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100% Whole Wheat Pancakes

Rated as 4.72 out of 5 Stars

"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 :)"
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Ingredients

1 h servings 410 cals
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • Cups of flour just shy of full will yield a lighter pancake and more traditional batter.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 410 calories; 15 g fat; 57.2 g carbohydrates; 15.9 g protein; 99 mg cholesterol; 875 mg sodium. Full nutrition

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Reviews

Read all reviews 126
  1. 157 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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...

Most helpful critical review

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

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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.

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 ...

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...

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...

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...

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...

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 orga...