Light Fluffy Whole Wheat Pancakes

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I know–light and fluffy aren’t two words you’d typically think of to describe Whole Wheat Pancakes, which have a reputation for being dense and chewy.

Light and fluffy is, however, the perfect way to describe this Whole Wheat Pancakes Recipe.

Light and Fluffy Whole Wheat Pancakes? Yes! - get the recipe at barefeetinthekitchen.com

This recipe was originally published over ten years ago. I shared this recipe the very first week I started blogging! It’s hard to believe sometimes that it has already been that long.

Pancakes are my middle son Ben’s most frequent request for breakfast. While we typically eat a hot breakfast most days, we try to limit the sweet ones to once or twice a month. These pancakes never fail to make his day.

Whole Wheat Pancakes

I’ve made endless different recipes for pancakes over the years. Some have been good while others left something to be desired.

If I’m going to make pancakes for breakfast, you can be sure I want them to be nothing short of excellent. I also want whatever breakfast I make to provide my family with the energy they need to start their day.

There’s nothing wrong with eating good old traditional pancakes or buttermilk pancakes. And these Banana Pancakes are filled with coconut and pecan, making them truly irresistible.

However, I’ve often thought it would be nice to figure out a way to make this classic breakfast food a little more nutritious without sacrificing the taste.

As an added benefit, Whole Wheat Pancakes have more fiber than their white flour counterparts which makes them more filling too.

Wheat Pancakes

I first made this recipe with all-purpose flour and we all enjoyed it. After making it a few times, I realized that this pancake recipe could be great with all kinds of versions of flour.

A while back, when we were grinding our own wheat (yes, that was quite a while back), I used half whole wheat flour, all whole wheat flour, hard white wheat, soft white wheat; basically, I used whatever I have on hand in the freezer.

Now, I am more likely to make these with store-bought whole wheat flour or plain all-purpose flour when I don’t have whole wheat flour on hand.

Light and Fluffy Whole Wheat Pancakes - get the recipe at barefeetinthekitchen.com

The pancakes made from this recipe do not taste like any other whole wheat pancakes I have made.

While I’ve made some good whole wheat pancakes, they’ve never before turned out as fluffy as I prefer. These pancakes come out perfectly every time. We love them!

The biggest difference I’ve found with whole wheat pancakes is that we don’t eat nearly as many of them as we used to eat traditional all-purpose flour pancakes because they’re so much more filling!

Whole Wheat Pancakes Recipe

I guarantee you that this is the only Wheat Pancake Recipe you’ll ever need! They are absolutely delicious.

Super fluffy Whole Wheat Pancakes - get the recipe at barefeetinthekitchen.com

This batter is also a fantastic canvas for mixing in all kinds of tasty additions. To make these into blueberry whole wheat pancakes, drop a few fresh blueberries onto each pancake as it cooks on the griddle.

Chopped nuts like pecans or walnuts would be another delicious addition to this batter.

We usually make and eat them just as written here, served with plenty of our favorite pancake toppings.

Pancake Toppings

These light and fluffy pancakes are so good they deserve only the best pancake toppings!

Many times I serve these, we enjoy them with a simple classic combo of butter and pure maple syrup. Cutting into a stack of fluffy pancakes with the side of a fork and letting the maple syrup soak into the pancake is my idea of a heavenly breakfast.

Super fluffy Whole Wheat Pancakes are a dreamy weekend breakfast! - get the recipe at barefeetinthekitchen.com

I serve the butter and syrup on the side so everyone can drizzle on their desired amount. When it comes to syrup, there’s no substitute for maple but there are a few other syrups that we love just as much on pancakes!

Have you tried Buttermilk Syrup? I first encountered it served over waffles at a restaurant and was so impressed that I rushed home to recreate it. It’s a rich and caramel-y alternative to the usual maple-flavored syrups and tastes phenomenal on whole wheat pancakes.

My boys and I also really enjoy this homemade Brown Sugar Butter Syrup on our pancakes. It’s easy to make and brings a slight toffee-like flavor to the pancakes.

And I can’t forget to mention my Grandma’s Waffle Sauce. I learned the recipe for this creamy, buttery, perfect sauce from my grandmother and it’s never felt to impress. Sweet with notes of vanilla and nutmeg, it’s just as tasty on pancakes as it is on waffles.

Blueberry Syrup and this tangy Lemon Sauce would also be a welcome sight at my breakfast table on pancake days.

