100% Whole Wheat Pancakes

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 the whole wheat flour to suck up some of the additional liquid so I let it sit for five-ten minutes while the griddle preheated. VERY good pancake. Reminds me of the pancakes my dad made for me on Saturday mornings. Kids loved them.

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 tsp baking powder. These are only personal preferences, its great without them also. 5 stars!!!!

Whole wheat flour is not at all bitter or bad tasting unless it is spoiled. Who knew? The oil in it (which has been removed in white flour) can turn rancid. It's only good for perhaps 6 months (less in hot weather) from when milled, so freeze it if you want it to keep longer. Also, I was surprised to learn (from America's Test Kitchen) that over-mixing does not make the pancakes turn tough as it does with white flour.

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

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 batter rest for ten minutes before frying to allow the baking powder to activate a bit and let the flour absorb the liquid. It turned out beautifully; these pancakes are fluffy and flavorful, and I will definitely be making them again soon. Be sure to let the batter rest for a few minutes to ensure maximum fluffiness.

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 them! This is a definite keeper. I had mine with PB, banana, walnuts, cinnamon and honey.

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 love them without syrup, my husband loves them, and so do I! This is the third time I've made them and they came out great each time. Perfect whole wheat pancakes"

Great basic wheat pancake: I found it to be by versatile. I was able to reduce it to one serving easily (it still made 5 pancakes!) and I threw in some wheat bran. I think it would be good with apples, applesauce, or some zest. I also added a drop of vanilla out of habit.

Yes, it's the first time I made FLUFFY whole wheat pancakes!I found that in that past the pancakes were too dense when I used whole wheat flour. I did not have buttermilk, so I substituted organic coconut milk. I also added cinnamon and shredded coconut flakes. I used all organic products.Lastly, I topped with chopped banana and a drizzle of raw unfiltered honey. I have enough leftover to freeze! Yum!!Thanks.

Excellent. I substituted honey for the sugar and added a half tsp of vanilla. I think this will be my go to recipe from now on.

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 blueberries while the first side is cooking.

I don't like using baking soda as it makes the pancakes taste funny.

I've made these several times, and they come out fluffy and perfect! I aim to use organic ingredients (don't always have all organic on hand, so it doesn't always happen), and always substitute whey for buttermilk and coconut oil for vegetable oil. I make giant batches and freeze them; then pull out a couple at a time for quick breakfasts for the kids.

These turn out perfect every time!

Very good! Light, fluffy and hearty altogether.

Love this recipe!! Did add some xtras 2 tablespoons of Light-brown sugar 1 tablespoon of Vanilla.Had to improvise the buttermilk : Used 2 Tablespoons of Apple-cider Vinegar. Let that sit for about 30 mins(lol i took a shower) Added Nutmeg ~1teaspoon Added Cinnamon until the Vinegar smell was gone. ~ 1Tablespoon(my hubby says i have a better nose than a bloodhound) Did not delete baking power or soda. B/c the chemical composition has to be there. No doughy pancakes Even running up & down i did manage to make slightly blackish ones but they did not taste burnt! This recipe yields ALOT!! ~25-30 pancakes~4-5"!!! Thx! I love this recipe!!!

I made this recipe today and it is a my new whole wheat pancake recipe. I substituted coconut oil (warmed up to melt it) for the vegetable oil with no problems. I had white whole wheat flour, so I used that. I also halved the recipe and I got 6 nice sized fluffy pancakes. I froze 2 of them and will see how they taste the second time around.

This is my go to recipe for pancakes! After using this recipe, I actually never really make *non*-whole wheat pancakes anymore! Recipe is very flexible, you can use any %fat milk, buttermilk (my fave), and even coconut milk! When using coconut milk, I add an additional 1/4 cup because for me the batter is too thick otherwise. Be sure to warm ingredients up to room temp (eggs, milk) before using--I find this makes a difference. I use salted butter (or oil plus a little salt) in a nonstick pan, cook until bubbles appear on the side that is up, flip, and cook about 30-45 seconds longer. PERFECT pancake recipe. Add in chocolate chips or coconut flakes for extra fun. I do this while the pancake is in in the pan cooking just before flipping. Definitely a five star recipe!

