesauce, and vanilla extract into eggs. Make a well in the dry ingredients and pour in the milk mixture; stir until just combined. If batter is too thick, add more milk.
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Grease a skillet or griddle with vegetable oil and place over medium-high heat. Scoop 2 tablespoons of batter onto the hot skillet and cook pancake until browned on the bottom and bubbles appear in the top, 2 to 3 minutes. Flip the pancake and cook until browned, 2 or 3 more minutes. Repeat with remaining batter.
Cook’s Note:
Do not overmix. Use 2 tablespoons to 1/4 cup batter for each pancake.
3. Wheat Germ Whole-Wheat Buttermilk Pancakes
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With a near five-star average rating from over 500 reviewers, these whole wheat buttermilk pancakes do not disappoint.
Pairs wheat germ and whole-wheat pastry flour for a healthy, wholesome breakfast treat. If you use a Teflon griddle you do not have to use oil.
Ingredients
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2 eggs, lightly beaten
- ¼ cup canola oil
- 2 cups buttermilk
- 2 teaspoons baking soda
- ½ cup wheat germ
- ½ teaspoon salt
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1 ½ cups whole wheat pastry flour
Directions
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In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended.
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Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.
4. Quick and Easy Pumpkin Pancakes
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With pumpkin and warm spices swirled into the batter, these whole wheat pancakes will satisfy cravings for a cozy breakfast in the fall and beyond.
I make these delicious pancakes for my family usually between Halloween and Thanksgiving, although they are welcome any time. Serve with warm maple syrup.
Ingredients
- 1 cup whole wheat flour
- ⅓ cup canned pumpkin
- 1 egg
- 4 teaspoons white sugar
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ cup milk, or more as needed
- 2 tablespoons pecan pieces, or to taste (Optional)
- 1 tablespoon confectioners’ sugar, or to taste (Optional)
Directions
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Stir flour, pumpkin, egg, sugar, salt, and pumpkin pie spice together in a large bowl until well mixed; the mixture will be thick and chunky. Add baking powder and stir until evenly distributed. Slowly pour in 1/4 cup milk while stirring; mix until all liquid is absorbed. Add more milk and stir until batter is smooth and firm, yet flows off the spoon; a wooden spoon inserted into the mixture will stand, but batter will flow when poured. Mix in pecans.
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Heat a nonstick skillet over medium heat. Scoop 1/4 cup batter for each pancake onto the skillet. Cook until edges are dry, 1 to 2 minutes; flip and cook on the other side until edges are firm, another 1 to 2 minutes.
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Place a pat of butter on each pancake as they are removed from the skillet and transferred to a plate. Sift confectioners’ sugar on top.
Cook’s Note:
Preheating the pan or griddle will reduce overall cooking time. If your cooking surface is not nonstick, lightly coat the surface with nonstick spray or butter. These pancakes take longer to cook than conventional pancakes. The first time you make these, remove one of the pancakes from the pan and crack it in the middle by folding it. If there is no sign of liquid, remove the cakes from the pan and start the next batch. If there is still liquid in the center or around the nuts, return the cake to the pan and cook for a few minutes more. Check a different pancake next time.
5. Vegan Whole Wheat Apple Pancakes
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Yes, you can make delicious pancakes without dairy or eggs! Here’s how home cook Pat achieved five-star results: “I followed the suggestion of one reviewer and added flax seeds. I used full fat coconut milk instead of coconut oil and added almond milk to bring the batter to the right consistency.”
We’re not vegan, but we love to make vegan pancakes because it cuts down on calories, fat, and unnecessary chemicals.
Ingredients
- 2 cups whole wheat flour
- 2 apples, peeled and cored
- 1 ½ cups almond milk
- ½ cup coconut oil, melted
- ¼ cup water
- 2 tablespoons baking powder
- 2 tablespoons cane sugar, or to taste
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
Directions
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Blend flour, apples, almond milk, coconut oil, water, baking powder, cane sugar, nutmeg, and cinnamon in a blender until smooth.
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Heat a non-stick griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter
6. Whole Grain Banana Pancakes
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After trying and tweaking several different pancake recipes, I’m very happy with this one. The oats add texture, the bananas make them sweet, and the almond meal adds protein and a delicate crispiness. My kids love these pancakes on a Saturday morning, and I always make sure I save some for myself! Serve warm with maple syrup.
- ¾ cup whole wheat flour
- ¼ cup almond meal
- ¼ cup old-fashioned oats
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg, beaten
- 1 cup milk
- 1 ripe banana, mashed
- 1 tablespoon canola oil
Directions
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Preheat griddle to 375 degrees F (190 degrees C).
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Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.
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Beat an egg in a separate bowl. Beat milk, banana, and canola oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter.
