Best Whole Wheat Pancakes

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

These Fluffy Whole Wheat Pancakes will be your new favorite, go-to healthy pancake recipe! They are easy to make, full of nutritious ingredients and insanely delicious! Plus they’re freezer-friendly! 

front view of a stack of 5 whole wheat pancakes with syrup pouring on them


These Fluffy Whole Wheat Pancakes are one of my family’s favorite healthy pancake recipes. Of course we also love these Greek yogurt pancakes, spinach pancakes, and chocolate pancakes, but these whole wheat pancakes are just so delicious! 

They are truly the perfect easy, healthy, no frills pancake recipe. They’re absolutely divine as-is, and can even hold their own without maple syrup. Although why anyone would forgo eating pure maple syrup is beyond my comprehension!

They’re freezer-friendly, and you can even make the dry mix ahead of time to streamline your busy mornings a little bit! You can also double or triple the batch to make pancakes to enjoy all week long!

overhead view of a stack of 5 whole wheat pancakes

Whole Wheat Pancakes: Ingredients and Substitutions

This is one of those tried-and-true recipes that is best to leave as-is! BUT, there are a few substitutions that can be made and still result in a fluffy stack of pancake bliss!

Overhead view of the ingredients in this whole wheat pancakes recipe
  • All-purpose flour/Whole wheat flour. This recipe calls for a 1:1 ratio of all-purpose flour and whole wheat flour. I find this yields the fluffiest, tastiest end product. You could use all whole wheat flour or whole wheat pastry flour, the pancakes will just be a little denser (but just as delicious). You can also use an all-purpose gluten-free flour and oat flour combination if you’d like to make them gluten-free. 
  • Ground Flaxseed. I don’t recommend making substitutions for the ground flaxseed. It adds so much to the texture, flavor and nutritional profile of these whole wheat pancakes!
  • Coconut sugar. Any granulated sugar works perfectly in this recipe! I’ve used raw organic sugar & coconut sugar with perfect results!
  • Milk. Any variety of milk should work great in this recipe! I have used 2% milk and almond milk with great results!
  • Greek yogurt. Both plain and vanilla flavored Greek yogurt work perfectly in this recipe!
  • Applesauce. If desired you can use an equal amount of mashed banana instead of applesauce! 

NOTE: You can also substitute 1 cup of buttermilk for the milk and Greek yogurt. So instead of using 3/4 cup milk, 1/4 cup yogurt…simply use 1 cup of buttermilk if you keep it on hand!

How to make Whole Wheat Pancakes 

This whole wheat flaxseed pancakes recipe is super easy to make, but we’ll walk through the process step-by-step just in case you have any questions. Also, don’t forget to watch the video!

Mix dry ingredients together

The first step in this whole wheat pancakes recipe is to mix the dry ingredients together. I often like to do this the night before, so make the morning a little less stressful! If you have a large family, I recommend doubling or tripling this recipe! 

two overhead photos showing how to make whole wheat pancakes

Whisk together wet ingredients & sugar

Next, whisk together the milk and Greek yogurt (or sour cream) until smooth. Then add the rest of the wet ingredients and the sugar and whisk until the batter is smooth and the sugar is dissolved.

two overhead photos showing how to make whole wheat pancakes

Combine wet & dry ingredients

Next, add the dry ingredients to the wet ingredients and stir to combine. If the batter looks too thick, add a touch more milk until it reaches the desired consistency (pictured below). 

Add your favorite mix-ins!

These whole wheat pancakes are a blank slate for any sort of mix-ins your heart desires! Chocolate chips, sprinkles, blueberries, the possibilities are truly endless!  This batter is hearty and holds up well no mater what you toss in it!

two overhead photos showing how to make whole wheat pancakes recipe

Cook Whole Wheat Pancakes

Next, on an electric griddle set to 350 degrees F, or in a large non-stick fry pan or cast iron skillet over medium heat, cook the pancakes for 3-5 minutes on the first side, until the edges are set and bubbles start forming in the batter. Flip and cook an additional 3-5 minutes or until golden brown. 