Love this! Made this many times before I decided to review. They are fluffy and tastey. We love butter in this house so we use a good amount of butter to cook each pancake. I'm sure that adds to their tasteyness. Also, I've tried using different wholewheat flours and quality flour really comes out with better tasting pancakes. Our favorite is King Arthur organic whole wheat flour. Some other tips - we don't keep milk butter on hand so I used 2 and 1/4 cup raw whole milk and added a tablespoon of vinegar (do this at the beginning so it has a little time to react). Cook on low heat and turn off heat between pancakes so the butter you add into the pan for the next cake doesn't burn. Use a ladel for same sized pancakes. :D

Great recipe! The first time I made it as is, now I add a splash of vanilla and a pinch of cinnamon and add over-ripe sliced bananas to the batter. A great whole wheat recipe that is easy and tasty. I also like that it made plenty of pancakes for my whole family so there was enough for everyone without having to fight over them. Thanks!

Loved it! I tried it this morning.. And the pancakes were real soft and fluffy.. Maple syrup to go with it.. I didn't have buttermilk so I substituted it with natural yoghurt and some milk..

So light and fluffy! I've made these a couple times and they're always a hit. I use white whole wheat, so it doesn't even taste like a whole wheat pancake.

Just made these this morning, delicious! I used milk w/lemon juice for buttermilk and brown sugar in place of white and coconut oil for vegetable oil, then added a tablespoon of chia seeds for added nutrition. Will definitely make these again.

I make this recepie but I use less buttermilk 1and 1/4 and I put some pure vanilla and I added a scoop of 100%whey protein.

I did some changes to make it healthier and still tasted amazingly. I eliminate sugar and add 1 teaspoon of coconut sugar (i will try stevia next time), replaced the vegetable oil by 2 tablespoon of coconut oil, replaced the buttermilk by the same amount of fat free lactase free milk (might work as well with almond milk) and added 1/2 lemon juice and zest and 1 teaspoon of poppy seeds. My son and husband love it, totally recommended!

These are delicious! Instead of buttermilk, I mixed milk with vinegar, but that is the only change I made. Once they were finished, I mixed some margarine with brown sugar and cinnamon, and spread it on the pancakes. Yummy!! definitely a keeper! :)

Perfect. Kids and husband liked it!

Great texture and flavor. I added a dash of cinnamon and some vanilla. I served these with ricotta cheese and they were a hit!

I added a little vanilla extract too

Really delicious on a snowy day! I added lots of blueberries.

Great recipe. Followed as directed.

WOW these are great!! Whole wheat pancakes.. yum! also healthy! Everyone in my family loves them. Thanks! :)

These are great. I added some mini chocolate chips for my kids and they scarfed them down.

I have tried many pancake recipes but this is the absolute best. My husband agrees. I used organic sprouted whole wheat flour and added a TB of vinegar to whole milk instead of buttermilk.

Nice tasting but found the batter to be very runny. Added about an extra 1/2 cup flour. Maybe it was the blueberries I added

These are phenomenal. So simple, but they turn out perfectly light and fluffy.

good, batter is thick

So light and fluffy

I didn't have buttermilk, but even with whole milk substitute these came out perfect! I make these all the time now.

These are great! Very light, fluffy, and delicious. Probably fluffier than most white flour pancakes. I never have buttermilk so I add a tbsp or two of white vinegar to regular milk and let it sit for a few minutes. To get perfectly cooked cakes, flip once bubbles come thru the middle and the edges look dry.

Loved these! The only thing I did differently was use pure maple syrup in place of the granulated sugar and I used olive oil in place of the vegetable oil. They were delicious!

Absolutely wonderful,

These pancakes are my family's absolute favorite! My three teenagers and my eight-year-old, as well as mom and dad. Who knew pancakes made from whole wheat would be such a winner? I don't usually have buttermilk, so the only change I made is substituting it for sour milk made from half white vinegar and half lemon juice. Lemon juice seems to add an extra layer of flavor.

So good!! I didn't have buttermilk so I subbed it with eggnog and added a teaspoon of vanilla. I also let the batter sit for at least five minutes. It worked amazingly and the pancakes were so fluffy. There was no bitter taste you sometimes get from whole wheat batters. Everyone loved them! :)

This recipe is great! My kids loved them. I did substitute maple syrup for sugar and added a few other ingredients (vanilla and pumpkin pie spice).

Great pancakes! I used honey instead of sugar. Definitely making these again!

It's was awesome!!!! They were sooo delicious and first time making them.

This is the perfect whole wheat buttermilk pancake recipe. I've made it twice - total perfection!

Great recipe!! Even with the wheat flour, pancakes were light and fluffy.

