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    Home > Recipes > Breakfast and Brunch

    Light and Fluffy Whole Wheat Pancakes

    Published: Aug 22, 2020 · Modified: Feb 14, 2023 · by Jess Smith · Jump to Recipe · 99 Comments · This post may contain affiliate links.

    light and fluffy pancakes
    light and fluffy pancakes

    whole wheat pancakes on a white plate

    Light and Fluffy Whole Wheat Pancakes are made with just six ingredients and only one bowl for mixing. They use all whole wheat flour and are lightly sweet and super fluffy!

    Even great recipes sometimes get made once and are promptly forgotten about. At our house where I'm constantly looking for inspiration and trying new things, my family always complains that I make something they love and they never see it again. So it’s truly a special recipe that gets made every week at our house (okay, that's not totally true, sometimes we alternate with Healthy Blueberry Pancakes). These whole wheat pancakes are our weekly recipe. I make double batches which produces enough pancakes to freeze and warm up in the toaster all week long.

    whole wheat pancakes on a white plate with a fork

    These pancakes are just a bit sweet so they need no other topping than a spread of butter, though no one ever complains about a bit of maple syrup. Plus the whole wheat flour means that everyone is getting a bit more nutrition than standard pancakes made with all purpose flour. 

    Even if you’re not the homemade breakfast type, try these pancakes! They’re incredibly easy and so delicious.

    ingredients for pancakes in a white bowl

    Ingredients for Whole Wheat Pancakes

    • Buttermilk - I know that buttermilk isn’t something that everyone keeps on hand (though around our house, we make these pancakes so often that we always have it), but it’s inexpensive and definitely worth grabbing on your next run to the store. The subtle tart flavor really makes these pancakes taste great! If you don’t have it - no worries - see below for an easy substitute. 
    • Whole Wheat Flour - These use entirely whole wheat flour which can be found in the baking aisle next to the all purpose flour. If you don’t use it often, store it in the freezer and it will stay fresh for a looooong time and be ready anytime you want to make these pancakes (or these whole wheat waffles).  
    • Eggs - You’ll need 2 large eggs.
    • Light Brown Sugar - Dark brown sugar works just fine too. I’ve also made this with white sugar, and it came out great. 
    • Cooking Oil - Any type of oil you would use in baking or cooking will work great here. I use vegetable, canola, grapeseed, or avocado oil, depending on what I have on hand.
    • Baking Powder - The baking powder is what helps these pancakes to bake up tall and be extra light and fluffy. The recipe requires 2 Tablespoons - it will seem like a lot, but it’s right!

    (How sweet are these little notes that come with our favorite local eggs?)

    eggs in an egg carton

    Substitute for Buttermilk

    If you don’t have buttermilk, replace 2 cups of buttermilk with 1 ½ cups milk, 2 teaspoons white vinegar or lemon juice, and ½ cup plain yogurt. The yogurt and the vinegar / lemon juice thicken the milk and mimic the sour flavor of buttermilk. 

    adding buttermilk to bowl of pancake ingredients

    How to Freeze Pancakes

    After making the pancakes, allow them to cool completely. Place them on a sheet pan - it’s okay if they overlap slightly. Transfer the pan to the freezer and freeze for 2 to 3 hours. Once pancakes are frozen solid, move to freezer bags. Seal tightly and freezer for up to 6 months. 

    Pancakes (and waffles) are freezer rockstars. Just take out as many as you need and warm them up in the toaster or under the broiler for a couple minutes.

    light and fluffy pancakes on a white plate

    More Whole Wheat Flour Recipes

    • Overnight Yeasted Whole Wheat Waffles
    • Whole Wheat Blueberry Pancakes
    • Whole Wheat Banana Bread
    • Whole Wheat Pita Chips
    • Soft Wheat Sandwich Bread

    Favorite Tools

    • Anchor 3-Piece Glass Mixing Bowls 
    • Calphalon Nonstick Frying Pan
    • Ladle
    • OXO Flexible Spatula 
    whole wheat pancakes
    Print Recipe
    4.59 from 12 votes

