Some whole wheat pancake recipes out there only use some whole wheat flour along with all-purpose flour. With this recipe, you don’t have to sacrifice texture or fluffiness at all, while using 100% healthier whole wheat flour instead of all-purpose.

These Whole Wheat Pancakes have a nutty and earthy flavor, with all the tenderness you want from a good breakfast pancake!

Judy’s Favorite Pancake

Over the years, I’ve learned how to make Whole Wheat Pancakes because they are Judy’s favorite. She prefers the nutty flavor and more substantive texture compared to pancakes made with all-purpose flour. While I grew up with diner pancakes, Bisquick, and McDonald’s hot cakes, I’ve come to agree!

Because whole wheat flour is made with the bran and germ of the wheat grain, it has a more rustic, coarse texture. It’s less processed and yields a healthier pancake. With our recipe, I also think it’s tastier!

As we get older, our preferences are changing to suit healthy habits. While I’ll always love my Lemon Blueberry Pancake recipe, I enjoy having the option to make these my base pancake recipe (feel free to add lemon zest and blueberries to it). Sarah and Kaitlin love it too.

How to Make a Fluffy Whole Wheat Pancake

The trick I learned with these pancakes is to add yogurt. It makes a big difference in the taste and texture of the pancake, interacting with the baking powder and baking soda to add more gas to the batter and ultimately yield that fluffy texture. It also adds a whole lot of flavor, similar to the tanginess of a buttermilk pancake.

Not only that, your pancakes have more protein! If you’re still skeptical, give it a try and you’ll understand what we mean.

Tips for Making Whole Wheat Pancakes

For best results, use a digital scale for measurements. There can be a lot of variation when you measure flour—whether you scoop it, spoon it, or pack it into the measuring cup. For small batches, accurate measurements are even more important.
If you do find the batter is too thick, add a splash of extra milk to thin it out slightly. Whole wheat flour tends to absorb more liquid, which is why our liquid to flour ratio for this whole wheat pancake is a bit higher.
Milk, eggs and yogurt should be at room temperature. Otherwise, the melted butter will solidify when poured into cold batter.
Make sure your baking powder and baking soda are fresh for maximum rise!
We recommend cooking your pancakes on a cast iron pan or flat griddle. Adjust the temperature of the skillet as needed so you don’t burn the pancake. The pan shouldn’t be smoking, but you do want it hot enough to get a crisp edge.
Add fruit to the pancakes after pouring the batter on the pan or serve on top with syrup and butter. Blueberries, strawberries, chopped peaches, or chopped bananas are tasty additions! To avoid the fruit burning and sizzling in the pan, I like to dot the fruit on the pancakes then cover it with a little more batter. You can also mix the fruit in if you’re okay with a little bit of color swirling, but we find the texture of the pancake is more inconsistent when you mix wet fruit directly into the batter.
Whole wheat pancakes cook up a little slower than all-purpose flour pancakes, so make sure that plenty of bubbles have formed before you flip. Flip the pancake only once for maximum fluffiness and the best results!
You can freeze the pancakes after they have cooled, and they will reheat nicely in the microwave. We do it all of the time for convenience!

Whole Wheat Pancakes Recipe Instructions

In a large bowl, use a fork or whisk to mix together the whole wheat flour, sugar, baking powder, baking soda, and salt.

Add the yogurt, milk, egg, and vanilla extract. Whisk the batter just until combined, taking care not to overmix. If you have big lumps, use a rubber spatula to squish them to the side of the bowl instead of mixing too vigorously. Some lumps in the batter are ok. (If you don’t mind dirtying two bowls, you can whisk the wet ingredients in a separate bowl first, then fold into the dry ingredients.)

Fold the melted butter into the batter until just combined. Let the batter stand for 5 to 10 minutes. It will thicken slightly.

Heat your cast iron skillet over medium heat. Add a small pat of butter. You know the pan is ready when the butter sizzles right when you add it to the pan. If it browns quickly, reduce the heat.

Pour in ½ cup of batter for each pancake. Cook until the bottom is browned and bubbles form on the top of your pancake, particularly in the center, about 2 to 3 minutes.

Flip the pancake and cook until it springs back when pressed in the center (about 2 minutes). Transfer to a serving plate. Repeat with the remaining batter.