This is the absolute simplest, most delicious whole wheat pancakes recipe you will ever taste. These are old fashioned fluffy whole wheat pancakes with a rich flavor of wheat(whole grain) If you don’t know how to make pancakes from scratch, then you’re in for a treat!

Things You'll Need

Measure 2 cups of whole wheat flour into a mixing bowl. Sift, if desired. I prefer to use the finest ground flour available, I like Bob’s Red Mill Whole Wheat pastry flour.

Add 2teaspoons of baking soda and mix all of the dry ingredients thoroughly. The baking soda is an important part of how to make pancakes fluffy.

Add ¼ cup of brown sugar (or molasses) and 1-2 cups of milk. Stir everything together thoroughly. You might need to add more milk to bring it to the proper consistency of pancake batter.

Mix everything thoroughly. I just use a fork, but if you use a mixer you’ll be infusing a little air and making them lighter and fluffier. For us, though, we like them as fluffy as they naturally are. Someone who is used to the emptiness of white flour pancakes might want to mix their batter with a blender or an electric mixer.

For consistent sized pancakes, I use a ¼ cup measuring scoop to make sure each pancake is the same size. I fry mine on a skittle with a little bit of vegetable oil.

Pour each scoop into the griddle and let them cook until the tops look dry and the bubbles are deep in the middle.

Turn each one over (just once) and allow the other side to cook.


  • Try adding 2 mashed and over ripe bananas for whole wheat banana pancakes, or a small can of pumpkin puree, and a ½ tsp of cinnamon for whole wheat pumpkin pancakes.

  • Keep cooked pancakes in a glass baking dish in the oven at 200 degrees until they’re all finished, then everyone can eat together. A shallow dish of water int he oven will ensure that they don’t dry out