Sharing our favorite whole wheat pancakes recipe today! These Healthy Whole Wheat Pancakes make a satisfying breakfast any day of the week.
Whole Wheat Pancakes
This whole wheat pancake recipe uses white wheat flour, ground flaxseed and no refined sugar. Honey provides natural sweetness and there’s no added oil. The texture is light thanks to buttermilk, and the flavor is mild enough that even picky eaters will enjoy them — my seven-year-old prefers these to my original pancakes. The method is simple: add everything to one bowl, stir briefly, and cook. It’s an easy, healthier pancake option you’ll make again and again. Enjoy!
Try Lemon Poppyseed Pancakes for another twist on breakfast favorites.
Add white wheat flour and ground flaxseed directly to the bowl.
How To Make Whole Wheat Pancakes
- Place all ingredients in a large mixing bowl and stir until just combined. Avoid overmixing to keep the pancakes tender.
- Heat a medium non-stick skillet over medium heat. Spoon a few tablespoons of batter into the center of the skillet and use the spoon to shape a round pancake. Cook about 2 minutes, until the bottom is golden brown. Flip and cook for another minute or until cooked through. Transfer finished pancakes to a plate and continue with remaining batter.
- Serve warm with pure maple syrup and fresh fruit. For extra flavor, spread a thin layer of peanut butter on pancakes, top with berries, then drizzle syrup.
Add baking soda, a pinch of salt, buttermilk and the egg.
A quick shot of the ingredients swirling together.
Stir in vanilla and honey, then mix until the batter is uniform.
Spoon batter into a hot non-stick skillet, shape into circles and cook until golden.
Flip when the underside is golden brown.
Once both sides are cooked, stack the pancakes and serve.
Tips For Making The Best Pancakes
- Mix lightly and let the batter rest. Overmixing develops gluten and leads to tough pancakes. Combine ingredients gently to keep the texture tender.
- Mix wet and dry ingredients separately before combining to ensure even distribution without overworking the batter.
- Allow the batter to rest for at least five minutes. This hydrates the flour, relaxes any gluten formed, and helps the lumps settle for a smoother batter.
- Test one small pancake first to confirm the skillet temperature — this prevents wasting a full-size pancake if the pan is too hot or too cool.
- Watch for bubbles across the surface and flip when they start to form and before they all break. This gives the best rise and texture.
Healthy Honey Whole Wheat Pancakes
Ingredients
- 1 cup White Wheat Flour
- 3 tablespoons ground flaxseed
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 tablespoons honey
Instructions
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Place all ingredients into a large mixing bowl, stirring to combine.
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Heat a medium non-stick skillet to medium heat. Spoon batter into the center of the skillet and shape into rounds. Cook until the bottom is golden, about 2 minutes, then flip and cook until browned and cooked through. Transfer pancakes to a plate as they finish.
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Serve with pure maple syrup and sliced or chopped fruit. For a richer option, spread peanut butter on each pancake, top with berries, and finish with syrup.