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Whole Wheat Pancakes Recipe

Whole Wheat Pancakes Recipe

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. YIELD: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


  • 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.

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

Reviews for Whole Wheat Pancakes

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Reviewed Sep. 9, 2014

"great one.."

Reviewed Mar. 10, 2013

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

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."

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."

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."

Reviewed Nov. 23, 2011

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

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!"

Reviewed May. 20, 2011

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

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."

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."

Reviewed Feb. 11, 2011

"A favorite in our house!"

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