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stack of whole wheat pancakes with maple syrup drizzling down the side

Whole Wheat Pancakes

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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!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 servings (3 pancakes each)
Calories 190
Author Kim

Ingredients

  • 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 (any milk works)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup nonfat or whole milk plain (or flavored) Greek yogurt
  • 1 teaspoon vanilla extract

Instructions

  • Heat griddle or large skillet over medium heat. Spray with nonstick cooking spray or grease with oil or butter. Combine flour, baking powder, baking soda, salt and cinnamon in a medium mixing bowl.
    mixing flour with cinnamon and baking powder in a large measuring glass
  • In a large mixing bowl, combine egg, almond milk, applesauce, yogurt and vanilla.
    mixing egg, yogurt and milk in a large bowl
  • Add flour mixture into the liquid mixture and whisk until blended. Allow blended batter to rest for about 5 minutes for super fluffy pancakes.
    combining wet and dry ingredients in a large mixing bowl
  • 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. Enjoy with toppings of your choice; such as butter, maple syrup, nut butter, chopped nuts and/or fresh fruit.
    stack of whole wheat pancakes topped with banana slices and syrup

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 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 pancakes freeze really 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-to-go super quick!

Nutrition

Serving: 3pancakes | Calories: 190kcal | Carbohydrates: 35g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 432mg | Potassium: 332mg | Fiber: 5g | Sugar: 5g | Vitamin A: 79IU | Calcium: 111mg | Iron: 2mg