Whole Wheat Pancakes offer a delicious and healthier option to enjoy for breakfast or brunch, utilizing 100% whole wheat flour. This wholesome brunch recipe provides more nutrients and a fiber-rich breakfast treat, proving that whole grain pancakes can taste absolutely delicious while remaining fluffy and light.
Making these simple wholemeal pancakes involves combining dry ingredients like whole wheat flour, baking powder, baking soda, salt, and sugar with wet ingredients such as buttermilk, egg, and butter or oil to create a hearty pancake stack perfect for any weekend breakfast. These nutritious pancakes can be made, frozen, and reheated for a convenient, healthy breakfast.
Key Ingredients
Making Whole Wheat Pancakes requires a few staple ingredients, creating a simple wholemeal batter. You need whole wheat flour, baking powder, baking soda, salt, and sugar for the dry components.
For the wet ingredients, use buttermilk (or a homemade version with milk and white wine vinegar or apple cider vinegar), an egg, and melted butter or oil (such as coconut oil). These ingredients combine to produce fluffy and light pancakes with an earthy wholemeal flavour.
Why Use Whole Wheat Flour?
Choosing whole wheat flour for your pancake recipe provides a healthier option to traditional pancakes made with white flour. Whole wheat flour retains the bran and germ of the wheat kernel, which means more nutrients and fiber are present.
This makes your pancakes a fiber-rich breakfast treat. Joanne, writing for Fifteen Spatulas, noted that while she often preferred white breads for taste, whole wheat tastes way better when it comes to pancakes. The Whole Wheat Pancakes from her recipe, first posted in 2013 and updated on August 8, 2018 (and again on March 22, 2021), surprised many with their delicious, flavorful, and fluffy outcome.
What does Stone Ground Mean?
Stone-ground refers to the traditional milling process where grains are ground between two large, rotating stones. This method maintains cooler temperatures during grinding, helping to preserve the natural flavor, healthy nutrition, and beneficial oils of the grains.
Bob’s Red Mill, for example, uses this technique for its 100% stone ground dark northern hard red wheat flour. This process leaves the nutritious bran and germ intact, which is key to the health benefits of whole wheat flour.
Is Whole Wheat Flour Healthy?
Yes, whole wheat flour is healthy. It is an excellent source of dietary fiber and protein, offering more nutrients compared to refined white flour. Since it is not refined, all of its nutritious bran and germ remain intact. This makes Whole Wheat Pancakes a nutritious breakfast alternative and a healthier option to support overall well-being.
Simple Ingredients for Homemade Pancakes
For homemade pancakes, you need a few pantry staples. The dry ingredients include whole wheat flour, baking powder, baking soda, salt, and sugar. For the wet ingredients, gather buttermilk (or regular milk or almond milk), an egg, and melted butter or oil. These wholemeal flour ingredients are easy to find and form the basis of a delicious wholemeal pancake mix.
How to Make Whole Wheat Pancakes
Making whole wheat pancakes is a straightforward process. First, combine the dry ingredients in a bowl. Whisk whole wheat flour, baking powder, baking soda, salt, and sugar together. In a separate bowl, add the wet ingredients: buttermilk, egg, and melted butter or oil. Whisk the wet ingredients until blended. Pour the wet mixture into the dry ingredients in the first bowl.
Whisk these two together only until the flour disappears, leaving some lumps. This prevents overmixing and helps keep the pancakes fluffy and light. The batter will be thick. Spoon scoops onto a hot griddle but I find a cookie scoop useful for consistent portioning.
Cook for a few minutes until bubbles form on top and the edges set. Check that it’s golden underneath then flip and cook for another couple minutes until done. Serve these delicious wholemeal pancakes immediately.
Whole Wheat Pancake Tips
To ensure your whole wheat pancakes are the best, avoid overmixing the batter; a few lumps are fine and help keep the pancakes fluffy and light. Using fresh baking powder and baking soda is essential for lift. Let the batter rest for a few minutes while the pan heats; this allows the batter to thicken, making for thicker, fluffy wholemeal pancakes. Keep the heat at medium to prevent burning the outside before the inside cooks through. Watch for bubbles forming on the surface, which signal it’s time to flip.
Watch How to Make Whole Wheat Pancakes
Many online resources provide video tutorials to visually guide you through the process of making Whole Wheat Pancakes. These videos can help clarify techniques like whisking the batter, checking for readiness to flip, and ensuring the pancakes fluffy and light texture.
5 Success Tips for Making the Best Whole Wheat Pancakes
Making the best wholemeal pancakes involves five key tips:
- Do not over-mix: Stir the wet ingredients into the dry until just combined. A few lumps are good for fluffy pancakes. Overmixing develops gluten, leading to tough pancakes.
