These fluffy Whole Wheat Pancakes are healthy pancakes kids even love! Freshly ground flour makes this whole wheat pancake recipe packed with all the minerals and fiber without giving up your favorite breakfast!! It’s the BEST healthy pancake recipe I’ve ever had and it’s currently on breakfast rotation regularly! 

healthy pancakes recipe made from whole wheat flour (ground grain)

Need more breakfast ideas? Try our favorite Feather-Light Pancake Mix, for a huge morning shortcut, or our Healthy Waffle Recipe with Oats to start your morning tasty!

Healthy Pancakes

These whole wheat pancakes will quickly become a family favorite breakfast! They are so easy to make, using wholesome ingredients, you’d be surprised they’re this good! It takes only minutes to prepare the whole wheat pancake mix before cooking it on a griddle and the pancakes will grow into fluffy cakes right before your eyes!

stack of healthy whole grain pancakes from freshly ground whole wheat flour

I love how easy this pancake recipe is and most of all I can actually tolerate the whole grains here without sacrificing flavor! Now you can feel good that breakfast was packed with minerals, iron, and zinc without going low and behold searching for ingredients that can be quite pricey and not realistic for the frugal mom!

Healthy pancakes mean using wholesome ingredients like whole wheat flour for the pancake mix, healthy fats (avocado oil or coconut oil), and healthy sweeteners like honey. All of which are simple and easy to access.

Wheat is a perfect food and contains the highest amount of Fiber from all the whole grains! It supplies carbohydrates for energy and protein for proper growth, that no wonder the food pyramid suggests grains as a dietary staple!

stacked whole wheat pancakes on a plate

Whole Wheat Pancakes

Whole Wheat Pancakes can be made with any whole wheat flour including already ground flour like King Arthur. My version of Healthy Whole Wheat Pancakes is to make the whole wheat flour at home using a Grain Mill Kitchen-aid attachment.

And if you’re just beginning your healthy eating journey, It’s not as hard as it sounds, I’ll actually ground the flour in bulk on my non-baking days and freeze in a gallon-bags so the flour doesn’t go rancid and lose its minerals and oil. Then I will use the flour anytime I need it straight out of the freezer.

Furthermore, the flour you can use for this recipe is highly versatile, it works great with freshly milled flour (soft or hard wheat), sprouted Spelt flour, or sprouted pastry flour! If you choose soft wheat it’s comparable to white flour which will give you fluffy results. However, I typically use hard white wheat that I freshly mill on this grain mill or use this sprouted Spelt flour (as pictured.)

Not convinced to eat healthy yet? You need to read this book called Nourishing Traditions (not sponsored.)

Q&A

Are Pancakes Healthy?

When using whole grains in their wholesome form, healthy fats, and natural sweeteners, then whole wheat pancakes can be a very nutritious and healthy breakfast choice that is low in calories and rich in nutrients!

Regular Pancake Recipes use white flour (which is stripped from its bran losing its many health benefits) and are high in refined cane sugar that can spike your blood sugar levels.

Eating healthy isn’t an overnight decision for many but you can start from tasty recipes like these to build up your love for eating better.  

How To Make Whole Wheat Pancakes?

This basic whole wheat pancake recipe makes 100% whole wheat pancakes! It is my go-to pancake recipe for healthy pancakes! Drizzle these fluffy cakes with pure maple syrup or top with all of your favorite toppings!

Whole wheat pancakes can be made from various ground grains like Spelt or Hard Wheat berries and for a gluten-free option make oatmeal pancakes using oat flour instead.

  1. Pre-heat a griddle or large skillet or med-low heat.
  2. To Make Healthy Pancakes choose the flour of choice (white wheat is milder in taste and makes for a fluffier pancake texture.)
  3. Combine all the pancake mix ingredients into a large bowl.
  4. Whisk the batter together. 
  5. Using a 1/4 cup scoop pour the pancake batter onto the skillet and cook until bubbles appear on the pancakes.
  6. Flip pancakes to the other side and continue to cook until done.
  7. Serve warm pancakes with healthy pancake topping of choice, like real whipped cream from cows milk, fresh fruit, pure maple syrup, or natural honey.

Tip: for a thick pancake batter allow the batter to sit for 5 minutes.

Is Whole Wheat Pancakes Gluten-Free?

Gluten is a protein in whole wheat grains like Spelt, barley, and Hard Wheat. For a gluten-free option use oats or sorghum flour instead. And if you can tolerate some gluten opt for a low-in protein flour like soft wheat.

Making home-ground flour at home can promote healing in the gastrointestinal tract and improve your health! Other gluten-free options include using an equal amount of freshly milled sorghum or quinoa for the whole wheat flour or using a combination of freshly milled buckwheat, corn, and amaranth. Choose gluten-free grains to mix and match.

