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4.52 from 35 votes

5 minute Whole Wheat Pancakes

The BEST light and fluffy whole wheat pancakes that only take 5 minute to make! You will never make regular pancakes again!
Prep Time3 mins
Cook Time2 mins
Total Time5 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 109kcal
Author: Lauren Allen


  • 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)


  • 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!


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.


Calories: 109kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 165mg | Potassium: 161mg | Fiber: 1g | Sugar: 2g | Vitamin A: 90IU | Calcium: 68mg | Iron: 0.6mg