Somehow, I’ve neglected to share a basic whole wheat pancake recipe. I’m remedying that today with these delightfully light and fluffy, 100 percent whole wheat pancakes!
If you’re looking for a go-to pancake recipe, this is it. Drizzle these cakes with maple syrup or go wild with toppings. They’re great either way.
These made-from-scratch pancakes put Bisquick pancakes to shame. Plus, these pancakes don’t send my blood sugar for a loop like regular pancakes made with all-purpose flour, especially when I top them with a dab of protein-rich peanut butter or almond butter.
I know that whole wheat flour has a reputation for producing bitter baked goods, but here’s the deal—if your whole wheat goods taste bitter, it’s because your flour has gone bad. Whole wheat flour is more apt to go rancid than all-purpose because it contains the good-for-you, naturally-occurring oil present in whole grains.
Fresh whole wheat flour is mildly nutty in flavor and delicious. I’ll spare you my spiel about the industrial revolution and how flour mills advanced to produce all-purpose flour that had a longer shelf life more suitable for slow railway transportation across the United States. Pancakes for dinner, anyone?
Whole Wheat Pancake Tips
For an undetectable “whole wheat” taste, use white whole wheat flour, which is simply made from wheat berries that are even more mild in flavor. I’m usually able to find white whole wheat flour in decently stocked grocery stores these days.
To prolong your whole wheat flour’s shelf life, store it in an air-tight container in a dark, dry place (or even the refrigerator or freezer).
Always make pancakes by hand (not with an electric mixer). Over-mixing the batter yields rubbery pancakes. Simply combine the wet and dry ingredients as instructed. Stir them together with a big spoon until no big powdery lumps remain.
If you’re cooking on the stovetop, you may need to dial back the heat a bit over time. Your temperature is too high if the pancakes are golden on the outside but still raw on the inside.
Lightly coat your griddle or skillet with butter or coconut oil in between batches. Be sure to wipe off the excess butter/oil with a paper towel so it doesn’t burn.
The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. If you’re uncertain, it’s best to wait a little too long than to end up with a doughy mess.
Watch How to Make Whole Wheat Pancakes
More 100% Whole Wheat Pancakes to Try
- Banana Pancakes
- Gingerbread Pancakes
- Pancake Mix: A bulk option for these pancakes!
- Pumpkin Pancakes
- Super Simple Vegan Pancakes
Please let me know how your pancakes turn out in the comments! I love hearing from you. View all of my pancakes here.
PrintWhole Wheat Pancakes
- Author:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 cup milk of choice
- 1 tablespoon apple cider vinegar or distilled white vinegar
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 egg
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
Instructions
- In a 2-cup liquid measuring cup, combine the milk and vinegar. Stir to combine and let this homemade “buttermilk” mixture rest until it is lightly curdled, at least 5 minutes.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
- To the buttermilk mixture, add the egg, melted butter, maple syrup, and vanilla. Whisk until thoroughly blended.
- Pour the liquid mixture into the flour mixture. Stir just until combined (a few small lumps are okay). Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
- Meanwhile, if you are using an electric skillet, preheat it to 375 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter, oil, or cooking spray (nonstick surfaces likely won’t require any oil).
- Gently stir the batter one last time, in case the liquid has separated. Using a ⅓-cup measuring cup, scoop batter onto the warm skillet, leaving a couple of inches around each pancake for expansion.
- Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy). Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more.
- Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary. Serve the pancakes immediately with toppings of your choosing, or keep them warm in a 200 degree Fahrenheit oven.
- Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen* for up to 2 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
Cheryl
I used to grind my own wheat berries and I never liked the taste of whole wheat even then. I wonder if wheat berries can be too old, but anyway I have since found Odlums flour. Odlums is very expensive but I don’t eat a lot of wheat, considering it a treat of sorts. I haven’t made anything entirely whole wheat with the Odlums flour yet, but I think making pancakes with it is a great idea.
Kate
Good for you, Cheryl! Let me know what you think.
Deborah
I haven’t made pancakes for ages, but why didn’t I think to freeze them the same way I freeze crepes? These look delicious, and thank you for putting alternative ingredient choices too.
