The most magical Whole Wheat Pancakes for cozy Sunday mornings! Easy to make, oh so fluffy 100% whole grain goodness made for maple syrup.
We gettin' fluffy up in heeeyaaaaa.
You know those Sunday mornings at home when you feel you've made it to the peak of the week, that special bubble of a day where society allows you to be a sloth, and you're like "hell no am I having a boring breakfast this morning."
Well that's me every Sunday. Enter my Lemon Blueberry Pancakes, Ultimate Vegan Pancakes, and Whole Wheat Orange Pancakes with maple tahini syrup.
Gahhhh it's like picking a favorite child!
How to make fluffy pancakes
- Baking powder. We've got a hefty 3 ½ teaspoons here for ultimate fluffiness!
- Whole wheat pastry flour. It's a bit lighter than regular whole whet flour, in my opinion. You could also use all-purpose flour or a mix of the two.
- A hot oiled/buttered skillet. When you put a drop of water on the skillet, it should sizzle. You want the pan hot enough that you'll get that nice browning but not so hot that the exterior burns. Medium heat or a bit below should be perfect.
- THICK batter. I always use a higher ratio of flour to liquid for thick and fluffy pancakes.
- Not over-mixing the batter. Lumps are your friend! Over-mixing means overworking the wheat protein (gluten) which leads to dense, chewy pancakes.
Reheating and freezing
These reheat beautifully. Make a batch on Sunday and refrigerate them in an air-tight container for easy, healthy breakfasts all week. Simply pop them in the toaster or microwave for 20-30 seconds to warm up before serving.
To freeze, lay them in a single layer on a parchment-lined baking sheet and place in the freezer. Once they're frozen, transfer to a baggie and store for up to two months. Freezing them flat prevents them from sticking together once frozen.
You can reheat them from frozen in the toaster!
Did you try this this magical pancake recipe and love it? Let me know by leaving a star rating and/or comment!
More healthy breakfast recipes
- Spinach, Mushroom and Artichoke Quiche with Spelt Crust
- Fluffy Vegan Lemon Blueberry Muffins
- The Best Shakshuka
GRAB A FORK, YO.
Print
Favorite Fluffy Whole Wheat Pancakes Recipe
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
The most magical Whole Wheat Pancakes Recipe for cozy Sunday mornings! Oh so fluffy 100% whole grain goodness meant for maple syrup.
Ingredients
- 3 tbsp melted unsalted butter (or non-dairy buttery spread)
- 1 ½ cups whole wheat pastry flour
- 3 ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon (optional)
- 1 tbsp sugar or maple syrup
- 1 ¼ cups milk (I used unsweetened vanilla almond)
- 1 large egg
Instructions
- Melt butter in 20 second intervals in the microwave. Set aside to cool.
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, and sugar.
- Measure milk in a liquid measuring cup. Add egg and melted butter and whisk until smooth. Pour into dry ingredients and mix just until combined, being careful not to over-mix the batter. Lumps are ok.
- Warm a pat of butter or oil in a large skillet over medium heat. Once hot, add ⅓ cup of batter to skillet, repeating as needed. Cook for 2-3 minutes per side, flipping once bubbles start to form and cooking 1-2 minutes or until golden. (If you want to add chocolate chips, blueberries, or apples, add to each pancake before flipping.)
- Devour warm with a drizzle of pure maple syrup and a giant cup of coffee!
Reta says
I have searched across the mountains and seas for a fluffy pancake recipe where the pancakes actually turn out fluff like the picture. This recipe didn’t have many reviews but of the few it did have, they were all 5 Stars so I decided to give it a try. Well, look no further because THIS IS IT!!! No buttermilk...game changer. My first pancake of the batch is usually the runt of the litter but every pancake was a fluffy beast. Even my son said “ these are fluffy”. So it’s a winner winner in our book. Would it be possible to substitute coconut oil for the butter in the recipe? Thank you so very much for this awesome find. Definitely the go to pancake recipe from now on.
★★★★★
Alexis Joseph says
Heck YES! The fluff factor is everything. Thanks for letting me know these were a hit, Reta!
Sam says
Normally I’m a waffle person but I’ve been too lazy to use the iron. That being said, these pancakes are bomb! Going to be the only pancake recipe I use from now on.
★★★★★
Alexis Joseph says
Heck yes! Thank you tons, Sam 🙂
Erin says
The only pancake recipe we use! Sometimes I add blueberries. Delicious!
★★★★★
Lauren says
This is such an amazing recipe!! They always turn out to be soooo fluffy! I’m definitely adding this to my Saturday morning rotation:)
★★★★★
Alexis Joseph says
Thanks so much, Lauren!
Dylan says
Yum - Looks divine! Bring on weekend brunch!
Alexis Joseph says
Heck yes!!
Sienna says
I can’t wait to eat these one day!!
Alexis Joseph says
I can share!