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Whole Wheat Pancakes

Whole Wheat Pancakes

Watch the video to see how to make these scrumptious and healthier Whole Wheat Pancakes for your next Sunday breakfast!

Course Breakfast
Cuisine American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yields: 6 servings
Recipe by Tessa Arias


  • 2 large eggs
  • 3 tablespoons light brown sugar
  • 1/4 cup vegetable oil (you can also use coconut oil)
  • 2 cups buttermilk
  • 1 teaspoon vanilla
  • 2 cups whole wheat flour
  • 1/2 teaspoon cinnamon
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • Butter for cooking, plus more for serving
  • Maple syrup, if desired
  • Fresh fruit, if desired


  1. In a large bowl whisk the eggs, sugar, oil, buttermilk, and vanilla until well combined. Add the flour, cinnamon, baking powder, and salt and stir just until combined. Do not overmix, the batter will likely be lumpy and that’s fine.
  2. Heat an electric griddle to 375°F or heat a large nonstick skillet over medium heat and grease the surface with butter. Ladle 1/4 cup spoonfuls of pancake batter onto the hot surface, gently pushing the batter to form a disk. Cook for a couple of minutes, or until bubbles begin to form on the surface of the pancake and the bottom is golden. Carefully flip and cook until the other side is golden. If necessary, keep warm in a 300°F oven until ready to serve. Serve with additional butter, fruit, and maple syrup, if desired.

Recipe Notes

If you don’t have buttermilk on hand, make some by combining 2 cups regular milk with 2 tablespoons vinegar (distilled, white wine, or apple cider vinegars work) or lemon juice.