Name: Whole Wheat Pancakes
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Ingredients: 1 cup whole wheat flour; 1 cup milk; 3 large eggs; 1/4 teaspoon salt; 1 Tablespoon honey; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 cup oil

This healthy Whole Wheat Pancakes recipe is made in a blender, with pantry ingredients, in just 5 minutes! They are light, fluffy, and so satisfying!

Do you love pancake recipes? Try these German Pancakes, Cottage Cheese Pancakes, Lemon Ricotta Pancakes, or Apple Pancakes!

A stack of three homemade whole wheat pancakes topped with powdered sugar and maple syrup on a plate with sausage.

Why I love these pancakes:

Blender Pancakes – All you need is a blender to whip up the best whole wheat pancakes in just 5 minutes!
Light and Fluffy – Unlike other whole wheat pancakes that can be dense, these beauties are so light and fluffy, they’re just as good as regular pancakes.
Healthy – They’re made with whole grain, and lightly sweetened with honey, for a delicious honey wheat flavor. If you are looking for more healthy recipes, then check out these healthy dinner ideas!

How to make Whole Wheat Pancakes:

Blend: Add wheat flour and milk to a blender and blend on high for 2 minutes. Add remaining ingredients then blend again until smooth.

Two images with all the ingredients for whole grain pancakes in a blender before and after it's blended.

Cook on a hot greased griddle for 1-2 minutes on each side or until golden brown. (The batter will be thin, but they will puff up and be perfectly light and tender!). Do not pat pancakes down with a spatula while cooking.

Two images showing fluffy whole wheat pancakes being cooked on an electric griddle.

Serve: Enjoy these fluffy whole wheat pancakes with homemade pancake syrup and breakfast potatoes!

Make Ahead, Freezing, and Reheating Instructions:

To Make Ahead: Place cooled whole grain pancakes in an airtight container or bag in the refrigerator for up to 5 days.

To Freeze: Allow pancakes to cool completely then place them in a single layer on a sheet pan. Flash freeze them for 30 minutes, then once they are partially frozen (now they wont stick together), place in a freezer safe bag and freezer for 2-3 months.

To Reheat: rewarm for a few seconds in the microwave, or reheat in toaster oven or air fryer.

Recipe Variations:

Vegan Wheat Pancakes: Use almond milk, 3 tablespoons ground flaxseed for the eggs, and substitute maple syrup or brown rice syrup for the honey.
Gluten Free Wheat Pancakes: Substitute almond flour, brown rice flour, or oat flour.
Dairy Free: Use almond milk or oat milk.

More Breakfast Recipes:

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Recipe

4.74 from 75 votes

Whole Wheat Pancakes

This healthy Whole Wheat Pancakes recipe is made in a blender in just 5 minutes! They are light, fluffy, and perfectly sweet.

Print Pin Review

Author Lauren Allen

Course Breakfast

Cuisine American

Servings 12

Calories 111

Cost 3

Prep 3

Cook 2

Total 5

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Equipment

Ingredients

Instructions

Add wheat flour and milk to a blender and blend on high for 3 minutes. Add remaining ingredients and blend until smooth.
Preheat griddle to 375 degrees, or heat a large non-stick pan over medium heat.
Ladle pancake portions onto hot greased pan and cook for 1-2 minutes on each side or until golden brown. The batter will be thin, but they will puff up as they cook. Don't pat down on them while cooking.

Notes

Whole wheat flour: We like to use white whole wheat, but any brand will work.

Make Ahead Instructions: Place cooled whole grain pancakes in an airtight container or bag in the refrigerator for up to 5 days.

Freezing Instructions: Allow pancakes to cool completely then place them in a single layer on a sheet pan. Flash freeze them for 30 minutes, then once they are partially frozen (now they wont stick together), place in a freezer safe bag and freezer for 2-3 months.

Reheat for a few seconds in the microwave, or reheat in toaster oven or air fryer.

Vegan Pancakes: Use almond milk, 3 tablespoons ground flaxseed for the eggs, and substitute maple syrup or brown rice syrup for the honey.

Gluten Free: Substitute almond flour, brown rice flour, or oat flour.

Dairy Free: Use almond milk or oat milk instead.

Nutrition

Calories: 111kcalCarbohydrates: 10gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 49mgSodium: 236mgPotassium: 85mgFiber: 1gSugar: 3gVitamin A: 101IUVitamin C: 0.01mgCalcium: 75mgIron: 1mg

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I originally shared this recipe March 2016. Updated January 2020 and January 2024.

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Recipe Rating

4.74 from 75 votes (37 ratings without comment)

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jdmartinez37@gmail.com

22 hours ago

We count carbs for my type 1 diabetic son. I see this recipe makes 12 servings, but to make sense of the nutritional information, how many individual pancakes make up a serving OR how big should each pancake be to make 12? Either of these pieces of info will help me dose his insulin. Thank you!

Author

Lauren Allen

12 hours ago

Reply to jdmartinez37@gmail.com

Use about 1/4 cup batter per pancake, to get 12 pancakes.

Constance C Beecher

10 months ago

I made these this morning- added a scoop of protein powder. So delicious! Going to keep as my regular pancake recipe.

Kelly

1 year ago

Batter too thin and didn’t fluff up, followed directions to the T

Tempe

These are AMAZING! They were extremely light and fluffy and so easy to make. My family absolutely loved them. We threw away the current pancake recipe and this is now our favorite go to pancake. Thank you! 🙂

3 years ago

Absolutely delicious and perfect!!! Very light and fluffy! Love, love, love!! My go to pancake recipe now. I made a fresh blueberry compote to go with them. It all made for a healthy and very filling weekend brunch.