Whole Wheat Pancake Recipe (2024)

This whole wheat pancake recipe is not only delicious but healthy. Made with Greek yogurt or sour cream, these little pillows of goodness are light, tender, subtly sweet and a touch nutty. Great for weekend or weekday breakfasts!

These whole wheat pancakes make the perfect morning. These are ones I’d serve to the queen, or better yet, Oprah, were she so obliged to pop in for breakfast. Daniel swears it’s the best pancake recipehe’s ever had. They’re light as a feather, unfailingly tender, and just so shockingly fluffy.Flavor-wise, they’refaintly sweet and slightly nutty from a blend of whole wheat and all-purpose flours. I add a few spoonfuls of sour cream to give themmoisture and asilky texture.

I love that they’re not only delicious, but healthy and wholesome enough for a weekday. Essentially, they won’t send you on a trip to the tropic of sugar, but you’ll think you’re eating cake for breakfast. A win by all accounts.

Most recipes call for added oil or melted butter, but you really don’t need any. Instead, Greek yogurt or sour cream adds a bit of fat and richness, and that’s all that matters taste-wise.

So, today is my 26th birthday, and I feel nothing short of elated. One part overjoyed and one part overwhelmed with gratitude….for giving me the chance to share my life, through food, with you.

I’d like to thank the internet for how far we’ve come. Really. Because blogging, well, it’s felt a whole lot like a home away from home for me. Where else but the world wide web would I be able to step inside, take off my shoes, eat, sleep in a plush pillow-top mattress (what’s the thread count here?!), and make myself at home for a full year without being politely and respectfully asked to leave?

But then I guess the real place I’ve stayed is in the homes of all of you. Cramped inside your desktops and laptops, just practically shouting about this food or that food, this ooey gooey or that crispy crumbly. It’s not always easy, being 5’9” and all. And I imagine it’s not all that easy for you, either. Either I’m trying to feed you up to your eyeballs, I’m writing a dissertation on the melting point of chocolate, or I’m asking you to dig as deep into the very trenches of your soul as I do mine. I want to share food and wisdom and understanding and circ*mstance. And really, I’d imagine myself to be fresh out of content by now.

Quite honestly, I don’t know what I’d do without you. Without writing and recipes and taking lustful photos of food.

Thanks for staying with me. I’m blowing out my candles and wishing for another year of this feeling.

How To Make This Whole Wheat Pancake Recipe – Step By Step

• In a large bowl, whisk the flours, baking powder, sugar, and salt.
• In a measuring cup or small bowl, whisk the egg into the milk. Pour into the dry ingredients and stir just until combined. Add the Greek yogurt (or sour cream) and give the batter one final stir.
• Spoon a quarter cup of batter onto a griddle or skillet set over medium heat that has been coated with nonstick cooking spray. Flip after 3-4 minutes, just as you notice bubbles forming around the edges of each pancake, and cook 2 minutes more.
• Serve with a pat of butter and pure maple syrup.

Freezing Your Pancakes

You may want these delicious whole wheat pancakes over the weekend, but you know it’s going to be hectic You can cook up this whole wheat pancake recipe pancakes in a batch and freeze them for later.

To freeze pancakes, cook them as you normally would and then let them cool to room temperature. Freeze them in a freezer bag and reheat in the toaster or in a warm oven. Make ahead pancakes, done!

Use This Whole Wheat Pancake Recipe For A Healthier Pancake!

This whole wheat pancake recipe creates light, fluffy, subtly sweet and stone cold delicious pancakes! Plus they are healthier than your traditional pancakes. These bad boys clock in at just 229 calories per serving (about 3 pancakes).

I used whole wheat flour, and whole wheat is awesome! Whole wheat flouris rich in vitamins B-1, B-3, and B-5, along with riboflavin and folate. It also has more iron, calcium, protein, and other nutrients than whiteflour. Since there isn’t a calorie difference, choosing the nutrient-denseflourwill add to yourhealthydiet rather than retract from it.

This Whole Wheat Pancake Recipe – Perfect For An Easy Breakfast

The homemade batter takes just minutes to whisk together, and sincepancake better benefits from the least amount of stirring possible, thismeans less prep time for you! Just 5 mins prep with ingredients, many of which you’ll, most likely, already have in your kitchen. Great for a busy morning when the hungry masses descend!

Top Tips For This Whole Wheat Pancake Recipe

• The perfect time to stop stirring the batter is when you don’t see any more flour streaks, but there are still lumps in the batter.
• Use an ice cream scoop to dispense the batter, for two reasons. First, it is easier to make uniform and evenly-portioned pancakes. Second, using these tools gives the pancakes a rounder shape.
• Flip the pancakes when the bubbles just begin to pop.
• Serve with a smattering of fruit, blueberries work great with this whole wheat pancake recipe

Check Out These Other Delicious Breakfast Recipes

Healthy Breakfast Quinoa with Coconut Milk and Apples

Healthy Sausage Egg and Cheese Breakfast Bowl with Curly Sweet Potato Fries

3 Easy Avocado Toast Recipes

Millet and Veggie Breakfast Tacos

Tex-Mex Breakfast Bowls by Cookie + Kate

Healthy Caprese Breakfast Sandwiches by Foodie Crush

If you have tried this Whole Wheat Pancake recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!