Kate
You are welcome! Enjoy, Deborah.
Kayla
Amazing! I am lactose so I used almond milk and vegan butter – they are so good. My husband says they taste ‘healthy’ which means they are perfect and he just adds more syrup, hehe.
Kate
I love that! I am happy you were able to make it work with your dietary needs. I appreciate you leaving a great review!
Mariya
They look amazing!
x Mariya
Kate
Thank you!
Shelby
I woke up to this recipe in my inbox and thought it sounded awesome. As always Kate, this one is a total winner. These pancakes are light yet substantial, delicious and they are beautiful! I highly recommend these and I look forward to having them in my breakfast rotation.
Kate
I am so glad you tried this right away! Thanks so much, Shelby. I would love a star review since it was such a hit with you, if you don’t mind!
Stacey
Love this recipe! Mine was the same except for adding vanilla and that was delicious. I decided to transition my family from white flour to whole wheat flour about 8 years ago and this is how I did it. I made a big batch with mostly white flour and some wheat and adjusted over about a month. A year ago I decided to make white flour pancakes for my husband’s birthday and he said he preferred wheat because it had more flavor and texture. Win for me! Thanks for the improvements, my family loved it.
Kate
That’s great! I am happy they were a hit with your family.
Emily
I love the recipes on this site! I made these this morning and they were extremely runny. The cooked very flat although the taste yummy. Any ideas why? It seems like there is not enough flour. 1 cup liquid to 1 cup flour seems like a hugh liquid ratio. I should note that I used flour that I ground this morning.
Tracy
Mine were very runny too! I wasn’t sure where I went wrong.
Kate
Hi Emily, I’m sorry to hear that! The liquid-to-flour ratio used here is on par with my other pancake recipes, so that’s not the issue. Any chance you mixed up the measurements for baking soda and baking powder, or forgot one of them? The baking soda makes the batter puff up.
annette marchbanks
I made these pancakes this morning (I used buttermilk since I had it).
They were OUTSTANDING! I drizzled a little of real maple syrup on top when I served them, but honesty, they really didn’t need it. If I had fresh strawberries and bananas, that would have been sweet enough.
Kate
Hooray! Thanks for the review, Annette.
Ashley
We have tried several of your muffin recipes recently and can’t wait to try these for my daughter’s birthday breakfast this week. If I use regular buttermilk, how much do I need?
Abby @ Heart of a Baker
I’m always on the hunt for a basic pancake recipe, so this is going into our weekend brunch rotation!
Hilary
These were so great and easy! I’m trying to get more comfortable in the kitchen and transition to a plant based diet, and it’s so overwhelming and I constantly feel like I never have the right ingredients… imagine my surprise this morning when I realized I actually did have everything for this recipe! Also made my first successful flax egg substitute. Thank so so much!
BARBARA VELISKAKIS
My pancakes do not fluff up
Kate
Hi Barbara – Do you mean they didn’t turn out fluffy after cooked? Were there any alterations you made and/or did you allow appropriate cooking on both sides? Love to help :)
Jody Martinez
Hi, love this gift idea and plan to use it.
Thank you so much! I think you may have forgotten to note the 1 teaspoon of vanilla on your very handy Pdf. Also, yield would be nice to have noted.
Thanks!
Kate
I purposefully left out the vanilla on the PDF. I hope this helps. Thank you!
Wilkins
These look SO GOOD and totally something I would make! Pinning and trying soon, thanks Tonia!
Kate
Let me know what you think when you give them a try, Tonia!
Natalie
Can you make the gluten free oat flour substitute by just grinding rolled oats? Thanks in advance!
Kate
Yes! If you have a high powered blended or food processor until a flour/powder texture. Enjoy :)
Morgan
I am eating these right now and they are so perfect! The cinnamon adds an unexpected surprise and balances well with the wheat flour. Thank you again for such a delicious recipe!
Kate
You are welcome! Eat up and enjoy. :) I appreciate the review.
