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    Hungry Healthy Happy » Recipes » Breakfast

    Whole Wheat Pancakes

    Published: Aug 1, 2018 · Modified: May 11, 2021 by Dannii · This post may contain affiliate links · 37 Comments

    742 shares
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    Jump to Recipe
    Diet: Low Fat / Vegetarian
    Whole wheat pancakes with a text title overlay.

    * This is a sponsored post for Hermesetas *
    Light and fluffy pancakes are a Sunday morning staple and these homemade whole wheat pancakes are high in fibre and low in sugar as we used Hermesetas Granulated Sweetener, so they will keep you fuller for longer. Sunday morning pancakes just got a little bit healthier!

    A blue plate with a stack of pancakes on it.
    Jump to:
    • What you will need
    • How to make whole wheat pancakes - Step by step
    • Why should you try it?
    • Why use whole wheat flour?
    • Using sweetener
    • Healthy pancake toppings
    • FAQs
    • Extra tips
    • More breakfast recipes
    • Recipe
    • Feedback

    What you will need

    • Whole Wheat Flour
    • Sweetener
    • Bicarbonate soda
    • Baking powder
    • Cinnamon
    • Vanilla extract
    • Skimmed milk
    • 1 egg
    • Fat free plain yogurt
    All the ingredients needed for this recipe with text overlay labels.

    How to make whole wheat pancakes - Step by step

    One/Two: Combine all the dry ingredients together in a bowl and the wet ingredients in another.
    Three: Pour the wet mixture into the dry mixture and whisk until smooth.
    Four: Add a couple of sprays of oil or add some butter into a pan and pour in some mixture. Spread it round to desired consistency. Once the mixture starts to bubble (about 1 minute), flip the pancake over.
    Five: Serve with toppings (not shown below).

    Four steps to making whole wheat pancakes.

    Why should you try it?

    • Healthier than most pancakes
    • Only 331 calories per portion
    • They only take 10 minutes to make
    • Have them for breakfast or dessert

    Why use whole wheat flour?

    We have made batches and batches of these pancakes over the years and we never get bored of them. They are so simple to make, have a nice nutty texture to them from the whole wheat flour, and make the perfect base to hundreds of amazing topping options.

    Using sweetener

    We don't like our pancakes overly sweet, but it's important that they do have some sweetness in them, because that's what we love about pancakes right? It's like dessert for breakfast.

    Switching sugar to low calorie sweeteners like Hermesetas can reduce your daily calorie intake by 10% and lead to a statistically significant weight loss of 0.2kg (0.44lbs) a week. Not sure how to use it? After you have tried these pancakes, give our Healthy Carrot Cake a try.

    We have swapped out the sugar and used Hermesetas Granulated Sweetener in these whole wheat pancakes to make them lower in calories. We use it as a sugar swap in lots of our baking and drinks now and there are lots of Classic Desserts using Hermesetas over on their website.

    A stack of pancakes with a jar of Hermesetas.

    What is Hermesetas Granulated Sweetener?

    You have probably seen Hermesetas on the shelves in the supermarket (it's available in Asda, Tesco, Morrisons and Sainsbury's to name a few), but might not be sure what it is. It's an artificial sweetener and was actually one of the first registered sweeteners in 1932.

    Jar of Hermesetas Granulated Sweetener.

    It isn't just good as a low calorie option in your baking and drinks (we love making mochas with it), but it can help to control blood sugar too. Studies show that frequent rises in blood glucose levels after meals, due to a ‘nibbling’ eating pattern, can put us at risk of metabolic diseases like obesity, type 2 diabetes mellitus and cardiovascular disease[1].

    NHS Choices[2] says: "Like sugar, sweeteners provide a sweet taste but what sets them apart is that, after consumption, they don’t increase blood sugar levels". If I have a sugary breakfast, I find that I have a sugar crash mid-morning. By using Hermesetas, I find that my energy levels are a lot better - not to mention it is saving me a lot of calories.

    Healthy pancake toppings

    Let’s talk about toppings here. The pancakes themselves are pretty healthy with using whole wheat flour and swapping to a sweetener, but the toppings are where they can easily get unhealthy. When we order pancakes at a breakfast restaurant, they usually come loaded with full-fat whipped cream, drowned in syrup and a token berry on top.

