Ultra-Fluffy Whole Wheat Pancakes Recipe for Perfect Stack

Fluffy whole wheat pancakes are real — and you don’t have to suffer through dense cakes anymore. The secret is the flour.

I’m all for eating healthy, but most whole wheat baked goods can be heavy. Whole wheat bread is a regular at my house — especially when it’s homemade — but muffins, quick breads and cookies often feel dense and leave me feeling like I ate a brick. If I’m going to have a cookie, I want it to taste like a cookie, not a lesson in chewing endurance.

Then I discovered these pancakes and my whole-wheat opinion changed completely. I don’t think I’ve ever loved something made with whole wheat flour as much as these. They’re light, airy and still have that pleasant wheat flavor.

The texture comes down to the type of flour. I tried white whole wheat flour for the first time and it made a huge difference. At first I wondered if it was just refined white flour dressed up as healthy, but white whole wheat is truly whole grain — it just uses a lighter-colored wheat variety, which gives a milder, slightly sweeter flavor.

I’ve made these pancakes several times in a short span because they’re that good. If you don’t have buttermilk, you can make a quick substitute: stir 1 teaspoon lemon juice into 1 1/4 cups milk, let it sit until it slightly curdles, and use it in place of the buttermilk. It works every time.

📖 Recipe

Super Fluffy Whole Wheat Pancakes

Fluffy whole wheat pancakes that are light and tender — the flour makes all the difference.

By Heather Cheney

Print
Pin
Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 10 4″ pancakes

Ingredients

• 1 ¼ cups WHITE whole wheat flour
• ¼ cup granulated sugar
• 1 teaspoon baking powder heaping
• 1 teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 ¼ cups buttermilk
• 1 whole egg
• ¼ cups vegetable oil

Instructions

1. In a medium bowl, whisk together the dry ingredients: white whole wheat flour, sugar, baking powder, baking soda and salt.
2. In a separate bowl, whisk the egg, buttermilk and oil together. Pour the wet ingredients into the dry ingredients and whisk until mostly smooth; a few small lumps are fine.
3. Heat a skillet or griddle over medium heat. Pour 1/4 cup portions of batter onto the hot surface and cook until golden on both sides. Serve warm with butter and syrup.

Nutrition Facts

Serving: 1 pancake
|
Calories: 135 kcal
|
Carbohydrates: 17 g
|
Protein: 2 g
|
Fat: 6 g
|
Fiber: 1 g

Nutrition and Food Safety Disclosure

ARE WE FRIENDS ON INSTAGRAM?
Tag me @heatherlikesfood and use #heatherlikesfood so I can see what you’re making and enjoying!