Healthy Whole Wheat Pancakes are easy to make with ingredients you probably already have on hand!

Whole Wheat Pancakes stacked up on a white plate topped with a pad of butter and syrup.
  • How do I make this recipe into a pancake mix?

    Combine flour, baking powder, baking soda, and salt in a bowl. Transfer to a resealable plastic bag or sealable storage container for storage. When ready to use mix with 1 1/4 cup buttermilk, 2 tablespoons honey, 2 eggs, and 1/4 unsweetened applesauce. Double, triple, or quadruple the recipe and you will need 1 3/4 cup of the pancake mix to combine with the wet ingredients.
  • Can I add blueberries or chocolate chips to this recipe?

    Yes! Blueberries or chocolate chips can be folded into the pancake batter, or you can add them in after you scoop the batter onto a griddle to form designs or patterns. Use up to 1/2 cup of either blueberries or semi-sweet chocolate chips in this recipe

  • How can I scoop my pancake batter to get every pancake the same size?

    It’s nice when your pancakes are similarly sized so that you can easily stack them up. To do that we recommend using a 1/4 cup measuring cup as a scoop for your pancakes. If you fill it up the same amount every time, you’ll end up with roughly the same size of pancakes every time.
  • How do I know when to flip my pancakes?

    Pancakes should be cooked on a flat surface over medium high heat. When bubbles start to form on the top and the edges start to lose their shine, you’ll know it is time to flip. Your pancake should be golden brown on each side.

Whole Wheat Pancake Batter being scooped by a quarter cup measuring cup.

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Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.