This whole wheat pancakes recipe makes thick, fluffy flapjacks! This hearty mix will become a morning go-to.
We love a good pancake recipe for lazy weekend breakfasts. Here’s what’s become our go-to: this whole wheat pancakes recipe! Using whole wheat flour adds a nutty complexity in flavor that makes these flapjacks absolutely irresistible. It also makes them a bit heartier so they keep you satisfied through the morning. Bookmark this recipe because it will become a favorite (we promise!).
Ingredients in this whole wheat pancakes recipe
Most whole wheat flour recipes rely on a mixture of whole wheat and all-purpose flour to make for a desirable texture. But turns out, you can make fluffy whole wheat pancakes with 100% whole wheat flour. They have a light and airy texture with a hefty dose of baking powder and an acidic ingredient to help them rise. Here are the ingredients for this recipe:
- Whole wheat flour: you can use either white whole wheat or standard whole wheat (we use standard)
- Granulated sugar
- Baking powder and salt
- Egg: Substitute a flax egg for vegan.
- Milk: Any type of milk works here, including oat milk or almond milk.
- Unsalted butter or neutral oil
- Vanilla extract
- Lemon juice or vinegar: An acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice, use apple cider vinegar or white vinegar.
Tips for making whole wheat pancakes
Whole wheat pancakes are simple and quick to put together. They follow the same formula as all pancake recipes: combine the wet ingredients with the dry ingredients, then fry them up on a griddle! Here are a few quick tips for the perfect pancakes:
- Use a large griddle: non-stick is helpful. Some griddles allow for more even heating than others! We use a large non-stick griddle.
- Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. Don’t worry if it’s not perfect at first: keep adjusting as you cook.
- Wait until bubbles form and pop on top, then flip. This trick helps to determine when the pancake is cooked through!
- Add milk to the batter if it becomes too thick as it sits. Sometimes the batter can become very thick as it sits. Stir in just a bit of milk to the batter (about 1 tablespoon) to loosen it if desired.
Diet variations
Want to make these whole wheat pancakes dairy-free or vegan? A few simple swaps make it possible. Here’s what to do:
Topping ideas
These whole wheat pancakes taste great with a simple drizzle of maple syrup, but you can add all sorts of topping ideas to step them up! Our favorite fancy adder is this Blueberry Syrup, which brings a fruity, pure berry flavor and sweetness. Here are a few more ideas for toppings:
- Maple syrup: for best flavor, buy Grade A: Dark Color and Robust Taste
- Powdered sugar
- Fresh fruit: strawberries, blackberries, raspberries, blueberries, sliced bananas, chopped apples
- Sauces or compotes: blueberry sauce, blueberry compote, blueberry syrup, raspberry sauce, raspberry compote, strawberry sauce, strawberry compote, peach puree, or peach compote
- Chips: chocolate chips, butterscotch chips or white chocolate chips
- Nuts: chopped pecans, walnuts, almonds, hazelnuts, or pistachios
- Yogurt: Greek yogurt sweetened with maple syrup
- Whipped cream: try homemade whipped cream
We hope this whole wheat pancakes recipe becomes a family favorite for you, just like it has in our house! Let us know if you try it in the comments below.
More pancake recipes
Want more variations? Here are a few more pancake recipes to try:
This whole wheat pancakes recipe is…
Vegetarian. For vegan and dairy-free, use non-dairy milk and a flax egg.
Description
This whole wheat pancakes recipe makes thick, fluffy flapjacks! This hearty mix will become a morning go-to.
- 1 cup whole wheat flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 large egg
- ¾ cup plus 2 tablespoons milk of choice
- ¼ cup melted unsalted butter or neutral oil
- 1 teaspoon vanilla extract
- ½ teaspoon apple cider vinegar*
- In a medium bowl, whisk together the whole wheat flour, brown sugar, baking powder, and salt.
- In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), vanilla extract, and lemon juice (or vinegar).
- Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.)
- Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through.
- Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.
Notes
*An acidic ingredient helps to make fluffy pancakes. If you don’t have it on hand, you can use lemon juice or white vinegar as a substitute.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Keywords: Whole wheat pancakes, whole wheat pancake recipe, whole wheat pancakes recipe, whole wheat pancake mix