    Light and Fluffy Whole Wheat Pancakes

    Don't let the fact that these pancakes are made entirely from whole wheat flour fool you - they bake up as light and fluffy as any I've had.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Breakfast
    Keyword: easy breakfast recipe, whole wheat
    Servings: 6 servings
    Calories: 313kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $3.50

    Equipment

    • Skillet
    • Mixing Bowl
    • Spatula

    Ingredients

    • 2 Large Eggs
    • ¼ cup (50 g) Light Brown Sugar, packed
    • ¼ cup (60 mL) Cooking Oil (vegetable, canola, grapeseed, or avocado oil)
    • 2 cups (475 mL) Buttermilk (see note)
    • 2 cups (250 g) Whole Wheat Flour
    • 2 tablespoon Baking Powder
    • ½ teaspoon Kosher Salt

    Instructions

    • Beat eggs and brown sugar in a mixing bowl with a wire whisk. Beat in canola oil and buttermilk until evenly combined. Add dry ingredients all at once and stir with a wooden spoon until smooth.
    • Ladle batter onto a hot, oiled griddle or skillet until bubbles form on the surface. Flip to the other side and cook until both sides are golden brown. Serve immediately, with butter and syrup.

    Notes

    Recipe adapted from "Black Jack Flapjacks" by the Black Jack Inn and the Paradise Cafe in Lawrence, Kansas.
    Don't have buttermilk? Replace 2 cups of buttermilk with 1 ½ cups milk, 2 teaspoons white vinegar or lemon juice, and ½ cup plain yogurt. The yogurt and the vinegar / lemon juice thicken the milk and mimic the sour flavor of buttermilk. 

    Nutrition

    Serving: 1serving | Calories: 313kcal | Carbohydrates: 44g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 58mg | Fiber: 1g | Sugar: 10g

    *This post contains affiliate links*

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Sarah

      January 23, 2013 at 10:25 pm

      Jessica! I love this post! I had to comment to tell you that Grandma and Grandpa's restaurant place has closed and even been torn down. There is now just a big open place where Waid's once stood. Excited to try this recipe. Thanks for sharing!

      Reply
      • Jess

        January 24, 2013 at 6:35 am

        Sarah - I think my mom mentioned that to me when I was home, and I couldn't believe it. It's part of our history - so sad. Hope you're doing well - wedding planning and all!

        Reply
    2. sally @ sallys baking addiction

      January 23, 2013 at 11:52 pm

      I haven't made pancakes on a weekend in ages. light and fluffy are my pancake standards. whole wheat, brown sugar - these pancakes have my name written all over them! now I don't have an excuse not to make pancakes on a Saturday or lazy sunday morning. 🙂

      Reply
      • Jess

        January 24, 2013 at 7:35 am

        Sally - we got on a pancake kick a few months ago and now there's hardly a Saturday that goes by where we don't make them. I'm hooked! These really might be my favorite, although I went through a serious pumpkin pancake phase in October. I'm so surprised you haven't made pancakes recently - might I convince you to create a funfetti pancake recipe? 😉

        Reply
    3. Corey @ Learning Patience

      January 24, 2013 at 1:39 am

      I want to know who ate that huge stack of pancakes w/syrup?! lol I wish I could eat them...pure carbs=sugar=syrup= no no for diabetics. 🙁 They look delicious though. When we were in Tobago, my dad made everyone pancakes....like he used too. It was nice. I even ate a mini silver dollar one and man- it might as well been pringles...because it took all the will power I had to stop. 🙂 Family breakfasts our a Melke tradition.

      xoxo from Trinidad

      Reply
      • Jess

        January 24, 2013 at 7:31 am

        Aw, Corey - I'm learning so much from you (not that I ever would have thought these would be diabetic-friendly). I totally ate those pancakes - you know me! Although, the photo sort of hides that this giant stack of pancakes weren't much bigger than silver dollar pancakes. They're on a teeny dessert plate! I took an online whole foods cooking class with Heather from beautythatmoves.typepad.com a couple months ago and she had us make these amazing pancakes that were made from whole rolled oats pulsed in the food processor. They were delicious - and would maybe work for you? Here's a similar version - https://cookieandkate.com/2012/blueberry-lemon-yogurt-pancakes/.

