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!
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.
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!
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.
Consider trying these popular breakfast recipes:
- Breakfast Quesadillas
- Cheesy Egg, Avocado, and Ham Breakfast Sandwiches
- Seven Layer Breakfast Tacos
- German Pancakes
- Classic French Toast
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Whole Wheat Pancakes
Video
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!
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
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.
Sonya says
Very delicious pancakes! I’ve been looking for a simple, healthier version because I love pancakes😋😋. They will be put into my breakfast rotation often. Thank you!!
New Girl in the Kitchen says
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!!
Christina says
These were very runny. And even if you end up with a light pancake, if you’re making a stack of pancakes for the family, the ones on the bottoms are just squashed paper thin because they have no substance.
Brad says
This is my new go-to WW pancake recipe! Made them this morning for the second time. I have played around with probably 10 online recipes and this one is easy (one blender to clean), healthy, and delicious. I did a 425 degree electric griddle and they turned out perfect. They do appear at first to be too runny, but they work! Gotta have a hot griddle. I do a 1/4 cup and they cook fast- 1 min/side. I’ll try incorporating some quinoa flour into the next batch.
PAM says
I’ve always made pancakes out of a box. This recipe was easy, and nutritious on its own. I added blueberries and walnuts, delicious! I won’t go back to box again. Thanks for sharing!
Karen says
I made this recipe today, was easy and delicious! I added blueberries, pancakes puffed up and were golden brown.
P. Ramu says
Great recipe! Less things to clean when using a blender and pancakes came out perfect. The batter was thin as mentioned but result is the best stackable pancakes that everyone loved!
Roger says
Soft and delicious. I added blueberries, skipped the honey. Okay, I used globs of butter and some genuine maple syrup. I’ll use this recipe for all my breads and muffins. Thank you for sharing this recipe.