100% Whole Wheat Pancakes Recipe - Allrecipes.com
100% Whole Wheat Pancakes Recipe
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100% Whole Wheat Pancakes

Recipe by  

"These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
  2. Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
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  • Cook's Note:
  • Cups of flour just shy of full will yield a lighter pancake and more traditional batter.

Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2013

I did not have buttermilk on hand, I soured whole milk with a couple tablespoons lemon juice. I made no other changes. I have made whole wheat pancakes before and know that it takes a bit for the whole wheat flour to suck up some of the additional liquid so I let it sit for five-ten minutes while the griddle preheated. VERY good pancake. Reminds me of the pancakes my dad made for me on Saturday mornings. Kids loved them.

Most Helpful Critical Review
Mar 21, 2015

I don't like using baking soda as it makes the pancakes taste funny.


68 Ratings

Jan 03, 2014

I made these at least twice weekly for the past 6 months. They melt in your mouth. The only changes I make, eliminate sugar & add a 2 tsp liquid stevia. I also add a tsp vanilla, & a extra 1/2 tsp baking powder. These are only personal preferences, its great without them also. 5 stars!!!!

Oct 16, 2013

Loved this recipe! I did substitute coconut oil for the vegetable oil, though.

Nov 23, 2013

Wow, these are great. Fluffy, thick, and with the subtle nutty taste of whole wheat. I also subbed in soured milk (with vinegar) instead of buttermilk. Other than that, followed the recipe. Kids love them without syrup, my husband loves them, and so do I! This is the third time I've made them and they came out great each time. Perfect whole wheat pancakes"

Dec 10, 2014

Soured almond milk since I didn't have buttermilk and used brown sugar in stead of white. These were so good- Fluffy and tasty! Even the men in the family (averse to all things healthy) loved them! This is a definite keeper. I had mine with PB, banana, walnuts, cinnamon and honey.

Feb 17, 2014

This recipe is great! I've finally found a whole wheat pancake that's fluffy and tender. I didn't have buttermilk, so I used a quarter of a cup of butter and two cups of 1% milk. I let the batter rest for ten minutes before frying to allow the baking powder to activate a bit and let the flour absorb the liquid. It turned out beautifully; these pancakes are fluffy and flavorful, and I will definitely be making them again soon. Be sure to let the batter rest for a few minutes to ensure maximum fluffiness.

Nov 20, 2013

I have made this many times. I dropped the sugar, since my daughter tends to drown her pancakes in syrup. They were still very delicious. I also like to drop in sliced bananas or fresh blueberries while the first side is cooking.


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  • Calories
  • 410 kcal
  • 21%
  • Carbohydrates
  • 57.2 g
  • 18%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 875 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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