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Whole Wheat Pancakes


    • 1 cup whole wheat flour
    • 1 tablespoon sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup buttermilk
    • 1 large egg
    • 2 tablespoons melted butter
    • 1 teaspoon vanilla extract


    Preparing the Dry Ingredients:

    In a large mixing bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt until well combined.

    Mixing the Wet Ingredients:

    In a separate bowl, beat the egg and then add buttermilk, melted butter, and vanilla extract.

    Mix well.

    Combining Wet and Dry Ingredients:

    Pour the wet ingredients into the dry ingredients and stir until just combined.

    Be careful not to overmix; a few lumps are okay.

    Resting the Batter:

    Allow the batter to rest for about 5-10 minutes.

    This helps the whole wheat flour absorb the liquid, resulting in fluffier pancakes.

    Cooking the Pancakes:

    Heat a griddle or non-stick skillet over medium heat.

    Lightly grease with cooking spray or a small amount of butter.

    Pour 1/4 cup of batter for each pancake onto the hot griddle.

    Cook until bubbles form on the surface of the pancake and the edges look set.

    Flip and cook the other side until golden brown.


    Serve the whole wheat pancakes warm with your favorite toppings, such as maple syrup, fresh fruits, or yogurt.

    Enjoy your wholesome Whole Wheat Pancakes!

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