Sherrill
I’m usually not a big fan of anything completely whole wheat, but I always like to try a new recipe as presented and adjust from there. I have to say these are the BEST whole wheat pancakes I’ve ever had. They are light and fluffy with just a hint of cinnamon and maple syrup inside. We topped ours with homemade applesauce.
Kate
What a great topping! Thank you, Sherrill for trying the recipe even though you tend to stay away from completely whole wheat! I really appreciate the review.
Becca Gilgan
The first thing I made from your cookbook and I absolutely love them! Except when I made them this past weekend (for the second time mind you) and totally messed up and did 1 cup milk, 1 cup apple cider vinegar and the batter was obviously VERY runny and my boyfriend sampled some as they were cooking and was like “These are sour, like super sour” and I was like NOOOOO!! immediately realizing my mistake! (The “2 cup” vessel threw me off, as I hadn’t been paying attention.) But then I made them again and all was well. They’re especially yummy with blueberries added in!
Kate
Thank you, for your support! I’m glad you were able to recreate it and it turned out wonderfully. :) I appreciate the review!
ChaCha
Thank you!!! This was great and I can’t believe my family actually ate something whole wheat! My father who doesn’t eat pancakes much said this was the best pancake he had ever tasted and he would gladly have it again. This tasted much healthier and better than any fast food pancake and any instant thing from the box. My only change was I used one tablespoon honey and 1/2 tablespoon brown sugar because that is what I had. I can’t wait to purchase your cookbook! Thank you!
Paige S
Delicious pancakes Kate! Any recipe that has soured milk via vinegar is amazing (so fluffy!).
Kate
Thanks, Paige!
Jim Mann
Will fresh Blueberries work in this recipe ?
Kate
Top with or add in the cooking? If you add to the batter, make sure you just add a few to each pancake. I hope this helps!
nikoleta
My hubby says these are the best pancakes and I agree. All other recipes ended in trash :)
Kate
That’s great!! Well, not that others ended in the trash but that this one worked for you :) Thank you for the review.
Amy
Followed the recipe exactly… doubled it, and it turned out PERFECT. Thank you for this awesome, healthier pancake recipe I’ll be making for my family from now on!
Kate
I love that! You’re welcome. Thank you, Amy for the review.
Suzy
Very nice pancake! The 5 minute “rest” before cooking really did fluff them nicely. I cheated though. I heated the oven to 425, poured the batter into a (1/2 sheet) 9 x 13 cookie pan and baked for about 18 minutes. They sliced nicely and were very good. I will increase the recipe to 8 servings next time so they get a tad higher. What wasn’t eaten was cut and frozen for popping into a warm oven or toaster oven. They will make a wonderful and healthy quick breakfast! Thanks for sharing this recipe!
Kate
You’re welcome, Suzy!
Natalie
Ohhh, looks yummyyyyy! Despite an big lover of fanpage, I’ve never made a “round” one . Should I keep trying or just buy a pancake pattern?
Kate
Thank you, Natalie for your comment! I’m not sure what you are referring to. :)
Natalie
Ohhh, I mean that my pancake I often make is never in a round shape but unidentified shape xD
Vicki
If I use Buttermilk, do I need the vinegar?
Kate
No, you don’t! Good question.
Kate
Made these this morning and they are DELICIOUS! So light and airy but with that nuttiness of whole wheat flour. Beats any pancake mix by a mile! We recently transitioned to a plant based diet and this is just perfection, thank you!
Kate
I couldn’t agree more! Best part, you can make the mix up and it saves just as much time (and tastes better!). Thank you, Kate!
Kate
Oops, I should have left a message on the vegan pancakes not these ones!
Kate
No worries! :)
Lisa
I love this recipe. It’s the best whole wheat one I’ve found! I often make this for my sons and myself as written. My husband had a heart attack a few months back so is very much limiting his cholesterol and saturated fat. Today I made this with almond milk and flax and it was still wonderful. Not quite as fluffy, but still tasted great! Thank you!
Kate
Great to hear! Thanks for sharing, Lisa.
