These Healthy Pancakes with whole wheat flour are the most fluffy pancakes in the world! Simple ingredients make this pancake recipe so easy to make anytime.
Whole Wheat Pancakes
Healthy pancakes or whole wheat pancakes. Doesn’t matter. Let me present you world’s fluffiest, easiest and most delicious pancakes even your kids can make.
No need for buttermilk! And children will actually have fun with the process.
My Ukrainian family’s pancake recipe with all-purpose flour and buttermilk was the reason to wake up on Sundays. Two kids and two decades of marriage later, it was embarrassing my husband, Alex, would make pancakes using Martha Stewart’s recipe.
Meh, not the same.
Health crisis 2020 and I kicked my “no buttermilk” excuse to the curb. You can use milk, buttermilk or leftover whey from Instant Pot yogurt production with same amazing results.
From today, this will become your only pancake recipe forever! 🙂
Ingredients and Substitutions
- Milk + vinegar. Dairy milk + vinegar and it becomes homemade buttermilk. I used whole milk and white vinegar, I am sure any % fat milk, any light vinegar and even almond milk would work. Taste might differ slightly. Or use buttermilk or whey liquid – skip vinegar.
- Eggs: I have not tried pancakes egg free. Egg whites would work with sub 1/4 cup.
- Oil: Mild tasting oil like avocado oil is the best. Grapeseed and organic canola is fine too. I also don’t mind olive oil here. You can use melted butter or coconut oil, just make sure other ingredients are room T.
- Maple syrup: Can sub with honey, just make sure to stir very well or warm it up a bit before adding.
- Whole wheat or spelt flour: I use both interchangeably. If you want to use all-purpose flour, you might need to add more – I recommend to do so if you are experienced with pancake batter consistency.
How to Make Healthy Pancakes
- Make homemade buttermilk by combining milk and vinegar in a medium bowl. It will curdle somewhat within 10 minutes, while you are getting other ingredients ready. Kids love watching it happen!
- Make batter by whisking “buttermilk”, oil, maple syrup, baking powder + soda and salt. Now add flour and stir gently with spatula, kind of folding while turning the bowl.
- Batter consistency should be thin enough to spread but not like crepes. And not too thick so the spoon almost stands in it. That is the golden rule for pancake batter.
- Fry when skillet and oil is hot – it is super important to preheat well. Once batter hits hot surface, it will set the shape, sizzle on edges and start cooking right away.
Tip: After a few batches, skillet will become hotter and pancakes will cook faster – turn it down.
My Favorite Pancake Toppings
My children are “boring” and just want their pancakes drowned in maple syrup. 🙂
Here are my fave toppings influenced by my upbringing in Ukraine.
- Maple syrup or honey
- Plain yogurt or sour cream
- Flavored Skyr or Greek yogurt
- Frozen fruit
How to Store, Freeze and Reheat Pancakes
Store: Um, we never have pancake leftovers. 🙂 This recipe makes a good amount for 4 people and a few leftovers get covered with a towel in a dish and left on a counter. Gone by afternoon!
Freeze: You can meal prep and freeze pancakes in large resealable Ziploc or silicone bags, or airtight container. Make sure air is out as much as possible.
Reheat: Pop in a toaster from fresh or frozen. Genius, right?! 🙂
More Healthy Pancake Recipes
- Almond flour pancakes – low carb pancakes with only 5 ingredients.
- Protein pancakes – 4 ingredient oatmeal pancakes.
- Peanut butter protein pancakes with banana, oatmeal and plant based protein powder.
- Cottage cheese protein pancakes with egg whites, banana, oats and plant based protein powder.
Healthy Pancakes (Whole Wheat)
- 1 1/2 cups cow's milk
- 1/4 cup white vinegar
- 2 eggs large
- 1/4 cup oil
- 1/4 cup maple syrup or honey
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 1/2 cups spelt or whole wheat flour
- Oil for frying
- In a medium bowl, add milk and vinegar. Stir and let stand for 10 minutes. It should curdle somewhat and be come "buttermilk".
- In a large bowl, add "buttermilk", eggs, oil, maple syrup, baking soda+powder and salt. Whisk very well until combined.
- Add flour and mix gently with spatula until combined and no lumps.
- Preheat ceramic non-stick griddle or large skillet on medium-high heat. Important for it to be hot, so oil sizzles when added.
- Swirl and spread a bit of oil to coat the surface. Using 1/3 cup measuring cup, spread batter in a circle shape. Cook for 3-4 minutes or until bubbles appear on top.
- Flip and cook another minute or so. You will have to reduce heat as skillet heats up during cooking. Watch carefully. Repeat until run out of batter.
- Serve hot with berries, maple syrup, yogurt, sour cream etc.
- Store: We never have pancakes past day 1 when we keep them in a dish covered with towel on a counter. Freeze in an airtight container for up to 3 months. To serve, either thaw on a counter overnight or pop in a toaster from frozen.
- I used whole 3.25% milk. Any % will work, just results will be less moist with skim milk. I have not tried with plant-based milk but I think it will work.
- Instead of milk+vinegar, you can use buttermilk or leftover whey from Instant Pot yogurt production.
- I used avocado oil. Any mild tasting oil like grapeseed oil will work.
- You can use melted butter, just make sure other ingredients are room temperature as well so butter doesn't solidify.
- Same with melted coconut oil.
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