Whole Wheat Pancakes Recipe
Whole Wheat Pancakes Recipe photo by Taste of Home
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Whole Wheat Pancakes Recipe

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4.5 11 14
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To fix a large batch of tender pancakes for my five children, I rely on this fuss-free recipe. It calls for whole wheat flour and buttermilk, which make the pancakes very filling but also very light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. —Line Walter, Wayne, Pennsylvania
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10 servings


  • 2 cups whole wheat flour
  • 1/2 cup toasted wheat germ
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3 cups buttermilk
  • 1 tablespoon canola oil

Nutritional Facts

2 each: 157 calories, 4g fat (1g saturated fat), 45mg cholesterol, 335mg sodium, 24g carbohydrate (4g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.


  1. In a large bowl, combine the flour, wheat germ, baking soda and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until blended.
  2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.
    Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 45-90 seconds or until heated through.
    Yield: 20 pancakes.
Originally published as Whole Wheat Pancakes in Quick Cooking January/February 2006, p59

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mgrvkm User ID: 7978600 147046
Reviewed Sep. 9, 2014

"great one.."

kcsings2much User ID: 2164081 97596
Reviewed Mar. 10, 2013

"These were great! Added some vanilla extract for some added flavor since wheat can be bland. My toddler loved them!"

Foreverdixie User ID: 6641314 57761
Reviewed Apr. 22, 2012

"Very good! A little flat, but very delicious! I used coconut oil in place of canola and an egg white ratio to lower cholesterol. Awesome pancakes. I will make this again."

OhBeeOne User ID: 6442248 58244
Reviewed Jan. 14, 2012

"This was the first time I'd made pancakes in 30 years. I usually fix waffles. This is a great recipe! They ARE very light and we'll definitely have them again."

amandakaye747 User ID: 5402044 68862
Reviewed Dec. 12, 2011

"These were pretty good - but they lacked in flavor. Maybe a little more salt and some sugar would help? They were also not fluffy enough for my taste."

justjoan12 User ID: 2650638 134071
Reviewed Nov. 23, 2011

"These were quick and delicious. I substituted low-fat buttermilk and added blueberries."

nickheather User ID: 2604153 134070
Reviewed Jun. 5, 2011

"Quick, healthy, and yummy! We also use regular milk instead of buttermilk, add flax meal, blueberries, and dark chocolate chips for an added treat!"

missnatlynn User ID: 1069302 58237
Reviewed May. 20, 2011

"Delicious! The buttermilk makes them as light as regular pancakes...and so much healthier!"

good2bslim User ID: 1766632 134019
Reviewed Apr. 9, 2011

"I just made this recipe this morning and they are very delicious. I only managed to get 13 pancakes so will have to measure more carefully the next time I make these. I used Maple Flavored Agave Nectar which is supposed to be healthier than sugary syrup and I was very pleased with the flavor and richness, so much so that I had an extra helping. Oops. I will add thsi to my list of favorite recipes."

dsharp90 User ID: 1192818 134018
Reviewed Feb. 12, 2011

"These were amazing. They were much lighter than I expected--as light as "regular" pancakes! I thought I'd miss the addition of sugar, but I didn't. My whole family loved them."

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