Healthy Whole Wheat Pancakes

Sharing our favorite whole wheat pancakes recipe today! My Healthy Whole Wheat Pancakes make the perfect breakfast any day of the week!

Honey Whole Wheat Pancakes

Whole Wheat Pancakes

You are in for a treat with my whole wheat pancake recipe today! I used a white wheat flour, ground flaxseed and no sugar. I use honey as the sweetener and no oil. I am not kidding when I tell you that my 7 year old can NOT tell the difference between these and my original pancakes from my cookbook. If you’d like a healthier option for a pancake, I highly recommend my recipe. You literally add all the ingredients to one mixing bowl and you are ready to go. Easy and fabulous! Enjoy friends!

Try my Lemon Poppyseed Pancakes too! Follow Picky Palate on Instagram for daily recipe inspiration.

whole wheat and flax

Add your white wheat flour and flaxseed right to the bowl.

How To Make Whole Wheat Pancakes

  1. Place all ingredients into a large mixing bowl, stirring to combine.
  2. Heat a medium non-stick skillet to medium heat. Spoon a few tablespoons of batter into the center of your skillet. With a spoon, form your batter into a nice round pancake. Let cook for about 2 minutes or until bottom is golden brown. Flip and cook for an additional minute or so until browned and cooked through. Transfer each pancake to a plate until all batter is used up.
  3. Serve these healthy pancakes with pure maple syrup and sliced/chopped fruit. We like to spread a thin layer of peanut butter on our pancakes and top with berries then syrup.

Honey Whole Wheat Pancakes

Add your baking soda, pinch of salt, buttermilk and egg.

Honey Whole Wheat Pancakes

Had to take a photo of the swirling ingredients. I’m officially a foodie nerd.

Honey Whole Wheat Pancakes

Vanilla and honey time! Give it all a good mix and we’re ready to make some pancakes.

Honey Whole Wheat Pancakes

Spoon your batter into a nice hot non-stick skillet, form it into nice circle and let it cook until golden.

Honey Whole Wheat Pancakes

Flip your pancake when golden brown like so.

Honey Whole Wheat Pancakes

Once cooked on both sides, stack your pancakes onto a plate and get ready to eat!

Honey Whole Wheat Pancakes

Tips For Making The Best Pancakes

  1. Mix lightly and give batter a rest!  Mix pancakes minimally to avoid forming toughening gluten. There are a few ways to ensure that you mix pancake batter well without overmixing it. Have all your ingredients at room temperature. Mix cold buttermilk and eggs with melted butter and you get clumps of butter—not the end of the world, but not optimal for even distribution.
  2. Mix the wet and the dry ingredients separately before combining.
  3. Give the batter a rest before cooking. A rest of at least five minutes allows for the even hydration of the batter and also allows the gluten you created—which will develop even with careful, minimal mixing—to relax. The lumps will smooth out somewhat during this rest.
  4. Test a small pancake in the hot skillet/griddle to make sure temperature is good.  No need to waste a full size pancake.
  5. Cook until bubbles cover the surface; flip before they all break.

Healthy Honey Whole Wheat Pancakes

These Healthy Honey Whole Wheat Pancakes make the perfect breakfast any day of the week! They're made with buttermilk which makes them light and fluffy!
Course: Breakfast
Cuisine: American
Prep Time 10 mins
Cook Time 19 mins
Servings: 10
Calories: 93kcal
Author: Jenny
Cost: 5
Print Pin

Ingredients

  • 1 cup White Wheat Flour
  • 3 tablespoons ground flaxseed
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons honey

Instructions

  • Place all ingredients into a large mixing bowl, stirring to combine.
  • Heat a medium non-stick skillet to medium heat. Spoon a few tablespoons of batter into the center of your skillet. With a spoon, form your batter into a nice round pancake. Let cook for about 2 minutes or until bottom is golden brown. Flip and cook for an additional minute or so until browned and cooked through. Transfer each pancake to a plate until all batter is used up.
  • Serve these healthy pancakes with pure maple syrup and sliced/chopped fruit. We like to spread a thin layer of peanut butter on our pancakes and top with berries then syrup.

Nutrition

Calories: 93kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 200mg | Potassium: 69mg | Fiber: 2g | Sugar: 6g | Vitamin A: 63IU | Calcium: 43mg | Iron: 1mg
Keywords: best buttermilk pancakes, best homemade pancakes, best pancakes recipe, best pancakes recipe ever, buttermilk pancakes, buttermilk pancakes recipe, healthy whole wheat pancakes, whole wheat pancakes, whole wheat pancakes recipe

Related Posts

47 Responses
  1. Kristin

    I have been using this recipe for the past 2 years. It is the best and the only way I make pancakes now. I use almond milk with a little apple cider vinegar instead of buttermilk. They come out perfect every time.

  2. Christy

    I made a double batch of these a few weeks ago, they were great! I topped them with peanut butter, sliced strawberries, and syrup, it was like eating dessert for breakfast!!

  3. Tabatha

    Thank you for this recipe!
    I am making them for breakfast tomorrow and I’m excited to see what the kiddies think.

    (Love your blog, btw – I’ve been using some recipes of yours for the past week and they’re all winners!)

  4. Lucy

    These were delicious, I didn’t use buttermilk and used Greek yogurt then plain milk till it was the right consistancy. Satisfied my pregnant pancake craving and felt pretty good about what I ate.

  5. Jillian

    Just made these for a late-day snack. I used unbleached all-purpose flour, and had to make my own buttermilk with the milk + lemon juice method, but they turned out so yummy! Mine came out a bit thinner (I got 14 pancakes out of this), which may have been because of my swaps, but delicious all the same!

  6. Diana

    I made a batch of these this morning and topped them with strawberries! I used half whole wheat flour and half all-purpose flour. They were great!

  7. I’d like these on my easter menu for sure!! And love that addition of flax seeds. I’ve been adding it to everything recently!

  8. Hello! I stumbled upon this post on Pinterest, and I wanted to invite you to share this recipe – or any healthy meal/snack you’ve enjoyed over the past month – at my link-up (http://bit.ly/YCpeHq) to celebrate National Nutrition Month. I’m inviting people to come together to celebrate all of the different ways to eat healthfully, and I think my readers would love these pancakes!

  9. Meaganne Hughes

    We loved these even though I accidentally left out the egg! I am guessing that all of the flax saved the day:).

  10. Katie

    These look so yummy. I have bags of ground flaxseed in my freezer so I will be making these quite often.

Welcome to Picky Palate!

Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

Recipe Categories