Dara
Need for the first time today with honey and whole wheat white flour (the only flour we use), male syrup on top :) They were very fluffy and delicious! Good reviews from husbands and 3 kids 9 and under that’s a wow
Kate
Wonderful! If you wouldn’t mind leaving a star review, since you liked it so much. Thanks, Dara.
Dara
I don’t know why but it won’t let me use the stars. I press it and it just blips back off. Still doing it today. I tried and tried! 5!
Laura
I made these on a rainy Sunday morning and they were heavenly. I used half regular all purpose flour and half whole wheat flour, because I was SO WORRIED about the texture, but my fears were unfounded! These pancakes are light textured and flavorful. These are a new, healthier favorite of my five year old. Thanks Kate!
Kate
That sounds like a dreamy Sunday morning! I’m so glad you both liked the pancakes. Thanks for the comment and review, Laura!
Anne
I love this recipe. Made it yesterday without the maple syrup and it was great. Made it again today, but accidentally forgot the egg, butter, and vanilla (in addition to no syrup) and tbh didn’t even notice until hours later. It tasted exactly the same.
Kate
I’m glad it still tasted good! :)
Lucy K
The BEST pancake recipe we have found! I passed this along to several friends last weekend as they were such a success in our house. They made them the following day and had the same success.
So delish with natural PB on the top. Thanks so much for another great recipe!
Kate
That’s great to hear. Thanks for sharing with your friends. :) I appreciate the love!
Ashey
Love them!!
Kate
That’s great, Ashley! Thanks so much for the review.
Shelley
Successfully made these with bobs red milk 1:1 gluten free flour, almond milk, grape seed oil instead of butter and tossed in a mashed banana and walnuts. Next will try with oat flour. Thanks for the easy, tasty recipe!
Kate
You’re welcome! I’m glad it worked gluten free for you.
Parul
just made it exactly the way you instructed and the kids love it
Was looking for a whole wheat recipe and this one is just perfect
Thanks Kate
Kate
Great! Thank you, Parul.
Denise
Loved these! My sister passed down your recipe to me because my picky 7 year old loved them when she made them! Now it’s a regular summer/weekend breakfast choice!
Kate
Win! Thank you, Denise for your review.
Shaneela Marlett
We are dairy free. These are literally the best pancakes I’ve ever had. My son adores them. Thank you!
Kate
Hooray! Thank you, Shaneela.
Kim
Best pancakes I’ve ever made! Thank you for the great recipes. Your instructions and tips are awesome. You rock!
Kate
Great to hear, Kim! Thanks so much for your review.
Anne
Wonderful recipe! I’d been wanting to try making these pancakes for a few days… They were perfect topped with fresh peaches. Thank you for this recipe, which is bound to become my go-to!
Kate
Peaches are so good right now! What the best topping. Thanks, Anne!
Ashley
Made these today before flipping I add sliced bananas and then topped with more bananas and toasted walnuts. They were so yummy.
Kate
Great! Thank you, Ashley.
Cheryl
These were one of the best pancakes I have ever had. The were fluffy and full of flavour, my kids loved them.
I’m making my own buttermilk was there highlight of this for me – I’ve never done that before.
Kate
Fantastic, Cheryl! Thanks so much for your review.
Vrunda
I tried this recipe this weekend and the pancakes were the fluffiest, most delicious I’ve ever had! While mixing the batter, though, the melted butter crystalized and hardened, making the batter lumpier than it should have been. I realized that this was probably because the liquid mixture (milk) was cold. Nonetheless, they turned out delicious!
Thank you for the recipe!
Kate
I don’t usually have that happen if I’m using butter. I’m glad they still turned out for you!
Jashendeep Virk
These turned out to be the best pancakes that I have ever made. My fussy 4 year old ate them and gave two thumbs up.
I didn’t have apple cider vinegar but they were still yummy.
Kate
Win! I love that. Thanks, Jashendeep. I appreciate the review and comment!
Avani
I was looking for a nice fluffy pancake that I could use almond milk with and this doesn’t disappoint! I enjoyed how I can make my own ‘buttermilk’ here. Thanks!