Plenty of times, I’ve served these pancakes with fresh fruit and whipped cream or slathered with peanut butter and jelly. However, I serve them, they’re a hit.

Can You Freeze Pancakes?

Yes! Pancakes are the ultimate breakfast freezer meal. Let the pancakes cool completely, before storing them in an airtight ziploc bag.

Reheat the frozen pancakes in the microwave. I frequently triple this recipe for my family, so that we’ll have plenty in the freezer for easy breakfasts.

These aren't the usual Whole Wheat Pancakes! get the recipe at barefeetinthekitchen.com

Fluffy Whole Wheat Pancakes

  1. Whisk together dry ingredients and set aside. Combine wet ingredients and then add dry ingredients, whisking until fully combined.
  2. Pour onto hot griddle and flip when lightly browned on the bottom. I like to keep the finished pancakes warm in a basket lined with a tea towel until we are ready to eat.
  3. Serve with plenty of butter and maple syrup, or with fruit and whipped cream, or with peanut butter and maple syrup, or with peanut butter and jelly as a sandwich. The possibilities abound.

If you’re looking for a gluten free option, these Light and Fluffy Gluten Free Pancakes always get rave reviews. These 2 Ingredient Cream Cheese Pancakes remain a long-time favorite with my oldest son.

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Light and Fluffy Whole Wheat Pancakes - get the recipe at barefeetinthekitchen.com

Light Fluffy Whole Wheat Pancakes

4.59 from 29 votes
These fluffy white pancakes are filling and delicious.
Pin Print Review
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 12 medium pancakes

Ingredients 

  • 1 1/4 cups whole wheat flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 egg
  • 1 cup, plus 2 tbsp milk
  • 2 tbsp butter melted and cooled

Instructions

  • Whisk together dry ingredients and set aside. Combine wet ingredients and then add dry ingredients, whisking until fully combined.
  • Pour onto hot griddle and flip when lightly browned on the bottom. I like to keep the finished pancakes warm in a basket lined with a tea towel, until we are ready to eat.
  • Serve with plenty of butter and maple syrup, or with fruit and whipped cream, or with peanut butter and maple syrup, or with peanut butter and jelly as a sandwich. Enjoy!

Notes

FREEZER MEAL: Let the pancakes cool completely, before storing them in an airtight ziploc bag. Reheat the frozen pancakes in the microwave. I frequently triple this recipe for my family, so that we’ll have plenty in the freezer for easy breakfasts.

Nutrition

Calories: 87kcal · Carbohydrates: 12g · Protein: 2g · Fat: 3g · Saturated Fat: 2g · Cholesterol: 21mg · Sodium: 129mg · Potassium: 147mg · Fiber: 1g · Sugar: 2g · Vitamin A: 112IU · Calcium: 70mg · Iron: 1mg
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{originally published 5/17/11 – recipe notes and photos updated 10/13/21}

Fluffy Whole Wheat Pancakes are a breakfast favorite! get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Tanya Walker says

    I can't believe no has commented! These were fabulous! I know a pancake is good when I can eat them on the their own no syrup and the taste is good! I so enjoyed these! DELICIOUS!

  2. Anonymous says

    These are the best, fluffiest whole wheat pancakes! I used whole wheat bread flour (Robin Hood) and Naturegg Simply Egg Whites (3T + 2t). The batter is very thick so bake them slowly (300-325F in electric frying pan).

  3. Abby says

    We recently tried these, and LOVE them! I was wondering if I could use the batter as waffle batter as well, or do I need to make some adjustments? Thank you!5 stars

  4. JLH says

    Thanks for the recipe. I set out this morning to make my mom’s tried-and-true pancake recipe, but decided I wanted to make whole wheat pancakes instead. I chose this recipe based on the ratings, and was surprised to discover that it is exactly the same as my mom’s recipe (that was sitting on the counter), except for the whole wheat flour and 2 added tablespoons of milk! Just what I needed–very tasty, and easy!5 stars

  5. Ivy says

    THe pancakes where where bitter due to amount of baking soda but I added about 2 more teaspoons of sugar and it was very good after I added the sugar.4 stars

  6. Lori says

    These pancakes are delicious! Light and fluffy. I subbed pure maple syrup for the sugar to make them a little more clean eating friendly. Topped with homemade applesauce. This recipe will be a regular in my house. Thank you!

