Fluffy Whole Wheat Pancakes

syrup pouring on stack of pancakes with berries

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5 from 8 reviews

Fluffy, whole wheat pancakes the whole family will love! Perfect for your weekend brunching but great for meal prep and freezing too! Using basic, simple ingredients for a healthy pancake recipe.


  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar (or sub maple syrup)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 large egg
  • 1 cup unsweetened oat milk (or non-dairy milk of choice)
  • 1/2 tablespoon vanilla extract


  1. Preheat griddle or large frying pan to medium heat.
  2. Mix dry ingredients: In large bowl combine whole wheat flour, baking powder, cinnamon and salt; set aside.
  3. Mix wet ingredients: 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.
  4. Cook pancakes: 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).
  5. Serve: 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.