Kate
You’re welcome, Avani! Thanks for taking the time to comment and review.
Keyla
Awesome recipe!!! Pancakes came out light and fluffy!!! Thank you!!! Only thing I did different was use coconut oil instead of butter.
Kate
Thanks for sharing, Keyla!
Aishwarya
Tried this recipe i garnished them with melted dark chocolate and they were delicious.
The pancakes were a little uncooked from inside and not much fluffy. Is this because i didn’t cook them well?
Kate
Hi Aishwarya – Did you wait until your surface was hot enough(step 5) and follow step 7 as well? Those two are key to getting them fluffy and not turning them too soon. Or your baking powder could have been expired if you did the other two steps. Hope this helps!
Nick Thawley
I used half whole wheat flour and half white, because I have only just started using whole wheat and wanted to transition smoothly and make sure I at least liked them before maybe making the transition fully.
These were totally amazing. The morning after the first breakfast I woke up craving the taste – I ended up having one for breakfast every day for a week and somehow they only got better! I used natural yoghurt with strawberries, blueberries and raspberries and it was just perfect. I was really pleasantly surprised with how well they reheated in the microwave.
Thank you.
Kate
Great topping choices, Nick! Thanks so much for sharing and for your review.
Diane Smith
My gosh, these are the best pancakes I have ever tasted. Thanks so much.
Kate
You’re welcome, Diane!
Emily G.
Excited to try this recipe! I was curious as to what the vinegar does for the pancakes? I have never seen vinegar in a pancake recipe before. I love to learn the science behind the ingredients. Thanks! (:
Kate
It helps make the pancakes fluffy by reacting with the baking soda! I hope this helps answer your question!
Cait
Yum!!! Used almond milk and they turned out great.
Kate
Thank you for your review, Cait!
Gregory Catellier
This recipe really delivers! I ran out of my store bought whole wheat pancake mix but NEEDED pancakes. I’m so glad this was the first recipe that popped up. I added some toasted walnuts and pumpkin seeds. My wife and I were happily surprised by the texture and flavor.
Thanks for the recipe!
GC
Kate
Pancakes are a need! I’m glad this was perfect for your family, Gregory. If you would like to leave a star review, I would appreciate it!
Felishia Rae
The best whole wheat pancake I’ve come across so far! Others have been dry and flavorless, not so with this one. It’s moist and has the right amount of flavoring that we ate them plain right as they were coming out of the pan. Although one recipe of this doesn’t make a lot, you could easily double it. I did this recipe exactly and it turned out beautifully. Definitely using this again. Thanks for sharing!
Kate
That’s awesome! I’m glad this met your expectations and you will make this one again. Enjoy!
alan
They were delicious. Added chopped walnuts and blueberries. Very proud of myself! Thank You for great recipe
Kate
Sounds delicious, Alan! Thanks for your comment.
STEPHANIE WHITE
Lightest, fluffiest pancakes ever!!
Kate
I agree! Thanks for your comment, Stephanie.
Kelley
These pancakes are awesome! I have EXTREMELY PICKY eaters. I dared not tell them that it was a new recipe (from scratch, not from a box!)! I called them to come down for breakfast and they DEVOURED them!! Thank you so much!!
Kate
That’s a win! Thanks, Kelley for sharing!
Dani Barnhart
hands down my new favorite pancake recipe. i used whole foods organic whole wheat flour. they came out fluffy and so delicious. thank you!
Kate
I love to hear you got such a fluffy result, Dani! Thanks for sharing.
Gabriela Rangel
LOVE IT. It’s a keeper.
Thank you so much for sharing!
Kate
You’re welcome, Gabriela! I’m happy you liked it.
Elizabeth
I haven’t made pancakes in a really long time. I just don’t eat them anymore. So when my 2 little granddaughters wanted pancakes for breakfast I decided I would look up a healthy recipe and hope for the best. I tried yours because I had already tried one of your muffin and chocolate chip cookie recipes and they were really really good. Anyway these are probably the best pancakes I’ve ever made or had for that matter. We added chocolate chips to the pancakes after we had poured them onto the pan to create designs. Next time I will add blueberries to the batter and a lemon curd to pour onto cooked pancakes.