        Reply
    4. Ashley

      January 24, 2013 at 1:51 am

      Love that these pancakes use all whole wheat flour. And these photos are so gorgeous! Making me want some pancakes right now even though I just ate lunch : )

      Reply
      • Jess

        January 24, 2013 at 7:26 am

        Haha, Breakfast for dinner perhaps? 😉 I always crave pancakes - they're total comfort food.

        Reply
    5. Ashley

      January 24, 2013 at 2:12 am

      Yes. These look amazing. Fluffy, light and perfect for our leisurely weekend breakfasts. I rarely make the same pancake twice so I 'm very excited to try this one and add it to our mix. Also, thanks for the link.

      Reply
      • Jess

        January 24, 2013 at 7:26 am

        Me too, Ashley - I rarely make the same pancakes twice (or anything for that matter - I like variety!), although I must say that these may be the ones that I come back to again and again. I love your site!

        Reply
    6. Claire @ Claire K Creations

      January 24, 2013 at 6:28 am

      Jessica your photos are just gorgeous! I'm not even a big pancake eater and I want to lick the screen! Breakfast should be celebrated everywhere like it is in your family.

      Reply
    7. Kelly Senyei (Just a Taste)

      January 24, 2013 at 7:53 am

      Oh my heavens! That top photo has left me (almost) speechless. Get in my tummy!

      Reply
    8. dana

      January 24, 2013 at 8:27 am

      These look amazing! Bravo. Thanks for including me on the post - much love!

      Reply
    9. MM

      January 24, 2013 at 10:07 am

      Looks like I better get that Huckleberry Syrup to you PRONTO! You are spoiling F4 too much. I had him brainwashed that pancakes were for dinner 😉 00000s

      Reply
    10. charlotte

      January 25, 2013 at 7:22 am

      Info for you and your readers: If you have time, separate your eggs and whip the egg whites. Stir them in when you mix the wet and dry ingredients and viola! - fluffy ww pancakes!

      Reply
      • Jess

        January 25, 2013 at 8:46 am

        Hi Charlotte - thanks so much for chiming in! Although, this particular recipe works beautifully without that extra step, I actually made a previous pancake recipe extra fluffy doing just as you said (https://www.inquiringchef.com/2011/07/14/baking-for-breakfast/).

        Reply
    11. Katie (The Muffin Myth)

      January 25, 2013 at 10:17 pm

      Mmmm, those look so good! I love the melty butter syrup combo. My husband doesn't like pancakes (I don't understand him at all) so I don't make them so often, but this weekend my sister is visiting which is the perfect excuse to make breakfast. These look right up my alley, I'll have to try them out! Thanks for the recipe!

      Reply
    12. Rosie @ Blueberry Kitchen

      January 26, 2013 at 12:58 am

      Yum the pancakes look delicious and I love that they're made from whole wheat flour.

      Reply
    13. kristine

      January 26, 2013 at 2:47 am

      This is my most favorite post you've written. And the picture is incredible!

      Reply
    14. Alyssa {Suitcases & Sweets}

      January 28, 2013 at 3:26 am

      Gorgeous photos, Jess! Breakfast is also a big deal in my family and this post made me feel close to home. We have a family favorite buttermilk pancake recipe I'd be happy to pass along if your pancake kick continues. 🙂 xo

      Reply
    15. Averie @ Averie Cooks

      January 29, 2013 at 10:16 am

      I'm super impressed at the fluffy factor for an all whole wheat pancake! And love that they're made with all brown sugar, no white...I bet the flavor is richer and deeper than regular pancakes!

      Reply
      • Jess

        January 29, 2013 at 1:57 pm

        I could hardly believe it, Averie - I never would have thought that these would come out so light with all whole wheat flour - it's cooking magic! (Okay, actually, I think it's just baking powder "magic".)

