Posted Mar 18, 2020, Updated Apr 22, 2024 These fluffy whole wheat pancakes are delicious & nutritious. They are truly the perfect easy, healthy, no frills pancake recipe (also try these greek yogurt pancakes). They’re absolutely divine as-is, and can even hold their own without maple syrup. This whole wheat pancakes recipe is easily doubled or tripped, and freezes beautifully, making them perfect for meal prep!
Whole Wheat Pancakes: Ingredients and Substitutions
All-purpose flour/whole wheat flour. This recipe calls for a 1:1 ratio of all-purpose flour and whole wheat flour. You can use all whole wheat flour or whole wheat pastry flour if you prefer. Granulated sugar. coconut sugar and organic cane sugar are great substitutes. Whole Milk. 2% milk, almond milk and coconut milk are all great substitutes. Greek yogurt. choose your favorite yogurt – vanilla, plain etc. You can use Icelandic yogurt instead of Greek yogurt. Applesauce. If desired you can use an equal amount of mashed banana instead of applesauce (or try these banana pancakes).
How to Make Whole Wheat Pancakes
This whole wheat flaxseed pancakes recipe is super easy to make, but we’ll walk through the process step-by-step just in case you have any questions. Also, don’t forget to watch the video! Begin by combining the dry ingredients in a small bowl (except for the sugar). I often like to do this the night before, so make the morning a little less stressful! If you have a large family, I recommend doubling or tripling this recipe. Next, whisk together the milk and Greek yogurt (or sour cream) until smooth. Then add the rest of the wet ingredients and the sugar and whisk until the batter is smooth and the sugar is dissolved. Next, add the dry ingredients to the wet ingredients and stir to combine. If the batter looks too thick, add a touch more milk until it reaches the desired consistency (pictured below). If desired, add mix ins at this point. Some suggestions include, but are not limited to: chocolate chips, sprinkles, blueberries, etc.
Cook Whole Wheat Pancakes
Next, on an electric griddle set to 350 degrees F, or in a large non-stick fry pan or cast iron skillet over medium heat, cook the pancakes for 3-5 minutes on the first side, until the edges are set and bubbles start forming in the batter. Flip and cook an additional 3-5 minutes or until golden brown. I aways use an electric griddle that I bought years ago for like $15 on sale at kohl’s, nothing fancy to cook these whole wheat pancakes. I love that it’s non-stick and that I can make 8 pancakes at once, which means less cooking time!
Serve
Serve these pancakes immediately with pure maple syrup, a dollop of homemade whipped cream, or some homemade strawberry sauce.
Keep Warm
If you’d like to keep pancakes warm in between batches, preheat your oven to 200 degrees F. As the pancakes come off the griddle, transfer them to a large baking sheet and put them in the oven to stay warm.
Store
Store any leftover whole wheat pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months!
To Freeze
These Fluffy Whole Wheat Pancakes freeze beautifully! After we’ve eaten our share I toss the rest on a baking sheet to flash-freeze them. Once they’re frozen I transfer the pancakes to an airtight container or ziplock bag! Simply reheat in the microwave or toaster and you have an easy, healthy breakfast ready in seconds!
To Prepare in Advance
I love these whole wheat pancakes because there are three ways to make them in advance to enjoy quick and easy in the morning. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
