These healthy, Whole Wheat Pancakes are light, fluffy and taste so good you can eat them on their own, but they are much better with syrup and fruit.

Pouring syrup of a large stack of pancakes surrounded with raspberries and blueberries

Not the usual dense and heavy whole wheat pancakes that we’ve all tried. These pancakes are light and fluffy and are better for you.

When whole wheat flour is used, pancakes tend to be heavy and dense. To keep them light and fluffy, a mix of all-purpose flour, baking soda and baking powder are added to the batter.  

A plate of whole wheat pancakes with a bite taken out with fruit and syrup

I also like to add healthy sweetener and flavor to the batter. Honey and vanilla extract make them so good, you could eat them with no syrup (but who wants to do that?)

Cutting a piece of pancake with a fork, viewed from overhead

These pancakes are a great way to get extra fiber and nutrients into your kids. They wont even know how healthy they are because they taste so good. Want to get the kids really excited? Throw some chocolate chips in the batter, the kids will have you making these pancakes every weekend.

If you like the European, crepe-style pancakes (the type we serve in the U.K for Shrove Tuesday), I have an easy recipe for Thin Pancakes (< click text for recipe).

Folden pancakes on a plate with raspberries and blackberries

For a complete, healthy breakfast, Fruit on the Bottom Yogurt is a delicious option that can be made ahead and taken with you on-the-go.

Fruit on the bottom yogurt served in a jar with rasbperries

More Breakfast Ideas:

If you’ve made these Whole Wheat Pancakes or any other recipe leave a comment below. I love to hear from my readers!

Yield: 8

Whole Wheat Pancakes

A large stack of pancakes topped with fruit pouring over syrup

Light and fluffy from adding baking soda and powder, these pancakes also taste delicious from added vanilla and honey.

Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes


  • 3/4 cup (90 grams) whole wheat flour
  • 3/4 cup (90 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup (236 ml) 2% milk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons honey


  1. To a mixing bowl blend the flours, baking soda and baking powder, mix well.
  2. To a separate bowl whisk the milk, eggs and vanilla. Make a well in the center of the flour mix and add the wet ingredients whisking to slowly incorporate the dry into the liquid
  3. Add the honey and just until mixed, batter will be thick. Allow to rest for 20 minutes before using. (This will ensure fluffy pancakes after allowing the gluten to rest).
  4. Heat a griddle or cast iron skillet over medium-low heat. Pour 1/3 cup measure of batter onto pan.
  5. Cook until bubbles start to form and the top is no longer shiny, 2-3 minutes, flip and cook the other side for 2 minutes.
  6. Serve warm with your favorite toppings.

Nutrition Information



Serving Size

2 pancakes

Amount Per Serving Calories 122Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 49mgSodium 312mgCarbohydrates 20gFiber 2gSugar 3gProtein 5g