Kate
I’m glad you loved them! Thank you for your review, Elizabeth.
Isabella
wow!! I used spelt flour and they came out absolutely perfect, so fluffy and delicious! Thank you for the great recipe! :)
Kate
Hooray! I love that, Isabella!
Shannon
Awesome as always! I added walnuts and blueberries to mine. Thanks Cookie and Kate!
Kate
Thanks for sharing, Shannon! I bet walnuts were a nice touch.
Vida
I make a lot of pancakes so I was excited to try these. I made these this morning. The flavor is great, and I love that they use whole wheat flour and oats. I think the flavor is spot on. The texture isn’t so great though. I let them rest while my griddle heated up, which takes about 10-15 minutes, which is about the normal rest that I do when making pancakes. I think either the ratio of liquid is a little off (too little), or the oats start soaking up the liquid during the rest, because while they were quite risen and fluffy, they were to the point of being too much – the texture was more bread-y than pancake-y. The batter was thick, and did thicken during the rest, which the recipe called for. I honestly think the oats are what caused them to be so thick. My kid gobbled them up, and they were worth a try, but I don’t think I’ll repeat them.
Kate
I’m sorry you didn’t love these. Thanks for your feedback, Vida.
Sarah
I’ve made a lot of whole wheat pancakes over the past month or so trying to find a recipe that hits the mark. This is it. Delicious! My batter seemed a bit too runny so I added a touch more flour. The flavor, texture, fluffiness – all perfect. The search is over; this is the only whole wheat pancake recipe I’ll use moving forward. Thank you!
Kate
I’m sorry it seemed runny to you! I’m glad it ended working out.
Scott Crimmins
These were so good. The flavor was awesome, I liked the milk/apple cider trick too! This one is going into my favorites list.
Kate
Love that this is a new favorite. Thanks for sharing, Scott!
Jo
If you sub flaxseed for the egg, are you just mixing it in dry and not making an “egg”?
Kate
You will want it to be the mixture with the water. You can either make your own, or buy them at the grocery store. I hope that helps!
Caroline Fernandez
This is my first time visiting your site and I’m so impressed with this recipe. I couldn’t find my all purpose flour and had a new bottle of maple syrup I was dying to crack, so I got down to making this – hardly took and time and it was honestly so so yummy. Didn’t think whole wheat pancakes could taste this good! The maple syrup, vanilla essence and butter really added a lot of flavour and moisture.
Kate
Welcome, Caroline! Thanks for your feedback. I appreciate the review!
Victoria Barnes
Mine turned out a little flat – not as fluffy as I’d like but still ok. We found them too sweet, though. Wondering if I can cut the honey to 1 tbsp and have them turn out well?
Kate
I’m sorry they didn’t turn out perfect! Make sure you let them cook long enough before you flip them. That should be ok! Let me know how it goes when you try it.
Daphne
I made these this morning for my 7 month old baby and they were a hit (note: I enjoyed them as much as she did)! I added blueberries and left out the honey/maple syrup. Looking forward to leftovers tomorrow and will definitely make them again and again and again (we might have a new Sunday morning pancake tradition on our hands).
Kate
Great to hear! Thanks for your review, Daphne.
Sandra Lea
I’m not a huge pancake fan but for some reason wanted pancakes this morning so naturally I turned to you. I had some blueberries that I added and they were so delicious, so light and fluffy.
Kate
I’m glad you loved these, Sandra!
Audrey
I make pancakes quite frequently for my family and these are just awesome! I have tried many many pancake recipes but was just never truly impressed. I can see I am impressed by these! So good! Especially with some chocolate chips or blueberries!
Kate
I’m so happy you loved them, Audrey! Thanks for sharing.
Sarah
This has become my go to pancake recipe. My family loves it, all four kids and husband included as well as grandparents, aunts, uncles and sleepover friends. Easy and delicious, what more could you ask for?
Kate
Great to hear, Sarah! Thanks for your review.
