Whole Wheat Pancakes

Updated 10.14.21.

Here’s what I said about these pancakes back in 2013:

It’s the weekend which means it’s time for, what else, pancakes. I have a ton of whole wheat flour (purchased specifically for a different pancake recipe), so I thought I would find a recipe to use up what’s been sitting in my cupboard. This recipe yields a thick and fluffy 100% whole wheat flapjack. You can definitely tell it’s a whole wheat pancake but with enough butter and syrup you can pretty well hide the ‘wheat-y’ taste.

In 2021 I updated the recipe a bit giving these pancakes a sweet punch with some vanilla extract. When I first bit into them, I almost didn’t even detect that traditional whole wheat flavor. The more forkfuls of pancake I shoveled into my mouth, the more I could taste that wholesome wheat-y taste; however, I stand by the the statement that with enough butter and syrup you may not even detect how healthy these taste.

I used whole milk buttermilk which, incidentally, is hard to find. The only buttermilk typically sold at the local grocery store is 1% or low-fat buttermilk. I’m a proponent of high fat everything so when I found that Whole Foods sells whole-milk buttermilk, I had to snag myself some. Whole milk buttermilk is verrrrrrrry thick. As a result, I reduced the amount of flour in the recipe by half a cup and still yielded a fairly thick pancake. If you cannot find whole milk buttermilk, you may want to add a bit more flour if you want a thicker pancake.



  • 2 large eggs
  • ¼ c. sugar
  • ¼ c. vegetable or canola oil or melted butter, cooled
  • 2 c. buttermilk
  • 1 ½ c. whole wheat flour
  • 2 T. baking powder
  • 1 tsp. baking soda
  • 2 tsp. vanilla extract
  • ½ tsp. salt


  1. Beat eggs, vanilla and sugar in a mixing bowl with a wire whisk. Beat in oil and buttermilk until evenly combined. Add dry ingredients all at once and stir with a wooden spoon until smooth.
  2. Ladle batter onto a hot, oiled griddle or skillet until bubbles form on the surface. Flip to the other side and cook until both sides are golden brown. Serve immediately, with butter and syrup.

Recipe rating: 


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