100% Whole Wheat Pancakes

100% Whole Wheat Pancakes

Kristie B 1

"These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)"


1 h servings 410 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 875 mg
  • 35%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
  2. Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.


  • Cook's Note:
  • Cups of flour just shy of full will yield a lighter pancake and more traditional batter.
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  1. 68 Ratings


I did not have buttermilk on hand, I soured whole milk with a couple tablespoons lemon juice. I made no other changes. I have made whole wheat pancakes before and know that it takes a bit for th...

I made these at least twice weekly for the past 6 months. They melt in your mouth. The only changes I make, eliminate sugar & add a 2 tsp liquid stevia. I also add a tsp vanilla, & a extra 1/2 t...

Loved this recipe! I did substitute coconut oil for the vegetable oil, though.

Wow, these are great. Fluffy, thick, and with the subtle nutty taste of whole wheat. I also subbed in soured milk (with vinegar) instead of buttermilk. Other than that, followed the recipe. Kids...

Soured almond milk since I didn't have buttermilk and used brown sugar in stead of white. These were so good- Fluffy and tasty! Even the men in the family (averse to all things healthy) loved th...

This recipe is great! I've finally found a whole wheat pancake that's fluffy and tender. I didn't have buttermilk, so I used a quarter of a cup of butter and two cups of 1% milk. I let the batte...

I have made this many times. I dropped the sugar, since my daughter tends to drown her pancakes in syrup. They were still very delicious. I also like to drop in sliced bananas or fresh blueberr...

Very good! Light, fluffy and hearty altogether.

These turn out perfect every time!