Whole Wheat Pancakes Recipe

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This whole wheat pancakes recipe is light and fluffy. You’ll love making from scratch pancakes with this healthy, easy recipe. Instructions for substituting other whole grains like flaxseed, buckwheat, or amaranth. Kid approved.

For this recipe you’ll need: whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, honey, buttermilk, vanilla, eggs, melted butter 

Is it even possible to make light, whole grain pancakes? I’m talking about the kind that you don’t have to cut with a chain saw and won’t hang around in your stomach until Christmas. Sure, we all want healthy but if you’re anything like me you want healthy AND delicious.

Yep, you can do it with this homemade whole wheat pancakes recipe. One thing that makes whole grain pancakes lighter is using a combination of flours, but the biggest secret of all is buttermilk. Buttermilk does what it has always done — gives baked goods a light tender crumb.

My kids eat a lot, it doesn’t matter what meal it is. I found that whole grains fill them up faster and they definitely have more nutrition than cereal. One of my children, who shall remain unnamed, once ate 14 large whole wheat pancakes for breakfast — if that gives you any idea of what I am talking about. If you make a batch on the weekend and freeze them you’ll have your own frozen pancakes just like you buy at the store and it won’t have all the junk in it.

The best way I have found to freeze them is to let them cool completely and then layer the pancakes with waxed paper. Freeze them in a resealable freezer bag and  reheat in the microwave when you’re ready to have breakfast. These whole grain pancakes freeze well for up to three months but I have forgotten about them in the freezer as long as six months and they were fine.

These are pure country, y’all. That nutty, wholesome, whole wheat flavor really shines here — and it will make you think of red checked table cloths, lazy Saturday mornings, and roosters crowing even if you’ve lived all of your life on the 18th floor of a big city condo.

Yeah, they’re that good.

Grain Variations on this Whole Wheat Pancakes Recipe.

You can also use part whole wheat flour, and mix up other flours to make it a bit different. Just use mostly whole wheat flour. For example:

• 2 cups whole wheat flour
• 1/2 cup buckwheat flour
• 1/2 cup amaranth flour

Or

• 2 cups whole wheat flour
• 1/2 cup buckwheat flour
• 1/4 cup flaxseed
• 1/4 cup coarsely ground sunflower seeds

You can also add:

• Dried cranberries
• Blueberries
• Dried cherries
• Chocolate chips and  graham cracker crumbs. Top with a dollop of marshmallow fluff (don’t ask!)
• Chopped pecans or walnuts
• Raisins
• Sunflower seeds
• Punpkin seeds
• Almonds, chopped or almond flour

You May Need…

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A cast iron griddle sits on top of two burners and allows you to cook several pancakes at a time. because of the cast iron everything cooks evenly. I love this Lodge griddle — It’s the one I have and I think it’s the perfect size. Another thing I’ve enjoyed over the years is my wheat grinder. I can grind fresh wheat flour whenever I want and you wouldn’t believe the difference in flavor! I have had a Blend-Tec for 20 years… the SAME Blend-Tec!

Whole Wheat Pancakes Recipe

This is my favorite recipe, especially for cold weather. Hot, whole wheat pancakes with melting butter and warm maple syrup just taste cozy and comforting when the wind is howling outside. Give them a try and if you like this recipe please consider giving it 5 stars.

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5 from 1 vote

Light, Whole Grain Pancakes

Light, melt in your mouth, whole wheat pancakes with a nutty flavor. Perfect with a splash of maple syrup.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Breakfast

Servings: 12

Author: Marye Audet

Ingredients

• 3 cups whole wheat flour
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 1/2 cups buttermilk
• 2 tablespoons honey
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 4 eggs, beaten
• 1/3 cup unsalted butter, melted

Instructions

• Mix dry ingredients in one bowl and wet ingredients in the other.
• Add the two together and stir quickly -just until well blended. The batter will be lumpy.
• Spoon 1/4 cup size ladles of batter onto a hot griddle.
• When bubbles form in the top flip the pancake and cook until done.
• This makes about a dozen pancakes. They freeze and reheat really well.

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Rainbow Pancakes

Buttermilk Pecan Pancakes

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