Whole Grain Pancakes
Fluffy Whole Grain Pancakes are easy to make and taste incredible! With a golden crisp outside and a tender center, these are a welcome sight and will definitely get you up in the morning! Top them with butter and a drizzle of maple syrup for the perfect breakfast!
Enjoying a stack of these light and fluffy whole grain pancakes is my favorite way to start the day! They are made with a more nutritious combination of ingredients, yet cook up so magically delicious. This recipe uses a mix of white whole wheat flour, all-purpose flour, cornmeal and rolled oats for the most amazing texture. The addition of buttermilk, like in our classic pancake recipe, adds moisture and richness and makes the inside so soft and fluffy. You’ll never reach for boxed mix again!
Recipe highlights
- There’s nothing bland or boring about these whole wheat pancakes! Using a combination of grains creates the best texture!
- Great for meal prep! These freeze well for a quick breakfast on busy mornings.
- Add whatever toppings and/or mix-ins you’d like!
Ingredients you’ll need
Lucky for you, this healthy whole grain pancakes recipe is not only delicious and easy to make, it’s filled with nutrition! Here’s everything you’ll need to make it:
- Flour: This recipe calls for a combination of white whole wheat flour and all-purpose flour. I think the texture is best when a combination of the two types of flours are used. White whole wheat flour is made from hard white spring or winter wheat, which has the exact same nutritional value of whole wheat flour, but because of the variety used, has a milder flavor and paler color.
- Cornmeal & rolled oats: Combined with the flour for a deeper, more unique flavor that’s absolutely irresistible.
- Buttermilk: It reacts with the baking soda to give the pancakes plenty of height, and it also helps to break down the gluten in the flour, so these turn out nice and tender, not tough or rubbery.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe variations and modifications
- Different flour options: White whole wheat flour and whole wheat pastry flour are very similar and may be used interchangeably. You may also use regular whole wheat flour; however, I don’t think the texture is as light and fluffy.
- Butter or oil: I think the buttery flavor from using melted butter is superior, but you could use coconut oil or another oil instead.
- Sweetener: The recipe calls for honey to naturally sweeten the batter. Although, not quite as sweet, maple syrup is a good alternative, if that’s what you have.
Buttermilk Substitute
If you don’t have buttermilk on hand, you can easily make it using a combination of regular milk and either lemon juice or white vinegar (this is referred to as “clabbered milk”). For this pancake recipe, add 2½ tablespoons of lemon juice or white vinegar to a 4-cup measuring cup, then add enough milk to make 2½ cups. Stir together, then let stand for about 5 minutes. Only 2¼ cups is needed for this recipe; you can discard the leftover buttermilk. Use as directed in the recipe.
How to make this recipe
You’ll have these scrumptious whole grain pancakes ready to serve in just a few easy steps! The hardest part is waiting for them to cook. Here’s the simple process:
Step 1: In a large bowl, mix together whole wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda.
Step 2: In a medium bowl, mix together buttermilk, eggs, melted butter and honey.
Step 3: Stir the egg mixture into the flour mixture until mostly combined without over mixing. Some small lumps are fine.
Step 4: Heat a griddle or large skillet over medium heat. Check to see if it’s hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately. Add a little butter to the pan and let it melt. Pour about ⅓ cup batter onto the skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
Step 5: Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like. Repeat with the remaining batter, adding more butter to the skillet as needed.
Helpful tips
- Mix gently: When whisking the wet ingredients with the dry ingredients only whisk until they are incorporated. The batter shouldn’t be completely smooth and lumps are a good thing (see photos above).
- Don’t press down on the pancake: Let the pancakes cook without pressing down on them with the back of the spatula. This can cause it to flatten and it won’t help them cook any faster.
- Only flip once: Flipping your hot cakes back and forth causes them to deflate and become dense, so when it’s time to check if they’re done on bottom, just barely lift them to take a peek.
- Keep pancakes warm: To keep pancakes warm in between batches, preheat your oven to 200 degrees F. Once they are cooked, transfer them to a large baking sheet and put them in the oven to stay warm until all of the batter has been cooked.
Frequently asked questions
A matter of whether something is healthy or not is very subjective. However, whole grain pancakes made with whole wheat flour do tend to be healthier than traditional pancakes made with white flour because they contain more fiber.
For the best pancakes, we recommend using fresh baking powder and baking soda, don’t over-mix the batter, and gently flip the pancakes.
Rubbery, tough pancakes could be the result of over-mixing the batter. For light, fluffy pancakes, you want to mix just until the batter comes together, it’s okay if there are still some lumps of flour in the batter.
Toppings and add-ins
These are so good with just a little butter and syrup, but there are a variety of fun topping and add-in options to try. Below are some ideas:
- Powdered sugar: Use a sifter or a spoon to dust it over the top.
- Fresh fruit: Strawberries, blueberries, raspberries, cherries and/or sliced bananas are delicious choices!
- Whipped cream: A dollop of whipped cream is always a welcome topping.
- Caramel sauce: A drizzle of salted caramel sauce would be amazing!
- Nuts: Sprinkle on some sliced almonds or chopped pecans for a nutty crunch!
- Chocolate chips: Who doesn’t love chocolate chip pancakes?!
- Nutella, almond butter or peanut butter: Smear on some nut butter for extra decadence!
Storage recommendations
Leftover whole grain pancakes can be saved for days in the fridge or frozen, and reheated later! Here’s how to store them, so they stay fresh:
- In the refrigerator: Store leftovers in an airtight container for up to 4 days.
- To freeze: Flash freeze the pancakes by placing them on a pan (not touching), and freeze for about 30 minutes. Then, transfer them to freezer-safe bags or containers, and store in the freezer for up to 3 months. Label the bag with the date!
- Reheat: Once you’re ready to eat, you can reheat from frozen! Microwave for 30-60 seconds or until warm. You can also heat these in a toaster, toaster oven or air fryer.
More delicious pancake recipes
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Whole Grain Pancakes
Ingredients
- 1 cup white whole wheat flour
- ¾ cup all-purpose flour
- ½ cup cornmeal
- ¼ cup rolled oats
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 2¼ cups buttermilk*
- 3 large eggs
- ¼ cup unsalted butter, melted, plus more for serving
- 1 tablespoon honey
- maple syrup, for serving
Instructions
- In a large bowl, mix together whole wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Stir the egg mixture into the flour mixture until mostly combined without over mixing. Some small lumps are fine.
- Heat a griddle or large skillet over medium heat. Check to see if it’s hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
- Add a little butter to the pan and let it melt. Pour about ⅓ cup batter onto the skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
- Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
Notes
- In the refrigerator: Store leftovers in an airtight container for up to 4 days.
- To freeze: Flash freeze the pancakes by placing them on a pan (not touching), and freeze for about 30 minutes. Then, transfer them to freezer-safe bags or containers, and store in the freezer for up to 3 months. Label the bag with the date!
- Reheat: Once you’re ready to eat, you can reheat from frozen! Microwave for 30-60 seconds or until warm. You can also heat these in a toaster, toaster oven or air fryer.
Did you make this recipe?
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