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This healthy Whole Wheat Pancakes recipe is made in a blender, with pantry ingredients, in just 5 minutes! They are light, fluffy, and so satisfying!
Do you love pancake recipes? Try these German Pancakes, Cottage Cheese Pancakes, Lemon Ricotta Pancakes, or Sheet Pan Pancakes!
Why I love these pancakes:
- Blender Pancakes – All you need is a blender to whip up the best whole wheat pancakes in just 5 minutes!
- Light and Fluffy – Unlike other whole wheat pancakes that can be dense, these beauties are so light and fluffy, they're just as good as regular pancakes.
- Healthy – They're made with whole grain, and lightly sweetened with honey, for a delicious honey wheat flavor. If you are looking for more healthy recipes, then check out these healthy dinner ideas!
How to make Whole Wheat Pancakes:
Blend: Add wheat flour and milk to a blender and blend on high for 2 minutes. Add remaining ingredients then blend again until smooth.
Cook on a hot greased griddle for 1-2 minutes on each side or until golden brown. (The batter will be thin, but they will puff up and be perfectly light and tender!). Do not pat pancakes down with a spatula while cooking.
Serve: Enjoy these fluffy whole wheat pancakes with homemade pancake syrup and breakfast potatoes!
Make Ahead, Freezing, and Reheating Instructions:
To Make Ahead: Place cooled whole grain pancakes in an airtight container or bag in the refrigerator for up to 5 days.
To Freeze: Allow pancakes to cool completely then place them in a single layer on a sheet pan. Flash freeze them for 30 minutes, then once they are partially frozen (now they wont stick together), place in a freezer safe bag and freezer for 2-3 months.
To Reheat: rewarm for a few seconds in the microwave, or reheat in toaster oven or air fryer.
Recipe Variations:
- Vegan Wheat Pancakes: Use almond milk, 3 tablespoons ground flaxseed for the eggs, and substitute maple syrup or brown rice syrup for the honey.
- Gluten Free Wheat Pancakes: Substitute almond flour, brown rice flour, or oat flour.
- Dairy Free: Use almond milk or oat milk.
More Breakfast Recipes:
- Buttermilk Biscuits
- Breakfast Skillet
- Healthy Pumpkin Muffins
- Hashbrown Breakfast Casserole
- Healthy Banana Muffins
- Chocolate Overnight Oats
Whole Wheat Pancakes
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
Instructions
- Add wheat flour and milk to a blender and blend on high for 3 minutes. Add remaining ingredients and blend until smooth.
- Preheat griddle to 375 degrees, or heat a large non-stick pan over medium heat.
- Ladle pancake portions onto hot greased pan and cook for 1-2 minutes on each side or until golden brown. The batter will be thin, but they will puff up as they cook. Don't pat down on them while cooking.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe March 2016. Updated January 2020 and January 2024.
Made the batch this morning very good. I did you white flour didn’t have wheat, doubled the recipe and family loved them added raspberry syrup I made. Nice and fluffy.
I made this batch this morning,they were great used raspberry syrup added to pancake, made with white flour didn’t have wheat flour my grandbaby is still wanting more. Thank you for the recipe.
Could I make these in a waffle maker?
Hi Kassie, I have not tried these in a waffle maker so I couldn’t say for sure how they would turn out. I’d love to hear if you try it!
Easy, delicious and healthy too! Loved them. I added blueberries before flipping. YUMMY!!
Excellent recipe first time, last time, hot off the griddle, reheated, and cold from the fridge.
I wanted whole wheat and no sugar. tastes better than regular pancakes.
I used olive oil.
Thank you
Thanks so much Steve! Happy you liked them!
I actually forgot the oil and honey. Added cocoa powder and almond flavoring and they turned out great. So quick!
Is there a way to make a smaller batch? I’m trying to make these for one person.
You could half the recipe, so that it will only make about 5 pancakes, and then freeze whatever cooked pancakes that you don’t eat.
Do you have a calorie breakdown
I don’t, but you could calculate it at myfitnesspal.com 🙂
These are amazing!! Do you know ppl the nutritional facts about them?
Thanks for sharing!
*The nutritional facts – typo, whoops!
Hi Elise, I don’t provide that since it varies so much depending on size of the pancakes and different products people use. But, MyFitnessPal.com has a pretty good one you could try!
These are very yummy! I have some picky eaters too. Awesome recipe, a must try!
can you use oat flour?
Hi Richard, I haven’t tried oat flour but I imagine it should work great!