Whole Wheat Pancakes
Featured in Allrecipes Magazine

Whole Wheat Pancakes

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"These are very light and tender pancakes. These pancakes are excellent with maple syrup."
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50 m servings 548 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 1079 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.
  2. Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency.
  3. Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.
  4. Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.


  1. 308 Ratings

Most helpful positive review

This is my pancake recipe now. However, I do not use butter. I substitute 1/4c canola oil (or sometimes unsweetened applesauce. If I double, I use 1/4c each). I also use 1 egg and 2 egg whit...

Most helpful critical review

This was the first time I made pancakes from scratch (I always use the boxed Bisquick powder). I wanted to try a recipe that tasted more like restaurant pancakes. The batter is quite thick and I...

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Least positive

This is my pancake recipe now. However, I do not use butter. I substitute 1/4c canola oil (or sometimes unsweetened applesauce. If I double, I use 1/4c each). I also use 1 egg and 2 egg whit...

I used the lemon juice/1% milk substitution for buttermilk (1 tablespoon lemon juice for each cup of milk). I also substituted cinnamon applesauce for butter. When I was a kid, I preferred thin ...

Jen, thanks for the great recipe! The pancakes turned out fluffy and light just as advertised! I didn't measure any of the ingredients directly (I ususlly go by 'feel' when cooking). Becaus...

Tasty! These pancakes are so good. My very picky two year old didn't even realize they weren't the usual white pancakes. She devoured them. They actually tasted better than white flour panca...

I found out that if you use a pastry brush to brush oil onto the pan in the shape of any alphabet, the impression gets onto the pancake when done. Amazing !The recipe is great eventhough i made ...

I made these pancakes for Easter breakfast and everyone loved them! My father-in-law could not stop eating them. I did change the recipe a little....gound up in my coffee grinder, a little flaxs...

I made these for my husband's birthday yesterday and they turned out great. I didn't have buttermilk so I used 1/2 vanilla yoghurt and 1/2 skim milk (healthier that way too). I added blueberri...

DELISH! This one was soooo good! even my eight yr old was asking for more! I tripled the batch and they froze very well! just pop them in the toaster and voila! quick and healthy breakfast! YUMM...

These are the best! My 3yr old is a pancake freak, so I made these for a healthy breakfast and she loves them. I cut out or haf the butter and I never have buttermilk, so I just add 1% milk and ...

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