    But at home we want to keep them lighter, as we have pancakes every weekend. We topped these with some reduced fat squirty cream (but you could use) 0% Greek yogurt, a little maple syrup and a ton berries. Berries are a must when it comes to pancakes in my opinion.

    A plastic container full of blueberries and raspberries.

    FAQs

    Can You Freeze Pancakes?

    These pancakes are great for batch cooking, as they freeze really well. To freeze them, just place a sheet of baking paper (wax paper) between each pancake and stack. Wrap the stack in foil and then place the stack in a freezer bag. They are best then used within about a month.

    Are pancakes okay for babies?

    Pancakes are a favourite when weaning children. When sliced they make perfect finger food as they are nice and soft and are great for baby-led weaning. Wait until your baby can easily eat solids - we suggest trying him/her on these whole wheat pancakes at around 7-8 months old.

    Extra tips

    • You can easily add different flavours to these whole wheat pancakes. Add cocoa powder if you want a chocolate taste or a little orange juice and zest if you want something citrusy.
    • Give these pancakes a little extra texture by mixing some blueberries or chocolate chips in to the mixture.
    • The options for toppings are endless. We love berries and a little syrup, but why not try some chunks of apple, or even banana and peanut butter?
    • To freeze these pancakes, just place a sheet of baking paper (wax paper) between each pancake and stack. Wrap the stack in foil and then place the stack in a freezer bag. They are best then used within about a month.
    • If you are reading this from the UK, then these are the thick America style pancakes, and not our thin crêpe style pancakes. The batter is too thick for that and whole wheat flour doesn’t tend to work as well for those. So let’s take the lead from our friends across the pond and dig in to a thick stack of pancakes for breakfast.
    • These pancakes are a little dense, as they use 100% whole wheat flour. If that isn't to your taste, then you can use half and half with white flour to lighten it up a bit.

    More breakfast recipes

    • Easy Banana Porridge
    • Mexican Beans on Toast
    • Chocolate Peanut Butter Smoothie Bowl
    • Ham and Cheese Croissant

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    If you’ve tried this whole wheat pancake recipe, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

    Recipe

    A stack of pancakes with berries and cream on top.

    Wholewheat Pancakes

    Light and fluffy pancakes are a Sunday morning staple, in our house anyway, and these homemade whole wheat pancakes are high in fibre and low in sugar, so they will keep you fuller for longer.
    the words low fat in a white circle.
    Low Fat
    An illustration of a v-shaped plant.
    Vegetarian
    4.88 from 33 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Breakfast
    Cuisine: British
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of a cracked egg.
    Eggs
    An illustration of two ears of wheat.
    Gluten
    Servings: 2 people
    Calories: 331kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 125 g Whole wheat flour
    • 2 tablespoon Granulated hermestas
    • 0.25 teaspoon Baking soda
    • 0.5 teaspoon Baking powder
    • 1 teaspoon Cinnamon - (optional, but really tasty)
    • 300 ml Skimmed milk
    • 1 Egg
    • 70 ml 0% Natural yogurt
    • 1 teaspoon Vanilla extract

    Instructions

    • Combine all the dry ingredients together in a bowl and the wet ingredients in another.
    • Pour the wet mixture into the dry mixture and whisk until smooth.
    • Add a couple of sprays of oil or add some butter into a pan and pour in some mixture. Spread it round to desired consistency.
    • Once the mixture starts to bubble (about 1 minute), flip the pancake over. Use a spatula if you aren't confident I prefer to throw it in the air!
    • Serve with toppings of your choice

    Notes

    • You can easily add different flavours to these whole wheat pancakes. Add cocoa powder if you want a chocolate taste or a little orange juice and zest if you want something citrusy.
    • Give these pancakes a little extra texture by mixing some blueberries or chocolate chips in to the mixture.
    • The options for toppings are endless. We love berries and a little syrup, but why not try some chunks of apple, or even banana and peanut butter?
    • To freeze these pancakes, just place a sheet of baking paper (wax paper) between each pancake and stack. Wrap the stack in foil and then place the stack in a freezer bag. They are best then used within about a month.
    • If you are reading this from the UK, then these are the thick America style pancakes, and not our thin crepe style pancakes. The batter is too thick for that and whole wheat flour doesn’t tend to work as well for those. So let’s take the lead from our friends across the pond and dig in to a thick stack of pancakes for breakfast.
    • These pancakes are a little dense, as they use 100% whole wheat flour. If that isn't to your taste, then you can use half and half with white flour to lighten it up a bit.