        Reply
    16. Monique @ Ambitious Kitchen

      February 08, 2013 at 10:58 am

      I love pancakes. These look so perfect!

      Reply
    17. Jessica's Dad

      February 10, 2013 at 10:50 pm

      Jess - Did your dad ever steer you wrong when it came to food? Well, maybe a couple of times. The entire Paradise Cookbook is still available from The Raven Bookstore in Lawwrence, Kansas for anyone interested. I'm sure you can Google it. And for anyone who remembers it, there a Facebook for us old nostalgic Paradise Fans.

      Reply
    18. Caitlin

      March 04, 2013 at 12:12 am

      I didn't have buttermilk or yogurt on hand but I always use 1 tbsp of vinegar in the measuring cup then fill the rest with skim milk to substitute for buttermilk. Just made these and mixed in fresh blackberries. Absolutely delicious!!

      Reply
      • Jess

        March 04, 2013 at 7:12 am

        So glad you liked them, Caitlin! Great tip on the skim milk/vinegar combination - thank you for chiming in!

        Reply
    19. Tina@GottaRunNow

      March 08, 2013 at 7:04 pm

      Thanks for the idea of using yogurt/vinegar/milk as a substitute for buttermilk. I made the pancakes - delicious!

      Reply
      • Jess

        March 08, 2013 at 10:43 pm

        So glad to hear it, Tina! That combination has definitely saved me many times...I never seem to have buttermilk when I want to bake with it!

        Reply
    20. Spike

      March 17, 2013 at 11:59 pm

      A recent physical showed a blood sugar problem and I am off white flour/rice/pasta and most sweets. I made pancakes every Sunday with white flour, lots of sugar and plenty of syrup. After the test results, I went looking for a whole wheat pancake recipe and came across this. I made it with less sugar (works out to very little per pancake) and served mine with fresh topping and a tiny bit of syrup. They were absolutely perfect in both flavor and texture. If the doctor told me tomorrow that I could eat all the things I can't eat now, I would still make these every day. Terrific recipe.

      Reply
      • Jess

        March 18, 2013 at 6:57 am

        Spike - thanks so much for letting me know. I'm so glad to hear that these worked within your dietary restrictions. I too make pancakes nearly every weekend, and it would be a hard thing to give up.

        Reply
        • Spike

          March 18, 2013 at 8:41 am

          BTW, I meant "fresh fruit topping" above. It's kind of amazing how good these taste with almost no syrup. I used it mostly to get some maple flavoring in them.

          Reply
    21. Rachel

      March 28, 2013 at 1:47 am

      I've tried a lot of whole wheat pancake recipes and this one is by far the best!

      Reply
      • Jess

        March 28, 2013 at 7:14 am

        Thank you for letting me know, Rachel! They're a favorite of mine too!

        Reply
    22. Heather

      April 06, 2013 at 9:00 pm

      Thank you so, so much for this recipe! I am not a cook, but a mom of 4 children that likes to eat healthy and these whole wheat pancakes are amazing - the best I've ever had! These are so good I can eat them without butter or syrup. I've made them twice and every time there is not a pancake left 🙂 Also, loved your sweet story that went with the recipe!

      Reply
      • Jess

        April 07, 2013 at 10:38 am

        Thanks, Heather!!!! I'm so glad that you stopped by to let me know. I have to say that these have become such a favorite of mine that they're the only type of pancake I make now.

        Reply
    23. KA

      April 07, 2013 at 12:25 pm

      Hello Jess,
      I made these for breakfast today and they are the best pancakes our family has ever eaten! We had them with honey. I halved the recipe and it worked great.
      Thanks for sharing this recipe. I will be making a lot of these pancakes now 🙂

      Reply
      • Jess

        April 09, 2013 at 8:48 am

        KA - I'm so glad to hear it! We absolutely love these as well. I should try them with honey drizzled on top - what a great idea!

