This healthy Whole Wheat Pancakes recipe is made in a blender, with pantry ingredients, in just 5 minutes! They are light, fluffy, and so satisfying!
Do you love pancake recipes? Try these German Pancakes, Cottage Cheese Pancakes, Lemon Ricotta Pancakes, or Apple Pancakes!
Why I love these pancakes:
- Blender Pancakes – All you need is a blender to whip up the best whole wheat pancakes in just 5 minutes!
- Light and Fluffy – Unlike other whole wheat pancakes that can be dense, these beauties are so light and fluffy, they’re just as good as regular pancakes.
- Healthy – They’re made with whole grain, and lightly sweetened with honey, for a delicious honey wheat flavor. If you are looking for more healthy recipes, then check out these healthy dinner ideas!
How to make Whole Wheat Pancakes:
Blend: Add wheat flour and milk to a blender and blend on high for 2 minutes. Add remaining ingredients then blend again until smooth.
Cook on a hot greased griddle for 1-2 minutes on each side or until golden brown. (The batter will be thin, but they will puff up and be perfectly light and tender!). Do not pat pancakes down with a spatula while cooking.
Serve: Enjoy these fluffy whole wheat pancakes with homemade pancake syrup and breakfast potatoes!
Make Ahead, Freezing, and Reheating Instructions:
To Make Ahead: Place cooled whole grain pancakes in an airtight container or bag in the refrigerator for up to 5 days.
To Freeze: Allow pancakes to cool completely then place them in a single layer on a sheet pan. Flash freeze them for 30 minutes, then once they are partially frozen (now they wont stick together), place in a freezer safe bag and freezer for 2-3 months.
To Reheat: rewarm for a few seconds in the microwave, or reheat in toaster oven or air fryer.
Recipe Variations:
- Vegan Wheat Pancakes: Use almond milk, 3 tablespoons ground flaxseed for the eggs, and substitute maple syrup or brown rice syrup for the honey.
- Gluten Free Wheat Pancakes: Substitute almond flour, brown rice flour, or oat flour.
- Dairy Free: Use almond milk or oat milk.
More Breakfast Recipes:
- Buttermilk Biscuits
- Breakfast Skillet
- Healthy Pumpkin Muffins
- Hashbrown Breakfast Casserole
- Healthy Banana Muffins
- Chocolate Overnight Oats
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Recipe
Whole Wheat Pancakes
Ingredients
- 1 cup whole wheat flour
- 1 cup milk
- 3 large eggs
- 1/4 teaspoon salt
- 1 Tablespoon honey
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup oil
Instructions
- Add wheat flour and milk to a blender and blend on high for 3 minutes. Add remaining ingredients and blend until smooth.
- Preheat griddle to 375 degrees, or heat a large non-stick pan over medium heat.
- Ladle pancake portions onto hot greased pan and cook for 1-2 minutes on each side or until golden brown. The batter will be thin, but they will puff up as they cook. Don't pat down on them while cooking.
Notes
Nutrition
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I originally shared this recipe March 2016. Updated January 2020 and January 2024.
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Outstanding recipe!!!! It worked out really well for me.
These are delicious! A lighter, healthier recipe for pancakes that doesn’t leave you feeling like you ate a brick. I used coconut almond milk and added a sprinkle of cinnamon.
These were the best pancakes ever. The only way I’d make ever again! Such easy recipe and great flavor! Thanks for sharing this recipe!
Recently found this recipe and have made it twice already. So good!! And they reheat well too! I use white wheat flour, and decided to throw in some white chocolate chips and top with banana today. Delish!
Soft and delicious. I added blueberries, skipped the honey. Okay, I used globs of butter and some genuine maple syrup. I’ll use this recipe for all my breads and muffins. Thank you for sharing this recipe.
Great recipe! Less things to clean when using a blender and pancakes came out perfect. The batter was thin as mentioned but result is the best stackable pancakes that everyone loved!
I made this recipe today, was easy and delicious! I added blueberries, pancakes puffed up and were golden brown.
I’ve always made pancakes out of a box. This recipe was easy, and nutritious on its own. I added blueberries and walnuts, delicious! I won’t go back to box again. Thanks for sharing!
This is my new go-to WW pancake recipe! Made them this morning for the second time. I have played around with probably 10 online recipes and this one is easy (one blender to clean), healthy, and delicious. I did a 425 degree electric griddle and they turned out perfect. They do appear at first to be too runny, but they work! Gotta have a hot griddle. I do a 1/4 cup and they cook fast- 1 min/side. I’ll try incorporating some quinoa flour into the next batch.
These were very runny. And even if you end up with a light pancake, if you’re making a stack of pancakes for the family, the ones on the bottoms are just squashed paper thin because they have no substance.