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.
Video
Notes
Whole wheat flour: We like to use white whole wheat, but any brand will work.Make Ahead Instructions: Place cooled whole grain pancakes in an airtight container or bag in the refrigerator for up to 5 days.Freezing Instructions: 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.Reheat for a few seconds in the microwave, or reheat in toaster oven or air fryer.Vegan Pancakes: Use almond 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 or oat milk instead.