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100% Whole Wheat Pancakes

Kristie Ann

"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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1 h servings 410 cals
Original recipe yields 4 servings


  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 875 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

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.

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • Cups of flour just shy of full will yield a lighter pancake and more traditional batter.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 117
  1. 142 Ratings

Most helpful positive review

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 th...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 th...

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 t...

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

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 batte...

Whole wheat flour is not at all bitter or bad tasting unless it is spoiled. Who knew? The oil in it (which has been removed in white flour) can turn rancid. It's only good for perhaps 6 months ...

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 th...

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...

Great basic wheat pancake: I found it to be by versatile. I was able to reduce it to one serving easily (it still made 5 pancakes!) and I threw in some wheat bran. I think it would be good with...

I've made these several times, and they come out fluffy and perfect! I aim to use organic ingredients (don't always have all organic on hand, so it doesn't always happen), and always substitute ...