Whole Wheat Pancakes

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!

A blue plate with a stack of pancakes topped with cream and berries.

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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
How To Make Whole Wheat Pancakes
Healthy Pancake Toppings
Dannii's Top Tips
Frequently Asked Questions
More Pancake Recipes
Recipe
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Whole Wheat Pancakes Ingredients and Substitutions

All the ingredients needed for this recipe with text overlay labels.

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

Flour, cinnamon, sweetener and baking powder in a mixing bowl.

Step 1: Combine all the dry ingredients together in a bowl.

Milk, egg, yogurt and vanilla in a mixing bowl.

Step 2: Combine the wet ingredients in another bowl.

The wet and dry mixtures combined in one bowl.

Step 3: Pour the wet mixture into the dry mixture and whisk until smooth.

A frying pan with a pancake cooking in it.

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.

A stack of six pancakes with cream, strawberries and blueberries.

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.

A plate of pancakes topped with cream and berries next to a bowl of more berries.

Frequently Asked Questions

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.

Can I make the whole wheat pancake batter ahead of time?

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.

Can I use this whole wheat pancake recipe to make waffles?

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

A stack of pancakes with berries and cream on top.

Wholewheat Pancakes

By: Dannii Martin

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.

Low Fat

Vegetarian

5 from 15 votes

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Course: Breakfast

Cuisine: British

Prep: 5

Cook: 5

Total: 10

Servings: 2 people

Calories: 326kcal

Allergens:

Dairy

Eggs

Gluten

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.