- Use fresh leaveners: Ensure your baking powder and baking soda are fresh (less than 6 months old) for maximum lift, resulting in fluffy and light pancakes.
- Rest the batter: Let the batter sit for 5 minutes while your griddle heats up. This helps the batter thicken, yielding thicker, fluffy wholemeal pancakes.
- Maintain medium heat: Cook on a medium heat setting. Too high a heat will brown the outside quickly, leaving the inside uncooked.
- Flip at the right time: Wait for bubbles to form and pop on the surface, and for the edges to look set, before flipping. This ensures golden brown pancakes cooked through.
How Do I Know if My Pan Is Ready to Cook Pancakes?
To tell if your pan is ready to cook whole wheat pancakes, heat a griddle or large skillet over medium heat. The ideal temperature is around 375F. You can test the readiness by flicking a few drops of water onto the surface. If the water sizzles, dances around, and then evaporates quickly, your pan is ready. If the water just sits there or evaporates too slowly, the pan isn’t hot enough. If it sizzles and disappears instantly without dancing, it’s too hot.
How to Freeze Pancakes
To freeze whole wheat pancakes for quick breakfast or meal prep, allow them to cool completely first. There are two primary Microwave Methods for freezing to prevent sticking:
- Single Layer Freeze: Place pancakes in a single layer on a sheet pan, ensuring they do not touch. Freeze for 30-60 minutes until firm. Then, transfer the frozen pancakes to a large resealable bag or airtight container. This way, you can easily take out only what you need.
- Wax Paper Stacking: Stack the cooled pancakes with wax paper or parchment paper between each one. Place these stacks into a resealable bag or airtight container before freezing.
Freeze the pancakes for up to two months.
How to Reheat Pancakes
Reheating frozen pancakes is easy and can be done using three methods: the Microwave Method, Oven Method, or Toaster Method.
Microwave Method
The Microwave Method is a quick way to reheat whole wheat pancakes. Place 1 to 5 frozen pancakes on a microwave-safe plate. Cook uncovered for approximately 20 seconds for 1 pancake, 30 seconds for 2, 40 seconds for 3, 50 seconds for 4, and 60 seconds for 5 pancakes. Adjust timing based on your microwave’s strength. This method works best for smaller batches.
Oven Method
The Oven Method is suitable for reheating larger numbers of wholemeal pancakes. Preheat your oven to 350F. Place the desired number of frozen pancakes into a foil packet or in a single layer on a sheet pan covered tightly with foil. This prevents them from drying out. Bake for about 10 minutes (or 15 minutes for larger quantities), until the pancakes are warm and soft.
Toaster Method
The Toaster Method is also an option for reheating individual whole wheat pancakes. Place one pancake per slot. Monitor closely to prevent them from becoming crispy or overcooked, as timing varies depending on your toaster settings. This method offers convenience but limits the quantity reheated at once.
What to Serve with Whole Wheat Pancakes
Whole Wheat Pancakes are a versatile breakfast recipe that pairs well with many items. A classic serving includes a pat of butter and a drizzle of pure maple syrup. You can also add fresh fruit like sliced strawberries, bananas, blueberries, or mixed berries. For a heartier breakfast or brunch, serve them alongside scrambled eggs, bacon, sausage, or poached eggs. These nutty wholemeal pancakes are also excellent with yogurt, honey, or a dollop of whipped cream.
Healthy Pancake Toppings
Choosing healthy pancake toppings can enhance your whole wheat pancakes without adding excessive sugar or unhealthy fats.
There are 5 main healthy pancake topping options:
- Fresh Fruit: Sliced bananas, berries (blueberries, raspberries, strawberries), or sautéed apples. These provide natural sweetness and Vitamin A content.
- Nut Butters: Peanut butter or almond butter add protein and healthy fats.
- Yogurt: Plain Greek yogurt offers a creamy texture and extra protein and Calcium.
- Maple Syrup (Pure): A moderate drizzle of pure maple syrup provides sweetness without refined sugars.
- Seeds: Hemp hearts or chia seeds can add fiber and omega-3s, contributing to a fiber-rich breakfast treat.
Optional Pancake Toppings and Add-Ins
Beyond the healthy options, you can personalize your whole wheat pancakes with various optional toppings and add-ins.
There are 4 popular optional pancake toppings and add-ins:
- Chocolate Chips: Fold 1 cup of chocolate chips into the batter for a sweet indulgence.
- Whipped Cream: A dollop of whipped cream adds a decadent touch.
- Fruit Sauces: Strawberry topping, blueberry sauce, raspberry sauce, or apple butter can be spooned over pancakes for extra flavor.
- Flavored Butters: Honey butter or cinnamon butter can melt beautifully over hotcakes.
