Whole Wheat Pancakes

Name: Whole Wheat Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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 (or vegetable oil or melted butter); 2 tsp vanilla; 1 tsp cinnamon

By: Leigh Anne WilkesPosted: 1/26/26Updated: 1/26/26

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These whole wheat pancakes are a cozy, wholesome breakfast made with simple pantry ingredients. Soft, fluffy, and lightly nutty, they’re perfect for slow weekend mornings or busy weekdays when you want a comforting homemade breakfast with a little extra goodness.

Why You’ll Love This Recipe!

These whole wheat pancakes are everything you want in a homemade breakfast—comforting, simple, and satisfying. They’re soft and fluffy with just a hint of nutty whole-wheat flavor, making them feel wholesome without tasting heavy.

Made with everyday pantry ingredients, this recipe comes together quickly and works just as well for a quiet morning at home as it does for sharing with family. Plus, they’re hearty enough to keep you full while still delivering that classic pancake comfort we all love.

Ingredients Needed

Whole Wheat Flour. I prefer white whole wheat flour.
Eggs
Milk
Honey
Baking Powder
Canola Oil or Vegetable Oil Could also use coconut oil or melted butter.
Vanilla Extract
Cinnamon

How to Make Whole Wheat Pancakes

Combine milk, eggs, honey, oil or melted butter and vanilla extract in a bowl and stir to combine completely.

adding honey and eggs to whole wheat pancakes

Combine whole wheat flour, baking powder, and cinnamon in a large bowl.
Pour wet ingredients into dry ingredients and stir by hand until just combined. Lumps in your pancake batter are fine.

Heat a non stick griddle or skillet to medium high heat.
Use a scoop to pour batter onto griddle.
Cook pancake until small bubbles form and it begins to look dry around the edges. About 2-3 minutes.

Flip pancake and cook an additional 1-3 minutes until the pancake is cooked through.

Tips from leigh Anne

I prefer 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.
Don’t overmix the batter. A few small lumps are perfect—overmixing can make the pancakes dense instead of fluffy.
Let the batter rest. Allowing it to sit for 5–10 minutes helps the whole wheat flour hydrate, resulting in softer pancakes.
Use medium heat. Whole wheat pancakes brown more quickly, so a slightly lower heat prevents over-browning before the centers cook through.
Grease the pan lightly. Too much butter or oil can cause uneven browning. A thin, even coating works best.
Flip once. Wait until bubbles form on the surface and the edges look set before flipping for perfectly cooked pancakes. For fluffier pancakes, don’t push down on the pancake with your spatula!
Keep warm if cooking in batches. Place finished pancakes on a baking sheet in a low oven (about 200°F) until ready to serve.
Top with your favorite berries including blueberries, strawberries and raspberries. Sliced bananas and peanut butter is another delicious topping.

Pair This With:

Frequently Asked Questions

Can I freeze whole wheat pancakes?

Whole wheat pancakes are great to freeze and enjoy later. Allow the pancakes to cool completely. Then you can either lay them in a single layer on a cookie sheet and freeze for 30-60 mminutes, or stack them with wax paper between each pancake. This will prevent them from sticking together when frozen. Then store in a zippered freezer bag.

What is the best way to reheat whole wheat pancakes?

Toaster – Place frozen pancakes into a toaster and toast until thawed and warmed through. Watch to make sure it doesn’t burn.
Microwave – One pancake will take about 20 seconds on high and an additional 10 seconds for each additional pancake. Be careful, over heating them in the microwave can make them tough.
Oven – 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.

Why do my whole wheat pancakes seem dense?

Whole wheat flour absorbs more liquid than all-purpose flour. Make sure not to overmix the batter and allow it to rest for a few minutes so the flour can fully hydrate.

Can I make the pancake batter ahead of time?

You can mix the batter up to a few hours in advance and store it covered in the refrigerator. Give it a gentle stir before cooking, adding a splash of milk if it’s too thick.

These whole wheat pancakes are the kind of everyday recipe you’ll come back to again and again. Simple to make, comforting to eat, and perfect for slow mornings or busy days, they’re a delicious way to bring a little extra goodness to the breakfast table. Serve them warm with your favorite toppings and enjoy a cozy, homemade start to the day.

Check out more of my favorite recipes:

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5 from 1 vote