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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How many would this serve? 3 pancakes per person? And also, can you freeze these?
Recipes serves about 4 people and they freeze great!
What is the 1/4 oil, vegetable oil?
Canola, vegetable, or even olive oil will all work.
Do you have to add oil? Or can you make it without it?
You could try substituting unsweetened applesauce or mashed banana 🙂
Just made these and they are great!! My toddlers loved them!!
Could you substitute milk with Buttermilk?
Sure, that would be fine!
Thank you, for posting this recipe! It is easy, and pancakes are fast, and fluffy! This is my favorite pancake recipe now!
Fabulous recipe. I used freshly milled flour, added blueberries grown on our own bushes, and topped them with organic butter and 100% map,e syrup. Delish and healthy.
Tried them this morning, they are awesome. Will make again. I used coconut oil in mine.
I want to thank you for this recipe. These are my go-to pancakes on the weekend. My family and I love them! Great recipe!
I am so happy to hear it! Thanks for sharing 🙂
Made these this morning before heading to work, used coconut oil. Everybody liked them, they are so good.
These were really excellent, especially right after they came off the griddle. My kids loved them, so I think I’ll be abandoning our old bleached flour version in their favor. Thanks!
I’m so happy to hear it! Thanks for commenting 🙂
what kind of milk
Any kind of milk will work 🙂