Whole Wheat Pancakes Recipe
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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?
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.
ARE WHOLE WHEAT PANCAKES HEALTHY?
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.
HOW TO MAKE PANCAKES FROM SCRATCH
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)
MORE HEALTHY PANCAKE RECIPES:
WHOLE WHEAT PANCAKES RECIPE:
Whole Wheat Pancakes
Equipment
- Skillet
Ingredients
- 2 cups whole wheat flour
- 2 1/2 cups milk (unsweetened almond for non-dairy)
- 1 large whole egg
- 3 large egg whites
- 1 tsp. pure vanilla extract
- 1 tbsp. oil
Instructions
- 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.
Notes
Nutrition
I can’t believe how lucky I am to have found this blog tonight…this is going to save me so much trouble!!! You’re amazing!
Claudia – Thank you! So glad you’re enjoying the recipes!
hi there… is there a substitute you would recommend for soy milk.. I absolutely do not like it :/ – I am more open to almond milk… help? I need to bring this back to Sunday breakfasts 🙂 thx for your help…
Ghalya – unsweetened almond milk is the way to go in your case. It works just as well and the almond flavor adds a bit of “sweetness” to the pancakes.
I made this and my kids love it!
Claudia – Fantastic! If it’s kid approved, then you know it’s good! lol
Hi, try this 2morrow!, suena delicioso!….;)
Zicela – Wonderful! Thanks for trying my recipe!
Made them this morning for a snowday treat! Delicious! I used only skim milk for the first batch, then in the second batch I mixed in a 1/2 cup of unsweetened applesauce and a 1/2 cup of part-skim ricotta cheese….YUMMY!! Both batches were wonderful! Thanks!!!
Tara – That’s fabulous! I love your adaptation. Yum!
Made them this morning, its Saturday! I used 1/2 cup of unsweetened applesauce and 1/2 cup yogurt cheese for the cup of soy milk. I also used 1/2 cup of oatmeal and 1 1/2 cups whole wheat flour. I added a little flavor with a tsp of cardamom. Delicious, and the kids ate them without complaint 😉
Roxanne – That’s great! If the kids enjoyed them, you know they’re good! lol
My fiance wanted to make me a special clean breakfast as part of my Valentine’s gift this year. He wasn’t sure about what to make so I let him know about your site. He made these pancakes along with Tosca’s scrambled tofu recipe. The pancakes were really great! I have a healthy pancake that I sometimes make but these tasted so much better. They reminded me of crepes. I just thought I’d let you know how much we liked them. Thanks for all of your recipes. 🙂
Sharon
Sharbysyd – That’s wonderful!! I’m so happy you enjoyed them! What a great guy!
Awesome breakfast recipe! Used a few quick oats instead of all the flour and 2 cups of Almond Milk (as I can’t drink reg milk or soy milk). Added some applesauce instead of oil and Mila (chia seeds) for added protein. Top with warm berries & applesauce – YUM!
Leeanne – My goodness! That sounds heavenly!!! Might have to try your version myself!
Leeanne – My goodness! That sounds heavenly!!! Might have to try your version myself!
Why two kinds of milk?? I stay away from soy milk. Could I use Almond milk or coconut milk? thank you.
Renee – You can use any milk you like in equal amounts. 🙂
Renee – You can use any milk you like in equal amounts. 🙂
Why two kinds of milk?? I stay away from soy milk. Could I use Almond milk or coconut milk? thank you.
Mike – I’m glad you enjoyed them!
Mom2 – You can use just 1 milk if you like. It will still work well.
Thank you!
Can the batter be frozen? It looks like it may make a good bit..
I wouldn’t. I don’t think it would thaw out in the same texture.
Thanks so much! Hope you enjoy them!
I just made these for a “North Pole Breakfast” for my family. I used cookie cutters to make Christmas shapes! They came out PERFECT! Finally the perfect healthy pancake recipe! I’ll be putting it in my tried and true book! Yum! The whole family is satisfied!
I can’t wait to try these! May add a little cinnamon too. Do you think the already-made pancakes could be frozen? It’s just me and my 8-year old daughter so I don’t want to waste anything if I can ever help it.
I would just cut the recipe in half. Or, you can make the batter and keep the extra batter in a plastic bag (squeeze the air out). Then just cut the tip of the bag like a pastry bag when you go to make them again. Will last about 3 days that way in the fridge.
These are great!!! My kids devoured them 🙂
I made these and they came out “doughy” instead of fluffy…I followed the recipe exactly. Is there a reason they turned out this way??
Depends on what you mean by “doughy”. They are a bit more dense than the caky processed variety, but I would almost be willing to guess that maybe you didn’t cook them long enough? Just a guess though.
Hi,
Can I sub whole wheat pastry flour for this recipe and most others instead of whole wheat flour? Thanks!!
It will depend on the recipe you are making. But for this particular recipe, yes, that will work fine.
I’m thinking about making a batch of these and freezing them so that we have a quick breakfast option. Think they would hold up and still be good?
Shauna – Sure. But I would put some parchment between them so you don’t end up with a big block of pancakes.
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.
Cindy – Agreed! I’m happy you both enjoyed them!
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?
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!