Whole Wheat Pancakes

A whole wheat version of our basic pancake recipe, these pancakes are delicious and nutritious all in one bite. Fluffy on the inside, crispy on the outside, and a whole lot of yummy goodness all over.

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We eat a lot of pancakes at our house. When asked what we should have for breakfast as a toddler, my oldest always said (and I mean always) emphatically “pancakes!”

Pancakes on Monday. Pancakes on Tuesday. Pancakes on Wed– well, you get the idea. We ate a lot of pancakes, and we still do! Though I have to say our weekly breakfast routines have found a little more balance since we adopted this easy breakfast meal plan.

One of our favorite pancake variations is this Whole Wheat Pancake recipe. This recipe uses my Basic Pancake Recipe, with the simple change of adding whole wheat flour rather than unbleached flour.

Keeping it Simple, Keeping it Sweet

Like my Basic Pancake Recipe, this recipe has just four core ingredients: flour, baking powder, eggs, and milk.

And the measurements are as easy as 1-1-1-1.

Though we like to keep things simple at our house, I find that adding just a drizzle of honey into the batter, a heavy splash of vanilla, or a dash of cinnamon are three easy ways to add just a little extra sweetness to these whole grain pancakes, while keeping them healthy at the same time.

Don’t by Stingy on the Milk

Being that these pancakes use whole wheat flour instead of a lighter bleached or unbleached flour, they dough can sometimes feel overly thick and heavy, especially if you prefer thin, crispy cakes.

When it comes to making pancakes, whole wheat or other variation, don’t be stingy on the milk. If the batter is too thick for your liking, add more liquid until the batter is to your desired consistency.

But be aware to add only a little milk at a time or you’ll find yourself playing the Krusteaz batter game  (you know the one, the game where you end up with five times the amount of batter you need because you added to much water, then too much batter, then too much water. Again and again.)

Water instead of Milk

This recipe calls for milk, and while the milk does add a sweeter flavor, plain water can certainly be used as a substitute.

Almond milk, oat milk, as well as other dairy alternatives should work as well.

Thick Batter vs Thin

Have you ever wondered how thick you should make your pancake batter? Should your batter be thick or should it be thin?

And how thin is thin? Are we talking melted ice cream thin or the consistency of skim milk?

What about thick? Is biscuit consistency too thick?

These are all great things to wonder and good questions to ask.

One of the things I love best about pancakes is their simplicity. They are so to make, and are so forgiving.

If your wondering what consistency to make your next batch of pancake batter, let me first suggest that you simply experiment. Try it out!

Maybe start your batter following the ingredient amounts below, and then add some addition milk one tablespoon – pouring out pancakes as you go – until your finished product is as fluffy or crispy as you want.

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This recipe comes out with a lightly fluffy pancake that still holds a good crisp on the outside. But for hose wanting a little more guidance on getting the perfect pancake consistency, I offer these humble guidelines:

1. If you want to make shapes – Disney characters or a smiley face – get your batter thin.
2. If you plan to add blueberries or other fruits to your batter, keep your batter on the thicker side so your fruit doesn’t burn on the pan.
3. If you like your pancakes crispy (a replica of those delicious pancakes you remember from those camping trips as a child), then get your batter thin. The thinner the batter, the crispier the pancake. And don’t forget to really lather up the butter or oil in your pan!
4. If you are looking for a restaurant worthy fluffy pancake, then you want your batter to be roughly the consistency of a thick ranch dressing (though for the perfect restaurant fluffiness pancake, I highly suggest you check out my Buttermilk Pancakes recipe).

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