        Reply
    24. Abby

      April 21, 2013 at 8:46 am

      The tablespoon of baking powder does the trick! I made these tonight using coconut oil and they were divine (I actually only needed 2 T for the whole recipe).

      Reply
      • Jess

        April 21, 2013 at 9:00 am

        Abby - great idea! I'll have to try them with coconut oil next time!

        Reply
    25. Emily

      April 30, 2013 at 9:24 pm

      This has become our new go-to pancake recipe. We also love to add 1/4 -1/2 cup of pureed pumpkin to the mix. Either way, it's always delicious. Thank you!

      Reply
    26. Mickella

      May 02, 2013 at 11:23 pm

      I was so skeptical. I had tried making whole wheat pancakes before and they turned out tough and chewy. Giving an evil smirk at this recipe, I decided to just watch it fail and go yet another morning pancake-less . (You can tell I am a morning person right)? I was so wrong. Wrong. They are the best pancakes I myself have ever made. It takes real talent to make whole wheat pancakes turn out delicious. Thank you so much for making my morning a pleasant one!

      Reply
      • Jess

        May 03, 2013 at 9:29 am

        Haha - you are MOST welcome Mickella! I'm so glad these did not fall into the same category as the whole wheat pancakes you have had in the past!

        Reply
    27. Rauni

      May 03, 2013 at 4:10 am

      Jess,
      Thank you for sharing the recipe!! Pancakes are a must have in my home when fixing breakfast, however, I like to mix things up a bit and fix breakfast for Supper
      So that's what we'll be having tonight!!

      Thanks again, can't wait to try them out!!

      Reply
    28. Scarlett

      May 10, 2013 at 3:04 pm

      I was looking for a whole wheat pancake recipe to serve for a Mother's Day brunch I am hosting for my grandmother and aunt this Sunday. I read through a ton online before I found this one that felt it had the perfect balance of what I wanted. I just made it (halving your recipe to test - just for my boyfriend and I) and it turned out fantastic! They whipped up really fast and were incredibly tasty and fluffy as advertised. I had bought all the ingredients at the store with it in my mind that I had the light brown sugar at home, turns out my boyfriend had used it all up in his protein smoothies without letting me know, so after me having a bit of a huffy moment I decided to just go ahead and make them with white sugar. They were still really yummy, so if you don't have the brown on hand it's not a big deal. I will however be picking up some light brown sugar before Sunday so I can make them just right for the special brunch. Thank you so much for sharing this wonderful recipe. I'm sure I will use it again and again!

      Reply
      • Jess

        May 10, 2013 at 3:06 pm

        Scarlett - thank you so much for letting me know. It's great to hear that you had success with what has become an absolute staple in my house - we make these almost every weekend. I have yet to try them with white sugar, but it's great to hear that it will work in a pinch. Good luck with the Mother's Day celebration this weekend!

        Reply
    29. Deborah Anziano

      May 10, 2013 at 6:02 pm

      We just SUPER enjoyed these pancakes!! Thank you for sharing the recipe and your families special breakfast loves.

      Reply
    30. Desi

      May 16, 2013 at 11:32 pm

      This sounds so good, i am making them for lunch for me and the little tot today:)Would you be willing to share with the resteraunt sized portions, though? I have six kids, and four boys, and pancakes for 6 or 8 barely makes a dent in their early morning feeding frenzy!

      Reply
      • Jess

        May 17, 2013 at 6:59 am

        You are a busy woman, Desi! Here are the measurements from the original:
        4 eggs
        1/2 cup brown sugar
        1/2 cup vegetable oil
        1 quart buttermilk
        4 cups whole wheat flour
        4 Tbsp. baking powder
        1 tsp. salt

        The batter refrigerates pretty well - I've made it 24 hours in advance and cooked the pancakes the next day, with great results, so if you do end up with any leftover, you could always refrigerate it. Enjoy!

