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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.
Hey! I I tried these pancakes and they turned out very delicious and perfect. Thanks for the lovely and accurate recipe.
Love from India ❤️
What size pancake did you make to come up with the carb count.
Hi Sandy,
The carbs are estimated automatically based on the ingredients in the recipe and the number of servings. In this case, it’s estimating 10g of carbohydrates per pancake if you were to make 12 pancakes with the batter. Hope that helps!
One of my faves. My two year old loves them too!
Can we substitute honey with anything else .(except maple syrup)?
Light or dark corn syrup would work!
I rarely leave reviews but this recipe is the best one i’ve tried so far. Super light and fluffy. Just enough sweetness. And though it’s thin, the batter holds up perfectly.
Can u refrigerator the batter?
That should be fine, since the baking powder is double acting.
Delicious! Thanks!
Made these this morning but left out the honey, added 1 tsp cinnamon and 1 tsp vanilla extract, and used unsweetened vanilla almond milk. They were still fairly plain, but tasted good with blueberries and maple syrup on top. Next time I might try adding apple sauce instead of the oil to see if that adds a little more flavor.
Fantastic. I choose this as it 100% whole wheat and I hoped my picky eating grand kids would like them. Gone! Asked for seconds including grandmother. Great taste. Easy to make. Totally as described. The new Sunday morning pancake recipe! Thanks
Just made these this morning and they were fabulous! I was worried about how thin the batter was but then read more of the instructions:)
Thanks for the wonderful and healthy recipe! The flavour was amazing and the texture was great too! I usually don’t add honey/ syrup as topping because it becomes messy for my toddler to eat so I added a little more honey to the batter but the batter was so runny that it was impossible for the pancakes to keep shape! It kept spreading all over the skillet! Any help / suggestions regarding this would be extremely welcome because we would definitely be making them again!!
Could you use this as s waffle recipe?
I’ve never tried it so I couldn’t say. I’d love to hear if you do 🙂