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Pour batter 1/2-cupful at a time onto the hot griddle; cook until edges become crisp and bubbles have formed on the top, 3 to 5 minutes. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.
Cook’s Note:
If omitting banana or syrup, add 1 to3 teaspoons of sugar to dry ingredients, to taste. “After trying and tweaking several different pancake recipes, I’m very happy with this one,” recipe contributor Elizabeth B. says. “The oats add texture, the bananas make them sweet, and the almond meal adds protein and a delicate crispiness. My kids love these pancakes on a Saturday morning, and I always make sure I save some for myself! Serve warm with maple syrup.”
7. Saturday Morning Blueberry Pancakes
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My wife and I make these pancakes every Saturday morning. We created this recipe after many weeks of trial and error. We wanted a guilt-free way to enjoy a breakfast treat we both love! We often tweak the ingredients and add other fresh fruit and I encourage you to do the same!
- 1 cup oat bran
- ½ cup whole wheat flour
- ⅓ cup granola
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 1 apple, peeled and cored
- 1 banana
- ¾ cup milk
- 1 egg
- 1 teaspoon vanilla extract, or to taste
- 1 cup fresh blueberries
Directions
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Combine oat bran, flour, granola, baking powder, and cinnamon in a bowl.
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Blend apple, banana, milk, egg, and vanilla extract in a blender until smooth; mix into oat bran mixture until batter is well mixed. Gently fold blueberries into batter.
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Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Use this whole wheat pancakes recipe to incorporate whole wheat flour, oat bran, granola, blueberries, apple, and banana into one healthy batch of pancakes.
8. Lighter Chocolate Chip Pancakes
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I made these in my dorm on Friday mornings to kick off the weekend- most of them were eaten straight out of the pan by the line of friends drawn by the scent of melting chocolate! Serve with maple syrup or sliced strawberries.
- 1 ¾ cups white whole wheat flour
- ¼ cup wheat germ
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 ¾ cups skim milk
- ¼ cup margarine, melted
- 2 eggs, beaten
- 3 tablespoons demerara sugar
- ½ cup semisweet chocolate chips
- cooking spray
Directions
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Combine flour, wheat germ, baking powder, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted margarine, eggs, and sugar. Make a well in the center of the dry ingredients; stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the chocolate chips.
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Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.
Filled with melty chocolate chips, these pancakes blend the line between breakfast and dessert.
9. Orange Pancakes
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Oh the things I was out of when I created this dish: no milk and no eggs, but we wanted pancakes, dangit! I used flax meal to make up for the protein in the egg (a vegan trick) and substituted orange juice for milk. The result was pancakes bursting with citrus flavor. It’s a new favorite in our house! Serve with butter and/or maple syrup.
Ingredients
- 2 cups white whole wheat flour
- 2 tablespoons baking powder
- 2 tablespoons ground flax meal
- 17 fluid ounces orange juice
- 1 teaspoon orange extract
Directions
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Whisk flour, baking powder, and flax meal together in a bowl; stir orange juice and orange extract into flour mixture until batter is well-combined.
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Heat a lightly oiled griddle over medium-high heat, or an electric griddle to 375 degrees F (190 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
All you need to make these vegan pancakes: whole wheat flour, baking powder, flax meal, orange juice, and orange extract. These ‘cakes bring breakfast a “very small hint of bright citrusy flavor,” as Allrecipes Allstar thedailygourmet describes it.
10. Tasty Protein Pancakes
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Pancakes that have loads of protein and yet taste great! Serve with either maple syrup or a spoonful of Greek yogurt with honey.
Ingredients
- 1 cup whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt (Optional)
- 1 cup low-fat cottage cheese
- ¾ cup low-fat milk
- 2 eggs
- 2 tablespoons vegetable oil
Directions
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Stir flour, baking soda, cinnamon, and salt together in a large bowl.
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Whisk cottage cheese, milk, eggs, and oil together in a separate bowl. Pour into the flour mixture; whisk until batter is just combined; it will be thick.
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Heat an oiled griddle over medium-high heat; when a water drop on the surface dances and sizzles, it’s ready. Drop 1/4 cup batter onto the griddle. Cook until golden brown and bubbles break the surface, 1 to 2 minutes. Turn and cook until set, about 1 minute more. Repeat with remaining batter.
What’s better than digging into a plate of pancakes in the morning? Knowing you’re packing protein into your meal, thanks to low-fat cottage cheese and cup low-fat milk.
11. Grain and Nut Whole Wheat Pancakes
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This grain and nut whole wheat pancake recipe is for you if you like Harvest Grain N’ Nut pancakes. Nutty, moist, and tasty pancakes! This is the best pancake recipe I’ve tried, and I’ve tried many.
