Fluffy, whole wheat pancakes the whole family will love! Perfect for your weekend brunching but great for meal prep and freezing too! Healthy recipe.
This post is sponsored in partnership with Bob’s Red Mill. As always, all thoughts and opinions are my own. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes!
Is there anything better than fluffy pancakes to start off your morning? I’m going to go ahead and say, “NOPE!”
Pancakes always remind me of my dad – THE pancake master.
His secret? Bisquick.
Okay, so not much of a secret. But it was ALWAYS Bisquick in our house. It wasn’t up until recently after all of these years, he made pancakes from scratch and said they were “very good” and he would definitely make them again.
This just makes me chuckle because I’ve been trying to tell him for years that making homemade pancakes is not difficult in the slightest, and that he likely already had everything in the cupboard (flour, baking powder, salt, et.c) to make pancakes without using a box mix.
Old habits die hard, I guess!
But what I like about making pancakes at home is using ingredients like a whole grain flour to make them a bit healthier than your average processed mix.
Bob’s Red Mill Whole Wheat Flour
We’re partnering with Bob’s Red Mill for these fluffy whole wheat pancakes – they’re always my go-to for flours. Whether I’m baking cakes, cookies, or using it for pancakes and waffles. You just can’t beat their quality!
Not to mention Bob is a super cool guy (yes, he’s real!)… but, I digress.
Their whole wheat flour is 100% stone ground from dark northern hard red wheat, with all of the nutritious bran and germ still intact.
What does Stone Ground Mean?
Via Bob’s Red Mill Website:
Our stone-ground flours and meals are made the old fashioned way, on our slow-turning quartz-stone mills. This time honored technique maintains cool temperatures, which preserves the natural flavor and healthy nutrition of the grains.
Is Whole Wheat Flour Healthy?
Yes! Bob’s Red Mill Whole Wheat Flour has not been refined, and all of its nutritious bran and germ is still in tact. It’s also an excellent source of dietary fiber and protein!
It’s the perfect flour to use for this whole grain pancake recipe.
Simple Ingredients for Homemade Pancakes
- Bob’s Red Mill Whole Wheat Flour
- baking powder & salt
- ground cinnamon
- granulated sugar or maple syrup
- non-dairy milk of choice
- vanilla extract
We’re using baking powder as the leavening agent to get these pancakes super fluffy. I recommend using Bob’s Red Mill aluminum free if possible.
Cinnamon helps balance the flavor a bit.
You can use the milk of your choice but I typically go for an unsweetened non-dairy blend (such as almond milk, soy, oat, etc.).
NOTE: if using a non-dairy milk with added protein, you may end up needing a touch more milk
How to Make Whole Wheat Pancakes
- Add dry ingredients to large mixing bowl
- Add wet ingredients, using whisk to combine, being careful not to over-mix. Allow the batter to rest as the griddle heats up.
- Once the griddle is hot, add coconut oil or butter. Use 1/4 cup measuring cup to scoop pancake batter and add to pan, being sure to leave enough room for flipping.
- Cook pancakes on one side until you start to see bubbles. (This is where patience is necessary!) Once you see pancakes rise, about 2-3 minutes or so, then it’s time to flip!
And now you’ve got yourself the best whole wheat pancakes!
This healthy pancake recipe is a great base to throw in your favorite add-ins too. Like blueberries or chocolate chips!
Healthy Pancake Toppings
If you’re looking for some healthy pancake toppings ideas, throw on your favorite fruit, maybe add some peanut butter, melted coconut butter, hemp hearts and/or chia seeds.
And They’re Great for Meal Prep
Bonus: These easy whole wheat pancakes freeze really well too, making them great for meal prep.
To freeze: put pancakes on wire rack and allow them to cool before placing in an airtight container.
To reheat: I like to use the toaster oven.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 1 cup whole wheat flour
- 1 TBSP baking powder
- 1 TBSP granulated sugar or maple syrup
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 large egg
- 1 cup unsweetened oat milk (or non-dairy milk of choice)
- ½ tbsp vanilla extract
- Preheat griddle or large frying pan to medium heat.
- In large bowl combine whole wheat flour, baking powder, cinnamon and salt; set aside.
- In medium bowl whisk egg then add milk and vanilla. Pour into large bowl of dry ingredients, whisk until just combined. Allow mixture to sit for about 2 minutes while griddle continues to heat up.
- Add coconut oil (or butter) to hot griddle. Use 1/4 cup measuring cup to scoop batter and add to pan, being sure to leave enough room for flipping. Cook pancakes on one side until you start to see bubbles and you can see pancakes rise, about 3 or so. Then carefully flip and continue cooking for about 2 more minutes. Use flat spatula to transfer to plate or warm oven (200ºF).
- Top with your favorite toppings like maple syrup, fruit, etc. Serve immediately and enjoy!
Recipe can be easily doubled for more pancakes.
To freeze – allow pancakes to cool in single layer on wire rack before storing flat in storage bags or airtight container. I like these.
To reheat frozen – place in toaster oven, reheat on medium until warmed through.