Whole Wheat Pancakes

Whole Wheat Pancakes made with whole wheat flour are a delicious and healthy breakfast your entire family will love.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 338kcal

Combine milk, eggs, honey, oil or melted butter and vanilla extract in a bowl and stir to combine completely.
Combine whole wheat flour, baking powder, and cinnamon in a large bowl.
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
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.

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. 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.