Fluffy Whole Wheat Pancakes – healthy and delicious breakfast that everyone will love! The best recipe for homemade pancakes ever!
FLUFFY WHOLE WHEAT PANCAKES
Fluffy pancakes made with whole wheat flour? Yes, please! This is my go-to recipe for healthy pancakes and it is fool-proof. These are the fluffiest whole wheat pancakes we have ever had! I think I discovered a little secret to making perfectly fluffy pancakes. You know, the kind that rises tall and proud as soon as you flip the pancake on the other side while frying? The one that has that puffy middle layer and each bite has pretty air pockets throughout? Yep, this kind. The secret is lemon juice. And the order you add it into the batter. It’s pretty much the last ingredient and right after that you give the batter a few stirs and let it sit until your pan preheats. I couldn’t believe how much the pancakes were rising! You may also like my Fluffy Chocolate Chip Pancakes and for a dairy and egg-free version, I recommend my Fluffy Vegan Pancakes.
HOW TO MAKE WHOLE WHEAT PANCAKES?
- In a large mixing bowl, whisk together the dry ingredients. Set aside.
- In another bowl, mix together eggs, milk and oil. Add all at once to dry ingredients and stir just until moistened.
- Add lemon juice to the batter and give it 2 to 3 stirs.
- Let the batter sit while you preheat your griddle or pan.
- Scoop the batter with ice cream scoop onto the griddle and spread gently with the back of the scoop. Fry until you see bubbles form around the edges of the pancake. Flip on the other side and fry until nicely brown.
- Serve warm.
If you are looking for a lightened up breakfast idea, you may want to try this. I used white whole wheat flour and all-purpose flour in 1 to 1 ratio. The texture is perfect and yields fluffy and hearty pancakes. The are not as grainy as you would think, considering there is whole wheat flour in them. Yet they are super satisfying and filling.
MORE PANCAKE RECIPES:
Fluffy Vegan Pancakes (dairy-free, egg-free)
Fluffy Chocolate Chip Pancakes
FLUFFY WHOLE WHEAT PANCAKES RECIPE:
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1 Tbsp white sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 beaten large eggs
- 2 cup milk
- 3 Tbsp vegetable or canola oil
- 2 tsp lemon juice
- In a large mixing bowl, whisk together the dry ingredients (both flours, sugar, baking powder, soda and salt). Set aside.
- In another bowl, mix together eggs, milk and oil. Add all at once to dry ingredients and stir just until moistened.
- Add lemon juice to the batter and give it 2 to 3 stirs.
- Let the batter sit while you preheat your griddle or pan.
- Scoop the batter with ice cream scoop onto the griddle and spread gently with the back of the scoop. Fry until you see bubbles form around the edges of the pancake. Flip on the other side and fry until nicely brown.
- Serve warm.
Jen says
Have you ever made this batter and froze it? I absolutely love this recipe!
Anna @ Crunchy Creamy Sweet says
Hi Jen! Thank you so much! I am so glad you love this recipe! I have not tried to freeze it but I will and I will report back. I usually make just enough for one breakfast. 🙂 Thank you for the question and for your comment!
Rae Jensen says
Back again. I cannot express how amazing this recipe is. Today I made gingersnap pancakes from this recipe, Just add ginger, cinnamon and maple syrup to taste.
CrunchyCreamySw says
Hi Rae! I absolutely love that you make this recipe and put your own spin on it. The gingersnap version sounds incredible! I am going to try it for sure! Thank you so much!!!
Rae Jensen says
Okay so I am back just to repeat how amazing this recipe is. For the last two month I’ve been making a batch about every weekend or two and freezing leftovers for the upcoming week. There was a week I ran out and had no time to make these so I bought some Trader Joe’s dollar pancakes and they are still in the freezer. Huge withdrawal happened for a week. Every week I tweak it in some small form or another. Today I double tweaked it. First I changed the milk to an almond milk that was sitting in my fridge that was okay, just not in coffee (main use of milk here.) So I used it (Califia Farms Unsweetened Almond Milk) 2nd I made two batches (took 2 hours just of cooking time) and ran out of lemon juice so I used a remaining lemon and added extra lemon juice for flavor. It didn’t add flavor, but added bulk and density. They usually are rather thick, but these Hulkified.
About an hour and a half into cooking I decided to change things up. I have been adding some fat-free ricotta and lemon juice on top of my pancakes, So I decided to try and make ricotta filled pancakes. This took some playing with, but mixing it directly into the batter and string it in was the way that worked for me. Great recipe, find your nitch and play with it. <3
CrunchyCreamySw says
Hi Rae! THANK YOU so much for this comment! I love when my readers enjoy the recipes and tweak them! It’s so fun! I need to try your ricotta filled pancakes idea – sounds amazing!
vitina says
Can I do these with buttermilk and skip the lemon juice? Would that work? Thanks!
CrunchyCreamySw says
Yes, that should work!
