Whole wheat pancakes that are delicious and simple to make!

Whole Wheat Pancakes.

  • Author: Bet Denton
  • Yield: 6-8 pancakes


For 6-8 pancakes:

  • 1 cup white whole wheat flour
  • 1 Tablespoon sugar (or less – sometimes I use half this amount, or skip it altogether)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk, plus a few extra tablespoons if needed (or use regular milk to make a buttermilk substitute)
  • 1 egg
  • 2 Tablespoons melted butter (or vegetable oil, or melted coconut oil)

For 12-16 pancakes:

  • 2 cups white whole wheat flour
  • 0-2 Tablespoons sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 to 2-1/4 cups buttermilk (or a sub, see link above)
  • 2 eggs
  • 1/4 cup melted butter (or oil)


  1. Whisk dry ingredients in a large bowl. Combine the buttermilk, egg, and butter in a measuring cup. Add liquid to dry ingredients and stir very gently with a spoon or rubber spatula – the batter will be slightly lumpy! It should be a thick but pourable consistency – I usually need to add a splash more buttermilk or some regular milk to thin it a bit.
  2. Preheat and lightly oil a pan or griddle over medium heat. I use a 1/3 cup measuring cup to portion out the batter, but you can make them any size. If using blueberries or chocolate chips, sprinkle them on as soon as the batter goes into the pan. Cook for a minute or two per side – the pancakes are ready to flip when the edges start to look a tiny bit dry and cooked and the bubbles are slower to fill back in (or when they’re as brown as you want them on the first side).
  3. Serve with butter and maple syrup!


If I’m making these for our family, I make a double batch because I can eat A Lot of pancakes…and my three-year-old likes leftovers! I don’t personally like to freeze a large batch of pancakes because I don’t love them reheated and I don’t mind making them fresh when I want them.

Recipe adapted from momfilter