Whole-Wheat Pancakes

published Mar 19, 2022
Whole-Wheat Pancakes Recipe

Fluffy and toothsome pancakes made with whole-wheat flour and buttermilk.

Serves3-4

Makes10 pancakes

Prep5 minutes to 10 minutes

Cook15 minutes to 18 minutes

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stack of whole wheat pancakes, topped with berries, being drizzled with maple syrup
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Some people like a classic stack of pancakes, but, if you ask me, whole-wheat flour makes a superior pancake. Whole-wheat pancakes — which have a delicious, nutty flavor and a hearty texture — are just as easy to make as those made with all-purpose flour.

Whole-wheat flour is made with all three layers of the wheat berry (the bran, germ, and endosperm), which is what gives it its toothsome quality. Using all of the wheat berry also makes whole-wheat flour higher in fiber, calcium, protein, and B vitamins than all-purpose flour. To make sure these pancakes cook up light and fluffy, I’ve used buttermilk in this recipe (although you can use regular milk, if that’s what you have). A little butter in the batter adds richness and flavor.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

What Toppings Can I Use on Whole-Wheat Pancakes?

You can top whole-wheat pancakes the same way you top regular pancakes — with fresh fruit, toasted nuts, syrup, and, my personal favorite, chocolate chips. I like to add the chocolate chips after I flip the pancakes so they get a little melty from the heat.

Can You Freeze Whole-Wheat Pancakes?

Yes! Making a big batch of pancakes on the weekend and freezing the leftovers is the key to quick and easy weekday pancake breakfasts. Freeze the pancakes in a single layer, then transfer them to a zip-top bag. They’ll keep for up to 2 months. Reheat them in a 325ºF oven until warmed through, 7 to 15 minutes.

Whole-Wheat Pancakes Recipe

Fluffy and toothsome pancakes made with whole-wheat flour and buttermilk.

Prep time 5 minutes to 10 minutes

Cook time 15 minutes to 18 minutes

Makes 10 pancakes

Serves 3-4

Nutritional Info

Ingredients

  • 4 tablespoons

    (1/2 stick) unsalted butter

  • 1 1/4 cups

    whole-wheat flour

  • 2 tablespoons

    granulated sugar

  • 1 teaspoon

    baking powder

  • 1/2 teaspoon

    baking soda

  • 1/2 teaspoon

    kosher salt

  • 1 1/4 cups

    buttermilk or whole milk

  • 1

    large egg

  • 1 teaspoon

    vanilla extract

  • Cooking spray

  • Butter and maple syrup, for serving

Instructions

  1. Arrange a rack in the middle of the oven, fit a wire rack into a baking sheet, and place the baking sheet on the rack. Heat the oven to 200ºF.

  2. Place 4 tablespoons unsalted butter in a medium microwave-safe bowl and microwave in 15-second increments until melted, about 45 seconds total.

  3. In a large mixing bowl place 1 1/4 cups whole-wheat flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt and whisk to combine.

  4. Add 1 1/4 cups buttermilk or whole milk, 1 large egg, and 1 teaspoon vanilla extract to the bowl of butter and and whisk to combine. Add to the flour mixture and whisk until smooth and no dry streaks remain.

  5. Heat a griddle, large cast iron or nonstick skillet over medium heat and coat with cooking spray. Add 1/4-cup portions of the batter into the pan, 3 for a 12-inch pan. Cook until the bottoms are deep golden-brown and bubbles appear on the top, 2 to 3 minutes. Flip the pancakes with a flat spatula and cook until the second side is golden-brown, about 2 minutes more. Reduce the heat to medium-low if the pancakes are browning too quickly.

  6. Transfer the pancakes to a baking sheet in the oven. Repeat cooking the remaining batter. Serve with more butter and maple syrup.

Recipe Notes

Storage: Pancakes can be refrigerated in an airtight container for up to 5 days. To freeze pancakes, freeze in a single layer, then transfer to a zip-top bag and freeze for up to 2 months. Reheat in a 325ºF oven until warmed through, 7 to 15 minutes.