I know–light and fluffy aren’t two words you’d typically think of to describe Whole Wheat Pancakes, which have a reputation for being dense and chewy.
Light and fluffy is, however, the perfect way to describe this Whole Wheat Pancakes Recipe.
This recipe was originally published over ten years ago. I shared this recipe the very first week I started blogging! It’s hard to believe sometimes that it has already been that long.
Pancakes are my middle son Ben’s most frequent request for breakfast. While we typically eat a hot breakfast most days, we try to limit the sweet ones to once or twice a month. These pancakes never fail to make his day.
Whole Wheat Pancakes
I’ve made endless different recipes for pancakes over the years. Some have been good while others left something to be desired.
If I’m going to make pancakes for breakfast, you can be sure I want them to be nothing short of excellent. I also want whatever breakfast I make to provide my family with the energy they need to start their day.
There’s nothing wrong with eating good old traditional pancakes or buttermilk pancakes. And these Banana Pancakes are filled with coconut and pecan, making them truly irresistible.
However, I’ve often thought it would be nice to figure out a way to make this classic breakfast food a little more nutritious without sacrificing the taste.
As an added benefit, Whole Wheat Pancakes have more fiber than their white flour counterparts which makes them more filling too.
Wheat Pancakes
I first made this recipe with all-purpose flour and we all enjoyed it. After making it a few times, I realized that this pancake recipe could be great with all kinds of versions of flour.
A while back, when we were grinding our own wheat (yes, that was quite a while back), I used half whole wheat flour, all whole wheat flour, hard white wheat, soft white wheat; basically, I used whatever I have on hand in the freezer.
Now, I am more likely to make these with store-bought whole wheat flour or plain all-purpose flour when I don’t have whole wheat flour on hand.
The pancakes made from this recipe do not taste like any other whole wheat pancakes I have made.
While I’ve made some good whole wheat pancakes, they’ve never before turned out as fluffy as I prefer. These pancakes come out perfectly every time. We love them!
The biggest difference I’ve found with whole wheat pancakes is that we don’t eat nearly as many of them as we used to eat traditional all-purpose flour pancakes because they’re so much more filling!
Whole Wheat Pancakes Recipe
I guarantee you that this is the only Wheat Pancake Recipe you’ll ever need! They are absolutely delicious.
This batter is also a fantastic canvas for mixing in all kinds of tasty additions. To make these into blueberry whole wheat pancakes, drop a few fresh blueberries onto each pancake as it cooks on the griddle.
Chopped nuts like pecans or walnuts would be another delicious addition to this batter.
We usually make and eat them just as written here, served with plenty of our favorite pancake toppings.
Pancake Toppings
These light and fluffy pancakes are so good they deserve only the best pancake toppings!
Many times I serve these, we enjoy them with a simple classic combo of butter and pure maple syrup. Cutting into a stack of fluffy pancakes with the side of a fork and letting the maple syrup soak into the pancake is my idea of a heavenly breakfast.
I serve the butter and syrup on the side so everyone can drizzle on their desired amount. When it comes to syrup, there’s no substitute for maple but there are a few other syrups that we love just as much on pancakes!
Have you tried Buttermilk Syrup? I first encountered it served over waffles at a restaurant and was so impressed that I rushed home to recreate it. It’s a rich and caramel-y alternative to the usual maple-flavored syrups and tastes phenomenal on whole wheat pancakes.
My boys and I also really enjoy this homemade Brown Sugar Butter Syrup on our pancakes. It’s easy to make and brings a slight toffee-like flavor to the pancakes.
And I can’t forget to mention my Grandma’s Waffle Sauce. I learned the recipe for this creamy, buttery, perfect sauce from my grandmother and it’s never felt to impress. Sweet with notes of vanilla and nutmeg, it’s just as tasty on pancakes as it is on waffles.
Blueberry Syrup and this tangy Lemon Sauce would also be a welcome sight at my breakfast table on pancake days.
Plenty of times, I’ve served these pancakes with fresh fruit and whipped cream or slathered with peanut butter and jelly. However, I serve them, they’re a hit.
Can You Freeze Pancakes?
Yes! Pancakes are the ultimate breakfast freezer meal. Let the pancakes cool completely, before storing them in an airtight ziploc bag.
Reheat the frozen pancakes in the microwave. I frequently triple this recipe for my family, so that we’ll have plenty in the freezer for easy breakfasts.
Fluffy Whole Wheat Pancakes
- Whisk together dry ingredients and set aside. Combine wet ingredients and then add dry ingredients, whisking until fully combined.
- Pour onto hot griddle and flip when lightly browned on the bottom. I like to keep the finished pancakes warm in a basket lined with a tea towel until we are ready to eat.
- Serve with plenty of butter and maple syrup, or with fruit and whipped cream, or with peanut butter and maple syrup, or with peanut butter and jelly as a sandwich. The possibilities abound.
If you’re looking for a gluten free option, these Light and Fluffy Gluten Free Pancakes always get rave reviews. These 2 Ingredient Cream Cheese Pancakes remain a long-time favorite with my oldest son.
{originally published 5/17/11 – recipe notes and photos updated 10/13/21}