        Reply
        • Desi

          May 19, 2013 at 8:23 am

          Thank you so much, Jess! I made this for breakfast this morning! Would you believe that I didn't have any leftover?? 🙂 If it's alright with you, I'm going to add a link on a post on my blog back to this recipe... considering my children said ,"These are AWESOME, Mom!" (Which has never happened for any other whole wheat pancakes I've made!)

          Reply
          • Jess

            May 19, 2013 at 9:27 am

            Of course, Desi - go right ahead! So glad to hear your kids liked them!

            Reply
    31. Gwench

      June 15, 2013 at 6:59 pm

      These are the BEST pancakes I have ever made. I use 2% milk and malt vinegar instead of buttermilk. I have been searching for 10 years for the perfect pancakes and have made these 5 times in a row. Perfect every time and everyone loves them! I have substituted agave for brown sugar and maple syrup for brown sugar, added chocolate chips and added blueberries. It works every time. Thank you!!!!!!!!!!!

      Reply
      • Jess

        June 16, 2013 at 11:03 am

        Thanks so much for your note and for the substitutions - always helpful to hear what works, Gwench! Glad you liked them!

        Reply
    32. a mom

      June 16, 2013 at 5:44 pm

      AMAZING! BEST WW RECIPE EVER!!! so tasty and fluffy - normally my ww pancakes are tough and flat

      Reply
    33. Ginnie

      June 21, 2013 at 5:37 am

      These were the best whole wheat pancakes I've ever had! Thanks so much for the recipe!

      Reply
    34. Lily

      June 21, 2013 at 6:55 am

      thank you very much for the recipe! My family loved the taste though I did make one substitution-rice milk for buttermilk and added cinnamon, overall delicious!

      Reply
    35. Deb

      July 01, 2013 at 7:29 pm

      I found this recipe in a google search. I halved it and used my 10 grain flour, almond milk with lemon juice, and coconut crystals instead of brown sugar. Then on a whim I added a little more milk and a quarter cup of coconut flour.
      DELISH! Thanks so much for a fantastic base recipe that was entirely forgiving to my quirky changes 🙂

      Reply
    36. Talmesha Keonna

      August 04, 2013 at 11:29 pm

      Great recipe! I have tried many other whole wheat recipes and yes this is by far the best I have come across. Others are flat and soggy, but these are perfect light and fluffy! I didn't have any buttermilk (I never do), so I did 2 cups of almond milk and 4 tbsp of fresh lemon juice to make a substitute. They turned out delicious! Thank you for such a great recipe! 😉

      Reply
      • Jess

        August 05, 2013 at 6:58 am

        So glad you liked them Talmesha! And thanks so much for sharing the almond milk substitute details.

        Reply
    37. Rana

      August 13, 2013 at 4:15 pm

      Hello! I'm about to try this recipe as i couldn't help myself after seeing the pictures. But i was wondering if it would work if i used oat flour instead of the whole wheat flour.

      Reply
      • Jess

        August 13, 2013 at 7:44 pm

        Hi Rana - I just saw your note, and I have to say that I'm not sure if it will work or not. The recipe is pretty flexible, so it certainly seems worth a shot. Let me know how it goes!

        Reply
    38. Ayesha

      August 15, 2013 at 12:28 am

      These were DELICIOUS! I didn't have a lot of milk, so I subbed half sour cream and added a wee bit of apple cider vinegar to make it into a thick and luscious buttermilk substitution.
      These are so good and fluffy and ommmggg! I'm putting blackberry jam on mine, thanks for making my breakfast today! <3

      Reply
    39. Jo

      August 23, 2013 at 10:29 am

      These pancakes are freaking amazing! Who know whole wheat anything could be so light?! I ate 4 in one sitting. I didn't have buttermilk, so I used vanilla almond milk + vinegar. Usually I hate it when people review recipes and then mention all the changes they made. 'Cause maybe it was the alterations that made it good or bad and not the actual recipe, you know? Now here I am doing it. But dang! Just glad no one was here to see me stuffing my face.

