100% Whole Wheat Pancakes

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Whole-Wheat-Pancakes-01
I love breakfast, I would dare say it is my favorite meal. I know I’ve been told my whole life that breakfast is the most important meal of the day, but I really have only been taking that serious over the last year(ish). Now that I’ve taken my health more seriously I make sure to have something to eat every morning. Because I calorie count I like for it to be filling, yet not too heavy. I also like for my breakfast to be of substance and provide a great source of fuel first thing in the morning. If you aren’t already following, you should definitely check out my Pinterest board a ‘Healthy Way To Start Your Day‘ with all sorts of great healthy breakfast ideas. When my friend told me she had a great whole wheat pancake recipe I was so excited. I was even MORE excited when I made them and they were AMAZING. Seriously, these pancakes are so delicious, you would never even know they are good for you. My husband and I love our Kodiak cakes, but when I run out or just want to switch things up this will be my go-to recipe from now on. 100% Whole Wheat Pancakes // Tried and Tasty 100% Whole Wheat Pancakes // Tried and Tasty 100% Whole Wheat Pancakes // Tried and Tasty 100% Whole Wheat Pancakes // Tried and Tasty 100% Whole Wheat Pancakes // Tried and Tasty

100% Whole Wheat Pancakes

Serves 16
The most delicious whole wheat pancakes you'll ever sink your teeth in to! These are absolutely FABULOUS!
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189 calories
23 g
38 g
9 g
5 g
7 g
75 g
67 g
5 g
0 g
1 g
Nutrition Facts
Serving Size
75g
Servings
16
Amount Per Serving
Calories 189
Calories from Fat 78
% Daily Value *
Total Fat 9g
14%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 38mg
13%
Sodium 67mg
3%
Total Carbohydrates 23g
8%
Dietary Fiber 1g
3%
Sugars 5g
Protein 5g
Vitamin A
2%
Vitamin C
0%
Calcium
8%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 c. whole wheat flour
  2. 1 tbsp. baking powder
  3. 1/2 tsp. baking soda
  4. 3 tbsp. honey
  5. 3 eggs
  6. 2 c. whole milk, or unsweetened almond milk
  7. 1/2 c. coconut oil, melted
Instructions
  1. In a large bowl, mix together dry ingredients. Add eggs; mix slightly and continue adding remaining wet ingredients. Stir until well combined. Using 1/3 c. measuring scoop, ladle batter on to heated griddle or pan sprayed with cooking spray. Cook 1-2 minutes until bubbles appear. Flip and cook an additional 2-3 minutes until fluffy and golden brown. Enjoy!
Notes
  1. [My 2 Cents]
  2. I mentioned whole wheat flour in my Get Healthy in 2014: Kitchen Basics Part 1 post a couple of weeks ago. I love having wheat berries on hand to be able to blend up whole wheat flour whenever I need it. Of course, if you don’t have the capability to grind your own flour it’s definitely better to use store-bought whole wheat flour rather than all-purpose flour. I got rid of all of my all-purpose flour and no longer have any in my pantry at all. Because I used the soft white winter wheat berries my pancakes were just as moist and fluffy as any that would have been made with all-purpose flour.
  3. [More of My 2 Cents]
  4. Because these are so darn delicious I’ve already made them twice since Melissa gave me the recipe (and in fact, it’s time for a third batch). The first time I used whole milk, and the second time we were out of whole milk but we had unsweetened almond milk. So I used that instead. Couldn’t even tell a difference! Because almond milk allows me to save a few calories, that’s what I will be using from now on. Each time I made a batch I ended up freezing them and then just pulling a couple out each morning. I popped them in the toaster, drizzled a tablespoon of maple syrup and away I went. I try not to use butter if I don’t need to, so I spread a teaspoon or so of coconut oil on my pancakes before adding my syrup. Most of the time I skipped that step all together and just had the pancakes with syrup. Either way is delicious!
  5. Calories: 183 per serving using whole milk, 168 per serving using almond milk
Adapted from Slightly adapted from my friend, Melissa C
beta
calories
189
fat
9g
protein
5g
carbs
23g
more
Adapted from Slightly adapted from my friend, Melissa C
Tried and Tasty http://triedandtasty.com/

Want another great whole wheat pancake mix? Try these:

Whole Wheat Buttermilk Pancakes // Tried and Tasty

Whole Wheat Buttermilk Pancakes // Tried and Tasty

How about other great recipes to use whole wheat?

