Whole Wheat Fluffy Pancakes: Light, nighty, and pillowy pancakes that you'll hardly believe are whole grain! Can also be made with all-purpose or gluten-free flour. Perfect for weekend breakfasts and brunches with the family!
This recipe post was originally published on March 29, 2019. It was updated on August 18, 2023.
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Around here, no weekend breakfast or brunch is complete without a tall stack of pancakes or a large plate of waffles! Served with freshly scrambled eggs, sliced fruit, and a hot cup of coffee, weekend brunch is one of life's truer simple pleasures.
This whole wheat pancake recipe will deliver on your breakfast and brunch dreams. It's a one-bowl recipe that's perfectly light, fluffy, nutty, sweet, and comforting all while providing healthy whole grains!
And if you'd rather make classic buttermilk pancakes, by all means, you can! Just replace the whole wheat flour with all-purpose and you will have delicious and pillowy classic buttermilk pancakes!
Why You Will Love These Buttermilk Whole Wheat Pancakes
- Tender
- Light
- Fluffy
- Nutty
If you're looking for an easy pancake recipe that doesn't lack on whole grains, this recipe is for you!
Ingredients
- Whole wheat pastry flour
- Buttermilk - see my notes below to easily make your own buttermilk (also known as "sour milk")
- Large eggs
- Granulated sugar
- Unsalted butter
- Pure vanilla extract - liquid or powder both work
- Baking soda
- Baking powder
- Salt
- Toppings: sliced bananas, fruit, maple syrup, honey, nut butter, jam, whipped cream, nuts, chocolate chips, dates, dried coconut, berries, or whatever toppings you like!
Substitutions
- Flour - a 1:1 mixture of whole wheat flour and all-purpose flour can substitute for the whole wheat pastry flour.
- Sweetener - 4 teaspoons packed brown sugar or 1 tablespoon maple syrup can substitute for the granulated sugar.
- Butter - melted vegan butter or melted coconut oil can work in place of the melted unsalted butter.
How to Make Whole Wheat Pancakes
- In a large bowl, whisk together the pastry flour and dry ingredients together until combined.
- Pour the buttermilk and wet ingredients into the dry ingredients and whisk until combined.
- Prepare a griddle or large non-stick pan with non-stick spray or butter. Scoop the pancake batter onto the griddle. Cook for 2-4 minutes, flipping the pancakes halfway through, or until the pancakes are golden on both sides.
- Remove the pancakes from the pan and repeat with the remaining batter.
- Serve pancakes warm with your favorite toppings!
Recipe Pro-Tips
- Make the pancakes with all-purpose flour - simply substitute all-purpose flour for the wheat flour and follow the recipe directions as listed.
- Measuring the flour - for best results, weigh the flour. This ensures that the pancakes are light and fluffy -- not dense and heavy or too runny. This is one of my favorite affordable kitchen scales.
- Use fresh flour - old flour can taste rancid and greatly impact the final flavor of your pancakes. Check your flour dates and use fresh flour for lightly sweet and nutty pancakes.
- Keep the pancakes warm after they are cooked by moving them to an oven-safe plate in an oven preheated to 200 degrees Fahrenheit.
Dietary Adaptations
- Dairy-free - Make dairy-free whole wheat pancakes by using homemade nut milk sour milk in place of traditional buttermilk (to learn how to make dairy-free buttermilk, see my notes below).
Storage Directions
- Refrigerating - leftover pancakes keep covered in the refrigerator for 2-3 days.
- Freezing - stack leftover pancakes with pieces of parchment or wax paper between them and freeze them in a freezer-safe container for up to 3 months.
- Reheating: Defrost the pancakes at room temperature for 10 minutes if frozen. Reheat the pancakes in a toast oven for 1-2 minutes or until heated through and crispy or warm them in the microwave.
Recipe FAQs
You can make your own buttermilk by mixing milk and distilled white vinegar. Just add 1.5 tablespoons of distilled white vinegar to a 2-cup measuring cup. Add milk and fill to the 1 ½ cup line. Stir gently with a spoon and then let sit for 5 minutes, or until the milk starts to curdle.
Yes, you can make dairy-free buttermilk with non-dairy plant milk. Just mix 1 tablespoon of distilled white vinegar with a scant cup of plant milk, give it a good mix, and let sit for 3-5 minutes before using it in this recipe.
Tools needed to make this recipe
- Food scale
- Measuring cups & spoons
- Mixing bowl
- Whisk
- Heat safe spatula or turner
- Griddle or non-stick pan
More favorite breakfast recipes
- Fluffy Buttermilk Pancakes
- Bagel French Toast
- Oatmeal Blender Pancakes
- Coffee Boba
- Oat Milk Pancakes
- Ube Pancakes
- Double Chocolate Chip Banana Pancakes
- Banana Waffles
- Brioche French Toast
- Vegan Coffee Cake
Recipe Card
Fluffy Whole Wheat Pancakes
Light and fluffy pancakes that you'll hardly believe are whole grain!
Cook a large batch and freeze the extras for meal prep. These pancakes freeze like a dream (directions in the notes below)Ingredients
- 2 ½ c. or 300g whole wheat pastry flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp Salt
- 4 tsp sugar
- 1 ½ c. low-fat buttermilk see notes to make your own buttermilk
- 1 ¼ tsp. vanilla extract
- 1 tablespoon melted butter
- 2 large eggs
- Non-stick spray or butter
- Toppings: butter maple syrup, berries, powdered sugar, cinnamon, whipped cream, bananas, dates, pecans, etc.
Instructions
- In a large bowl, whisk together the pastry flour, baking powder, baking soda, salt, and sugar until combined.
- Pour the buttermilk, vanilla extra, melted butter, and eggs into the flour mixture. Whisk in until combined.
- Prepare a griddle or large non-stick pan with non-stick spray or butter. Preheat over medium-low heat. Scoop the pancake batter onto the griddle in ¼ cup portions. Cook for 1-2 minutes, or until bubbles form and pop on the top of the batter. Flip the pancakes and cook another 1-2 minutes, or until golden on the bottom.
- Remove the pancakes from the pan and repeat with the remaining batter.
- Serve pancakes warm with your favorite toppings!
Notes
- Refrigeration: Leftover pancakes keep covered in the refrigerator for 2-3 days.
- Freezing: Stack pancakes with pieces of parchment or wax paper between them. Freeze in a freezer-safe container for up to 3 months.
- Reheating - reheat pancakes in a toaster oven for 1-2 minutes (if not frozen) or 2-3 minutes (if frozen) or in a microwave at medium heat on 20-second intervals until heated through.
- To Make Homemade Buttermilk (Also Known as "Sour Milk") - add 1.5 tablespoons white vinegar to a 2-cup measuring cup. Add milk and fill to the 1 ½ cup line. Stir gently with a spoon for 10 seconds and then let sit for 5 minutes, or until the milk starts to curdle.
- To Make Dairy-Free Pancakes: make vegan sour milk by substituting non-dairy plant milk for regular milk when making buttermilk (directions above).
- To Make Classic Buttermilk Pancakes: replace whole wheat pastry flour with all-purpose flour. Follow the recipe directions as listed.
- Substituting Whole Wheat Pastry Flour: if you don't have or can't find whole wheat pastry flour, you can substitute a mixture of half all-purpose flour and half whole wheat flour, or 1 ¼ cup (150g) of each.
