If you’ve been searching for whole wheat pancakes that are actually light and fluffy, you’ve found them! They’re easy to make, perfectly tender, and so delicious no one will guess they’re made with whole wheat flour.

Pouring maple syrup over a stack of whole wheat pancakes with berries.

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A Note from Kim

Why This Recipe Works

These whole wheat pancakes are my family’s favorite buttermilk pancakes with one simple swap: whole wheat pastry flour. They have the same soft, fluffy texture we love, plus the goodness of whole grains. If you’ve been disappointed by dense whole wheat pancakes in the past, this recipe is sure to change your mind.

The secret is whole wheat pastry flour. Since it’s milled from soft wheat, it has a lower protein content than regular whole wheat flour, which helps create light, tender pancakes. You can use regular whole wheat flour if that’s what you have, but the pancakes will be a bit heartier and not quite as fluffy.

With love (and lots of good eats), - Kim

I’ve tried so many whole wheat pancake recipes over the years, and none of them really impressed me, until this one! These pancakes are light, fluffy, and so flavorful they hardly even need syrup. I’ll definitely be making them again!

— Madelyn

Ingredients for Whole Wheat Pancakes

This pancake recipe come together with everyday ingredients and one simple flour swap that makes all the difference. Whole wheat pastry flour can be found in the baking aisle of most grocery stores, and it’s a great pantry staple to have on hand for making muffins, quick breads, pancakes, and even brownies.

Exact measurements and full instructions can be found in the recipe card below.

Small bowls with eggs, flour, sugar, buttermilk, vanilla and nutmeg.
  • Flour. I love making pancakes with whole wheat pastry flour because it’s filled with fiber and keeps them super fluffy. You can also use white whole wheat flour or all-purpose flour, if you prefer.
  • Granulated sugar. Adds just a taste of sweetness and helps the pancakes brown beautifully.
  • Baking staples. You’ll need some vanilla extract for flavor, a pinch of salt to pull the flavors together and baking powder and baking soda to help the pancakes rise.
  • Ground nutmeg. Optional for warm, cozy flavor! You could use ground cinnamon instead.
  • Eggs. Provide structure and help create a soft, fluffy texture.
  • Buttermilk. Keeps the pancakes extra tender while adding a slight tang that makes them incredibly flavorful.

Variations

  • Chocolate chips. Fold about ½ cup into the batter for a sweeter twist. Mini chocolate chips work especially well since they spread evenly throughout the pancakes.
  • Blueberries. Add about ½ cup of fresh or frozen blueberries for juicy bursts of flavor. If using frozen berries, stir them in while still frozen to help prevent the batter from turning purple.
  • Chopped nuts. For nutty crunch, stir in about 1/2 cup chopped pecans or walnuts.
  • Favorite toppings. Serve with butter and maple syrup, or try a drizzle of peanut butter, fresh fruit, sliced bananas, chopped nuts, Greek yogurt, or a sprinkle of coconut flakes.

Kim’s Recipe Tips

  • Buttermilk substitute. Add 2 tablespoons of lemon juice, white vinegar or apple cider vinegar to a measuring cup, then add milk until it reaches the 2-cup mark. Let it sit for 5–10 minutes before using. You can even use almond milk for a dairy free option.
  • Don’t overmix. Stir just until the ingredients are combined. A few lumps are perfectly fine, overmixing can make the pancakes tough.
  • Let the batter rest. Give the batter about 10 minutes before cooking. This allows the flour to hydrate and results in fluffier pancakes.
  • Cooking surface. A large nonstick skillet works great, but a griddle is especially handy when you’re making pancakes for the whole family.
  • Don’t press. Once the pancakes hit the pan, let them rise naturally. Pressing them with a spatula knocks out the air that makes them fluffy.
  • Watch the heat. If the pancakes are getting dark before the centers are cooked, turn the heat down a bit. Every stove cooks a little differently.

How to Make Whole Wheat Pancakes

Below are the step-by-step photos, but you can jump to the recipe card for the full printable recipe.

Mixing flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl.

Step 1: Whisk dry ingredients. Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl.

A wooden spoon stirring wet ingredients into flour mixture in a large bowl.

Step 2: Add wet ingredients. Add the eggs, buttermilk, and vanilla and whisk until just combined. Let batter sit for about 10 minutes.

Pancake cooking in a skillet.

Step 3: Cook. Preheat a large skillet or griddle over medium-high heat. Grease the surface, then reduce to medium heat. Scoop ⅓ cup of batter onto the hot skillet for each pancake. Cook for 2–3 minutes, or until bubbles form and the edges look dry.

Flipped pancake cooking in a white pan.

Step 4: Flip and continue cooking. Flip and cook for another couple minutes, until golden brown. Lower the heat if the pancakes are browning too quickly.

Whole wheat pancakes on a plate with butter and berries.

Step 5: Serve. Transfer the hot cakes to the oven to keep warm while you cook the remaining batches, greasing the skillet as needed. Serve with butter, pure maple syrup, and your favorite toppings.

Storing Leftovers

  • In the refrigerator. Store any leftover whole wheat pancakes in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. I typically store my leftover pancakes in large zip-top baggies.
  • In the freezer. Let the pancakes cool completely, then arrange them in a single layer on a sheet pan and freeze until firm. Transfer to a freezer-safe bag or airtight container and freeze for up to 3 months. Reheat in the toaster or microwave for a quick, easy breakfast.
A plate of pancakes topped with pats of butter, syrup and berries.

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If you try this whole wheat pancake recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.

Pouring maple syrup over a stack of whole wheat pancakes with berries.
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Whole Wheat Pancakes

Yield: 12 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
These whole wheat pancakes are soft, fluffy, and easy to make with whole wheat pastry flour and buttermilk. They're perfect topped with butter, maple syrup, and fresh berries.
Author: Kim

Ingredients

  • 2 cups whole wheat pastry flour
  • 2 tablespoons granulated sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg, optional
  • 2 large lightly beaten eggs
  • 2 cups buttermilk
  • 1 teaspoon vanilla extract

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Instructions 

  • To keep pancakes warm while you are making the whole batch, heat oven to 200°F and place a large sheet pan inside.
  • In a large bowl, mix 2 cups whole wheat pastry flour, 2 tablespoons granulated sugar, 2 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg (if using).
  • Add the 2 large lightly beaten eggs, 2 cups buttermilk, and 1 teaspoon vanilla extract and whisk until just combined. Some small lumps remaining are fine. (Do not over stir the mixture. Overmixing makes for a flat pancake. Mix until a few streaks of flour are remaining.) Let batter sit for about 10 minutes.
  • Preheat a large skillet or griddle over medium-high heat. It should be hot before adding the pancakes to the surface. Spray surface with cooking spray or grease with a bit of oil or melted butter. When pan is hot and right before cooking the pancakes, lower the heat to medium and spoon out 1/3 cup of batter for each pancake.
  • Cook each pancake for about 2-3 minutes. If pancakes are browning too quickly, lower the heat. Bubbles will form on the edges of the pancakes and once they look dry, use a thin spatula to gently lift one side and take a look underneath. If the pancake is golden, flip and cook on the other side for about 2 1/2 minutes, or until golden brown.
  • Remove pancakes and either serve immediately or keep warm in the oven. Spray or grease surface again and continue cooking remaining batter.
  • Serve with butter, warm maple syrup and any other favorite toppings. Enjoy!

Notes

If you don’t have buttermilk on hand, you can quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with slightly less than 2 cups of milk.
This recipe was originally published January 13, 2022. It was revised and updated with new images and helpful tips July 3, 2026.
photos by amie of food duchess
Author: Kim
Course: Breakfast
Cuisine: American
Serving: 1pancake, Calories: 113kcal, Carbohydrates: 19g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 32mg, Sodium: 312mg, Potassium: 138mg, Fiber: 2g, Sugar: 4g, Vitamin A: 107IU, Vitamin C: 0.001mg, Calcium: 96mg, Iron: 1mg

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