Whole Wheat Pancakes

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Whole Wheat Pancakes are a slightly healthier version of everyone's favorite breakfast. This easy recipe tastes just as good as the original. Top them with all your favorites for an epic morning meal.

  • Author: Renee Rendall
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


Units Scale
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 tablespoons sugar
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons (1 ounce) unsalted butter, melted and slightly cooled


  1. In a medium mixing bowl, gently whisk together whole wheat flour, baking powder, baking soda, salt, and sugar. Make sure the dry ingredients are well combined.
  2. In a small mixing bowl, whisk together egg, buttermilk, and melted butter.
  3. Pour the wet ingredients over the dry ingredients and whisk gently but thoroughly for about 10 seconds. Put down the whisk and set the bowl aside. A few lumps are not the end of the world. Keep mixing and you'll have heavy, chewy pancakes. Leave the batter alone for five minutes
  4. In the meantime, preheat a medium skillet over medium heat. Test it by flicking a drop of water into the pan. If it dances over the surface, it's perfect. If it just sits there steaming, it's too cool. If it evaporates instantly, it's too hot. We want a baby bear pan.
  5. I spray my pan every so lightly with non-stick spray between each pancake. Use a 1/3 cup measure to scoop out the pancake batter into your perfectly heated pan. The batter is thick, so use the bottom of the measuring cup to gently spread and flatten the batter just a bit.
  6. Cook two to three minutes, then flip and cook another two to three minutes depending on how brown you like your pancakes.
  7. Stack them up and serve them hot with butter and syrup or you favorite toppings.
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