Homemade Whole Wheat Pancakes
on Nov 15, 2018, Updated Oct 06, 2024
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This Homemade Whole Wheat Pancakes recipe makes tried and true pancakes that are light, fluffy, and easy to prepare!
Pancakes are one of those things that just don’t get old. I’ve been making a double batch of pancakes once a week (to eat half the day of and to keep the other half for later in the week) for my kids to eat for breakfast for years and years. Isn’t it amazing what you can turn just a few simple ingredients into? I have been making this recipe for years and thought it was time to share it with you. It’s simple, tried and true, and lends to perfectly fluffy pancakes every time.
Table of Contents
Why You’ll Love This Recipe
- You can make it with whole wheat flour or all-purpose flour (or a combo of the two).
- You can toss in blueberries, chocolate chips, or your other favorite add-ins really easily.
- They are just a classic and everyone loves fluffy, delicious pancakes.
Ingredients
- Flour: All Purpose, Whole Wheat, or a combo of the two
- Sugar
- Baking Powder
- Salt
- Egg
- Milk
- Melted Butter or Oil
- Optional: blueberries or chocolate chips
- Butter or Cooking Spray: for the cooking pan
See the recipe card below for full information on ingredients and quantities
How to Make Homemade Whole Wheat Pancakes
Step #1. Add the flour, sugar, salt, and baking powder to a medium mixing bowl. Whisk to combine.
Step #3. Pour butter onto a hot, greased griddle or pan – adding chocolate chips or blueberries if desired. When batter bubbles, carefully flip over.
Step #2. Add the egg, milk, and butter or oil to the flour mixture. Stir to combine. Batter should be moderately thin – add a small amount of milk if needed.
Step #4. When the pancake is cooked through, remove and serve immediately as desired. Repeat with remaining batter.
Recipe FAQs
It’s not recommended to make pancake batter in advance, as the air bubbles formed by the baking powder will pop over time, leading to flat pancakes when cooked later.
If pancakes are sticking, it might be due to high heat or too little greasing. Lower the heat and use a non-stick skillet with a layer of melted butter to prevent sticking.
It’s really up to you. For more even distribution, add them directly to the batter. But it also works just fine to sprinkle them on top. Often times I’ll make up a batch of the batter and just add the blueberries and chocolate chips to individual pancakes as I pour them into the hot skillet to cook. The kids can request what sounds good that day and it’s very little extra effort on my part.
Expert Tips
- When switching back and forth between all-purpose and whole wheat flour you’ll want about 1/4 cup extra milk to the whole wheat version so that your batter is thin enough to pour.
- You can make your own pancake mix from this recipe! I do this often and it saves time on busy mornings. You can see all of the details on Pancakes from a Homemade Mix here.
- If you are making all of the same kind of pancakes feel free to stir your chocolate chips or blueberries in if you like, being sure to stir the batter before dipping out a new pancake so that they don’t all settle to the bottom of the bowl.
- The secret to fluffy pancakes it getting your ratios of flour, leavening agent (in this case baking powder), and liquid just right and then stirring it long enough for everything to come together – but no so long that you develop too much gluten in the flour.
How to Freeze Homemade Pancakes
- These pancakes freeze great! Just let them cook in a single layer on a baking rack. When they come to room temperature just place them in a freezer safe container or ziplock bag. They keep for up to 6 weeks in the freezer. Thaw over night in the fridge or pop a frozen pancake in your toaster!
More Breakfast Recipes to Consider
Sourdough Recipes
Homemade Sourdough English Muffins
Smoothies
Mango Lassi Recipe
Dessert Recipes
Easy Crepes Recipe
From Scratch Recipes
Blueberry Coffee Cake
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Homemade Whole Wheat Pancakes
Ingredients
- 2 cups flour, all purpose, whole wheat, or a combo of the two
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 1/2 cups milk
- 2 tablespoons melted butter or oil
- optional blueberries or chocolate chips
- butter or cooking spray for the cooking pan
Instructions
- Add the flour, sugar, baking powder, and salt to a medium mixing bowl and whisk or stir to combine.
- Add the egg, milk, and melted butter or oil to the bowl and stir to combine well.
- the batter should be moderately thin and spread when placed on a hot griddle. You may need add a few tablespoons of milk to reach the desired consistency.
- Place the prepared batter on a well greased preheated skillet or griddle over medium heat.
- If you are adding blueberries (fresh or frozen both work) or chocolate chips, sprinkle a few on the top of the pancake before you flip it over.
- When the pancake bubbles and is light brown on the bottom, flip it over and continue cooking on the other side.
- When the second side is cooked, removed from the skillet and serve right away with favorite toppings such as maple syrup.
- Repeat with remaining batter.
Notes
- I like to just drop a few chocolate chips or blueberries onto the pancake before flipping it the first time because not all of my kids like the same things (some like one kind, some like plain…). If you are making all of the same kind of pancakes feel free to stir your chocolate chips or blueberries in if you like, being sure to stir the batter before dipping out a new pancake so that they don’t all settle to the bottom of the bowl.
- You can use all-purpose, whole wheat flour, or a combo of the two. They all work great just be sure to adjust your milk as needed to get the desired texture and thickness of pancakes.
- You can make your own pancake mix from this recipe! I do this often and it saves time on busy mornings. You can see all of the details on Pancakes from a Homemade Mix here.
- The secret to fluffy pancakes it getting your ratios of flour, leavening agent (in this case baking powder), and liquid just right and then stirring it long enough for everything to come together – but no so long that you develop too much gluten in the flour.
OK… help a girl out. I love blueberry pancakes, but they ALWAYS are raw around the blueberries. Same recipe, no blueberries is fine. Suggestions?!
If you are using frozen berries zap them in the microwave a bit so that they are room temp or even warm and then pluck them out of your bowl with a fork so that you leave the extra juices behind. I also don’t stir them into the batter, I’ll just drop a few on the top after I pour it onto the griddle so that when you flip it, they cook more. Does that help at all? How the heck are you?! I miss you!