Whole Wheat Pancakes

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

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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.


  • 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.