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Whole Wheat Pancakes

20 minutesPin Recipe

Classic pancake recipe made with whole wheat flour instead of all-purpose that is the prefect weekend breakfast.

Whole Wheat Pancakes

Whole Wheat Pancakes

When I was a little girl, my best friend and I would have sleep overs at each other’s house all the time. Whenever we would go to one another’s house we would always, always make pancakes in the morning after waking up.

It was kind of our thing.

After staying up way to late, and then getting up way to early we would make pancakes. Ah, who am I kidding… we would sleep just as late too.

I remember waking up around 1pm-ish a few times and still grabbing the cookbook and making pancakes.

Because we never wanted to try and make the same pancakes every time, we would raid our parents cookbook stash the night before to determine the best recipe to make the next morning (or afternoon).

Whole Wheat Pancakes

Everything was always from scratch and the kitchen would always be a disaster when we were done. Dishes and bowls and spatulas and whisks everywhere.

Haha, looking back it seemed like we might have used a different spoon every time we added a new ingredient.

And I can’t for the life of me now see how we made such a huge mess. But we did, and it happened and it was fun.

And I might still make that big of a mess every time I cook now.

Whole Wheat Pancakes

So these pancakes are inspired by the time my bestie and I would make huge pancake messes in the kitchen when we were kids.

Because these aren’t regular white pancakes, they are whole wheat pancakes they bring me right back to the good ole’ days.

Add your favorite topping and you’ve got yourself a delicious pancake breakfast. I like to top these pancakes with a little powdered sugar and some fresh, warm maple syrup.

Then I’ll good to go for the rest of the day.

Whole Wheat Pancakes

Classic pancake recipe made with whole wheat flour instead of all-purpose that is the prefect weekend breakfast.

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 16 pancakes


  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 2 Tbsp granulated sugar
  • 2 large eggs
  • 2 1/2 cups milk
  • 2 tsp vanilla extract


  1. Heat a large skillet or griddle over medium heat and spray with nonstick cooking spray. 

  2. Add all dry ingredients into a bowl and whisk to combine. Add eggs, milk, and vanilla to the bowl and stir to combine.

  3. Scoop 1/4 cup of pancake batter onto hot griddle and cook until bubbles start to form on top and edges are slightly done; about 1-2 minutes. Flip and finish cooking additional 2-3 minutes or until pancakes are done.

  4. Serve immediately with your favorite toppings.

If you make this recipe, be sure to snap a photo and hashtag #JENNMEYERING for an IG feature and FB Feature! Plus, I’d love to see your creations!

This Post Has 4 Comments
  1. I made these today and they look nothing like the picture. They did not get thick and puffy like the picture, they are super thin. Next time I will just use my regular recipe that makes nice thick pancakes and just switch the flour.

  2. I absolutely love this recipe. I have made this many times , and they are always perfect. I add 1 tbsp. Of oil to the recipe as well as blueberries. I exchange the sugar for brown sugar.Thank you for this whole wheat recie.

  3. Recipe does not work as written, it’s more of a thin crepe recipe. 1 3/4 cup milk and adding more as needed is the way to go.

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