Healthy RecipesDELICIOUS & NUTRITIOUS

Whole Wheat Pancakes

Fluffy whole wheat pancakes that actually taste good! Easy to make, kid-approved, and you can make extras for the freezer.

Servings 12 pancakes
Whole Wheat Pancakes

These are the pancakes I make every Saturday morning. They’re 100% whole wheat but still light and fluffy - my kids have no idea they’re eating whole grains! I always make a double batch and freeze the extras for busy weekday mornings.

The secret to great whole wheat pancakes is not overmixing the batter. A few lumps are totally fine - they’ll disappear as the pancakes cook.

Ingredients

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Mix wet ingredients: In another bowl, whisk together eggs, milk, melted butter, and vanilla.
  3. Combine (gently!): Pour the wet ingredients into the dry ingredients. Stir just until combined - don’t overmix! A few lumps are okay and actually preferred. Let the batter rest for 5 minutes.
  4. Heat your griddle: Heat a griddle or large skillet over medium heat. Lightly grease with butter or cooking spray.
  5. Cook the pancakes: Pour about 1/4 cup of batter for each pancake onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown.
  6. Keep warm and serve: Transfer to a plate and keep warm in a low oven (200°F) while you cook the rest. Serve with maple syrup, fresh fruit, or nut butter.

Nutrition Information

Per serving

- Calories: 120 (per pancake, without toppings) - Protein: 5g - Carbohydrates: 18g - Fat: 3g - Fiber: 3g - Sugar: 3g

Nutritional values are approximate and may vary based on ingredients used.

Emma’s Tips

Freeze for later: Let extra pancakes cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. They’ll keep for up to 3 months. Reheat in the toaster or microwave!

Make them dairy-free: Use almond milk or oat milk and replace butter with coconut oil.

Add mix-ins: Fold in blueberries, chocolate chips, or diced bananas after mixing the batter.

Perfect thickness: If your batter is too thick, add a splash more milk. Too thin? Add a tablespoon of flour.

Don’t flip too early: Wait until you see lots of bubbles forming on top before flipping. This ensures they’re cooked through.

Weekend tradition: Make pancake morning special! Let kids help mix (they love it) and set up a topping bar with fruit, yogurt, nuts, and maple syrup.

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