Whole Wheat Pancakes

5 from 3 votes
5 Comments

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These Whole Wheat Pancakes are wholesome, delicious, and easy to make. Whole wheat kernels mix up in the blender for a light and fluffy batter.

Fork with three pieces of Whole Wheat Pancakes. Fruit and juice on the side.

Whole Wheat Pancakes

These Whole Wheat Pancakes are healthy, yummy, and you really do make them in the blender. The blender breaks down the wheat kernels and creates a light batter with rich flavor. You would think that whole wheat pancakes would be super dense and heavy, but these pancakes are actually light and fluffy. This is the perfect recipe to use up some of that whole wheat in your food storage that you may no know what to do with. Top with your favorite syrup and a pat of butter and you have the perfect Saturday morning breakfast!

Whole wheat, milk, oil, eggs, dry ingredients and Blendtec blender to make Whole Wheat Pancakes.

Ingredients for Whole Wheat Pancakes

For this recipe, you will use raw wheat. Don’t worry if you haven’t cooked much with whole wheat; this recipe makes it really easy! Here’s what you need:

  • Raw wheat – you can use whole wheat or white wheat
  • Milk – if you have reconstituted powdered milk, that’s also a great option! Or turn your pancakes into whole wheat buttermilk pancakes by adding a cup of buttermilk instead. Try almond milk as a substitute too.
  • Eggs – add one large egg at a time to the wet ingredients and whisk.
  • Vegetable oil – you can substitute with coconut oil 
  • Baking soda
  • Salt

Pancakes in a Blender

I used my new Blendtec blender and it actually blended the wheat and milk in half the time that it used to take with my old blender. I was so surprised! These pancakes are incredibly filling and satisfying. The blender turns wheat kernels into whole wheat flour in no time! Of course, you can use any regular blender too. Once you get the regular whole wheat flour nice and smooth, add the other dry ingredients to the flour mixture in a large bowl and then add the wet ingredients.

Whole Wheat Pancakes in a stack with fruit, juice and syrup on the side.

Tips for Light and Fluffy Pancakes

  • Don’t over-mix the pancake batter! In this rare instance, a few lumps are okay. The more you stir, the less fluffy your pancakes will turn out.
  • Grease your hot griddle or skillet with a cold stick of butter or cooking spray to avoid sticking.
  • Use an ice cream scoop or measuring cup to ladle batter onto the griddle. This ensures they all turn out roughly the same size so there’s no fighting for the biggest pancake.
  • You’ll know it’s time to flip the pancake when the little bubbles on top of the first side start to pop. Then once you turn them, they only need to cook another minute or two.

Are Whole Wheat Pancakes Healthy?

Yes! The whole wheat flour gives the pancakes higher levels of calcium, iron and other good-for-you vitamins. However, be careful when adding toppings and syrups, as they can have lots of sugar.

Pancake Syrup Recipes

I served these pancakes with our version of Kneaders Caramel Syrup. These pancakes are also delicious with Nicea’s Homemade Yogurt Syrup. Both of these syrups have a creamier texture that enhances the richness and flavor of these pancakes. Of course, traditional maple syrup is always a favorite. We also have several tasty options along with our pancakes recipes below. Mix and match to find your favorites!

Maple syrup pouring onto stack of Whole Wheat Pancakes.

Toppings for Whole Wheat Pancakes

Once you have a basic pancake recipe and your favorite syrups, you can switch up the toppings for different flavors and fun flavor combinations. A fun idea is to create a pancake bar with all sorts of toppings and syrups depending on your guests’ taste. Here area few ideas to get you started:

  • Blueberries
  • Cherries
  • Raspberries
  • Strawberries
  • Sliced Bananas
  • Chopped pecans
  • Sprinkle of cinnamon
  • Sliced or toasted almonds
  • Chocolate chips
  • Shredded coconut
  • Peanut butter
  • Drizzle of honey and a dollop of Greek yogurt

What to do with Leftover Pancakes

Store any stacks of leftover pancakes in a Ziploc bag in the refrigerator for up to three days. This recipe makes about a dozen pancakes. You can double the recipe in your blender without having to make a second batch. Then place extra pancakes in a freezer bag and keep them in the freezer. The frozen pancakes will stay good for up to two months. Reheat by popping two pancakes into the toaster oven or in the microwave for about thirty seconds.  

READ NEXT: 33+ Super Easy Breakfast Ideas

More Pancake Recipes

I could eat pancakes morning, noon and night! And with all these varieties to choose from, I could easily do it! Try a few of my favorites:

How to Make Whole Wheat Pancakes

Fork with three pieces of Whole Wheat Pancakes. Fruit and juice on the side.

Whole Wheat Pancakes

5 from 3 votes
These Whole Wheat Pancakes are wholesome, delicious, and easy to make. Whole wheat kernels mix up in the blender for a light and fluffy batter.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 12 pancakes

Equipment

  • Blendtec Blender
  • Electric Griddle

Ingredients

  • 3/4 cup raw wheat (white wheat works great)
  • 1 cup milk you can also use reconstituted powdered milk, almond milk, or coconut milk
  • 3 eggs
  • 2 tablespoons oil
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  • Pour raw wheat and milk into a blender. 
    Blender with whole wheat and milk for Whole Wheat Pancakes.
  • Blend for 8 minutes. If using a Blendtec, you will only need to blend for 4 to 5 minutes. You will be able to tell when the wheat is all blended. You will be able to tell when the wheat is all blended.
    Top view of Blended wheat and milk for Whole Wheat Pancakes.
  • Add the remaining ingredients and blend for another minute.
    Top view of Whole Wheat Batter in a Blendtec blender jar.
  • Pour ¼ cup batter per pancake onto a heated pancake griddle (about 325 degrees).
    Circle Whole Wheat Pancakes cooking on the griddle.
  • Flip the pancake when the top is bubbly and the edges are turning a light brown.
    Cooked Whole Wheat Pancakes on the griddle.
  • Serve hot with butter and your favorite syrup.
    Whole Wheat pancakes stabbed with a fork resting on a plate. Fruit, syrup and juice on the side.

Nutrition Information

Calories: 82kcalCarbohydrates: 7gProtein: 4gFat: 5gSaturated Fat: 1gCholesterol: 43mgSodium: 214mgPotassium: 183mgFiber: 1gSugar: 2gVitamin A: 99IUVitamin C: 1mgCalcium: 61mgIron: 1mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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Comments

    1. Hi Cynthia- it can be kept in the refrigerator of up to 2 days (max). You want to store it in an air-tight container and keep it refrigerated at all times. Hope this helps!