Best Whole Wheat Pancakes

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These fluffy Whole Wheat Pancakes are easy to make with nutritious ingredients like greek yogurt, whole wheat flour, and flaxseed. They’re a delicious breakfast that will keep you full until lunch!

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


These fluffy whole wheat pancakes are delicious & nutritious.

They are truly the perfect easy, healthy, no frills pancake recipe (also try these greek yogurt pancakes). They’re absolutely divine as-is, and can even hold their own without maple syrup.

This whole wheat pancakes recipe is easily doubled or tripped, and freezes beautifully, making them perfect for meal prep!

overhead view of a stack of 5 whole wheat pancakes with syrup and strawberries

Whole Wheat Pancakes: Ingredients and Substitutions

Overhead view of the labeled 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. You can use all whole wheat flour or whole wheat pastry flour if you prefer.
  • Granulated sugar. coconut sugar and organic cane sugar are great substitutes.
  • Whole Milk. 2% milk, almond milk and coconut milk are all great substitutes.
  • Greek yogurt. choose your favorite yogurt – vanilla, plain etc. You can use Icelandic yogurt instead of Greek yogurt.
  • Applesauce. If desired you can use an equal amount of mashed banana instead of applesauce (or try these banana pancakes).

Buttermilk

You can also substitute 1 cup of buttermilk for the milk and Greek yogurt.

a stack of 5 whole wheat pancakes with a bite cut out of them on a fork next to the stack on a plate

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!

Begin by combining the dry ingredients in a small bowl (except for the sugar). 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.

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.

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). 

If desired, add mix ins at this point. Some suggestions include, but are not limited to: chocolate chips, sprinkles, blueberries, etc.

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.

Whole Wheat Pancakes cooking on the first side on an electric griddle

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! 

Whole Wheat Pancakes cooking on the second side on an electric griddle

Serve

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

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. 

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

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!

a stack of 5 Whole Wheat Pancakes with syrup and strawberries

To Prepare in Advance

I love these whole wheat 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.
  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.
  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

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 because whole what flour is dense and makes dense pancakes. White whole wheat flour or whole wheat pastry flour are both great options for an all-whole wheat pancake with a 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.
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 eating. I recommend topping them with a dollop of nut butter (extra protein) and pure maple syrup.

front view of a stack fo 5 whole wheat pancakes

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Fluffy Whole Wheat Pancakes

Laura
These fluffy Whole Wheat Pancakes are easy to make with nutritious ingredients like greek yogurt, whole wheat flour, and flaxseed. They're a delicious breakfast that will keep you full until lunch!
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 an electric griddle, stovetop griddle or non-stick pan to medium heat (350 degrees F).
  • In a small bowl, combine the all-purpose flour, whole wheat flour, ground flaxseed, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a large bowl whisk together the milk and Greek yogurt until smooth.
  • Add sugar, vanilla, egg and applesauce and whisk until combined.
  • Add the dry ingredients to wet ingredients and whisk/stir until the mixture is smooth.
  • Grease the preheated 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 maple syrup.

Video

Notes

Ingredient Substitutions
  • All-purpose flour/whole wheat flour. This recipe calls for a 1:1 ratio of all-purpose flour and whole wheat flour. You can use all whole wheat flour or whole wheat pastry flour if you prefer.
  • Granulated sugar. coconut sugar and organic cane sugar are great substitutes.
  • Whole Milk. 2% milk, almond milk and coconut milk are all great substitutes.
  • Greek yogurt. choose your favorite yogurt – vanilla, plain etc. You can use Icelandic yogurt instead of Greek yogurt.
  • 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.
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. 
Store/Freeze
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!
Reaheat
Warm the pancakes in the microwave or toaster until heated through.

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.

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17 Comments

  1. 5 stars
    These were amazing!! So fluffy and flavorful. I didn’t have any applesauce, so I subbed canola oil (a little less healthy, but very delicious). I also used almond milk instead of regular milk. This is my new favorite pancake recipe!

  2. 5 stars
    I had everything needed to make a batch of these this morning, and they were fabulous! I didn’t have any coconut sugar so I used 1 Tbsp Truvia sweetener. I also used vanilla organic yogurt, and 3/4 cup of Almond Breeze unsweetened almond/coconut nondairy milk. The batter smelled wonderful, and the end-product surpassed both my and my picky 14-yo son’s expectations. Both of us have recently had to change our diets due to health issues, so we were both really happy that these turned out so well. Thanks much!

  3. Holy moly, girl! Those look so perfectly puffy..I’ve been eating pancakes for breakfast pretty much every day lately, I should probably take a break but I just can’t stop. hahaha…carb life, baby.

  4. I love hearty whole wheat fluffy pancakes; I see why Gabe asks you to make these so often. A simple pancake recipe is always fun because you add so many different things like chocolate chips or fruit.