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
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Recipe
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
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I originally shared this recipe March 2016. Updated January 2020 and January 2024.
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I came across this recipe when searching for “fluffy whole wheat pancakes.” I try to prepare heart-healthy meals for my wife so I modified this with liquid egg whites, olive oil and the “No Salt” salt substitute. They were very good! I will certainly use this recipe many times. Kudos!
Thanks for leaving a comment! I’m glad you enjoyed them!
I followed the recipe, and took me only 15 minutes. An instant hit in our family! WE LOVE IT!
Very good! Added some blueberries. Will definitely make again!
Hello looking try this recipe I just wanted to know if you ever freeze them?
Hi Marissa, I freeze them all the time, with great results 🙂 Hope you enjoy them!
These turned out perfect and my family loved them. My new go to pancake recipe.
I was disappointed with this recipe. They were not fluffy so I salvaged the ingredients by making crepes instead of pancakes and filling them with my homemade greek yogurt and fresh blueberries. My husband stopped grumbling when I turned them into crepes.
I’m confused on nutrition info – are the 1300+ calories for the whole batch?? Do you divided by 10 pancakes?? Thnx.
Hi Carol, sorry, yes it was auto-calculating for the whole batch. I’ve updated it. I can usually get about 10-12 pancakes out of one batch. They are about 100-130 calories each.
On a similar note, I have to eat a certain range of carbs, fiber and sugars per meal. Do I assume correctly that per the Nutrition Info, a serving is one pancake? If so, then 10 carbs, 1 Fiber, etc.?
Looooove these! But Can I make the batter the night before and then cook them in the morning?
Hi Emma,
I haven’t tried that but I think the batter should be just fine in the fridge overnight. I’m so glad you like the recipe!
Hi, I made these and added some yogurt to the mixture. Turned out delicious and super fluffy.
I followed the recipe, and took me only 15 minutes. An instant hit in our family! WE LOVE IT!
That’s what I love to hear! Thanks so much for sharing!
Another successful Saturday morning breakfast. The whole family LOVES them! Thanks for the great recipes.