Whole Wheat Pancakes
Published Feb 28, 2026
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Whole Wheat Pancakes use 100% whole wheat flour and come together in just one bowl. You absolutely will NOT believe how light and fluffy these are. These are the pancakes my dad made all through the 80s and 90s, and now they are the pancakes my kids ask for every weekend. 40+ years of success, so I know you’ll love them.
Nidhi says: ⭐⭐⭐⭐⭐ 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.
Listen, we know we should be eating more whole wheat, but if you’re like me, you also want pancakes that are truly delicious. THIS is the recipe that accomplishes both. You can feel great about eating these and feeding them to your family, but they’re also so delicious that everyone will ask for them again and again.
Even if you’re not the homemade breakfast type, try these pancakes! They’re incredibly easy (one bowl) and so delicious.
Love for Breakfast
If you are a homemade breakfast person, make sure you bookmark mason jar overnight oats, whole wheat waffles, and brioche French toast casserole.
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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. The whole wheat flour gives them a pleasant nutty flavor that is much more interesting than classic buttermilk pancakes made with all-purpose flour.
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?)
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.
How to Freeze Pancakes
This makes a big batch, so definitely plan to freeze leftovers! 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.
More Whole Wheat Recipes
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Whole Wheat Pancakes
Equipment
- Skillet
- Mixing Bowl
- Spatula
Ingredients
- 2 large eggs
- 1/4 cup light brown sugar, packed (1/4 cup = 50g)
- 1/4 cup cooking oil (vegetable, canola, grapeseed, or avocado oil)
- 2 cups buttermilk (2 cups = 475 mL; see note)
- 2 cups whole wheat flour (2 cups = 250g)
- 2 tablespoons baking powder
- 1/2 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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/).
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
These look amazing! Bravo. Thanks for including me on the post – much love!
Oh my heavens! That top photo has left me (almost) speechless. Get in my tummy!
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.
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.
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!
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 : )
Haha, Breakfast for dinner perhaps? 😉 I always crave pancakes – they’re total comfort food.
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
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/.
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. 🙂
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? 😉
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!
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!