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
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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

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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Comments

  1. 5 stars
    Absolutely delicious and perfect!!! Very light and fluffy! Love, love, love!! My go to pancake recipe now. I made a fresh blueberry compote to go with them. It all made for a healthy and very filling weekend brunch.

  2. 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.

  3. These were the best pancakes ever. The only way I’d make ever again! Such easy recipe and great flavor! Thanks for sharing this recipe!

  4. 5 stars
    Recently found this recipe and have made it twice already. So good!! And they reheat well too! I use white wheat flour, and decided to throw in some white chocolate chips and top with banana today. Delish!

  5. 5 stars
    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.

  6. 5 stars
    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!

  7. I made this recipe today, was easy and delicious! I added blueberries, pancakes puffed up and were golden brown.

  8. 5 stars
    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!

  9. 5 stars
    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.

  10. 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.

  11. 5 stars
    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!!

  12. 5 stars
    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!!

  13. If I’m using white whole wheat flour, do I have to change the recipe at all? I’m talking in regards to the liquid needed

  14. I really want to try these but want to know if you use a 1/4 cup or 1/2 cup for the pancakes before I take a crack at it.

    1. I honestly have tried, so I can’t say for sure, but pancake batter “supposedly” refrigerates well for 1 to 2 days.

  15. 5 stars
    Wonderful recipe! I make these every Saturday and the family loves them. Sometimes I add banana, blueberries, always a dash of cinnamon, usually some ground flax – and they always turn out great! Thank you!

  16. 5 stars
    These pancakes are really good! My husband just the other day at said he didn’t like the whole wheat pancakes I made but then I made these and he said they were really good. He was surprised they were whole wheat! My kids loved them too!! Thank you!

  17. Hey! I I tried these pancakes and they turned out very delicious and perfect. Thanks for the lovely and accurate recipe.
    Love from India ❤️

    1. 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!

  18. 5 stars
    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.

  19. 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.

  20. 5 stars
    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

  21. 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:)

    1. 5 stars
      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!!

  22. 5 stars
    Delicious whole wheat pancake recipe I must say! I love when I can make mixes in my Vitamix. My kids gobbled them up and my 8 year old ate 5 big ones! Almost turned out like a crepe like pancake. I love that I’m giving my kids whole wheat and no refined sugar plus protein with all the eggs. Also, I can make this the evening before and keep the batter in the fridge and fry it up in my cast iron skillet the next morning. Thank you!

  23. 5 stars
    Can I use all purpose flour? I don’t have wheat or white flour. Wait… is all purpose flour the same as white flour?

    1. Yes, you could use white all-purpose flour, but in that case I would suggest a regular pancake recipe (not whole wheat). If you did decide to use this recipe you don’t need to blend the white flour for so long with the milk in the first step.

  24. 5 stars
    I also had a New Years’ resolution for 2018 to try and eat healthier and was so happy to find your recipe since I love my pancakes! These are WONDERFUL! Super easy to make and came out light and fluffy, as you described. I’ve made them a couple of times now and I’ve been adding a tablespoon of flax seed meal to each batch for an extra health benefit. These also heat up very well in the microwave which I appreciate on rushed mornings. Thank you for an awesome pancake recipe! This one is a winner on all counts!

    1. Thanks Teresa! I love the idea of adding flax seed! So happy you’ve been enjoying this recipe. <3

  25. 5 stars
    Thank you soo much Lauren for sharing the recipe. Finally found a whole wheat recipe that even my husband , who is a picky eater; doesnt mind ! <3

  26. 5 stars
    Made these pancakes this morning and super easy. They were delicious and fluffy. Definately would make them again. Thanks for sharing, my family enjoyed eating them.

  27. 5 stars
    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!

  28. 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.

  29. I’m confused on nutrition info – are the 1300+ calories for the whole batch?? Do you divided by 10 pancakes?? Thnx.

    1. 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.

    1. 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!

  30. 5 stars
    Another successful Saturday morning breakfast. The whole family LOVES them! Thanks for the great recipes.

  31. 5 stars
    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.

    1. 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.

    1. 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!

  32. 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

  33. I actually forgot the oil and honey. Added cocoa powder and almond flavoring and they turned out great. So quick!

    1. 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.

    1. 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!

  34. Thank you, for posting this recipe! It is easy, and pancakes are fast, and fluffy! This is my favorite pancake recipe now!

  35. Fabulous recipe. I used freshly milled flour, added blueberries grown on our own bushes, and topped them with organic butter and 100% map,e syrup. Delish and healthy.

  36. I want to thank you for this recipe. These are my go-to pancakes on the weekend. My family and I love them! Great recipe!

  37. Made these this morning before heading to work, used coconut oil. Everybody liked them, they are so good.

  38. These were really excellent, especially right after they came off the griddle. My kids loved them, so I think I’ll be abandoning our old bleached flour version in their favor. Thanks!