Note: If using store-bought flours make sure to read the labels to ensure it was processed in a gluten-free facility where the food didn’t cross-contaminate with other high-gluten grains.

Dairy-Free Alternative?

Use non-dairy milk such as almond milk.

Can I make Whole Wheat Pancakes Vegan?

To make Vegan Pancakes sub for plain almond milk, vegan approved sweeteners, and use an egg substitute (see egg substitute.)

Egg Substitutes?

To replace the eggs for recipes follow these egg replacements. Make Pancakes egg-free with these substitutes: 

  • Use 1/4 cup of oil or cream for 1 egg.
  • Silken tofu can be used for up to 3 eggs.
  • Soak 1 Tbsp of flaxseed meal or chia seeds in 3 Tbsp water for 5 minutes. The mixture should get gelatinous.

Ingredients For Healthy Pancakes:

This Healthy Pancake recipe calls for very simple ingredients! Here is a quick pancake mix recipe that you do not need to make ahead of time since it’s basically easy to prepare instantly! Make these pancakes for dinner if you have to!  

Ingredients:

  • Fresh Whole Wheat Flour- freshly milled flour would be my first choice however sprouted Spelt flour, or Sprouted Pastry Flour would work great (including store-bought ground Wheat flour.) If you want to make from scratch pancakes using all-purpose flour make this Pancake Mix Recipe.
  • Leavening- all you need is baking powder to make fluffy pancakes! To use part baking soda make whole wheat buttermilk pancakes to quench the bitterness from the baking soda.
  • Healthy Sweetener- like honey is my go-to for making these pancakes however, use evaporated cane sugar or pure maple syrup.
  • Salt- use sea salt or another natural salt.
  • Egg- see my egg substitutes if allergic.
  • Healthy Fat- use coconut oil or avocado oil.
  • Milk- raw cow’s milk is what we drink around our farm but if you can’t drink milk see my dairy-free options.

Note: Store-bought wheat flour can taste bitter as it is can potentially go rancid quicker than other enriched shelf flours. I only encourage you to use freshly ground flour or order organic non-GMO flours from a source you trust.

Healthy Pancake Toppings:

  • Top pancakes with a protein-rich spread like peanut butter or almond butter!
  • Fold in 1/2 cup carob chips, blueberries, or bananas to pancake batter for an extra special treat!
  • Make REAL whipped cream from heavy whipping cream.
  • Top with your favorite syrup or honey.
  • Slather soft butter on the tops.
  • Frozen berries like blackberries or raspberries defrost quickly (take out a handful from the freezer while you prep the batter.)
  • Jellies and Preserves. 

How To Store Pancakes?

Leftovers can keep in the fridge for up to 4 days. Anything longer should be frozen.

To Reheat: simply microwave over high in 30 seconds increments until hot or stack pancakes into a baking dish and steam in the oven for 15-20 minutes.

Freezing Whole Wheat Flour:

To prolong the wheat flour nutrients you need to freeze the flour. Most store-bought flours are enriched with additives to give them stability and flavor (longer shelf-life.) Home-ground flours or flours purchased from an Organic source should be frozen to maintain all the nutrients. I would not recommend storing flours in air-tight containers in this manner.

Store freshly ground flour in the freezer to prevent it from going rancid or developing a bitter taste. I will freshly mill my wheat berries in bulk then store the freshly milled flour in gallon-sized freezer bags to retain its nutrients and flavor.

How Much Grain Do I Need?

1 cup of hard white wheat berries makes about 1 1/2 cups of flour. The only exceptions are soft wheat and Spelt, which make about 1 3/4 cup of flour from 1 cup of berries.

How To Make-Ahead:

Pancake mix can be made ahead of time to pull out of the pantry and mix with the wet ingredients. This recipe can easily be doubled or even tripled for a crowd simply, prepare the pancakes and freeze if you’d rather go that route.

What Are The Best Whole Wheat Flour To Use?

Easy Whole-Grain Pancakes come together with freshly ground flour using wheat berries. The best flour that you can possibly use for Wholesome nutrition is freshly ground wheat berries.

Pancakes don’t need to be high in gluten. Instead, choose a soft wheat flour (similar to pastry flour or all-purpose flour.) I typically have hard white wheat that is slightly high in protein and that works well too.

I used sprouted Spelt flour that was bought in bulk and kept frozen. However, I’ve also made these pancakes from freshly ground hard white wheat and sprouted pastry flour.

  • Sprouted Wheat Flours- Spelt or pastry flour can come in sprouted form. Check your favorite health store for more options.
  • Whole Wheat Flours- hard red wheat or hard white wheat are the most popular wheat varieties.
  • Wheat Berries- There are so many different grains to make flour from here is a brief list; Spelt, Kamut, and Corn.

Pancake Variations?

