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–+ servings
Fork with three pieces of Whole Wheat Pancakes. Fruit and juice on the side.
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5 from 3 votes

Whole Wheat Pancakes

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 Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Blender Pancakes, Blueberry Pancakes, Whole Wheat Pancakes
Servings: 12 pancakes
Calories: 82kcal
Author: Echo Blickenstaff

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 1/4 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

Calories: 82kcal | Carbohydrates: 7g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 214mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg