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!
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 By Step
- 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.
Extra 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 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 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 Breakfast 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) Whole wheat flour
- 2 tablespoon Granulated stevia
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 1 teaspoon Cinnamon - (optional, but really tasty)
- 300 ml (1.25 cups) Skimmed milk
- 1 Egg
- 70 ml (0.25 cups) 0% Natural yogurt
- 1 teaspoon Vanilla extract
Instructions
- Combine 125 g Whole wheat flour, 2 tablespoon Granulated stevia, 0.25 teaspoon Baking soda, 0.5 teaspoon Baking powder and 1 teaspoon Cinnamon together in a bowl .
- Add 300 ml Skimmed milk, 1 Egg, 70 ml 0% Natural yogurt and 1 teaspoon 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 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
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.
[1] Blaak EE et al. (2012) Obes Rev 13: 923-984.
[2] www.nhs.uk/Livewell/Goodfood/Pages/the-truth-about-artificial-sweeteners.aspx
Mike from Chili Pepper Madness says
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.
Traci says
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.
Molly says
Gotta love those pancakes. Thanks for posting this!
Iryna Bychkiv says
Yum! I'd love to start my Sunday with these pancakes! They look absolutely delicious and so fluffy!
Gabi @ Leanjumpstart.com says
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:)
Jamie Young says
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!
Kristine says
These pancakes sound incredible! I would love to sit down to a huge stack of these for breakfast! Yum!
Tracy Koslicki says
Wow, love the low calorie option!! Those berries - yummm. What a great breakfast / brunch!
camila says
these pancakes sound amazing! What an incredible stack of delicious goodness!!
Danielle Howard says
Yumm! I love the color of the berries with these tasty looking pancakes!
Hannah says
These look amazing. I would love some more easy breakfast ideas, as I’m sick of porridge and cereal.
Annette says
We made these this morning and they were lovely. We added chocolate chips and some chunks of banana too and my boys asked me to make more. Thanks for the recipe.
Heidy L. McCallum says
Your pancakes look wonderful to me this morning and I am starving, so nice to see a healthy version too instead of the norm. I can't wait to try these and soon! Like first thing tomorrow.
Taylor Kiser says
What a gorgeous stack of pancakes! These are perfect for breakfast this weekend!
Jaclyn Anne says
Such a great healthy pancake recipe! Perfect way to enjoy pancakes without the guilt :)