For specific flavors, consider Cinnamon Roll Pancakes or Carrot Cake Pancakes as inspiration for creative add-ins.
Can I Make These Whole Wheat Pancakes as Waffles?
Yes, you can absolutely make these whole wheat pancakes as waffles. The batter for wholemeal pancakes is generally thick enough to work well in a waffle iron. Simply use the same batter and follow the cooking instructions for your waffle maker. This provides a versatile wholesome family recipe for either pancakes or waffles, offering a texture-rich pancake experience.
More Pancake Recipes to Try
If you enjoy these Whole Wheat Pancakes, there are many other pancake recipe variations to explore for breakfast or brunch.
Fluffy Buckwheat Pancakes
Fluffy Buckwheat Pancakes offer a naturally gluten-free option with a distinct, earthy flavor. They are a nutritious breakfast alternative and contribute to a healthy breakfast.
Easy Fluffy Pancakes
For a classic, easy pancake recipe, Easy Fluffy Pancakes are a go-to. These fluffy pancakes are often made with white flour but can be adapted for a quick pancake recipe any day.
Easy Pumpkin Pancakes
Enjoy Easy Pumpkin Pancakes for a seasonal twist. These incorporate pumpkin puree and cinnamon spice, delivering a warm, comforting breakfast recipe.
Cinnamon Pancakes
Cinnamon Pancakes bring a comforting warmth to your morning meal with the simple addition of ground cinnamon to the batter. These naturally sweet pancakes are a delicious wholemeal pancake option.
Apple Pancakes
Apple Pancakes are a wholesome family recipe that often includes grated or finely diced apples mixed into the batter, offering a delightful texture and natural sweetness.
Gluten-Free Pancakes
For those with dietary restrictions, Gluten-Free Pancakes use alternative flours like oat flour, ensuring a nutritious breakfast alternative for everyone.
Almond Flour Pancakes
Almond Flour Pancakes provide a low-carb, gluten-free pancake option rich in protein and healthy fats. They are often made with almond milk for a dairy-free version.
3-Ingredient Banana Pancakes
A quick and simple pancake recipe, 3-Ingredient Banana Pancakes typically use ripe bananas, eggs, and a touch of baking powder for a quick pancake recipe.
Whole Wheat Blueberry Pancakes
Whole Wheat Blueberry Pancakes combine the goodness of whole wheat flour with the burst of fresh blueberries, making them a delicious wholemeal pancake stack.
Recipe
This pancake recipe with wholemeal flour yields 3 servings, with a prep time of 10 minutes and cook time of 15 minutes, totaling 25 minutes.
Ingredients
- 1 cup (whole wheat flour) (5 ounces by weight)
- 2 tsp sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk (or regular milk with 1 tbsp white wine vinegar or apple cider vinegar)
- 1 egg
- 2 tbsp melted butter (or coconut oil for dairy-free)
- Additional butter or oil for greasing the griddle
Instructions
- In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt. These are the dry ingredients in the wholemeal pancake mix.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter. These are the add the wet ingredients.
- Pour the wet mixture into the dry ingredients. Stir until just barely combined. You want any visible loose flour to be incorporated, but leave plenty of lumps. This keeps the pancakes fluffy and light.
- Preheat a nonstick griddle to 375F (medium heat) and grease the surface with butter or oil.
- Using a cookie scoop or 1/4 cup measure, drop scoops of the thick batter onto the hot griddle but gently smooth each scoop into a flatter circle.
- Cook for a few minutes until small bubbles form on the surface.
- Check that the bottom is golden underneath then flip and cook for another couple of minutes until cooked through.
- Serve immediately with pure maple syrup or your preferred pancake toppings.
Notes
- For buttermilk substitution, combine 1 cup regular milk (or almond milk for dairy-free) with 1 tablespoon of white wine vinegar or apple cider vinegar. Let it sit for 5 minutes until lightly curdled.
- Coconut oil can be used instead of butter for dairy-free pancakes.
- Store leftover pancakes in an airtight container in the refrigerator for up to 5 days, or freeze them for longer storage. Refer to the “How to Freeze Pancakes” and “How to Reheat Pancakes” sections for detailed instructions.
- This whole wheat pancake recipe is from Fifteen Spatulas, authored by Joanne. It was originally published in May 2013 and updated with new photos and tips in August 2018 and March 22, 2021.
Nutrition
The following nutrition information is an estimate per serving (approximately 2 pancakes):
- Calories: 286 kcal
- Carbohydrates: 35 g
- Protein: 9 g
- Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 83 mg
- Sodium: 472 mg
- Potassium: 357 mg
- Fiber: 4 g
- Sugar: 6 g
- Vitamin A: 450 IU
- Calcium: 150 mg
- Iron: 1.8 mg
