You might be scratching your head at the mention of homemade whole-wheat pancakes. Well, relax!

We’re not digging into unknown holes here. It’s just our traditional pancakes, but instead of the usual all-purpose flour, we’re using whole wheat to give them a denser texture and a hint of nuttiness. That’s it!

Why Whole Grain Pancakes Are Seriously The Best

Whole wheat flour brings a very lovely, nutty flavor to the table. And so you know, many people actually prefer it over the plain taste of regular flour!
With fluffy whole wheat pancakes, you’ve got a blank canvas just waiting for your favorite flavors! Think nuts (like walnuts or pecans), or get wild with blueberries or strawberries. You can even throw in some cinnamon or nutmeg for extra flair. What a hearty way to start your day!
Just like regular pancakes, these babies are team players. Feel free to dress them up (or down) however you like with maple syrup, fresh fruit, whipped cream, or a sprinkle of chocolate chips. They’re also game for savory toppings like cheese, sautéed veggies, sunny-side-up egg, etc. Talk about a full-blown feast.

5 Easy Steps To Make Whole Wheat Pancakes

Ingredients

Before we start, let’s gather the gang for our whole-wheat pancakes:

Whole Wheat Flour: Go with any brand you like. Yeah, I know, it’s just flour, but I bet you all have favorites. You can also go for white whole wheat flour if that’s your jam.
Baking Powder and Baking Soda: These babies raise your fluffy pancakes just right. As whole wheat flour can be a bit heavy, we need these leaveners to give the pancakes an airy texture without any funky aftertaste.
Salt and Cinnamon: Can’t forget the flavor boosters!
Yogurt: I usually go for plain Greek, but you do you, whether non-dairy or dairy, low- or full-fat, flavored or plain. You could even swap in some sour cream if that’s what you’ve got.
Milk: Any kind works here; it’s all good. Almond milk is my fav, btw.
Maple Syrup: We don’t just drizzle it over the top; it also sweetens the batter! Just make sure the one you use is the real deal, none of that fake “pancake syrup” stuff.
Eggs: These little guys are the glue that holds everything together.
Coconut Oil: This recipe uses melted coconut oil, but you can replace it with melted butter or vegetable oil, whatever works for you.
Vanilla Extract: Last but not least, a hint of vanilla takes these pancakes to the next level!

Instructions

Step 1.

Grab a big bowl (preferably one with a spout for easy pouring).

Mix flour, baking soda, baking powder, salt, and cinnamon. Give it a good whisk and set it aside!

Step 2.

Take out another bowl (this one should also be on the large side). Mix yogurt, maple syrup, milk, eggs, and a splash of vanilla until it’s all nicely combined. Then, drizzle in the coconut oil and beat until everything’s buddy-buddy.

Pour this wet mix into our dry ingredients (from Step 1) and whisk it all up gently. Don’t stress about a few lumps — that’s all part of the charm! Let the cake batter rest for about 5 minutes while you warm the stove.

Step 3.

While the batter is chilling, heat a large skillet or hot griddle over medium heat. Spray it with nonstick cooking spray or slather it with some butter.

Step 4.

Once hot, drop a generous ¼ cup of batter onto the skillet.

Cook those babies until their edges firm up and little bubbles start popping on the surface, which should take around 2 minutes! Next, flip and let them cook for another minute or two on the remaining side until golden brown and cooked through.

A small tip: Spray or butter the skillet again before each new batch of whole wheat pancakes hits the scene.

Step 5.

As you crank out these fluffy delights, keep them warm in a low-temp oven set to about 200°F (around 93°C) until you’re ready to serve. And when you do, go wild with your favorite toppings. Enjoy!

And you can always check out my other pancake recipes, like pumpkin pancakes. Or try whole wheat bread if you’re more of a bread person.

Notes

1. If you want to achieve consistent, perfectly round pancakes, use a measuring cup! A small spoon also helps portion out the batter. I often free-pour them, actually, but I know many beginner chefs struggle with that.

2. I did say earlier that melted butter and vegetable oil can swap places, but there’s actually a TINY difference between the final textures they yield. Melted butter offers a rich, buttery flavor (duh) that I’m a huge fan of, but vegetable oils tend to make the texture lighter and crispier.

So feel free to play around and find what you like. You can even combine both to get the best of all worlds!

3. Why waste your leftover pancake batter? It will play out nicely in other recipes. Let me give you some suggestions:

For whole wheat waffles:

Use the same recipe, but adjust the cooking time to your waffle iron! FYI, most waffles cook a bit faster than pancakes since they’re smaller and have deeper pockets.

For pancake parfait:

Crumble or cube leftover pancakes and layer them in a jar or container with your favorite yogurt, fresh fruit, and granola. That’s it. Easy, right? Perfect for prepping ahead of time for busy mornings.

For pancake dippers:

My kids love to gobble these snacks up after school. I usually cut my leftover pancakes into bite-sized strips and serve them with a side of maple syrup and fruit compote.

FAQs

How Can I Make A Pancake Stack?

That’s easy, actually, and I will talk about it in another blog post. But for now, let me tell you the gist:

First, you cook pancakes in various sizes, from large at the base to smaller as you go up.
Start with your largest pancake as the base. Center it on a plate and ensure it sits flat and stable.
Then, carefully place the next-largest pancake on the base, slightly offset towards the back, to create a tiered effect. Continue stacking progressively smaller pancakes using the same trick!

Can I Give My Pancake A Hidden Fruit Center?

Totally! I can’t think of a better way to add surprise elements to your party.

Some fruits that hold their shape well are blueberries, raspberries, and chopped cherries. Sure, you can go with more common ones like pears, peaches, apples, etc., but be aware that they might soften a lot during cooking.

Also, please don’t overdo it. A spoonful or two is already plenty! Anything more than that will make your batter insanely soggy.

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Have fun with my whole-wheat pancake recipe!