Say goodbye to dense, flavorless whole wheat pancakes. With a few simple techniques, this whole wheat pancakes recipe delivers tender, light, and fluffy 100% whole wheat pancakes every time.
Serve with crispy baked bacon, homemade breakfast sausage, or a warm latte for a complete breakfast.
Light & Fluffy Whole Wheat Pancakes
Whole wheat pancakes often get a bad rap for being tough, flat, or bland. This easy recipe flips that expectation: the pancakes are light, fluffy, and full of whole-grain flavor.
They’re quick to make, freeze well, and are perfect for both weekend breakfasts and busy weekday mornings.
Happy cooking! xo Kristen
Notes on Ingredients
- Whole Wheat Pastry Flour: Finely ground and lower in gluten than regular whole wheat flour, it helps keep pancakes tender. If you don’t have pastry flour, whole white wheat will also work for a lighter whole-grain pancake.
- Buttermilk: The acidity in buttermilk reacts with the leavening and helps break down gluten, which yields fluffier pancakes. A quick homemade buttermilk substitute with lemon juice or vinegar and milk is included below.
- Butter or Oil: Use melted and slightly cooled unsalted butter or melted coconut oil for best flavor and texture.
Homemade Buttermilk
If you don’t have buttermilk, stir 1 tablespoon lemon juice or white vinegar into a measuring cup, then add milk (any kind) up to 1 1/4 cups. Let sit about 5 minutes and use as directed.
How to Make Whole Wheat Pancakes
These tips explain the technique; the full ingredient amounts and step-by-step instructions appear in the recipe card below.
- Prepare batter. To avoid overworking the batter (which creates tough pancakes), whisk dry ingredients in one bowl and wet in another. Gently combine until the flour is just moistened—some lumps are okay.
- Cook over medium heat. Ladle batter onto a greased skillet or griddle. Cook until the edges set and small bubbles appear across the surface, then flip and cook 1–2 minutes more until done.
When to Flip
Flip when small bubbles form and the edges look dry and set. Flipping too early can cause the pancake to fall apart.
- Serve. Keep it classic with butter and maple syrup, or top with whipped cream, yogurt, fresh berries, bananas, chocolate syrup, or peanut butter.
Key Tips for Fluffy Wheat Pancakes
- Portion consistently. An ice cream scoop is ideal for evenly sized pancakes and less mess.
- Use medium heat. Too hot and the outside will brown before the inside cooks.
- Don’t press pancakes. Pressing after flipping compresses the pancakes and makes them dense.
- Keep warm for serving. Transfer cooked pancakes to a baking sheet set on a rack, tent with foil, and hold in a 200°F oven. The rack prevents sogginess and the foil keeps them from drying out.
Tips for Storing Pancakes
- Refrigerate: Cool pancakes completely on a wire rack, then store in an airtight container in the fridge up to 4 days. Reheat wrapped in a damp paper towel for 30–60 seconds.
- Freeze: Cool completely, freeze in a single layer on a parchment-lined sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen wrapped in a damp paper towel for 1–2 minutes.
More Delicious Pancake Recipes
- Dutch Baby Pancake
- Sheet Pan Pancakes
- Banana Oat Pancakes
- Sweet Potato Pancakes
- Chocolate Chip Pancakes
- Strawberry Cheesecake Pancakes
- Lemon Ricotta Pancakes
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Whole Wheat Pancakes
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Ingredients
- 2 cups whole wheat pastry flour
- 4 teaspoons baking powder
- ⅛ teaspoon salt
- 1¼ cups buttermilk
- 2 large eggs
- 2 tablespoons melted butter
- coconut oil or butter, for cooking
Instructions
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In a large bowl, whisk together 2 cups whole wheat pastry flour, 4 teaspoons baking powder, and 1/8 teaspoon salt until evenly combined.
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In a separate bowl, whisk 1¼ cups buttermilk, 2 large eggs, and 2 tablespoons cooled melted butter until combined.
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Pour the wet ingredients into the dry and stir until just combined. Don’t overmix; a few lumps are fine. If the batter is very thick, add up to 1/4 cup additional buttermilk, 1 tablespoon at a time, until it pours easily but remains slightly thicker than cake batter. Let the batter rest while the griddle heats.
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Preheat a large skillet or griddle to medium and grease with coconut oil, melted butter, or nonstick spray.
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Ladle about 1/4 cup batter per pancake onto the heated surface. Cook until bubbles form and edges look dry, then flip and cook 1–2 minutes more.
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Remove from the skillet and serve warm with butter, maple syrup, and fruit if desired.
Equipment
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Nonstick griddle or large skillet
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Baking sheet with rack (to keep pancakes warm)
Notes
Flour: Whole wheat pastry flour gives the lightest result. If unavailable, use whole white wheat, all-purpose, or a blend.
Low-Fat Option: Replace the butter with applesauce or add an extra 2 tablespoons milk.
Keep Warm: Transfer cooked pancakes to a baking sheet on a rack, tent with foil, and hold in a 200°F oven until serving.
Storing: Cool completely on a rack, store in a sealed container in the fridge up to 4 days. Reheat wrapped in a damp paper towel for 30–60 seconds.
Freezing: Freeze in a single layer until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat wrapped in a damp paper towel for 1–2 minutes from frozen.
Nutrition
Nutrition information is an approximation.
Originally shared in 2017 and updated in 2025.