Whole Wheat Pancakes

These whole wheat pancakes are light and fluffy, made with 100% whole wheat flour, milk, an egg, a little oil and just a tablespoon of maple syrup in the batter. Whole wheat flour gives them a nutty flavor and several times the fiber of pancakes made with white flour. The recipe makes about 10 pancakes in 25 minutes, enough for 4 people, with about 220 calories and 5 g of fiber per serving before toppings. Serve them with fruit and yogurt for a sweet breakfast, or with eggs and a few rashers of bacon, as in our photo, for a savory one. The secret to fluffy whole wheat pancakes is letting the batter rest for 5 to 10 minutes.

• Serves: 4 (makes about 10 pancakes)
• Prep time: 10 minutes, plus 5 to 10 minutes resting
• Cook time: 15 minutes
• Total time: about 30 minutes

Ingredients

• 150 g (1¼ cups) whole wheat flour
• 2 teaspoons baking powder
• A pinch of salt
• ½ teaspoon ground cinnamon (optional)
• 1 large egg
• 250 ml (1 cup) milk or unsweetened soy milk
• 1 tablespoon vegetable or rapeseed oil, plus a little for the pan
• 1 tablespoon maple syrup or honey
• 1 teaspoon vanilla extract

Method

1. Mix the dry ingredients. Whisk the flour, baking powder, salt and cinnamon in a large bowl.
2. Mix the wet ingredients. In a jug, whisk the egg, milk, oil, maple syrup and vanilla.
3. Combine. Pour the wet ingredients into the dry and stir with a fork or spatula until just combined. A few lumps are fine; overmixing makes pancakes tough.
4. Rest. Leave the batter for 5 to 10 minutes. Whole wheat flour absorbs liquid more slowly, and the rest makes the pancakes lighter. If it becomes very thick, stir in a splash more milk.
5. Heat the pan. Heat a non-stick frying pan or griddle over medium heat and brush with a little oil.
6. Cook. Pour about 3 tablespoons of batter per pancake. Cook for 2 minutes, until bubbles appear on the surface and the edges look set, then flip and cook for 1 to 2 minutes more until golden.
7. Keep warm. Stack the cooked pancakes on a plate in a low oven, covered loosely with foil, while you cook the rest.

Tips

• Use fine whole wheat flour or whole wheat pastry flour for a softer texture.
• Medium heat is key. Whole wheat pancakes brown quickly; too hot, and the outside burns before the middle cooks.
• Don’t press them down with the spatula after flipping.
• Check your baking powder is fresh. Old baking powder gives flat pancakes.
• Weigh the flour for consistent results.

Swaps and variations

• Banana: mash a ripe banana into the wet ingredients and skip the maple syrup. Our banana pancakes are a flourless version.
• Blueberry: scatter a few blueberries over each pancake right after pouring.
• Oat: replace 50 g of the flour with oats blended into a flour.
• Higher protein: replace half the milk with Greek yogurt and add an extra egg.
• Dairy-free: use soy or oat milk.
• Savory: skip the maple syrup and cinnamon, add chopped spring onions and grated cheese.

Topping ideas

• Greek yogurt and berries, or our summer berry compote.
• Sliced banana and a sprinkle of chopped walnuts.
• Peanut or almond butter with apple slices.
• A fried or poached egg with spinach, for a savory breakfast.
• A drizzle of maple syrup or honey, in moderation.

Nutrition per serving (estimate)

One serving is a quarter of the recipe, about 2 to 3 pancakes, without toppings. These figures were calculated from USDA FoodData Central values for whole wheat flour, baking powder, salt, egg, 2% milk, canola oil, maple syrup and vanilla.

Whole wheat flour keeps the bran and germ, which contain fiber, B vitamins, magnesium and iron. Each serving gives about a sixth of the 30 g of fiber a day recommended by the NHS. Most of the sodium comes from the baking powder. Toppings make the biggest difference to the final calories and sugar: a few tablespoons of syrup can add more sugar than the pancakes themselves. Our guide to healthy breakfast ideas has more options.

Contains: wheat (gluten), egg and milk.

Storage and freezing

Cool leftover pancakes, then keep them in a sealed container in the fridge for up to 3 days. To freeze, layer them with baking paper in a freezer bag for up to 2 months. Reheat in a toaster, a dry pan or the microwave until hot.

Common questions

Why are my whole wheat pancakes dense?

The batter was overmixed, didn’t rest, or the baking powder was old. Stir until just combined and let it rest before cooking.

Can I use half white and half whole wheat flour?

Yes. Use 75 g of each for a lighter pancake with some of the extra fiber.

Are whole wheat pancakes healthy?

They’re higher in fiber than regular pancakes and low in added sugar. Pair them with protein such as eggs or Greek yogurt and fruit for a balanced breakfast.

This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.