I made some changes: added a little cinammon, used sunflower oil, whole milk yogurt, three quarters whole wheat flour and one quarter spelt flours. They came out fluffy and delicious!

I finally bought whole wheat flour so wanted to start trying to make stuff. These turned out great, light, fluffy just used recipe on here to make buttermilk. I also had an old banana I mashed up to avoid adding sugar.

Good & easy. I added more buttermilk to "thin" the batter a bit; personal preference. Served these with real maple syrup & strawberry/blueberry sauce.

I used a little over half oat flour, next time I will still use some but keep it under half as it was crumbly.

These were good, but I didn't notice anything outstanding; these tasted fine but seemed very ordinary.

Delicious and fluffy! Love this recipe. Used spoiled milk so I could use lactose free fat free milk rather then buttermilk. I also always use canola oil because I like the taste better then vegetable oil. Added M&Ms for the little ones. They gobbled them up!!!

I would swap the sugar for molasses. Really good though.

Great pancakes! My husband is on a low sodium diet so I omitted the salt. Turned out perfect added blueberries. Yum!

Great pancakes that are a healthier option. My kids didn't even notice the difference from the pancakes that I make with all purpose flour. I did sub soured milk (with vinegar) instead of buttermilk. I also added vanilla to pick up on the nutty flavor of the wheat flour. I will definitely make these again!

For a whole wheat pancake they were fluffy, extremely easy to make and absolutely no fuss. Some recipes can be a little particular. This is a bing, bang, boom-DONE kind of recipe. I made some plain, some blueberry and one with blueberry and mini chocolate chips. This is where the PREFERENCE comes in...whole wheat isn't always the best flavor. I would highly recommend this to anyone who likes whole wheat. I give it five stars because they were easy to make and I think that if I liked the taste of whole wheat to my fluffy pancakes or oat pancakes, I would make these a lot, however, I had one child ask me not to make them again.

The only thing I did was use milk instead of buttermilk. Everything else was exactly the same. Yes, you can taste a midge of baking powder, but it does not feel like you are eating whole wheat pancakes. My kids loved them and so did I. My batch made 17 1/4 cup pancakes and were only 3 WW points each. Worth it!

I used melted butter instead of oil, but had to add a little more buttermilk to give it the right consistency.

This recipe is great! Amazingly light for whole wheat. thanks for sharing!

It was pretty good but I used almond milk instead of buttermilk and Truvia in place of sugar. I'm basically making something a little different than regular pancakes I also added some protein powder,, almonds, walnuts and strawberry Preserve

I'm making these this morning for the 2nd time. Quick and simple to make. I soured milk with white vinegar and it was fine. My kids love these pancakes and they are a hard sell. This is my new go to pancake recipe. Thank you!

It was really good I would definitely make it again??

Amazing. Only changes: honey and stevia powder instead of white sugar... Added chopped dates and pecans to batter before pouring. Don't even need syrup. The kids just gobbled them up! Made enough to freeze and will KEEP some in the freezer. Perfect breakfast or on-the-go snack!! Thanks for sharing.

These are delish!!! I had to check my flour package to make sure I used the whole wheat. They are so tender and tasty. I did use EVOO because that's all the oil I had, and I cut the oil down to 4 tsps. and the sugar to 4 tsps. Great!! A new favorite.

Good basic recipe. I had to change the ingredients since my wife cannot eat whole eggs or milk products. I sub'd Coconut milk for the buttermilk and egg-beaters for the eggs. White sugar was replaced with raw sugar as well. To finish I added a tsp of cinnamon, and a tsp of vanilla extract.

Great recipe! I didn't have white sugar on hand, so I used 1 tbsp brown sugar and mixed in 1 tbsp pure maple syrup. Also added 1 tsp vanilla extract and 1 tsp almond extract . Turned out really tasty! :)

Solid recipe. I replaced the sugar for honey and added an extra tablespoon.

Pancakes were still very light for whole wheat pancakes. Very tasty!

did not have buttermilk so used a mixture of milk and plain yogurt, left out the salt

I didn't have buttermilk, so used 2 cups 1% milk and a 93 mL bottle of drinkable yogurt. The result was still very light and fluffy pancakes! The kids liked them a lot! I would definitely make them again! Thanks for this great recipe!