  7. DANI says

    Love this recipe. I have suffered much from eating refined carbohydrates. Most people avoid them because they are not aware that refined products are devoid of all nutrients,,,stripped bare for shelf life – commercial profit. This is why they always leave you wanting more….not because you are hungry but because the body is crying out for nourishment. In short, it is a slow starvation and it can happen whether you are overweight or skinny. With whole grains that are freshly ground you get the proper nutrients and are therefore nourished and thus you eat less or rather, only what your body requires.

    I would love to add banana to this receipe…any suggestions on quantity based upon your current recipe?

    Thanks so much for posting and wil check out your other recipes!5 stars

  8. Kameka S says

    No complaints here. I’m having these pancakes while I’m typing. Love how fluffy they are. Thanks for the recipe

  9. Arian says

    thank you for sharing your recipe it helps me a lot. by way i made this pancake recipe at school during our labolatory and they like it

  10. Nic says

    These are the best whole wheat pancakes I’ve had! I used half the amount of salt originally asked for in the recipe, just as a precaution based on another comment. The taste the s perfect and the texture is wonderful, this recipe is my new to-go-to recipe for pancakes, thank you!5 stars

  11. Rebecca Taylor says

    We loved them!! the fluffiest wheat pancakes I have ever made. We topped them with pumpkin butter and banana slices and had them for dinner. Saving the recipe for sure.5 stars

  12. Stacy W. says

    Hi Mary,

    Can I sub the sugar w monkfruit sweetener (granulated) and the milk and butter w nondairy ones?

  13. SV says

    These did not turn out well for me at all. Not sure what happened, as the only change I made was coconut oil in lieu of butter. The measurements were precise, yet the pancakes would get brown on the bottom and remain frothy liquid on top… Never cooking through enough to flip them properly. Cooked in cast iron on Low-Medium like I always do our pancakes. Perhaps my grain just didn’t respond well to the recipe, but I suspect the full tablespoon of baking powder is also a likely culprit.1 star

    • Mary Younkin says

      That is very strange! I’ve never had pancakes cook on the bottom and remain liquid on top. I’ve never tried them with coconut oil, but that really shouldn’t have affected the recipe. I bake with it often. I can’t even imagine what caused that if you were cooking them the same way you typically cook pancakes on the stove. I’m at a loss! I use a full tablespoon of baking powder every time I make these and it works beautifully. Were you using plain whole wheat flour? Any chance you were grinding your own flour and it was a bit too coarse? Did you by chance sub any other ingredients?

  14. Tom says

    I’m sure these would have been good if we would have used baking powder instead of baking soda. Omg, my tongue feels weird.5 stars

  15. Shira says

    Delicious!!! Fluffy and scrumptious! I made mine with a berry sauce by just heating up some berries on the stove top and adding a little bit of maple syrup- yummy 😋5 stars

  16. Sharon says

    Thank you so much for this recipe. The pancakes were very fluffy and soft despite being made of whole wheat. I always struggled for a soft whole wheat pancake. Now I have the perfect recipe 😁😊4 stars

  17. Beth says

    This is hands down the best whole wheat pancake recipe I have ever made, and I have tried quite a few! Today I tried the recipe in my waffle maker and it worked like a charm! I added two extra tablespoons of milk, to thin it out just a little bit, and the waffles were fluffy, with zero drips, which is always a win in the waffle world!5 stars

  18. Angry says

    It’s kind of hard to read, the recipe is almost at the bottom of the post, it really put me off.1 star

    • Mary Younkin says

      That’s why there is a super handy “jump to recipe” button at the top of the page. Some people like all the extra information and others do not need it.

  19. Sarah says

    These whole wheat pancakes were incredible! We added blueberries and topped with waffle sauce. We will definitely be doubling or tripling the recipe next time we make them.5 stars

  20. Bola A. says

    This recipe is perfect! My hubby loves it! I’ve bookmarked it on my phone. Will definitely be my go to whole-wheat pancake recipe. Thank you for sharing.

  21. Lisa McClanahan says

    Thank you for this recipe!
    I did a few things I read about to make the pancakes more fluffy. 1.Separating the egg to whip the egg white for 3 minutes before adding it to the milk.
    2. Being careful not to overmix the batter. 3. cooling the melted butter as the recipe says. All 3 things made the pancakes a happy success! Next time I’ll be doubling the recipe. I’ll experiment with less salt and adding honey to the liquid ingredients to replace the white sugar.5 stars