Easy Homemade Healthy Whole Wheat Pancake Recipe

This SUPER Easy Homemade Healthy Whole Wheat Pancake Recipe uses ONLY 7 Ingredients… It is sweet and soft, and it’s actually the only pancake recipe we have used in our house for years, and my whole family loves this recipe!

When I first started experimenting with whole wheat pancakes, it was hard to find a recipe that wasn’t dense or didn’t call for gluten. I ended up getting my mom’s recipe that used white regular flour and adjusted the ratios to come up with these fluffy whole wheat pancakes.

What Are Whole Grain Pancakes?

Whole Grain pancakes are made with whole grains. All purpose flour is what many in Americans use today. Some people will use regular whole wheat flour that you can usually buy at your local grocery store. Others will buy their whole grains in bulk and freshly mill them at home for optimal freshness!

Print Recipe

5 from 1 vote

Easy Healthy Whole Wheat Pancake Recipe

Prep Time15 minutes mins

Cook Time35 minutes mins

Course: Breakfast

Ingredients

• 6 cups. whole wheat flour
• 6 cups. milk I prefer unsweetened almond milk for taste, however, I do use regular milk sometimes too. Just add what you have on hand
• 6 large eggs
• 1/2 cup. avocado oil or olive oil
• 3/4 cup. coconut sugar
• 2 Tbs. baking powder
• 1 1/2 tsp. salt

Instructions

• In a large bowl, add your milk, eggs, oil, and coconut sugar.
• Whisk your wet ingredients until fully incorporated.
• For your dry ingredients, use a medium bowl, add your flour, baking powder, and salt, and mix well
• Pour the flour mixture into the wet ingredients, and mix thoroughly.
• It really depends on the day. Sometimes the humidity and temperatures can affect it but, if I feel like the batter isn’t thick enough I will add more flour until I am happy with it. This is where reading your batter comes into play.
• You will want to get a hot griddle ready at this point, I keep mine at low to medium heat.
• The temperature will entirely depend on what you are using to make your pancakes. I use my two large skillets that are cast iron.
• Use a 1/4-1/2 cup of batter per pancake, or you can choose whatever amount you want.
• Cook on each side until golden brown, I always look for the small bubbles on the batter before flipping.
• Enjoy!

Notes

Add-Ins:

• Chocolate chips
• Blueberries
• Bananas and chopped nuts

Toppings:

• Pure Maple Syrup
• Peanut Butter and Honey
•  Berry Syrup 
• Butter and Coconut sugar

Are Whole Grain Pancakes Healthy?

Yes! Here are some differences between Whole Grains Vs. Refined Grains that you may or may not know already!

Refined Grains

• Refined Grains strip bran and germ layers.
• Refined Grains are stripped out of most of their fiber, healthy fats, and many vitamins and minerals. 
• Refined grains are generally “enriched.” Enriched flour is flour sprayed with vitamins and other nutrients to replace the nutritional value lost when the bran and germ were removed.

Whole Grains

• Whole Grains retain all three layers of the grain; the bran, germ, and endosperm. 
• Whole Grains are high in fiber
• Whole Grains are loaded with essential vitamins that support a healthy metabolism, and brain health, and can help regulate blood sugar levels.
• Whole Grains are gentle on the digestive system.

They are just SO much better for you, and many people who think they are allergic to gluten may in fact, just not be able to process the refined grain where all the bran and germ have been removed and replaced with “enriched” fillers.

 However, if you truly are allergic to gluten, there are ways you can make gluten free pancakes using gluten free grains or gluten free flour.

How Do You Make Whole Grain Pancakes?

Each healthy pancake recipe you come across will more than likely have its process a little different, however as you will see with this recipe, it doesn’t get much easier! It is just as easy as regular pancakes.

Are Whole Grain Pancakes More Filling?