These pancakes were easily thrown together in minutes and were quite good. We never have buttermilk and I forgot to do the easy substitution, so ours were made w/regular 1% milk. I'll make these again to use up whole wheat flower, but they won't replace "Oatmeal Pancakes II" as my go to pancake, hence the 4 stars. I was a little concerned because my batter was not thick, as the recipe and reviews suggest, but they turned out fine, albeit a tad anemic/thin. THANKS for the recipe!

I exchanged 1/4 cup orange juice for milk.

I added pecans, vanilla, and used almond milk instead. It was easy to make and so good.

Very nice. Love whole wheat. Husband loved them!

Made these this morning and my hubby says he never wants any other kind of pancakes! Huge hit with my kids as well!

I used while milk soured with vinegar instead of buttermilk. Also used 4 tbsp melted butter instead of vegetable oil and added 1 tsp of vanilla. The texture is so light and fluffy they melt in your mouth. The recipe makes quite a few so I will halve it next time.

WOW I did the recipe... although added fresh grated ginger one mashed banana, crystallized ginger chopped and cinnamon butter and maple syrup ... absolutely delicious!!!! thank you Linda Beacher

These were excellent. I've already made them twice, and they will definitely be my go-to whole wheat pancake recipe. The second time I made them I added in fresh blueberries to the mix, a teaspoon or so of vanilla, walnut pieces, and half a shredded oats and honey granola bar. With organic maple syrup and butter, they were a hit!

This is my recipe and we make it quite a bit. Recently we’ve started eating vegan (McDougal style) so I just decided to omit the eggs and oil. I used almond milk with a couple tablespoons of vinegar for the buttermilk and I was amazed at how perfect they were! I don’t even think the eggs and oil are necessary. Just an FYI for the vegan crowd out there :)

I love whole wheat pancakes, and this is my favorite recipe to make. Very easy, ingredients I always have on hand, and the pancakes are light and fluffy and hearty at the same time.

The only change I make is raw honey instead of sugar and I generally use melted coconut oil for the oil.

Makes a large batch. I added cinnamon and vanilla extract. Very tasty.

I loved this receipe I did add vanilla and instead of regular buttermilk I did the dry buttermilk you buy in the store adding water to it makes it way more watery than regular buttermilk they came out thinner and cooked faster. I made them on a electric griddle next time I will try the coconut oil. They are a great healthy pancake. Dry buttermilk is sold in the flour sugar isle at Walmart. GS

I swapped the oil out for more pumpkin, and these were terrific. I will definitely be making them again.

Big hit in our house. I made as directed, but found that the dough was too thick for my taste, so I added a 1/4 cup of skim milk to make it slightly pourable (instead of requiring scooping). They were fluffy and yummy. Definitely adding to regular breakfast rotation.

Easy, quick. I substituted lemon juice and milk for buttermilk, and let it rest a bit before cooking. Can't wait to make it again!!

Easy to make and tasted so great. I will definitely. Be making them again!

DELISH!!!

Made half the recipe and it was just enough for two. Used Splenda instead of sugar (will use palm sugar or stevia next time). Also sprinkled frozen blueberries on half of them as the first side was cooking. Added a little ghee as the cooking oil and all of the pancakes turned out fluffy with a light crispy crust. Topped with maple syrup. Delicious!

This is wonderful! I added 1 tablespoon of flaxseed meal to the dry ingredients and it produced a subtle and pleasant crunch. A nice counterpoint to the soft pancakes.

Soft, with a strong whole wheat taste.

These are light and fluffy. I was worried about the lack of sugar, but once we put on some maple syrup, they were fine.

Even though I forgot to put the sugar in this recipe went over beautifully. The children I served it too enjoyed it and didn't catch my mistake.

This is the best 100% whole wheat pancake recipe we've had after a few adjustments. We tried it first with the buttermilk but we realized we don't like the tang the buttermilk gives. We substituted for 1 cup plain yogurt and 1 cup whole milk. We grind our own flour and found that we needed to add about 1/4 more flour or batter wasn't thick enough. We also sub 2 tbsp honey instead of sugar. Delicious!

Added quick oats for texture. Used regular milk and added lemon juice since I never have buttermilk on hand. Make a big batch and freeze single servings to be used during the week. Favorite way to eat them is with a little jam spread on top. Nice and moist, just the right sweetness.

Used yogurt and milk with lemon juice for buttermilk. Started with milled whole grain wheat flour, which is less absorbent, so added some cake flour to thicken. Rave reviews, and more filling. Will certainly make again.