    Nutritional Information

    Serving: 3pancakes | Calories: 331kcal | Carbohydrates: 51g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 83mg | Sodium: 362mg | Potassium: 38mg | Fiber: 7g | Sugar: 9g | Vitamin A: 100IU | Calcium: 290mg | Iron: 0.5mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

    [1] Blaak EE et al. (2012) Obes Rev 13: 923-984.
    [2] www.nhs.uk/Livewell/Goodfood/Pages/the-truth-about-artificial-sweeteners.aspx

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    Reader Interactions

    Comments

    1. Shradha

      September 19, 2018 at 2:07 pm

      5 stars
      Its an amazing recipe blog! I am impressed how the recipe is nicely instructed with the nutritional values of the foods. Great recipe :)

      Reply
    2. Claudia Lamascolo

      August 17, 2018 at 1:08 pm

      5 stars
      these are super pretty to eat .. I think my grandson will go crazy over these pretty colors and they are so healthy!

      Reply
    3. Kristina @ Love & Zest

      August 14, 2018 at 8:49 pm

      5 stars
      These pancakes look like a great way to change up breakfast! I love your step by step photos!

      Reply
    4. Emily Hill

      August 14, 2018 at 8:07 pm

      5 stars
      Oh my goodness, these look divine! I love whole wheat pancakes!

      Reply
    5. Vicky

      August 14, 2018 at 7:33 pm

      5 stars
      I love that I can still enjoy pancakes with less guilt. And who needs syrup on top when you have those lovely berries.

      Reply
    6. Kim Beaulieu

      August 14, 2018 at 7:21 pm

      5 stars
      This is my kind of breakfast. I love the fruit over top too!

      Reply
    7. Mike from Chili Pepper Madness

      August 08, 2018 at 7:27 pm

      5 stars
      I've always been a lover of pancakes, especially whole wheat. I love all of the topping options! There's going to be a pancake party in my house now REAL soon.

      Reply
    8. Traci

      August 08, 2018 at 6:46 pm

      5 stars
      I love pancakes and I especially love that you used whole wheat flour for this recipe. That is one of my favorite kitchen hat tricks :) Just pinned this number and can't wait to try your recipe sometime.

      Reply
    9. Molly

      August 08, 2018 at 6:11 pm

      5 stars
      Gotta love those pancakes. Thanks for posting this!

      Reply
    10. Iryna Bychkiv

      August 08, 2018 at 6:05 pm

      5 stars
      Yum! I'd love to start my Sunday with these pancakes! They look absolutely delicious and so fluffy!

      Reply
    11. Gabi @ Leanjumpstart.com

      August 08, 2018 at 5:48 pm

      5 stars
      I love your fiber rich, whole wheat pancakes. Also your topping is amazing Dannii, no matter how dense the pan cakes turn out in... combination with the juicy topping it's perfect:)

      Reply
    12. Jamie Young

      August 08, 2018 at 5:02 pm

      5 stars
      My kiddos start back to school next week and this would be a delicious way to start their first day off right with a good breakfast! Wonderful recipe!

      Reply
    13. Kristine

      August 08, 2018 at 3:49 pm

      5 stars
      These pancakes sound incredible! I would love to sit down to a huge stack of these for breakfast! Yum!

      Reply
    14. Tracy Koslicki

      August 05, 2018 at 10:16 pm

      Wow, love the low calorie option!! Those berries - yummm. What a great breakfast / brunch!

      Reply
    15. camila

      August 05, 2018 at 8:16 pm

      5 stars
      these pancakes sound amazing! What an incredible stack of delicious goodness!!

      Reply
    16. Danielle Howard

      August 05, 2018 at 6:42 pm

      5 stars
      Yumm! I love the color of the berries with these tasty looking pancakes!

      Reply
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    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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