 I aways use an electric griddle that I bought years ago for like $15 on sale at kohl’s, nothing fancy to cook these whole wheat pancakes. I love that it’s non-stick and that I can make 8 pancakes at once, which means less cooking time! 

overhead photo showing how to cook a whole wheat pancake

Serve!

Serve these pancakes immediately with pure maple syrup, a dollop of homemade whipped cream, or some homemade strawberry sauce!

To keep warm: 

If you’d like to keep pancakes warm in between batches, preheat your oven to 200 degrees F. As the pancakes come off the griddle, transfer them to a large baking sheet and put them in the oven to stay warm. 

To store: 

Store any leftover whole wheat pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months!

To freeze

These Fluffy Whole Wheat Pancakes freeze beautifully! After we’ve eaten our share I toss the rest on a baking sheet to flash-freeze them. Once they’re frozen I transfer the pancakes to an airtight container or ziplock bag! Simply reheat in the microwave or toaster and you have an easy, healthy breakfast ready in seconds!

front view of a stack of 5 whole wheat pancakes with syrup pouring onto them

How to make these whole wheat pancakes ahead of time: 

I love these pancakes because there are three ways to make them in advance to enjoy quick and easy in the morning!

  1. Mix the dry ingredients together the night before and leave them covered at room temperature until the morning. Then follow the recipe as written in the morning and you’re ready to go!
  2. Make the batter the night before. Store it in the refrigerator covered until the morning. You will need to stir it to degas it before cooking, and possibly add a touch more milk to thin it out, then cook on a griddle or nonstick pan as the recipe directs. 
  3. Make the whole batch ahead of time and freeze! Follow the recipe as it’s written and flash-freeze the cooked pancakes on a large baking sheet. Then transfer them to an airtight container and store in the freezer for up to 3 months. To enjoy, just pull some out of the freezer and heat in the microwave or toaster!
overhead view of a bite of whole wheat pancakes on a fork

Whole Wheat Pancakes: FAQ

Here are some of the most commonly asked question about this healthy whole wheat pancakes recipe!

Can I use whole wheat flour for pancakes? 

The answer is yes (of course)! However I recommend a mixture of all-purpose flour and whole wheat flour! The reason? Because whole what flour can be a little dense, and using all whole wheat flour could result in a not-so-fluffy pancake! White whole wheat flour could also be used for an even lighter texture!

Are whole wheat pancakes better for you? 

These whole wheat pancakes are definitely better for you! Here are a few reasons:
Higher in fiber. Whole what flour has more fiber per serving than white flour because it contains the whole grain. Fiber is vital for heart and digestive health – which is why I highly recommend trying to add whole wheat flour to your diet as much as you can (like in this whole wheat pancakes recipe)!
No refined sugars. This healthy pancake recipe is naturally sweetened with applesauce and coconut sugar, so you can feel better about enjoying it as a healthy breakfast!
Greek Yogurt for Protein. Instead of heavy cream or butter, these pancakes are made with 2% milk and Greek yogurt! This both adds protein and lightens the recipe!

Are Pancakes Healthy? 

The answer to this question varies depending on the pancake recipe you use and the toppings you put on them. This particular whole wheat pancakes recipe is one that you can feel good about making and eating (see above). I recommend topping them with a dollop of nut butter (extra protein) and a glug of pure maple syrup!

front view of a stack fo 5 whole wheat pancakes

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Fluffy Whole Wheat Pancakes

Laura
These Fluffy Whole Wheat Pancakes with ground flaxseed and Greek yogurt (or buttermilk) will be your new favorite, go-to breakfast recipe! They are simple, healthy and insanely delicious! Plus they’re freezer-friendly! #wholewheat 
5 from 5 votes
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 70.7
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Ingredients 
 