Yes, because whole grains have not been stripped of their nutrients including bran and fiber, it tends to be more filling. Whole wheat bread is very similar to this! When you make healthy pancakes you get a lot of benefits…

1. They are filling.
2. You are cooking with simple ingredients that you understand.
3. They are some of the best whole wheat pancakes with just enough sweetness but, not overly.

Is It Better To Make Whole Grain Pancakes From Scratch?

Anything that you could make from scratch will be better for you! The closer you are to the ingredients of your food, the fresher your ingredients are, the better. You almost can’t go wrong when cooking or baking from scratch with fresh simple ingredients. 

What Kind Of Flour To Use In Whole Grain Pancakes?

For this recipe, I normally stick with hard white whole wheat flour that I freshly grind. I am not a huge fan of whole wheat pastry flour when it comes to making good pancakes, or soft wheat for that matter. Every time I have used soft wheat it has taken way more flour to get the pancake texture. 

I recommend using either hard white or hard red. You can also use your ancient grains, and store-bought whole wheat flour works too!

How Do You Make Whole Grain Pancakes From Scratch?

As said earlier this whole wheat pancakes recipe is ONLY 7 simple ingredients. I love that for a couple of reasons… One, I generally always have those 7 ingredients on hand, and two, it makes throwing these pancakes together SUPER easy and fast. 

So, without further ado, here are the 7 ingredients you will need for the pancake batter and the directions for how to make your whole grain pancakes from scratch.

Easy Healthy Whole Wheat Pancake Recipe

Ingredients

6 cups. whole wheat flour 

6 cups. milk (I prefer unsweetened almond milk for taste, however, I do use regular milk sometimes too. Just add what you have on hand)

6 large eggs

1/2 cup. avocado oil or olive oil

3/4 cup. coconut sugar

2 Tbs. baking powder

1 1/2 tsp. salt

I keep this recipe extremely simple and to the point. It makes it great for use on busy mornings, and I want my homemade pancakes to be as easy to throw together as a box mix. 

Keep in mind, I am cooking for a larger group of people, so if you don’t need as much batter, split it in half. 

Directions:

1. In a large bowl, add your milk, eggs, oil, and coconut sugar.
2. Whisk your wet ingredients until fully incorporated.
3. For your dry ingredients, use a medium bowl, add your flour, baking powder, and salt, and mix well
4. Pour the flour mixture into the wet ingredients, and mix thoroughly. 
5. It really depends on the day. Sometimes the humidity and temperatures can affect it but, if I feel like the batter isn’t thick enough I will add more flour until I am happy with it. This is where reading your batter comes into play. 
6. You will want to get a hot griddle ready at this point, I keep mine at low to medium heat. The temperature will entirely depend on what you are using to make your fluffy pancakes. I use my cast iron two large skillets.
7. Use a 1/4-1/2 cup of batter per pancake, or you can choose whatever amount you want. 
8. Cook on each side until golden brown, I always look for the small bubbles on the batter before flipping. 

Add-Ins:

• Chocolate chips
• Blueberries
• Bananas and chopped nuts

Toppings:

• Pure Maple Syrup
• Peanut Butter and Honey 
• Berry Syrup 
• Butter and Coconut sugar

What Can I Do With Leftover Pancakes?

 I like to make a double batch of pancakes making them small enough to fit in my toaster. You can cool them completely on a cooling rack and then store them in a ziplock bag and put them in the freezer. It makes it SO easy to have this for weekend breakfasts or if you are in a pinch, to toss them in on a busy morning or even a busy evening. 

​If you don’t want to double batch and just want to store your leftovers, they easily store in an airtight container in the refrigerator. We have used ours up to a week old. 

​Thats all! If you enjoyed this recipe you may also want to check these recipes out too!

Gluten Free Pancakes The Whole Family Will Love

Whole Grain Maple Pecan Muffins

Best Cheesy Sautéed Spinach Crustless Quiche

Only one life to offer,

Andrea

​