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drizzling syrup on a stack of whole wheat pancakes topped with berries
4.7 from 10 votes
Nutrition Facts
Whole Wheat Pancakes
Amount Per Serving (3 pancakes)
Calories 190 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 55mg18%
Sodium 432mg19%
Potassium 332mg9%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 5g6%
Protein 9g18%
Vitamin A 79IU2%
Calcium 111mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:3 servings (3 pancakes each)
Whole Wheat Pancakes
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins

Rise and shine! Light, fluffy and perfectly sweet whole wheat pancakes are on the menu! This healthy pancake recipe is made with simple ingredients, is so easy and tastes amazing! Your family will LOVE these homemade pancakes and will request them often!

  • 1 cup (120g) whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 large egg
  • 1/4 cup unsweetened almond milk
  • 1/4 cup unsweetened applesauce
  • 1/4 cup nonfat plain (or flavored) Greek yogurt
  • 1 teaspoon vanilla extract
  1. Heat griddle or large skillet over medium heat. Spray with nonstick cooking spray or grease with oil or butter.
  2. Combine flour, baking powder, baking soda, salt and cinnamon in a medium mixing bowl.
  3. In a large mixing bowl, combine egg, almond milk, applesauce, yogurt and vanilla.
  4. Add flour mixture into the liquid mixture and whisk until blended. Allow blended batter to rest for about 5 minutes for super fluffy pancakes.
  5. Use a 1/4 cup measuring cup to measure out batter for each pancake (about 54 grams/pancake) and cook for about 3-4 minutes on each side. They should be golden brown on each side.
  6. Enjoy with toppings of your choice; such as butter, maple syrup, nut butter, chopped nuts and/or fresh fruit.
Recipe Notes

To Keep Pancakes Warm: 

To keep pancakes warm in between batches, preheat your oven to 200 degrees F. Once the pancakes are cooked, transfer them to a large baking sheet and put them in the oven to stay warm.

Storing Leftovers: 

Store any leftover whole wheat pancakes in an airtight container in the refrigerator 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.

Freezing Pancakes: 

These fluffy whole wheat pancakes freeze so well! I often make a huge batch to enjoy through the week. Once the cooked pancakes have cooled to room temperature transfer them to a large baking sheet to flash-freeze them. When they are frozen, transfer them to an airtight container or zip-top baggies. Simply reheat in the microwave or toaster and you have a delicious, healthy breakfast ready ready-to-go super quick!

Photos by Danielle from Our Salty Kitchen.

Author: Kim
Course: Breakfast
Cuisine: American
Keyword: healthy pancakes, whole wheat pancakes, whole wheat pancakes recipe

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