      Reply
      • Jess

        August 23, 2013 at 11:06 am

        Jo - I'm so glad you sent a comment! This is one of those rare recipes that seems to work so well with adaptations, so I'm thrilled to hear about another success. (Nothing better than a pancake feast, in my humble opinion!)

        Reply
    40. vanessa

      September 14, 2013 at 10:19 pm

      WOW is all i can say. ABSOLUTELY DELICIOUS!!
      Thank you for the recipe post!

      Reply
    41. Denise

      September 28, 2013 at 4:33 am

      Yum ... Just tried these in NZ without buttermilk but put in the milk and vinegar. Whole family loved them, and they were really filling. Thanks for sharing 🙂

      Reply
    42. Bubble

      October 31, 2013 at 5:52 pm

      You are an angel Jess, as these pancakes are clearly god-sent; thank you so much for sharing!! I am in the maintenance phase of a lower-carb diet and very deprived of the good, comforting foods like this!!! Ohhhhh I made them (with some alterations to suit my still lower-carb, sugar-free eating rules) and ohhhhh they tasted like heaven....
      Alterations:
      -Granular Splenda instead of brown sugar;
      -Coconut Oil (as I did not have Canola);
      -Low-carb "mock" buttermilk - made of Unsweetened Almond Milk, White Vinegar and Sour Cream;
      -2 tsp ground Cinnamon (only because I have a soft spot for cinnamon).

      They were so unbelievably fluffy and yummy and aromatic, I actually happily had 2 of them them plain, while they were hot, with my coffee!! Okay, and then I tried an extra one with homemade low-carb chocolate spread (no words to describe how satisfied I was - anyone that has been on a low-carb diet would know what I mean and that I am not exaggerating at all when I say that my taste-buds felt RE-BORN!!)

      Next time I will experiment with turning the recipe completely wheat-free by replacing wholewheat flour (with, perhaps, a mix of almond/coconut flour or almond flour/vanilla-whey protein??)

      Millions of thanks again!!
      Bubble
      xx

      Reply
      • Jess

        November 06, 2013 at 7:37 am

        Bubble - thanks so much for letting me know, AND for your adaptation! It's always so nice to know what other variations will work!

        Reply
    43. Foodie

      November 17, 2013 at 12:42 am

      Thank you for sharing this recipe! It was easy to follow/make and the pancakes were super fluffy.

      Reply
    44. Nancy

      December 02, 2013 at 1:55 am

      I generally don't write comments, but these pancakes are nice and fluffy. I had a bag of whole wheat flour and wanted to use it. I am so glad for the buttermilk alt recipe because I didn't want to go out and it worked perfectly. One thing I would do differently next time, is to use less sugar, or use a plain yogurt.

      Thank you so very much for this recipe. Love it.

      Reply
    45. Marri

      February 23, 2014 at 2:06 am

      I love this recipe! It's easy!
      I made these today and they were lighter than regular pancakes I usually make!
      Thank you for sharing, my grand babies have another food to brag about! Lol

      Reply
    46. Kesha

      March 24, 2014 at 1:04 am

      Oh emmm gee! I made a half batch of these and it was perfect! Yum! I actually used soy milk and vinegar to make a vegan buttermilk and it was great. Next time I'll try to replace the egg with a "flax egg" to see if I can make this recipe completely vegan. Sooo excited!

      Reply
      • Kesha

        March 28, 2014 at 12:45 am

        So update.. A flax see I great, but to retain the fluffiness add a small amount of baking powder. For every cup of flour, use a 1/4 teaspoon. But! This will only work if you use buttermilk (or a buttermilk substitute, like milk and vinegar). The baking soda needs that acid to have a reaction.

        Reply
        • Jess

          April 04, 2014 at 8:26 am

          Kesha - great! So good to have all of these variations available to others - thank you for writing back in!

          Reply
    47. G3

      April 27, 2014 at 12:10 am

      Love it!

      This is best whole wheat pancake recipe :))

      Thanks so much!

