Whole Wheat Pancakes

Yumna Jawad

Published Jan 11, 2026

5 from 1 vote

These whole wheat pancakes use maple syrup instead of sugar and are cooked in a skillet for an easy breakfast.

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Prep Time 15 minutes
Servings 2 servings
Comments
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Best whole wheat pancakes on a plate topped with butter and fresh fruit.
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My whole wheat pancakes are light and fluffy!

I make these whole wheat pancakes as an alternative to frozen store-bought pancakes for my kids’ breakfasts. I use maple syrup in the batter instead of granulated sugar, which gives them a light maple flavor without making them overly sweet. On mornings when we’re rushing out the door, they’re honestly fine without extra syrup on top. The batter is pretty simple: whole wheat flour, milk, egg, and butter. I add a little lemon juice and let the batter rest before cooking, which helps soften the whole wheat flour and keeps the pancakes from feeling dense. I cook them low and steady in a pan, and they hold up well when reheated.

Happy Cooking!
– Yumna

Whole Wheat Pancakes Ingredients

Ingredients for pancake recipe: salt, butter, maple syrup, lemon, egg, vanilla, baking powder, whole wheat flour, and milk.
  • Whole-wheat flour: It has extra fiber and protein. But if you only have all-purpose flour, that works, too.
  • Unsalted butter: I prefer using unsalted to control the amount of salt in the pancakes.
  • Egg: Use an organic egg if you can.
  • Whole milk: I like to use full-fat milk, but you can use any dairy or plant-based milk that you have.
  • Maple syrup: Honey or agave are good substitutes.
  • Lemon juice: Fresh is best. Read my tips on how to juice a lemon.
  • Baking essentials: Baking powder, salt, and vanilla extract.

How to Make Whole Wheat Pancakes

Melted butter and egg whisked together with milk, maple syrup, lemon juice and vanilla added before combining.
Step 1: In a large bowl, melt the butter.
Wet ingredients for batter being whisked in a bowl.
Step 2: Add the egg and whisk until beaten. Then, whisk in the milk, maple syrup, lemon, and vanilla extract.
Pancake dry mixture added on top of wet mixture before combining.
Step 3: In a medium bowl, whisk together the flour, baking powder, and salt. Add the dry mixture to the wet mixture and whisk until just combined.
Whole wheat pancake batter in a bowl.
Step 4: Let the batter rest for 15 minutes. This helps you get fluffy pancakes.
4 wheat pancakes on a hot griddle before flipping.
Step 5: Heat a large nonstick pan and pour 3–4 circles of batter onto the griddle. Cook until puffed on top and golden brown on the bottom.
Pancakes after flipping to show golden brown top.
Step 6: Flip and cook until risen and cooked through. Serve warm.
Whole wheat pancakes recipe.

Whole Wheat Pancake Recipe

Author: Yumna Jawad
5 from 1 vote
Whole wheat pancakes made with whole wheat flour, milk, eggs, butter, and maple syrup, cooked on the stovetop.
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Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings2 servings
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Ingredients
 
 

  • 1 cup whole-wheat flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 large egg
  • 1 cup whole milk
  • 2 tablespoons maple syrup
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • Butter maple syrup, and berries, for serving

Instructions

  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In another larger bowl, melt the butter. Add the egg and whisk until beaten. Then, whisk in the milk, maple syrup, lemon juice, and vanilla extract.
  • Add the dry mixture to the wet mixture and whisk until just combined; it's okay if the batter is slightly lumpy.
  • Let the batter rest for 15 minutes to allow the whole wheat flour to hydrate and get fluffy.
  • Heat a large nonstick pan over medium heat.
  • Using a ⅓-cup measuring cup, pour 3–4 circles of batter into the griddle. Cook until puffed on top and golden brown on the bottom, about 2–3 minutes. Flip and cook until risen and cooked through, 1–2 minutes more.
  • Serve warm with butter, maple syrup, and berries.

Equipment

Notes

  • My Top Tip: Reduce the heat as needed. Start with medium heat, then adjust as you go. If your pancakes brown too quickly, turn it down so they don’t burn.
  • Storage: Store the pancakes in an airtight container with layers of wax or parchment paper. They’ll last in the fridge for up to 3 days. Reheat in the oven at 350ºF for 10 minutes, or in the microwave for 20–30 seconds.
  • Freezing: Arrange the pancakes on a baking sheet in a single layer and freeze until solid, about 1 hour. Transfer to a resealable bag, squeezing out as much air as possible. They’ll last in the freezer for up to 2 months. Reheat directly from frozen in the oven at 350ºF until warmed through.

Nutrition

Serving: 2pancakes, Calories: 474kcal, Carbohydrates: 64g, Protein: 15g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 138mg, Sodium: 1013mg, Potassium: 489mg, Fiber: 6g, Sugar: 18g, Vitamin A: 688IU, Vitamin C: 1mg, Calcium: 563mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Variations

  • Have fun with add-ins: Blueberries, chocolate chips, and walnuts are classic additions. Mix about 1 cup of your favorite into the batter.
  • Stir in baking spices: Try adding ½ teaspoon of cinnamon, cardamom, or nutmeg to the pancake batter.
  • Add lemon zest: Before you juice the lemon, add about 1 tablespoon of lemon zest to the batter for extra flavor. Here’s how to zest a lemon.

Recipe Tips

  1. Use a room-temperature egg. The yolks are softer at room temperature and easier to incorporate into the batter.
  2. Don’t overmix the batter. When you add the dry ingredients to the wet ingredients, fold gently until just combined. If you overmix the batter, the whole wheat pancakes will be dense instead of fluffy. A few lumps are okay!
  3. Reduce the heat as needed. Start with medium heat, then adjust as you go. If your pancakes brown too quickly, turn it down so they don’t burn.

Serving Ideas

FAQs

What should I do if my pancake batter is too thick?

You want it to be thick, but still pourable. If it’s too thick, add a splash of milk and stir to thin it out. Repeat as needed.

What should I do if my pancake batter is too thin?

Add a sprinkle of flour, stir until just incorporated, and check the consistency again. Repeat as needed.

Why aren’t my whole wheat pancakes fluffy?

There are a few reasons why your pancakes might not be fluffy. First, make sure you don’t overmix the pancake batter. Next, make sure your pan is hot enough before you add the batter. Finally, check that you used fresh baking powder. Expired baking powder leads to dense pancakes.

Plate of whole wheat pancakes with a bite taken out.

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Comments

  1. Zainub says:

    These were so delicious! So incredibly fluffy, moist, and soft! My picky eater toddler loved these as well. Definitely making these on the regular on weekends!

    Reply
    1. Yumna J. says:

      Aww, that makes me so happy to hear! Thank you, Zainub!!

      Reply