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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Thanks for the wonderful and healthy recipe! The flavour was amazing and the texture was great too! I usually don’t add honey/ syrup as topping because it becomes messy for my toddler to eat so I added a little more honey to the batter but the batter was so runny that it was impossible for the pancakes to keep shape! It kept spreading all over the skillet! Any help / suggestions regarding this would be extremely welcome because we would definitely be making them again!!
Very delicious pancakes! I’ve been looking for a simple, healthier version because I love pancakes😋😋. They will be put into my breakfast rotation often. Thank you!!
If I’m using white whole wheat flour, do I have to change the recipe at all? I’m talking in regards to the liquid needed
No, no changes necessary.
I really want to try these but want to know if you use a 1/4 cup or 1/2 cup for the pancakes before I take a crack at it.
When spooning the batter onto the griddle? 1/4 cup
Absolutely love these! I add 1/2 teaspoon of cinnamon to the mixture. My kids Love them!!!! Thank you.
Do we have to use a blender, could we use a whisk?
A whisk would be fine.
Can you refrigerate or freeze the batter? How long does it last?
I honestly have tried, so I can’t say for sure, but pancake batter “supposedly” refrigerates well for 1 to 2 days.
Wonderful recipe! I make these every Saturday and the family loves them. Sometimes I add banana, blueberries, always a dash of cinnamon, usually some ground flax – and they always turn out great! Thank you!
We just love these pancakes. We have made them multiple times and they are always yummy
These pancakes are really good! My husband just the other day at said he didn’t like the whole wheat pancakes I made but then I made these and he said they were really good. He was surprised they were whole wheat! My kids loved them too!! Thank you!