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Whole Wheat Pancakes made with whole wheat flour are a delicious and healthy breakfast your entire family will love.
School is in full swing around here. When my kids were all living at home breakfast was always a bit of a challenge. For many years I had kids at 2-3 different schools and that meant 2-3 different starting times. That didn’t leave a lot of time for “the most important meal of the day.”
Whole Grain Pancakes
But when we did have time to enjoy a healthy breakfast, we loved having pancakes together. These hearty, delicious whole grain pancakes are the perfect way to start of any day.
How to Make Whole Wheat Pancakes
- Combine dry ingredients in a bowl.
- In another bowl, combine wet ingredients.
- Pour wet ingredients into dry and stir by hand until just combined.
- Lumps in your pancake batter are fine!
- Heat a non stick griddle to medium high heat.
- Use a scoop to pour batter onto griddle.
- Flip pancake when small bubbles form and it begins to look dry around the edges.
How to Freeze Pancakes
Method 1:
- Allow pancakes to cool completely.
- Place them on a large baking sheet in a single layer and freeze for 30-60 minutes or until frozen solid.
- Stack frozen pancakes in a zippered freezer bag.
Method 2:
- Layer them with wax paper and place them into a freezer bag all at the same time. Cool first.
- Store them airtight in the freezer and then you pop one in the toaster and have a healthy breakfast even on the busiest morning!
How to Reheat Pancakes
Toaster Method
Place frozen pancake into toaster and toast until thawed and warmed through. Watch to make sure it doesn’t burn.
Microwave Method
Place frozen pancakes on a microwave safe plate. As a rule of thumb, one pancake will take about 20 seconds on high and an additional 10 seconds for each additional pancake. Over heating them in the microwave can make them tough. Microwave strengths will vary.
Oven Method
Wrap desired number of pancakes in foil and place in a 350 degree F. oven and bake for about 10 minutes or until pancakes are warmed through.
Whole Wheat Pancake Tips
- White Whole Wheat. This is typically the type of whole wheat flour you find in the store. It is lighter and milder in flavor. You can also substitute whole wheat flour with spelt, rye, oat or buckwheat.
- Store wheat flour in an air tight container in a dry place. It can also be stored in the refrigerator.
- Mix by hand. This will prevent over mixing the pancakes and ending up with tough pancakes.
Other favorite pancakes recipes include:
- Sour Cream Pancakes
- Peanut Butter Pancakes
- Small Batch Pancakes
- Cinnamon Streusel Pancakes
- Swedish Pancakes
- Lemon Pancakes
- Buttermilk Pancakes
- Pumpkin Pancakes
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Whole Wheat Pancake Recipe
Whole Wheat Pancakes
Ingredients
- 2 cups milk can use almond milk for dairy free
- 2 eggs
- 2 tsp baking powder
- 2 cups whole wheat flour
- 1/4 cup honey
- 1/4 cup canola oil
- 2 tsp vanilla
- 1 tsp cinnamon
Instructions
- In a large bowl combine all ingredients except flour. Mix together well. Add in flour until batter is smooth. Cook pancakes on hot griddle. Turn when bubbles appear.
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Nutrition Facts:
marian says
you show yeast waffles recipe is for pancakes
Kina says
Wow! I was just thinking about making whole wheat pancakes and now I don’t have to hunt for a recipe!!! I can’t wait to try it and I’ll be sure to report back!!!
Angie Johnson says
These look great! I have been looking for a whole wheat pancake recipe and came across this one on foodgakwer. Did you make yours with almond milk? I have not tried making anything with almond milk yet and was wondering how they turned out.
Leigh Anne says
I have never used almond milk in this particular recipe but have substituted in lots of other recipes and it has worked great
Angie Johnson says
Oh my goodness! I made them with almond milk this morning and they were awesome. I’m going to have to try almond milk in more of my cooking. Thanks!
Leigh Anne says
So glad they were yummy!