Instructions 

  • Preheat electric griddle or non-stick pan to medium-high heat (350 degrees F).
  • In a small bowl, mix together the dry ingredients (all-purpose flour, whole wheat flour, ground flaxseed, baking powder, baking soda, salt, cinnamon and coconut sugar). Set aside.
  • In a large bowl whisk together the milk and Greek yogurt until smooth.
  • Add vanilla and egg and whisk until combined.
  • Add applesauce and whisk until combined
  • Add dry ingredients to wet ingredients and whisk/stir until the mixture is smooth.
  • Grease your griddle with butter, cooking spray or coconut oil.
  • Pour batter in ¼ cup portions onto your pre-heated, greased griddle.
  • Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
  • Flip and cook for 1-2 more minutes until the second side is browned.
  • Repeat until all the batter has been used!
  • Serve warm with pure maple syrup

Video

Notes

How to make these whole wheat pancakes ahead of time: 

I love these pancakes because there are three ways to make them in advance to enjoy quick and easy in the morning!
  1. Mix the dry ingredients together the night before and leave them covered at room temperature until the morning. Then follow the recipe as written in the morning and you’re ready to go!
  2. Make the batter the night before. Store it in the refrigerator covered until the morning. You will need to stir it to degas it before cooking, and possibly add a touch more milk to thin it out, then cook on a griddle or nonstick pan as the recipe directs. 
  3. Make the whole batch ahead of time and freeze! Follow the recipe as it’s written and flash-freeze the cooked pancakes on a large baking sheet. Then transfer them to an airtight container and store in the freezer for up to 3 months. To enjoy, just pull some out of the freezer and heat in the microwave or toaster!

Ingredient Substitutions

  • All-purpose flour/Whole wheat flour. You could use all whole wheat flour or whole wheat pastry flour, the pancakes will just be a little denser (but just as delicious). You can also use an all-purpose gluten-free flour and oat flour combination if you’d like to make them gluten-free. 
  • Ground Flaxseed. I don’t recommend making substitutions for the ground flaxseed. It adds so much to the texture, flavor and nutritional profile of these whole wheat pancakes!
  • Coconut sugar. Any granulated sugar works perfectly in this recipe! I’ve used raw organic sugar & coconut sugar with perfect results!
  • Milk. Any variety of milk should work great in this recipe! I have used 2% milk and almond milk with great results!
  • Greek yogurt. Both plain and vanilla flavored Greek yogurt work perfectly in this recipe!
  • Applesauce. If desired you can use an equal amount of mashed banana instead of applesauce! 
NOTE: You can also substitute 1 cup of buttermilk for the milk and Greek yogurt. So instead of using 3/4 cup milk, 1/4 cup yogurt…simply use 1 cup of buttermilk if you keep it on hand!
 

To keep warm: 

If you’d like to keep pancakes warm in between batches, preheat your oven to 200 degrees F. As the pancakes come off the griddle, transfer them to a large baking sheet and put them in the oven to stay warm. 

To store: 

Store any leftover whole wheat pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months!

To freeze

These Fluffy Whole Wheat Pancakes freeze beautifully! After we’ve eaten our share I toss the rest on a baking sheet to flash-freeze them. Once they’re frozen I transfer the pancakes to an airtight container or ziplock bag! Simply reheat in the microwave or toaster and you have an easy, healthy breakfast ready in seconds!

Nutrition

Serving: 1pancake | Calories: 70.7kcal | Carbohydrates: 11.9g | Protein: 2.7g | Fat: 1.6g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 17.8mg | Sodium: 155.1mg | Potassium: 45mg | Fiber: 1.3g | Sugar: 2.8g | Vitamin A: 70IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

More delicious pancake recipes: 

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 




latest recipes

Post a Comment or Ask a Question!

Your email address will not be published. Required fields are marked *

Recipe Rating




16 Comments

  1. 5 stars
    These are our favorite pancakes. I adjusted the recipe for my husband who eats vegan but he asks for them every week. Thanks for a great recipe!

  2. I don’t have all the ingredients at hand but I will buy them and make this recipe it looks yummy.
    Thanks for the post.