Whole Wheat Banana Bread // Tried and Tasty

Whole Wheat Banana Bread // Tried and Tasty

Homemade Whole Wheat Everything Hamburger Buns // Tried and Tasty

Homemade Whole Wheat Everything Hamburger Buns // Tried and Tasty

Whole Wheat Cinnamon Chip Almond Biscotti // Tried and Tasty

Whole Wheat Cinnamon Chip Almond Biscotti // Tried and Tasty

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38 comments about “100% Whole Wheat Pancakes

  1. Laurie

    Well I tried my Magic Bullet to make my own wheat flour out of the wheat berries and it worked, but I would not recommend it for others because I may burn out my motor with running it for that long at once compared to just making smoothies. But it will work for now until I can budget for something hardier like the Ninja or Blendtec. Mmm, loved the pancakes. Don’t think I am going to convert the kids to wheat though. Even when I used to buy the store bought wheat pancake mix and mix half and half with the regular mix, they can always tell and don’t like them. That said, thanks for the freezer and toaster idea. I replace the syrup with a handful of berries (fresh or frozen) and a spoonful of Greek yogurt.

    1. Yvonne

      I would just buy the already ground wheat flour from now on so you don’t run the chance of ruining your machine. I’d hate for that to happen! So happy you loved the pancakes – too bad your kids won’t jump on the bandwagon. I think they are SO delicious, how could they not love them?!? Great topping ideas too!

    2. Amanda

      Try whole wheat pastry flour. When whole wheat is too “wheat-y” or heavy, this works well for creating lighter baked goods due to the lower protein content.

  2. Carlene

    These pancakes are AMAZING!!! This is the fourth time I’m making these, and they get better every time. I add blueberries to the mix..OMG!!! Simply put AMAZING!!! Thanks for sharing the reciepe.

    1. Yvonne

      Aren’t they the best?!? I love them SO much!!! So glad you do too! Adding the blueberries is a brilliant idea! Thanks for taking the time to let me know you like them 🙂

  3. Devyn

    This is exactly the recipe I’ve been looking for! I think I’ll add just a little bit of flax seed and I’ll be one happy woman! Thanks for sharing. I’ll definitely be back to your blog in future. By the way, you’re gorgeous! I love your smile.

    1. Yvonne

      Awesome! I’m so glad!!! I LOVE that you added the flaxseeds – I’ll need to try that! And thank you for your sweet compliment!

  4. ANDREA B.

    is it possible to make this recipe in a much smaller batch. Your recipe sounds great but much too much for me; not a fan of freezing.
    Thank you.

    1. Yvonne

      I’ve always just used the same recipes for pancakes and waffles alike – you just may have to adjust the liquid for waffles and not use as much.

  5. Angela

    OMGosh……these 100%Whole Wheat Pancakes are delish! I finally found a recipe that doesn’t add white flour with the whole wheat flour. Thanks so much!

    1. Yvonne

      I’m so happy you liked them! They are my FAVORITE for sure – and I love that they are truly in fact 100% whole wheat (and not half and half).

  6. Rachel

    mine turned out kind of big and lumpy, i checked the recipe again and followed it correctly, but mine definitely don’t look like your picture, any advice?

    1. Yvonne

      Oh no! I’ve never run in to that before… hmmm, what could it be! This may be a silly question, but when you mixed your batter was it smooth? Did you use already ground flour or did you grind it yourself? I’m not sure why it wouldn’t have worked out – but lets see if we can nail down the problem!

  7. Mary Ann

    These look wonderful! If I don’t have coconut oil, can I sub regular vegetable oil or use butter? Thoughts? Thanks a bunch!

  8. Sable

    Thanks for the recipe, Ill be trying these this weekend, uber excited! Quick Ques, how do you think the pancakes will turn out well if I use 1% milk instead of whole milk or unsweetened almond milk?
    Thanks Again

    Sable

  9. Emily

    Just made these (using almond milk) they have such wonderful flavor. I might try using cashew milk next time! My batter was very thick! I have one of those tovolo pancake pens so it made it easier but it definitly wasnt pourable with a measuring cup. Is that normal?

  10. Jennie

    I have been using this recipe for a year now and love it! I use coconut milk as my milk substitute and also remove 3/4 cup of flour and substitute ground flaxseed, it adds a great texture and flax is such a healthy addition