Fluffy whole wheat pancakes

Stack of whole wheat pancakes with a pat of butter on top and maple syrup drizzled over

4.15 from 7 votes

Homemade whole wheat pancakes are super simple to make — just 1 bowl and 10 minutes to prep — and come out so soft, fluffy and delicious! Extras freeze great too!

Prep Time10

Cook Time15

Total Time25

Yield: 12 -14 pancakes

Ingredients

2 cups white whole wheat flour (see notes)
4 ½ teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon kosher salt
2 large eggs
2 cups milk of choice (see notes)
2 teaspoons maple syrup
2 teaspoons pure vanilla extract
For cooking: butter or cooking spray

Instructions

Combine the flour, baking powder, cinnamon and kosher salt in a medium bowl and stir until well combined.
Add the eggs, milk, maple syrup and vanilla to the bowl and stir carefully until everything is well incorporated and there are no streaks of flour left. (It’s OK to have some lumps though.)
Heat a large nonstick skillet (or two skillets if you want to make this go faster) over medium heat. Add butter or cooking spray.
Use a ¼ cup measure (I spray it with cooking spray) and pour the batter into the skillet. (You can get 3 pancakes per pan in a 10- or 12-inch skillet.)
Reduce heat to just below medium and cook the pancakes on one side until bubbles begin forming all over the tops of the pancakes.
Flip and cook for another minute on the other side, until set and cooked through.
Remove the pancakes from the pan and repeat with the remaining batter. You may need to adjust your heat slightly lower with subsequent batches if your pans are heating up too much. (You can keep pancakes warm on a sheet pan in a 200 degree oven if needed.)

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Notes

I use white whole wheat flour but you could substitute whole wheat flour or use a mix of all-purpose flour and whole wheat flour.

You can use 2%, skim, soy or almond milk, whatever you got.

Make these dairy-free with a milk substitute. You can make them vegan by also substituting two flax eggs for the eggs in the recipe.

Leftover pancakes can be stored, covered, in the fridge for up to 5 days.

Pancakes also freeze great! Let them cool completely, then place in a freezer-safe ziptop plastic bag — that’s labelled! — and freeze for up to 6 months.

Video

Nutrition

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