Whole Wheat Pancakes

If you’re searching for a perfect everyday flapjack that’s also good for you, look no further than this whole wheat pancake recipe. These whole wheat pancakes are made entirely with whole wheat flour, which contains more fiber, vitamins and minerals than all-purpose flour—a big deal if you’re trying to eat more nutrient-dense foods.

Healthier whole wheat swaps often get a bad rap for being bland, but whole wheat pancakes are anything but boring. They’re every bit as light and fluffy as buttermilk pancakes but with subtle nuttiness from the whole wheat flour and hints of cozy cinnamon and vanilla. Plus, the extra fiber ensures you’ll stay full and energized all morning.

Ingredients for Whole Wheat Flour Pancakes

• Eggs: Eggs act as a binder and help the pancakes hold their shape as they cook. Bring your eggs to room temperature before mixing the batter—they’ll incorporate better.
• Vanilla: Vanilla gives the pancakes a hint of sweetness without adding any sugar. For the best flavor, use pure vanilla extract.
• Cinnamon: Warm cinnamon pairs perfectly with the nutty taste of whole wheat flour. If you’re out of cinnamon, try nutmeg, ginger or pumpkin pie spice for an equally cozy vibe.
• Buttermilk: The acid in buttermilk gives the pancakes a tangy flavor and activates the baking soda to help the pancakes rise. You can easily make a buttermilk substitute with plain milk and white vinegar or lemon juice.
• Oil: While an oiled griddle prevents sticking, oil in the batter produces soft, tender pancakes. Use a neutral-flavored oil, such as avocado, canola or vegetable oil. For richer flavor, you can substitute melted coconut oil or butter for the oil.
• Whole wheat flour: Whole wheat flour is the secret to fiber-filled pancakes with hearty, nutty flavor. For a more subtle flavor, opt for white whole wheat flour. It’s equally nutritious, but made from a milder-tasting variety of wheat.
• Baking soda: This leavening agent helps the pancakes rise when they hit the hot griddle, ensuring a light and fluffy texture.
• Salt: A pinch of salt helps bring all the flavors together.

Directions

Step 1: Make the batter

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Beat the room-temperature eggs with vanilla extract and cinnamon. Whisk in the buttermilk and oil and set the mixture aside.

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In separate bowl, mix the whole wheat flour, baking soda and salt. Add the liquid ingredients to the dry ingredients, stirring just enough to mix them.

Editor’s Tip: Pancake batter is best mixed gently by hand. It shouldn’t be perfectly smooth; for light, fluffy pancakes, stir the wet and dry ingredients until the flour is moist and a few small lumps remain.

Step 2: Cook the pancakes

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Preheat a griddle or large nonstick skillet over medium heat. Pour the batter by 1/4 cupfuls onto your cooking surface.

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Cook the pancakes until the bubbles on top begin to pop and bottoms are brown. Flip the pancakes, and cook until the second sides are golden brown.

Editor’s Tip: If your pancakes are browning too fast, try reducing the heat to medium-low so they can cook through without burning on the exterior. A light coating of butter or oil in between batches can also help prevent burning.

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Recipe Variations

• Try a mix-in: This recipe for whole wheat pancakes is just as easy to customize with mix-ins as traditional pancakes. While the first side is cooking, sprinkle the pancakes with berries, banana slices, chocolate chips or nuts.
• Add a touch of sweetness: Whisk 2 tablespoons of granulated sugar into the dry ingredients for subtle sweetness. A little sugar also helps the pancakes develop crisp, golden edges as they cook.
• Use butter: This recipe calls for oil in the pancake batter, but you can substitute melted butter to make more richly flavored pancakes.
• Plant-based pancakes: For dairy-free whole wheat pancakes, simply swap flax eggs for the eggs and use your favorite nondairy milk instead of buttermilk.

How to Store Whole Wheat Pancakes

Allow the pancakes to cool completely, then package them in an airtight container and store them in the refrigerator for up to four days.

Can you freeze whole wheat pancakes?

You can freeze these whole wheat pancakes for up to three months. Once cooled, stack pancakes with wax paper or parchment paper between each layer to prevent them from sticking. Place them in a freezer-safe container or resealable storage bag and freeze them. Reheat them from frozen in the oven or microwave.

How do you reheat whole wheat pancakes?

To reheat the pancakes, preheat the oven to 350°F and arrange them on a parchment-lined baking sheet. Bake them until they’re warmed through, about five minutes if the pancakes were refrigerated and 10 minutes if they were frozen.

You can also microwave a short stack of pancakes in 30-second increments until warm. Cover them with a damp paper towel to keep them from drying out or turning rubbery.

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Are whole wheat pancakes healthy?

Yes, whole wheat pancakes are a healthy option, especially compared to traditional pancake recipes made with all-purpose flour and sugar. Whole wheat flour contains more fiber, which keeps you fuller for longer and supports healthy digestion, heart health, blood sugar control and weight management. It also contains more protein, vitamins and minerals compared to regular flour.

Using whole wheat flour in recipes instead of all-purpose flour is a simple change that can have a big impact on your daily nutrition. Most Americans fall short of eating enough fiber, but just two of these whole wheat pancakes deliver 4 grams—about 15% of the daily recommended amount for adults.

How do you keep pancakes warm?

The oven is the best way to keep pancakes warm while you finish cooking a batch or set the table. Before cooking the pancakes, set your oven to warm or preheat it to 200° and place a baking sheet or oven-safe platter inside. As your pancakes come off the griddle, transfer them to the baking sheet to keep them warm. For the best texture, arrange the pancakes in a single layer and avoid stacking them.

What can you serve with whole wheat pancakes?

Serve whole wheat pancakes with a drizzle of maple syrup, or try a healthier topping, like fresh berries, sauteed apples, peanut butter, lemon curd, yogurt or chopped nuts. They’re delicious on their own, but you can also pair them with fluffy scrambled eggs and crispy bacon for an extra-hearty breakfast.