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    Hummusapien » Recipes » Breakfast » Favorite Fluffy Whole Wheat Pancakes

    ★★★★★ from 4 reviews

    Favorite Fluffy Whole Wheat Pancakes

    Published Oct 21, 2019 · Modified Nov 14, 2021 · by Alexis Joseph · 11 Comments

    Jump to Recipe

    The most magical Whole Wheat Pancakes Recipe for cozy Sunday mornings! Oh so fluffy 100% whole grain goodness made for maple syrup.

    stack of whole wheat pancakes with bananas pecans and syrupWe 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.

    I want to either go out for brunch or I want to slam some SERIOUS pancakes. Or shakshuka. Gahhhh it's like picking a favorite child!

    stack of whole wheat pancakes with syrup drizzle and fork

    Whether I'm repping sweet or savory, I mean brunch business.

    So today we're back to pancakes. I love love love these orange scented ones with tahini maple syrup and I also die for these vegan ones with blueberry topping. Stacks on stacks for everybody, truly!

    Now let's talk fluff factor

    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.

    ingredients for whole wheat pancakes whisk and towelHow to Reheat and Freeze Pancakes

    These reheat and freeze 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 these whole wheat pancakes, 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.

    cross-section stack of whole wheat pancakesYou 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!

    CRAVING MORE MORNING GOODNESS? DON’T MISS MY OTHER GO-TO BREAKFAST RECIPES:

    • Spinach, Mushroom and Artichoke Quiche with Spelt Crust
    • Fluffy Vegan Pancakes with Blueberry Topping
    • Whole Wheat Orange Pancakes with Tahini Maple Syrup
    • Fluffy Vegan Lemon Blueberry Muffins
    • The Best Shakshuka

    birds-eye view of whole wheat pancakes with bananas pecans and fork

    GRAB A FORK, YO.

    Print
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    The most magical Whole Wheat Pancakes Recipe for cozy Sunday mornings! Oh so fluffy 100% whole grain goodness meant for maple syrup.

    Favorite Fluffy Whole Wheat Pancakes Recipe

    ★★★★★ 5 from 4 reviews
    • Author: Alexis Joseph | Hummusapien
    • Prep Time: 10 min
    • Cook Time: 10 min
    • Total Time: 20 minutes
    • Yield: 6 pancakes 1x
    • Category: Breakfast
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
    Pin Recipe

    Description

    The most magical Whole Wheat Pancakes Recipe for cozy Sunday mornings! Oh so fluffy 100% whole grain goodness meant for maple syrup.


    Ingredients

    Units Scale
    • 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

    1. Melt butter in 20 second intervals in the microwave. Set aside to cool.
    2. In a large bowl, whisk together flour, baking powder, salt, cinnamon, and sugar.
    3. 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.
    4. 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.)
    5. Devour warm with a drizzle of pure maple syrup and a giant cup of coffee!

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Reta says

      March 31, 2021 at 11:00 am

      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.

      ★★★★★

      Reply
      • Alexis Joseph says

        March 31, 2021 at 9:31 pm

        Heck YES! The fluff factor is everything. Thanks for letting me know these were a hit, Reta!

        Reply
    2. Sam says

      April 17, 2020 at 2:04 pm

      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.

      ★★★★★

      Reply
      • Alexis Joseph says

        April 18, 2020 at 2:04 pm

        Heck yes! Thank you tons, Sam 🙂

        Reply
    3. Erin says

      February 26, 2020 at 1:29 pm

      The only pancake recipe we use! Sometimes I add blueberries. Delicious!

      ★★★★★

      Reply
    4. Lauren says

      February 18, 2020 at 1:56 pm

      This is such an amazing recipe!! They always turn out to be soooo fluffy! I’m definitely adding this to my Saturday morning rotation:)

      ★★★★★

      Reply
      • Alexis Joseph says

        February 19, 2020 at 1:52 am

        Thanks so much, Lauren!

        Reply
    5. Dylan says

      October 22, 2019 at 12:18 pm

      Yum - Looks divine! Bring on weekend brunch!

      Reply
      • Alexis Joseph says

        October 24, 2019 at 11:19 pm

        Heck yes!!

        Reply
    6. Sienna says

      October 21, 2019 at 6:55 pm

      I can’t wait to eat these one day!!

      Reply
      • Alexis Joseph says

        October 24, 2019 at 11:21 pm

        I can share!

        Reply

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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