These Fluffy Whole Wheat Pancakes are so delicious and easy to whip up with a few simple, wholesome ingredients. They are easy to customize and are freezer-friendly. Ditch the store-bought pancake mix loaded with processed ingredients and make these light and fluffy pancakes that you can feel good about serving to your family.
Easter, Mother’s Day, and bridal shower season always have me thinking about brunch ideas. Therefore, I’m dedicating March to all things brunch here at SGM. We kicked off brunch month with this delicious recipe for a No-Bake Fruit and Yogurt Tart. Next up, Fluffy Whole Wheat Pancakes, which will be perfect for the pancake board post I have planned for next week. (See the bottom of this post for more brunch recipes, tips, and ideas.)
My mom’s pancake recipe was one of the first recipes I cleaned up when I started learning more about nutrition back in 2013. To be honest, I wasn’t using my mom’s recipe. We were using store-bought pancake mix because we thought it was so much more convenient.
Once I learned to look at ingredient labels, we quickly ditched the Bisquick which contains refined wheat, refined inflammatory oils, synthetic vitamins and minerals, and other highly processed ingredients. We started baking pancakes from scratch, which takes about two minutes longer than using a box mix loaded with junk.
I tweaked my mom’s recipe by swapping out the refined oil, flour, and sugar with unrefined ingredients. After some trial and error, I came up with these yummy, light, and fluffy whole wheat pancakes. The best part is they taste so much better and no one knows they are made with whole wheat flour.
Tammy’s Tips For Making Fluffy Whole Wheat Pancakes
Flour – Bob’s Red Mill Organic Whole Wheat Pastry Flour is my favorite, but I haven’t found it since we have moved. I’ve been using Bob’s regular organic whole wheat flour, but any whole wheat flour will work.
Oil – I use coconut oil or butter. Either work in this recipe.
Sugar – I substituted honey for the sugar in my mom’s recipe and use 1/2 the amount her recipe called for. You can also just skip it altogether. They are delish without it.
Milk – Whole milk or plant-based milk both work in this recipe. I use whatever we have on hand.
Add-Ins and Swaps – These pancakes are easy to customize. You can add blueberries, apples, peaches, chocolate chips, nuts, ground flaxseeds, and/or cinnamon. Don’t be afraid to make them your own! If using for a pancake board, I recommend not making any additions. You can also swap half of the flour for oats.
Freezer-Friendly – I am all about making extra and freezing some for later. I freeze leftover pancakes in a single layer on a cookie sheet so that the pancakes will not stick together. Once frozen, place in a glass container or freezer bag.
These whole wheat pancakes are customizable, freezer-friendly, contain nutritious ingredients, and are so fluffy and DELISH! Your family will love them and they are perfect for guests when served on a pancake board.
If you make these pancakes, please let me know. You can leave a comment and/or a rating below, and be sure to tag me on Instagram. I love hearing from you and seeing your creations!
Fluffy Whole Wheat Pancakes
These Fluffy Whole Wheat Pancakes are so delicious and easy to whip up with a few simple, wholesome ingredients. They are easy to customize and are freezer-friendly. Ditch the store-bought pancake mix loaded with processed ingredients and make these light and fluffy pancakes that you can feel good about serving to your family.
Ingredients
- 2 eggs, lightly beaten
- 2 cups whole wheat flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 4 tbsp melted butter or melted coconut oil
- 1 1/2 cups of whole milk or plant-based milk
- 1 tbsp honey
Instructions
-
Lightly beat eggs in a large bowl. Beat in remaining ingredients until thoroughly combined.
-
Heat griddle to 350 degrees or a pan to medium heat. Grease with butter. Pour about 1/4 cup of batter onto griddle. Cook until pancakes begin to puff and turn brown on the bottom. Flip and cook on the other side until brown and cooked through. Transfer to serving plate. Repeat with remaining batter.
-
Serve warm with pure maple syrup.
Recipe Notes
Leftover pancakes can be frozen. I freeze leftover pancakes in a single layer on a cookie sheet so that the pancakes will not stick together. Once frozen, place in a glass container or freezer bag.
We recommend using organic ingredients whenever possible.
Here are some other recipes and tips you might like for your next brunch, breakfast, or shower.
5 Tips for Creating the Perfect Bagel Bar
Mini Herb Favors to Spruce up Your Spring Tablescape
Leave a Reply