Melonie
Best pancake recipe I have tried. Like this even better than buckwheat pancakes. Even my hubby who hates pancakes asked for seconds. Added blueberries and raspberries…YUMMY!! Will definitely make again and share….
Kate
I’m happy to hear he even loved them! Thanks for sharing, Melonie.
Michelle
Thank you for the recipe-texture was great but I found it tasted a bit like baking soda. If I make them again I will only use the baking powder
Kate
Hi Michelle, I’m sorry you didn’t love these. Did you use fresh and aluminum free?
Trilby Dutra
So I’m usually a waffle person if I’m going to have stuff like this for breakfast – but OMG I LOVE THESE!!!
I’ve made these 3 days in a row for my kids and we are obsessed. I love that there is no sugar in them! We’ve experimented a bit with the recipe using coconut oil instead of butter and almond milk. I like it best with regular milk but coconut oil works just fine.
Thanks for the great recipe Kate!
Kate
Hooray!! You’re welcome, Trilby!
Megan
Would it work to add chocolate chips?
Steve Oliver
Awesome pancake recipe that I’ve used with gluten free flour as well as regular and whole wheat! I even substituted water for the milk the other day (ran out of milk) and they came out excellent! Sometimes I also add pumpkin or banana. Very versatile recipe!
Marlene McKenna
We just finished breakfast and I couldn’t wait to tell you…these are amazingly delicious! I used coconut oil instead of butter and used almond milk with apple cider vinegar. Halfway through we added tiny, fresh Maine blueberries. Thank you for offering this healthier alternative to one of our favorite breakfast treats.
Marlene
Kriti
Hello,
Another brilliant healthy recipe from your website. I have tried so many pancakes with only whole wheat flour or mixing all purpose flour and whole wheat flour , and only white flour ones. But none of them are as fluffy and good as these!! Love love love ! And when we don’t have buttermilk easily available every time ..you have solved that problem too!! This will be my go to recipe for my pancake hungry kids ! Just one question- though every ingredient here is Super healthy but is there any substitute for baking powder and baking soda here? Are they ok for kids? Kindly let me know if there is. Thanks and grateful ❤️
Kate
Hi Kriti! I’m so happy you like them. I don’t see why kiddos can’t enjoy these. I’m not a doctor or nutritionist to speak directly to your question, but I know several kids who love these!
Faisal
I just made these this morning, and they were great. Fluffy, not too sweet, and guilt-free with the healthy and all-natural ingredients. Thank you!
Meagan
Yum! I made these for my toddler when he demanded pancakes this morning after days of having a tummy bug and YUM!
Kerri Isaacs
I have made this recipe several times and we made waffles instead of pancakes in my waffle maker. My whole family including young kids loves it and I make the bulk recipe of the dry mix and we make a double recipe so I can have some for a few days and we reheat then in my toaster. It’s so easy and the kids love them! My next attempt will be with the vegan substitutions, as we are trying to change over. So, I am excited to see how that goes! Great recipe and works great as waffles as well!
Kate
I’m happy to hear that, Kerri! Thank you for sharing. I love the toaster idea!
Jillian
Delicious!! We used flax meal as an egg substitute because I didn’t have any – 1 TBS Flax Meal + 3 TBS water (stir and let sit alongside the milk + vinegar for 5 minutes before combining). These pancakes are so fluffy and light for whole wheat! Love them.
Kate
Thank you for sharing, Jillian!
Kathy
Delicious! Melt in your mouth good! Thought I was eating them in a breakfast house. Thanks for sharing.
Michelle
I’ve been looking for a good whole wheat pancake recipe that turned out fluffy, and so many that we tried were duds. These were amazing! So light and fluffy, and the hint of cinnamon was delicious! Probably the best pancake recipe I’ve made, whole wheat or not.
Beth Rodgers
Excellent recipe!!! Light and fluffy. I added chopped pecans and cubes of pear….amazing!
Kate
Sounds like a great idea! Thank you for sharing.
Stacey
Delightful! I was thrown off by how fluffy the batter was, but my family and I think these are the best pancakes ever! Definitely make sure the griddle temp is med/low since they are thick and take a little longer to cook through than normal pancakes.