  1. Pumpkin Pancakes: add in 1 tsp of pumpkin pie spice and 1/2 cup pure pumpkin puree. Swap out the honey for 1/4 cup of brown sugar (or dark evaporated cane sugar.)
  2. Oatmeal Pancakes: use oat flour for the whole wheat flour or grind your own oatmeal!
  3. Cinnamon Pancakes: add 1/2 tsp of ground cinnamon to the pancake batter.
  4. Banana Pancakes: mash two ripe bananas into the batter and omit the honey.
  5. Chocolate Chip Pancakes: fold in 1/2 cup of chocolate or carob chips into the batter right before cooking on a griddle.
  6. Blueberry Pancakes: gently stir in 1/2 cup of frozen or fresh blueberries.

Can You Freeze Pancakes?

You can freeze Whole Wheat pancakes for up to 3 months. Simply prepare the pancake recipe as directed and cool completely. Flash freeze on a tray and then stack into a gallon freezer bag. 

To reheat: place frozen pancakes onto a baking sheet and bake covered, in a preheated 375°F for 12 minutes for fluffy pancakes. 

Microwave instructions: microwave 1 pancake for 30 seconds over high or until heated thoroughly. 

Toaster: Pop frozen pancakes into the toaster. 

 

Equipment For The BEST Whole Wheat Pancakes:

More 100% Whole Wheat Flour Recipes:

BEST Healthy Pancake Tips:

  1. Choose mildly flavored wheat berries like hard white wheat, soft wheat, or Spelt flour. Hard Red wheat can be more robust and detectable in pancakes.
  2. Make your own ground flour by running wheat berries through a [eafl id="18935" name="Grain Mill" text="Grain Mill"]. This Kitchen aid attachment is much cheaper than stone mills and gets the job done easily!)
  3. Freeze freshly ground flour or specialty flours like Sprouted Spelt to prolong and maintain the nutrients!
  4. Don’t over mix the pancake batter it only needs to be mixed with a spoon or whisk. I do not recommend using a hand mixer for fluffy pancakes. The pancake batter is well mixed when lumps of flour clumps are gone.
  5. Never use oil when cooking pancakes over a stovetop (pan) or griddle. Using oil can leave a marbled pancake top that looks unevenly golden. Be sure to preheat the cookware before cooking.
  6. Pancakes should always be cooked over low-med heat for even cooking, nobody wants a raw middle. Adjust the heat dial below the medium range but not at the lowest stove setting either.
  7. For the fluffiest pancakes flip only once when cooking, and do not press down on the pancakes with a spatula!
  8. Depending on the choice of wheat flour used the batter can look runnier than normal, simply allow the batter to sit an extra 5 minutes to thicken.
  9. If the batter is too thick, splash in some milk. 

More Healthy Breakfast Ideas:

 

How To Make Healthy Pancakes: 

Healthy Pancakes

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 servings
Author: Alyona
These fluffy Whole Wheat Pancakes are healthy pancakes kids even love! Freshly ground flour makes this whole wheat pancake recipe packed with all the minerals and fiber without giving up your favorite breakfast!! It's the BEST healthy pancake recipe I've ever had and it's currently on breakfast rotation regularly! 

Equipment

  • Griddle
  • mixing bowl
  • Wire Whisk

Ingredients

Ingredients:

  • 1 1/2 cups wheat flour (hard white wheat or Spelt)
  • 1 Tbsp baking powder
  • 1 Tbsp honey
  • 1/2 tsp salt
  • 1 egg
  • 2 Tbsp oil
  • 1 1/2 cups milk

Instructions

Directions:

  • ingredients for healthy pancakes: egg, whole wheat flour, milk, honey, oil, salt, and baking powder
    Pre-heat the griddle over medium-low heat.
  • In a large bowl whisk together all the ingredients.
  • how to cook whole wheat pancakes on a griddle pan
    Using a 1/4 cup measuring scoop, pour the pancake batter onto the hot griddle.
  • Cook pancakes until small bubbles form (1-2 minutes) and flip on the other side. Continue to cook for another 1-2 minutes.
  • stack of whole wheat pancakes with maple syrup
    Serve with butter and maple syrup.

Nutrition per serving

Serving: 1servingCalories: 161kcalCarbohydrates: 23gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 25mgSodium: 175mgPotassium: 246mgFiber: 1gSugar: 5gVitamin A: 104IUVitamin C: 1mgCalcium: 124mgIron: 1mg

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Recipe Rating




2 comments

    • Matt

    Excellent advice on using white whole wheat berries. Though I enjoy hard red wheat in bread, I’ve been turned off by its relatively strong taste in pancakes. The white whole wheat had a more delicate flavor without sacrificing nutrition. In addition, these cakes were f l u f f y ! Thanks for the tips! Great recipe and I’ll explore your other offerings.

      • Alyona

      Thanks, Matt!

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