Ingredients
- 1 ½ cups old-fashioned oats
- 1 ½ cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups buttermilk
- 1 cup milk
- ¼ cup vegetable oil
- 1 egg
- ⅓ cup sugar
- 3 tablespoons chopped walnuts (Optional)
Directions
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Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
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In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix milk mixture into oat mixture with a few swift strokes. Stir in nuts.
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Lightly oil a large skillet or griddle and preheat it over medium heat. Ladle 1/3 cup batter onto the hot skillet; cook pancakes until brown, 2 to 4 minutes per side.
Home cooks say this copycat recipe for IHOP’s Harvest Grain ‘N’ Nut pancakes tastes like the real deal.
12. Whole Wheat Pancakes from Scratch
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“I make this recipe every Sunday,” home cook Tymen says. “It’s great because there is room to play with it. Maybe some vanilla one week, maybe some blueberries next time. They always please my family.”
If you have whole wheat pancakes instead of white flour ones, are you allowed an extra piece of bacon? Probably. Or just start your morning off hearty and healthy with these easy whole wheat pancakes.
Ingredients
- ½ cup wheat germ
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups buttermilk
- 2 eggs, lightly beaten
- 1 tablespoon canola oil
- cooking spray
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Spread wheat germ over a baking sheet.
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Bake in the preheated oven until toasted, about 5 minutes. Cool slightly, then transfer wheat germ to a large bowl.
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Stir flour, baking soda, and salt into wheat germ. Beat buttermilk, eggs, and oil in another bowl until smooth; pour egg mixture into flour mixture and stir until batter is just blended.
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Heat griddle over medium-high heat and coat with cooking spray. Pour 1/4 cup portions of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.
13. Oatmeal Raisin Cookie Pancakes
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Took another good-but-boring pancake recipe and added the cinnamon, nutmeg, and raisins and presto-change-o it’s a giant healthy oatmeal raisin cookie!
Ingredients
- 1 ½ cups old-fashioned rolled oats
- 1 ½ cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ cups buttermilk
- 1 cup milk
- ⅓ cup white sugar
- ¼ cup vegetable oil
- 1 egg
- ½ cup raisins
- 3 tablespoons chopped walnuts (Optional)
- 1 teaspoon vegetable oil, or as needed
Directions
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Process oats in a food processor until finely ground. Mix oats, flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl.
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Whisk buttermilk, milk, sugar, 1/4 cup vegetable oil, and egg in a separate bowl until smooth; mix into oat mixture until batter is well-mixed, about 30 strokes. Fold raisins and walnuts into batter.
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Lightly oil a skillet or griddle and place over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 4 minutes. Repeat with remaining batter.
on, nutmeg, and raisins, these pancakes turn the classic cookie into breakfast. For a chunkier texture, home cook Margy suggests not grinding the oats.
14. Whole Wheat Peanut Butter Pancakes with Chocolate Chips
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These pancakes are peanut buttery delicious and still light and fluffy. If you have never used whole wheat flour, this is an excellent recipe to get you started. You won’t miss the white flour.
Ingredients
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup dark chocolate chips
- 2 large eggs
- 2 medium ripe bananas
- 1 cup milk
- 3 tablespoons smooth peanut butter
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, or as needed
Directions
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Preheat a griddle to medium-low heat according to manufacturer’s instructions.
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Mix or sift flour, baking powder, and salt together in a large bowl. Stir in chocolate chips.
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Beat eggs together in a medium bowl. Add bananas to the bowl and mash. Add milk, peanut butter, syrup, and vanilla; stir until well mixed. Pour into the dry ingredients and stir just to incorporate, being careful not to overmix.
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Grease the preheated griddle with butter. Working in batches, drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
“These pancakes are peanut buttery delicious and still light and fluffy. If you have never used whole wheat flour, this is an excellent recipe to get you started. You won’t miss the white flour,” recipe contributor Theresa787 says.
15. Spiced Whole Wheat Pancakes
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This is my family’s favorite pancake recipe that I threw together one day. It’s inspired by fall (my favorite season!), using spices found in pumpkin pie. Use of whole wheat flour is a wholesome twist! Feel free to add fresh berries before or after cooking the pancakes!
Ingredients
- 1 cup whole wheat flour
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 2 cups milk
- 2 eggs
- 1 tablespoon vanilla extract
Directions
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Heat a lightly oiled griddle over medium heat.
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Sift whole wheat flour and white whole wheat flour into a mixing bowl and add baking powder, salt, cinnamon, nutmeg, and allspice.
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Combine milk, eggs, and vanilla extract in a separate bowl. Beat using an electric mixer until combined. Mix into flour mixture until evenly blended, being careful not to overmix, as having lumps in the mixture is okay.
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Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Tips
Cook’s Note:
For leftovers, these smaller-sized pancakes fit right into a toaster!
Whole wheat flour, spice, and everything nice. These healthy pancakes bring fall to the table without sugar. No pumpkin needed.
