Whole Wheat Pancakes Recipe

These whole wheat pancakes are delicious for breakfast, especially on a lazy, Saturday morning!

I love pancakes. There is something so… “Saturday morning” about them, don’t you think?

A delicious looking stack of Whole Wheat Pancakes topped with fruit compote and a lemon slice.

They wrap me up in their warm aroma, engulf me with my little boy’s giggles, and send me off into my day with an extra spring in my step. Childish, childhood associations? Maybe. But I’ll take that experience with my little man on a Saturday morning any day.

When I started eating clean, I mourned the loss of my Saturday morning pancakes as if my favorite cat had just died.

That is until I realized I could tweak the recipe just slightly, and end up with a wonderful clean eating meal.


As with most things health-related, “healthy” is a subjective term. It all depends on who you ask! With the current low-carb/keto craze, you are far more likely to run into people who don’t believe anything like this is healthy. But if you ask somebody who eats a more plant-based diet, they will preach from the rooftops how healthy whole wheat is. Then again, somebody with gluten intolerance will have a very different point of view. So I’ll say this… these are far healthier than any box mix you can buy or any white-flour-based pancake you can make from scratch at home.


Many people are so accustomed to making pancakes from a box mix that they don’t even realize you can quickly, easily, and far more affordably make pancakes from scratch! All you have to do is whisk together a few ingredients in a bowl (just like with a box mix) and pour your batter into the hot skillet. Easy peazy, lemon squeezy! (As Mini Chef likes to say)



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A closeup of a white plate holding as short stack of whole wheat pancakes.

Whole Wheat Pancakes

Delicious whole grain pancakes to start your morning off right!
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 1 entire recipe
Calories: 1456kcal


  • Skillet


  • 2 cups whole wheat flour
  • cups milk (unsweetened almond for non-dairy)
  • 1 large whole egg
  • 3 large egg whites
  • 1 tsp. pure vanilla extract
  • 1 tbsp. oil


  • Mix all ingredients in a large mixing bowl.
  • Ladle the batter on to a non stick pan (not Teflon) without any oil. Keep the heat at medium to medium high. Using high heat will burn the pancakes before they are cooked through.
  • Cook until they are cooked through and serve, topped with your favorite toppings. Cottage cheese is a great addition for protein.


Nutrition data per pancake will depend on the size you make your pancakes, and therefore your final yield. Divide this data by the number of pancakes you end up with.


Serving: 1entire recipe | Calories: 1456kcal | Carbohydrates: 204g | Protein: 69g | Fat: 45g | Saturated Fat: 15g | Cholesterol: 272mg | Sodium: 512mg | Potassium: 1916mg | Fiber: 26g | Sugar: 33g | Vitamin A: 1294IU | Calcium: 803mg | Iron: 10mg

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  1. So many choices! Finally decided on the basic pancake and they turned out great. Soo good my 20 month old son, refusing to eat his oatmeal this morning, gobbled down a pancake! Never too early to start enjoying healthier versions of favorites.

    1. The Gracious Pantry says:

      Cindy – Agreed! I’m happy you both enjoyed them!

  2. Are these really not supposed to have something to help them rise? I questioned the fact, but made them as the recipe stated. These were flat as can be, and my husband absolutely hated them. Am I missing something?

    1. The Gracious Pantry says:

      Me – Nope, they are supposed to be flat. The fluffy pancakes that many are used to getting in restaurants and such are that way because of the chemicals and garbage that get added. It’s nice, but it’s not real food. You could always try adding a bit of baking powder, but they still won’t rise much. If whole wheat pancakes are new to you, it will take some getting used to for sure!