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Have you ever wondered how to make whole grain pancakes? This whole wheat pancakes recipe is packed full of whole grains with dairy-free or dairy-full options for a healthier twist on traditional pancakes.

Stack of whole wheat pancakes on a white plate topped with fresh blueberries and a sprinkle of powdered sugar.
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We all have those pantries where you stumble across random bags of flour, right? I have come a long way and *most* of my baking cupboard is stored in jars and labeled but I still come across surprises once in awhile. I recently found a lone bag of whole wheat flour at the back of my cupboard. I have been making a lot of whole wheat bread in the last few months and forgot I stowed some extra in the back. I immediately moved it to the front where I would have a constant reminder to use it up.

The last few weeks we’ve been making whole wheat pancakes and I’m in looooooove. Honestly, I’m never going back to regular flour in my pancakes. Here’s how to make whole wheat pancakes!

Storage container labeled with whole wheat flour. Container is full with a 1/3 cup measuring cup sticking out.

Ingredients in Whole Wheat Pancakes:

For a basic whole wheat pancakes recipe you need: flour, baking powder, sweetener, eggs, milk and butter. Here are a few swaps I make for this whole wheat pancake recipe but you can also choose to stick to the classics.

  • Whole wheat flour – you can also use whole wheat pastry flour or white whole wheat flour but for a less refined version that’s higher in fiber, go with classic whole wheat flour
  • Baking powder – critical for the rise!
  • Salt – I know it seems strange to use salt, but it helps bring out the flavor so only skip it if you’re watching sodium levels.
  • Maple syrup – adds a slight hint of sweetness to the recipe. Of course, you’ll want more for drizzling afterwards.
  • Large eggs – I wouldn’t recommend replacing these and pro-tip: make sure your eggs are room temp for a fluffier pancake
  • Milk – feel free to use dairy or non-dairy milk such as almond milk or oat milk. Dairy milk will give it a more traditional flavor but either works.
  • Vanilla extract – you can skip this if you don’t have but it adds that hint of vanilla we all love from whole wheat pancakes
  • Butter or oil – for greasing pan. Butter for a more traditional flavor or if you’re dairy-free you can use coconut oil.
White mixing bowl with batter and whisk inside.

How to Make Whole Wheat Pancakes Fluffy

A few tips for making sure your whole wheat pancake recipe are as fluffy as can be:

1. Don’t overmix!!! I can’t stress this enough. Once your wet ingredients are incorporated into your flour mixture, stop stirring! It’s tempting to keep going but the gluten from the whole wheat flour will strengthen and this will make a more bread-like pancake instead of a fluffy pancake.

2. Bring your eggs to room temperature. This is just a good rule of thumb for pancakes or any baking recipe. Let your eggs sit out for an hour before cooking/baking or let them sit in warm water for 3-5 minutes to bring them to room temperature.

3. Sprinkle on your add-ins rather than stirring them in. It’s tempting to stir in your “add-ins” like chocolate chips, blueberries or bananas when making your batter but to prevent over-mixing you should sprinkle them onto your pancakes right after you add them to the skillet.

4. Cook on low-medium heat. It’s tempting to jack the heat all the way up on your stovetop but fluffier pancakes are a result of slow cooking. It will take your pancakes 3-5 minutes to cook on their first side but it allows the pancakes to rise and reach ideal pancake fluffiness! Once all bubbles are popped they’re ready to be flipped.

Stack of whole wheat pancakes on a white plate topped with fresh blueberries and a sprinkle of powdered sugar.

Can You Freeze Whole Wheat Pancakes?

Absolutely! I recommend either storing your whole wheat pancakes in the fridge for up to 3 days or freeze for up to 3 months.

To freeze: lay your pancakes flat in a single layer on a baking sheet. Place in freezer and allow to freeze for 1 hour. Remove from freezer and place in a ziplock freezer bag. Store for up to 3 months. Alternatively you can wrap your whole grain pancakes individually in foil and place those in a ziplock bag to skip the first step.

When ready to serve you can either microwave for a few seconds or stick in the oven or toaster for a few minutes.

Make them as Waffles!

These whole grain pancakes also works great as waffles! Just scoop about a 1/3 cup of the batter into a greased waffle maker and cook based on the type of waffle maker you have. No need to adjust the recipe. It works great as both pancakes or waffles.

More Pancake Recipes You’ll Love:


Whole Wheat Pancakes

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Have you ever wondered how to make whole wheat pancakes? This whole wheat pancake recipe is packed full of whole grains with dairy-free or dairy-full options for a healthier twist on traditional pancakes.

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1112 pancakes 1x
  • Category: Breakfast
  • Method: Cook
  • Diet: Vegetarian


  • 1 1/2 cups whole wheat flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp maple syrup (plus more for drizzling)
  • 2 large eggs
  • 1 1/2 cups milk (dairy or non-dairy)
  • 1 1/2 tsp vanilla extract
  • oil for greasing pan (I like butter or coconut oil)
  • optional add-ins: 1/2 cup blueberries, 1/4 cup chocolate chips, sliced banana etc…


  1. Heat up a large skillet over low-medium heat. You want the pan to be evenly warm before you add the batter.
  2. In a large bowl combine whole wheat flour, baking powder and salt.
  3. In a separate bowl combine maple syrup, milk, eggs and vanilla extract.
  4. Slowly add wet ingredients to dry until just incorporated.
  5. Add 1 tbsp of butter or oil until melted in skillet.
  6. Using a 1/4 cup scoop batter onto skillet making sure not to overcrowd.
  7. Cook on low-medium for 3-5 minutes or until all bubbles have popped and then flip pancakes and cook for 1-2 minutes on the other side. If using add-ins, add them immediately after pouring batter into pan, making sure to disperse evenly. See above for ideas.
  8. Remove from skillet and keep warm in the oven while cooking remaining pancakes. Be sure to add in 1 tbsp of butter or oil each time you add new batter.
  9. Top with toppings of choice and maple syrup.
  10. Store in refrigerator for up to 3 days or see instructions above for freezing.
Overhead shot of a stack of whole wheat pancakes on a white plate topped with fresh blueberries, butter and maple syrup.

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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  1. I have tried these twice and neither time were they fluffy. I mixed them way less the 2nd time that there were still lumps. I don’t know what I’m doing wrong. They were still good just not fluffy.

  2. What is the nutritional information for these pancakes? I’m logging my intake but don’t see the caloric information. Thanks

  3. on that note, i need to spend a day reorganizing my spice cabinet and i have been avoiding it 😛

    i love a good pancake and these look fantastic!