Best 9 Whole Wheat Pancakes From Scratch Recipes

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Indulge in the wholesome goodness of homemade whole wheat pancakes, a delectable breakfast treat that combines the goodness of whole grains with a fluffy and satisfying texture. These pancakes are not just a healthier alternative to traditional pancakes, but also a delightful culinary experience that will tantalize your taste buds. With three variations included - classic whole wheat pancakes, hearty oatmeal pancakes, and indulgent protein pancakes - this recipe article caters to diverse dietary preferences and ensures a perfect pancake for every palate.

Dive into the classic whole wheat pancake recipe, a timeless breakfast staple that showcases the nutty flavor of whole wheat flour and the comforting warmth of maple syrup. For a more robust and wholesome option, try the hearty oatmeal pancakes, where oats add a delightful texture and a boost of fiber. And if you seek a protein-packed start to your day, the protein pancakes, bursting with the goodness of almond flour and Greek yogurt, will keep you energized and satisfied.

No matter your choice, each pancake variation in this article promises a delectable journey, filled with the aroma of freshly cooked pancakes and the joy of a homemade breakfast. So, gather your ingredients, fire up the griddle, and let's embark on a culinary adventure that celebrates the goodness of whole wheat pancakes.

Let's cook with our recipes!

WHOLE WHEAT PANCAKES FROM SCRATCH



Whole Wheat Pancakes from Scratch image

If you have whole wheat pancakes instead of white flour ones, are you allowed an extra piece of bacon? Probably. Or just start your morning off hearty and healthy with these easy whole wheat pancakes.

Provided by ChefTony

Categories     Breakfast and Brunch     Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 8

½ cup wheat germ
2 cups whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
3 cups buttermilk
2 eggs, lightly beaten
1 tablespoon canola oil
cooking spray

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread wheat germ over a baking sheet.
  • Bake in the preheated oven until toasted, about 5 minutes. Cool slightly, then transfer wheat germ to a large bowl.
  • Stir flour, baking soda, and salt into wheat germ. Beat buttermilk, eggs, and oil in another bowl until smooth; pour egg mixture into flour mixture and stir until batter is just blended.
  • Heat griddle over medium-high heat and coat with cooking spray. Pour 1/4 cup portions of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 264 calories, Carbohydrate 40 g, Cholesterol 66.9 mg, Fat 6.8 g, Fiber 6.1 g, Protein 13.8 g, SaturatedFat 1.6 g, Sodium 558.7 mg, Sugar 6.2 g

WHOLE WHEAT PANCAKES



Whole Wheat Pancakes image

To fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. -Line Walter, Wayne, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 20 pancakes.

Number Of Ingredients 7

2 cups whole wheat flour
1/2 cup toasted wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
3 cups buttermilk
1 tablespoon canola oil

Steps:

  • In a large bowl, combine the flour, wheat germ, baking soda and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until blended., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts : Calories 157 calories, Fat 4g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 335mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

WHOLE WHEAT PANCAKES FROM SCRATCH



Whole Wheat Pancakes from Scratch image

Make and share this Whole Wheat Pancakes from Scratch recipe from Food.com.

Provided by Santa Ed

Categories     Breakfast

Time 8m

Yield 2 pancakes, 4 serving(s)

Number Of Ingredients 6

1 egg
1 cup 2% low-fat milk
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Steps:

  • mix dry ingredients.
  • add egg, milk and vanilla extract. mix until moist but do not over mix. there could be some lumps.
  • pour onto griddle to make the size pancake desire.

Nutrition Facts : Calories 153.1, Fat 3.1, SaturatedFat 1.3, Cholesterol 51.4, Sodium 519.3, Carbohydrate 25.2, Fiber 3.2, Sugar 3.3, Protein 7.5

PERFECT WHOLE WHEAT PANCAKES



Perfect Whole Wheat Pancakes image

This recipe comes from the Tassajara Bread Book. I like whole wheat but I hate the heaviness of the finished recipe and usually halve it with white flour. This recipe defies all of that. They are so good. The genius who created this recipe should get a medal. I have used powdered milk in place of regular milk for this and found no difference. I'm saying 8 pancakes in yield, but it really varies on the size you like your pancakes. Additional note: you can substitute applesauce for the oil (use the same amount) and they turn out exactly the same with a lot less calories.

Provided by Narshmellow

Categories     Breakfast

Time 25m

Yield 8 pancakes

Number Of Ingredients 6

2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
3 eggs
2 cups milk
1/2 cup oil

Steps:

  • Mix dry ingredients together in a medium sized bowl.
  • Add wet ingredients and mix together.
  • Cook on a hot griddle.

100% WHOLE WHEAT PANCAKES



100% Whole Wheat Pancakes image

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 :)

Provided by Kristie Ann

Categories     Breakfast and Brunch     Pancake Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 eggs
3 tablespoons vegetable oil

Steps:

  • 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).
  • 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.

Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g

WHOLE-WHEAT PANCAKES WITH NUTTY TOPPING



Whole-Wheat Pancakes with Nutty Topping image

Provided by Ellie Krieger

Categories     main-dish

Time 24m

Yield 4 servings, serving size: 3 pancakes and 1/4 cup topping

Number Of Ingredients 18

1/4 cup sliced almonds
1/4 cup hulled (green) pumpkin seeds
1/4 cup sunflower seeds
1 tablespoon sesame seeds (preferably unhulled)
1/4 cup toasted wheat germ
1/4 cup real maple syrup, plus more for serving
Pinch salt
1 medium apple, such as Golden Delicious, cored and diced (about 2 cups)
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup 1 percent lowfat buttermilk
3/4 cup lowfat milk
2 teaspoons honey
Nonstick cooking spray

Steps:

  • Make the topping: In a large skillet, toast the almonds and pumpkin seeds over medium-high heat, stirring, for about 1 minute. Add the sunflower seeds and cook, stirring, for 1 minute more. Add the sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium sized bowl. Add the wheat germ. Stir in the syrup and a pinch of salt and set aside.
  • Make the pancakes: Put the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about 2 minutes. Set aside.
  • In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk, 1/2 cup of the milk and honey. Slowly whisk the egg mixture into the dry ingredients, stirring until just combined. If the batter seems too thick, add as much of the remaining 1/4 cup milk as necessary.
  • Spray a large non-stick griddle with cooking spray and heat over medium heat. Spoon about 1/4 cup batter per pancake into the pan and top each pancake with a heaping tablespoon of the cooked apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes. Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest. To serve, arrange 3 pancakes per plate and sprinkle each serving with 1/4 cup of the topping. Serve with additional maple syrup.

Nutrition Facts : Calories 494, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 98 milligrams, Sodium 610 milligrams, Carbohydrate 69 grams, Fiber 7 grams, Protein 20 grams

ALTON BROWN'S FLUFFY WHOLE WHEAT PANCAKES



Alton Brown's Fluffy Whole Wheat Pancakes image

I've tried many whole wheat pancake recipes. Some were good, some not so good but I never had one make me say, "Wow! A truly fluffy whole wheat pancake!" until this one. Posting it here so I don't lose it! We love to eat these for dinner with some turkey sausage. Very filling!

Provided by MaMas Apprentice

Categories     Breakfast

Time 15m

Yield 12 4-in pancakes, 4 serving(s)

Number Of Ingredients 8

2 cups whole wheat flour (I used whole wheat pastry flour.)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
2 large eggs
2 cups buttermilk
4 tablespoons unsalted butter (I used about 2 T. to cut down on fat.)

Steps:

  • Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.).
  • Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes.
  • * Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.
  • *Test the griddle by flicking water on it. If the water dances across the surface, you're good to go.
  • * Rub down the griddle with a little butter or spray with nonstick spray.
  • Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!

WHOLE GRAIN PANCAKES



Whole Grain Pancakes image

Delicious and healthy whole grain pancakes. I love these topped with berries and yogurt.

Provided by Jennifer Goss

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 cup whole wheat flour
½ cup rolled oats
¼ cup cornmeal
3 tablespoons flaxseed meal
3 tablespoons brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 egg, beaten
2 cups buttermilk
cooking spray

Steps:

  • In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
  • Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 53.2 g, Cholesterol 51.4 mg, Fat 5.9 g, Fiber 6.5 g, Protein 12.7 g, SaturatedFat 1.5 g, Sodium 440 mg, Sugar 16.3 g

HONEY WHOLE WHEAT PANCAKES



Honey Whole Wheat Pancakes image

Delicious yet healthy whole wheat pancakes that anyone can enjoy! Serve hot with fruit and sprinkle with powdered sugar or drizzle with honey.

Provided by Ekeller

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 20m

Yield 3

Number Of Ingredients 8

1 ¼ cups whole wheat flour
2 teaspoons bran
2 teaspoons baking powder
½ teaspoon salt
1 cup milk, or more as needed
1 large egg
1 tablespoon honey
cooking spray

Steps:

  • Mix flour, bran, baking powder, and salt together in a bowl.
  • Whisk milk, egg, and honey together in different bowl. Slowly blend wet ingredients into dry ingredients until lightly mixed; do not overmix or it will make the pancakes less fluffy. Let sit for 5 minutes so wheat and bran can really absorb the wet ingredients.
  • Meanwhile, preheat a griddle or skillet to medium heat and coat lightly with cooking spray.
  • Ladle approximately 2 tablespoons batter onto the hot skillet for each pancake, working in batches if necessary. Cook until pancakes are slightly bubbly, about 1 minute. Flip and cook until golden brown on the other side, 2 to 3 minutes.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 47.4 g, Cholesterol 68.5 mg, Fat 4.2 g, Fiber 6.5 g, Protein 11.8 g, SaturatedFat 1.7 g, Sodium 772.1 mg, Sugar 9.9 g

Tips:

  • Use fresh, high-quality ingredients: This will ensure that your pancakes are flavorful and fluffy.
  • Don't overmix the batter: Overmixing can result in tough, dense pancakes. Mix just until the ingredients are combined.
  • Let the batter rest for a few minutes before cooking: This will allow the flour to absorb the liquid and produce a more tender pancake.
  • Heat your griddle or pan over medium heat: If the heat is too high, the pancakes will cook too quickly and burn on the outside before they're cooked through on the inside.
  • Flip the pancakes only once: Flipping them too often can make them tough and dry.
  • Serve the pancakes while they're still warm: This is when they're at their best!

Conclusion:

These whole wheat pancakes are a delicious and nutritious way to start your day. They're easy to make and can be customized with your favorite toppings. Whether you like them with butter and syrup, fruit, or whipped cream, these pancakes are sure to please everyone at the table.

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