Light and fluffy pancakes that you'll hardly believe are whole grain!
This recipe post was originally published on March 29, 2019. It was updated on June 24, 2021.
In this recipe post we will be making fluffy whole wheat pancakes. These pancakes are made with whole wheat pastry flour and are tender, nutty, and come together quickly. In this post, I share how to make this recipe and provide recipe pro-tips, optional mix-ins, and more.
Table of contents
Why is it that often only the white flour pancakes are fluffy? I’ll occasionally order them while out or even make them at home, but I’ve been wanting a pancake that I can make at home, feel good about, and -- most importantly -- LOVE!
Well, thankfully, I think I've finally found that dream recipe with this fluffy whole wheat pancake recipe!
Yes, traditional pancakes, you're going to need to move over a bit to share the breakfast and brunch spotlight with these ultra-fluffy, ultra-nutty, and ultra-tender whole grain rich pancakes!
With whole wheat pastry flour to keep the pancakes rich in whole grains while also light, and buttermilk (make your own to save on extra groceries!) to make them tender and rich, these pancakes are a hit every time!
Oh, and did we talk about how tall they are?! When initially scooped out onto the pan they are unassuming. But when they rise to the skies after that first flip, my heart never tends to skip a beat.
Recommended: to enjoy these pancakes with a friend, your family, or whenever you want a delicious and easy breakfast. Especially delicious after a long run, bike ride, or other morning adventure!
Caution: these pancakes are good! So good you may make them 3 days in a row (I may be speaking from experience on this one!).
These buttermilk whole wheat pancakes are..
- 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:
- 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. Great kitchen scales are sold on amazon for only around $10! If you can't get one, scoop the flour into the measuring cups and level off the top with a knife.
- 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.
Recipe FAQs:
Pastry flour is a flour with a lower protein content. Because of the low protein content, the flour is tender, light, and not as dense as traditional flour. In the case of whole wheat pastry flour, it is a great way to get whole grain benefits without the heavy texture of traditional whole wheat flour.
You can buy whole wheat pastry flour at most major grocery store chains, Whole Foods, and on Amazon. Bob's Red Mill sells whole wheat pastry flour on their website, too.
You can make your own buttermilk by mixing milk and distilled white vinegar. To make 1 ½ cups sour milk (the amount needed for this recipe), 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 and then let sit for 5 minutes, or until the milk starts to curdle.
Yes, you can make sour milk with nut milk. The milk may split a bit, but the recipe will still work in these pancakes. Just give the nut milk sour milk a good stir before stirring into the pancake mix.
Pancake mix-ins:
- Blueberries (fresh or frozen) - ¾ cup
- Chocolate chips - ½ cup
- Bananas (sliced) - 1 cup
- Pecans - ½ cup
- Cinnamon apple - 1 cup diced apple + ¾ teaspoon cinnamon
Dietary adaptations:
- Dairy-free - use homemade nut milk sour milk in place of traditional buttermilk. See my directions above on how to make the sour milk.
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 in a freezer-safe container for up to 3 months.
Reheating directions:
- Toaster (best results) - reheat pancakes in a toaster oven for 1-2 minutes (if not frozen) or 2-3 minutes (if frozen) or until heated through and lightly crispy.
- Microwave - reheat in a microwave at medium heat on 20-second intervals until heated through.
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:
- Oatmeal Blender Pancakes
- Double Chocolate Chip Banana Pancakes
- Brioche French Toast
- Vegan Coffee Cake
- Oat Protein Breakfast Cookies
- Coconut Vanilla Spiced Granola
- Breakfast Casserole with Tater Tots
If you make and like this recipe, please review and rate it 5-stars at the top of the recipe card. This helps other people to find the recipes and helps this reader-supported publication, too!
Thank you so much for your feedback and support of Mae's Menu!
Fluffy Whole Wheat Pancakes
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 botom.
- Remove the pancakes from the pan and repeat with the remaining batter.
- Serve pancakes warm with your favorite toppings!
Notes
- Storage - 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.
Nutrition Information
Yield
16Serving Size
1 pancake, without toppingsAmount Per Serving Calories 176Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 29mgSodium 289mgCarbohydrates 31gFiber 4gSugar 3gProtein 7g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dietitians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Please share your recipe comments and feedback. It helps us create better content and helps other readers find what they're looking for.