      -G

      Reply
    48. Tiffany

      May 26, 2014 at 10:44 pm

      I had to let you know my husband and I loved these pancakes. Since we switched to grinding whole wheat berries we have been on the look out for good whole wheat recipes, and I can now say we found the perfect pancake recipe for our family.

      Reply
      • Jess

        May 30, 2014 at 10:40 pm

        Tiffany - thanks so much for letting me know! Glad you liked the pancakes, and i'm so impressed that you're grinding your own wheat berries - that's definitely something I'd like to try in the future!

        Reply
    49. r3s

      June 14, 2014 at 10:38 pm

      I made these today and they turned out very bitter. Any idea what might have contributed to the bitterness? I thought it may be the charring of the sugar so I tasted the batter and that in itself was bitter 🙁

      Reply
      • Jess

        June 20, 2014 at 11:32 am

        Hi there - you are the first person to tell me they had this problem, and I've never experienced it myself in many years of making this recipe. You're right though - something must be off because these pancakes certainly shouldn't have any amount of bitterness to them. I would definitely recommend trouble shooting your ingredients - perhaps the buttermilk was bad, the flour old, or the baking powder expired?

        Reply
    50. Julie

      September 13, 2014 at 9:17 pm

      This is by far THE best homemade pancake recipe I have tried! Thanks for sharing. =)

      Reply
    51. Nidhi

      May 16, 2016 at 12:57 pm

      5 stars
      Hey, these are the BEST whole wheat pancakes ever. I could not believe how fluffy they turned out. Loved them! Thanks for sharing the recipe, so simple and amazing.

      Reply
      • Jess

        May 17, 2016 at 11:05 am

        Thanks so much for your note, Nidhi! These are definitely my all time favorite pancakes - I'm so glad you enjoyed them too!

        Reply
    52. Estelle G.

      April 03, 2017 at 12:04 pm

      There's one technique that would make these pancakes even more light and fluffy. It's from the buttermilk pancakes that my grandmother and mother taught me to make. Give it a try and you'll be hooked. Before adding the eggs to the mixture, separate the whites from the yolk; add the yolk only to the mixture. Beat the egg whites until the soft peak stage, then mix the other ingredients as described. At the last minute, fold the whites into the pancake batter leaving some lumps so as not to deflate the air in the whites. Then cook as usual; these cakes will be the lightest and airiest pancakes ever! Enjoy!

      Reply
      • Jess

        April 04, 2017 at 12:30 pm

        I love this idea, Estelle - this is how my dad always made waffles and they were, indeed, super fluffy. Thanks for sharing!

        Reply
    53. Nimmi

      April 07, 2017 at 12:59 am

      5 stars
      I was looking for a whole wheat pancake recipe this morning and Google brought us together. These are fantastic! I
      My husband insisted that we save this recipe because these pancakes are so good!

      Reply
    54. Luene B Torner

      July 01, 2017 at 1:12 pm

      5 stars
      This is a great recipe and so easy. I added 1/4 cup of cornmeal flour to see what would happen and to be more like what I remember from my childhood. Came out great and my husband really enjoyed them. BitsGingit

      Reply
    55. Cindy @ Holistic Health Traditions

      August 19, 2017 at 11:47 am

      5 stars
      I made these last night for our breakfast-for-dinner, and they were delicious. I was actually shocked by how good they are since they're all whole wheat. I expected some packiness or something, but nope. They were light and spongy, just the way I love my pancakes. All of my kids and even my husband enjoyed them too. This will be my standard recipe from now on, thank you!

      Reply
      • Jess

        August 22, 2017 at 2:09 pm

        Thanks so much for letting us know Cindy! We're always shocked at how good these are too - ever since we found these, we never make our old standard pancakes.

        Reply
    56. Sushma

      April 05, 2018 at 12:17 pm

      Wow thanks for such a yummy recipe! These are by far the best whole wheat pancakes I ever made!!! Everyone loved these! Thanks again!

      Reply
      • Frank

        April 16, 2018 at 10:52 pm

        You are most welcome, Sushma! Thanks for letting us know. Keep on cooking! 🙂

        Reply

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