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.
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.
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.
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.
Thanks for the idea of using yogurt/vinegar/milk as a substitute for buttermilk. I made the pancakes – delicious!
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!
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!!
So glad you liked them, Caitlin! Great tip on the skim milk/vinegar combination – thank you for chiming in!
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.
I love pancakes. These look so perfect!
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!
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”.)
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
This is my most favorite post you’ve written. And the picture is incredible!
Yum the pancakes look delicious and I love that they’re made from whole wheat flour.
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!