Light and fluffy pancakes are a Sunday morning staple and these homemade Whole Wheat Pancakes are higher in fibre and lower in sugar. Sunday morning pancakes just got a little bit healthier!
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Pancakes are a classic breakfast favourite, but they often get a bad rap for being an indulgence rather than a nutritious start to the day. Enter whole wheat pancakes: a healthier twist, thanks to the whole wheat flour, on the traditional stack that doesn't skimp on flavour.
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.
Looking for more healthy breakfast recipes? Why not try our quick Cottage Cheese Bowls, simple Greek Yogurt Chia Pudding or protein packed Sheet Pan Eggs?
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Whole Wheat Pancakes Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Whole wheat flour - This makes the pancakes higher in fibre compared to using white flour. It does have more of a dense flavour, so if you don't love that as much, you can use white whole wheat flour.
- Sweetener - We used stevia, but you could swap this for caster sugar if you prefer.
- Baking powder and soda - This helps to make the whole wheat pancakes nice and fluffy. Make sure they haven't been open for longer than 6 months, otherwise they won't work.
- Egg - Use a medium size egg.
- Yogurt - We used plain fat free yogurt.
More ingredient substitutions and variations can be found in the recipe card.
How To Make Whole Wheat Pancakes
- Step 1: Combine all the dry ingredients together in a bowl.
- Step 2: Combine the wet ingredients in another bowl.
- Step 3: Pour the wet mixture into the dry mixture and whisk until smooth.
- Step 4: Heat a couple of sprays of oil or some butter to a frying 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 and cook for a further minute.
- Step 5: Serve with toppings of your choice.
Healthy Pancake Toppings
Let's talk about whole wheat flour pancake toppings here. The whole wheat pancakes themselves are pretty healthy with using whole wheat flour and swapping to a sugar alternative, 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 tonne berries. Berries are a must when it comes to pancakes in my opinion.
Dannii's Top Tips
- You can easily add different flavours to this whole wheat pancake recipe. 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 into 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 into 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.
Frequently Asked Questions
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.
Yes, you can prepare the batter the night before and store it in the refrigerator. Give it a good stir before using, as it may thicken overnight.
Yes, you can!
More Pancake Recipes
If you've tried this whole wheat pancake recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Wholewheat Pancakes
Ingredients
- 125 g (1 cups) of Whole wheat flour
- 2 tablespoon of Granulated stevia
- 0.25 teaspoon of Baking soda
- 0.5 teaspoon of Baking powder
- 1 teaspoon of Cinnamon - (optional, but really tasty)
- 300 ml (1.25 cups) of Skimmed milk
- 1 Egg
- 70 ml (0.25 cups) of 0% Natural yogurt
- 1 teaspoon of Vanilla extract
Instructions
- Combine 125 g of Whole wheat flour, 2 tbsp of Granulated stevia, 0.25 tsp of Baking soda, 0.5 tsp of Baking powder and 1 tsp of Cinnamon together in a bowl .
- Add 300 ml of Skimmed milk, 1 Egg, 70 ml of 0% Natural yogurt and 1 tsp of Vanilla extract.
- Whisk until smooth.
- Heat a couple of sprays of oil or some butter to a frying 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 but I prefer to flip it in the air!
- Serve with toppings of your choice
Recipe Video
Recipe 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 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
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The 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.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Shradha says
Its an amazing recipe blog! I am impressed how the recipe is nicely instructed with the nutritional values of the foods. Great recipe :)
Claudia Lamascolo says
these are super pretty to eat .. I think my grandson will go love these pretty colors and they are so healthy!
Kristina @ Love & Zest says
These pancakes look like a great way to change up breakfast! I love your step by step photos!