Kate
Thanks for sharing, Stacey!
Rose
I’m so happy I found your recipe; the pancakes were perfect! I’ve been trying to make all my baked goods using white whole wheat flour. Your recipe will fit in quite nicely ~ thank you!
Meaghan
so yummy! I have had these for brekkie everyday this week!
Mary Ellen
Just tried these for the first time, love the touch of cinnamon. Will definitely be my go to recipe. Most recipes I found used buttermilk, which I never have on hand, the milk/vinegar blend works great. I remember my mother always making that substitution for buttermilk.
Kate
I’m glad you found them and loved them, Mary! I appreciate your review and comment.
George Inotowok
The taste of baking powder overwhelmed. I forgot to include sweetener in batter, perhaps that’s why? (I also used mostly heavy cream instead of milk in order to use it up. I usually make pancakes vegan and was excited to use a real egg and real butter and real dairy…nice and fluffy but not great flavor. )
Kate
Hi Gerorg, I’m sorry to hear that! The change in ingredients may have played a role. Did you use aluminum free baking powder?
Jennifer OBrien
Thanks for a good recipe. I liked the way the mix of grains ended up with a nutty tasting pancake. The pancakes were good and filling, and I felt like I was definitely eating a healthy meal.
Danielle Ober
AMAZING!!!
Kate
Thank you, Danielle!
Kina
My kids are devouring these right now! They turned out great! Thanks for another winner!
Kate
You’re welcome, Kina!
Katie
Absolutely delicious! My toddler, husband and I devoured a whole batch.
Kate
Great to hear, Katie!
scott_wpb
Great recipe! Always looking for ways to use our whole wheat flour stash. This one is definitely a keeper. The cinnamon is a nice touch. I substituted canola oil for the butter and Truvia for the sweet; also used imitation vanilla (apologies to the purests among your readers). Thanks so much for making the recipe available on line.
Denise PK
These whole wheat pancakes were absolutely delicious.. probably the best I ever tasted. My husband would not even consider eating whole wheat pancakes in a restaurant. But he loved these. He was amazed at how light and fluffy they were. I used honey rather than syrup and apple cider vinegar in 2 percent milk. (Next time I will try almond milk which is what I prefer but did not want to push my luck with my husband). It’s such a simple recipe. Can’t wait to make them again with my daughter.
Ruthye Plump
I have gone to internet recipes frequently and yours is the most complete I have ever read. You give all the tiny details of what to look for and the how to from beginning to end adding all the possible substitutions or changes anyone might want to make. Thank you for your efficiency.
Kate
Thank you, Ruthye!
Danielle Brown
I was out of regular flour so thought I’d give these a try. I’ve loved every Cookie and Kate recipe I’ve tried so far – and this one did not disappoint either. So delicious and fluffy! My 4 and 5 year old boys said these were the best pancakes ever – even better than any other I normally make them with regular ol’ white flour. I’ll definitely be making these again!
Natalie Pouy
I just made these pancakes this morning and they were a hit! Thank you so much.
Kate
Thank you for sharing, Natalie! I’m happy they were a hit.
Hanna
I have the pickiest eaters who can taste a gram of whole wheat from a mile away…. they loved these!!!! I made with what I had on hand—almond milk, coconut oil instead of butter, and mixed reg whole wheat flour with ww pastry flour. These were fluffy and light and delicious. They were a little flatter than the picture but 2 kids polished off the whole batch so I don’t think that affected anything! Thank you!!!
Joanne
Kate, I am a true follower of yours. I love so many of your recipes. You not only make them consciously with healthy, wholesome ingredients, but you have the knack of bringing out flavor. This is what I feel is difficult for the average person like myself who enjoys cooking but needs a little extra guidance with flavors. Thank you SO much for what you do!
Supriya
Hello Kate..
I have tried an eggless – whole wheat pancake recipe before but after trying your recipe i am big fan of these pancakes now. My kids loved them!!
They turned out to be so soft and fluffy.. loved them