The BEST light and fluffy whole wheat pancakes that only take 5 minute to make! You will never make regular pancakes again!

If you love breakfast as much as we do, then you’ve got to try our hugely popular German Pancakes and Classic French Toast!

Three whole wheat pancakes on a speckled plate with berries and syrup on top.

For those of you with New Year’s resolutions to eat healthier, how’s it coming?! I’m proud to report that on of the biggest changes we have stuck to this year is using whole wheat products. I’ve always known there’s no nutritional value in white pastas, breads/flours and rice.

Plus, we have tons of healthy dinner recipes on TBFS and I even created this AMAZING free Healthy Meal Plan!

Last week was my husband’s birthday so I whipped him up some of these AMAZING 5 minute whole wheat pancakes. My mom used to make these all the time growing up.

What I LOVE about these wheat pancakes:

  • Blender pancakes– all you need is a blender to whip these together in 5 minutes!
  • Pantry Ingredients.
  • Healthy without tasting healthy– really though! What you’ll love most about these is that you can feel good about eating them AND they still taste like regular delicious pancakes!

These are the best whole wheat pancakes, ever. They’re flavorful, light, fluffy and tender. Whether you’re looking for a healthier pancake option or not these pancakes will not disappoint.

Which Whole Wheat Flour?

Any brand will work!  However, if you are extra nervous about switching to whole wheat, I recomend starting with white whole wheat flour.  This way you still get the healthy parts of the grain (the germ, bran, and endosperm are all there) but you also get the look and feel of white flour.

How to Make Whole Wheat Pancakes:

1. Blend flour and milk.  Blend for 3 minutes.

2. Add remaining ingredients.  Blend until smooth.

The ingredients needed for whole wheat pancakes, next to a blender with the blended batter.

3. Cook.  Pour patter onto hot griddle and cook pancakes for 1-2 minutes per side. The batter will be VERY thin and you may start to question my judgement 🙂  but press forward and you’ll see, they will puff up and be perfectly light and tender!

Batter being poured on a hot griddle and another griddle cooking whole wheat pancakes on it.

Storing and Freezing Pancakes:

Placed cooled pancakes in a ziplock bag or airtight container in the refrigerator for 4-5 days or freeze.

To Freeze: Allow the pancakes to cool completely. “Flash freeze” them by spreading them individually on a sheet pan and putting them in the freezer for 30 minutes, then stack the partially frozen pancakes in a freezer safe bag and freeze for 2-3 months. To reheat: Wrap pancakes in a paper towel and warm them for a few seconds in the microwave. You can also reheat them in a toaster oven.

Dietary Adaptations:

For vegan pancakes: substitute almond milk for regular milk, 3 tablespoons ground flaxseed for the eggs, and substitute maple syrup or brown rice syrup for the honey.

For gluten free pancakes: Substitute almond flour, brown rice flour, or oat flour.

For dairy free pancakes: Use almond milk.

Whole wheat pancakes with a bite on a fork.

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Recipe

Three whole wheat pancakes on a speckled plate with berries and syrup on top.
Prep 3 mins
Cook 2 mins
Total 5 mins
Add to Meal Plan

Ingredients
 
 

  • 1 cup whole wheat flour
  • 1 cup milk
  • 3 large eggs
  • 1/4 teaspoon salt
  • 1 Tablespoon honey
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 cup oil (vegetable or canola oil)

Instructions
 

  • Add wheat flour and milk to a blender and blend on high for 3 minutes.
  •  Add remaining ingredients and blend until smooth.
  • Cook on a hot greased griddle for 1-2 minutes on each side or until golden brown. (The batter will be VERY thin and you may start to question my judgement 🙂  but press forward and you'll see, they will puff up and be perfectly light and tender!)
  • I love to serve these with breakfast potatoes!

Video

Notes

Storing and Freezing Instructions: 
Placed cooled pancakes in a ziplock bag or airtight container in the refrigerator for 4-5 days or freeze.
To Freeze: Allow the pancakes to cool completely. "Flash freeze" them by spreading them individually on a sheet pan and putting them in the freezer for 30 minutes, then stack the partially frozen pancakes in a freezer safe bag and freeze for 2-3 months. To reheat: Wrap pancakes in a paper towel and warm them for a few seconds in the microwave. You can also reheat them in a toaster oven.
Vegan: substitute almond milk for regular milk, 3 tablespoons ground flaxseed for the eggs, and substitute maple syrup or brown rice syrup for the honey.
Gluten-free: Substitute almond flour, brown rice flour, or oat flour.
Dairy-free: Use almond milk.

Nutrition

Calories: 109kcalCarbohydrates: 10gProtein: 3gFat: 6gSaturated Fat: 1gCholesterol: 42mgSodium: 165mgPotassium: 161mgFiber: 1gSugar: 2gVitamin A: 90IUCalcium: 68mgIron: 0.6mg

Did You Make This Recipe?

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Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe March 2016. Updated January 2020 with process photos and instructions. 

The BEST light and fluffy whole wheat pancakes that only take 5 minute to make! You will never make regular pancakes again! Rate 10/10! | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    These are delicious! A lighter, healthier recipe for pancakes that doesn’t leave you feeling like you ate a brick. I used coconut almond milk and added a sprinkle of cinnamon.

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