Rae Jensen says
I found this recipe last week and tried it with some modifications to make them a little more health friendly. They were really good but I made a few cooking error. Today’s batch, now knowing what worked and didn’t was the best batch I have ever had. The lemon juice idea is wonderful. I used 1 TBSP to scoop the batter into my pan so I have 12 servings of 4 pancakes each. Thanks for the recipe. Here’s my modification.
Dry
1 cup white all-purpose flour
1 cup whole wheat flour
2 tbsp Kretschmer Wheat Germ, Original Toasted
2 tsp baking powder
1/2 tsp baking soda
2 Tbsp sugar substitute
Wet
3 Tbsp canola oil
1/3 cup apple sauce, unsweetened
1 egg
2 cups plain unsweetened almond milk
2 tsp lemon juice canned or bottled
As you can see not a huge change. I just added wheat germ and used apple sauce for 1 of her eggs. These are 3 points a serving on Weight Watchers and amazing.
CrunchyCreamySw says
I absolutely love when my recipes inspire and you make changes to suit your needs. Thank you so much for the comment, Rae!! They look super fluffy!! 🙂
Donna says
CANNOT wait to try these out for our next brunch!!..The images stun!! Question..could I possibly use buttermilk (lonely in its’ carton in the fridge) in this recipe…or would the lemon juice and fermented milk be overkill?…Thank you for so much culinary brilliance…Always a fateful follower!!
CrunchyCreamySw says
Hi Donna!! I am so excited you are going to try this recipe. It’s a family favorite! If you want to use the buttermilk, skip the lemon juice. Let me know how it goes!! Thank you so much for such sweet words! xoxo
Jessica says
I have been trying to make more from scratch, so last night when I pulled out two boxes of premixed pancake mix… I stood there for a minute thinking ‘how hard could it be?!” so I googled. “whole wheat pancakes. (maybe I searched pinterest – I forget) this was the first normal pancake recipe I found and I WILL NEVER USE ANOTHER. they were SO fluffy and soooo tasty!!! I was so proud of myself and excited that I avoided the boxed chemical concoctions…. Hubby and son loved them too – and super easy to make! I subsituted and used almond milk, which worked fine. They were so delish! I can’t wait to make them again, seriously they were almost an inch thick! SO FLUFFY!
thanks.
CrunchyCreamySw says
Wooohooo! I am so happy you loved the pancakes, Jessica! I love the lemon juice trick and I too will never use another recipe for pancakes! Thank you so much for trying my recipe and for letting me know what you and your family think! It means a lot! Have a fabulous day!
Nancy says
God I love making and eating pancakes. I wish I had the time to make them everyday (and then the time to work out so that I wouldn’t be a thousand pounds from my all-pancake diet). I love that you used whole wheat flour here and they still look gloriously fluffy.
CrunchyCreamySw says
“gloriously fluffy” <—- exactly!! 🙂 Thanks, Nancy! xo
curryandcomfort says
It’s spring break here and the kids are home from school. They would love to wake up to these yummy pancakes. 🙂
CrunchyCreamySw says
Kids love these! Thanks, Ramona!
Chung-Ah says
Oh wow, I sure wish I was having this for breakfast tomorrow!
CrunchyCreamySw says
🙂 Thanks, Chung-Ah!
charlotte says
Want ’em even fluffier? Separate your eggs and whip the egg whites. Stir in with other blended wet ingredients. Foolproof!
CrunchyCreamySw says
I have heard about this but have yet to try it. Thanks, Charlotte!
Cookin Cancuk says
Whole wheat pancakes are a staple at our house, but I’ve never tried the lemon juice trick. Noted!
CrunchyCreamySw says
It’s weird, I know, but it works! 🙂 Thanks so much, Dara!
marla says
Anna, this sure does look like the perfect stack of pancakes!!
CrunchyCreamySw says
Yay! Thanks, Marla!
Colette says
These looks too tasty to be healthy. Are you sure they’re whole wheat? 😉
CrunchyCreamySw says
I know, right? 🙂 Thanks, Colette!
Jessica says
Love that this recipe makes both pancakes and waffles! I can’t wait to try the trick with the lemon juice because these pancakes look perfect!
CrunchyCreamySw says
Let me know what you think, Jessica! Thanks!
Monica Ma says
I’d love to give this a try. I make pancakes all the time – and we love our lazy weekend breakfasts. Fascinating about the lemon…and you don’t even need to whip the white separately!
CrunchyCreamySw says
I have seen the whip-the-egg-white method recipes but the trick with lemon juice seems to work for me. Less clean up! Thanks, Monica!
Monica Ma says
Hi again – I made these pancakes this weekend (though I did use butter instead of oil). They came out great, nice and fluffy, and I didn’t even have to whip egg whites! Thanks for sharing the recipe and for motivating me to finally add some whole wheat flour into our pancakes. My 7-year old didn’t even seem to notice the difference. : )
CrunchyCreamySw says
Yay!! That is so wonderful, Monica! My kiddos love this pancakes too! Thank you so much for letting me know. It means a lot! 🙂