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Homemade Fluffy Whole Wheat Pancakes recipe photo

Fluffy Whole Wheat Pancakes

Start your day right with these Fluffy Whole Wheat Pancakes! Nutritious, delightful, and oh-so-easy to make!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups whole wheat flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Wet Ingredients
  • 2 cups buttermilk
  • 2 large eggs
  • ¼ cup canola oil or vegetable oil

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or non-stick skillet
  • Measuring cups and spoons
  • Spatula

Method
 

Instructions
  1. In a large mixing bowl, whisk together the whole wheat flour, granulated sugar, baking soda, baking powder, and salt until well combined.
  2. In another bowl, combine the buttermilk, eggs, and canola oil. Whisk until the mixture is smooth and the eggs are fully incorporated.
  3. Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. It’s okay if there are a few lumps – overmixing can lead to dense pancakes.
  4. Heat your griddle or non-stick skillet over medium heat. Lightly grease it with oil or cooking spray to prevent sticking.
  5. Use a measuring cup to pour the batter onto the hot griddle. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes on the other side until golden brown.
  6. Serve your Fluffy Whole Wheat Pancakes warm with your favorite toppings. Fresh berries, sliced bananas, a drizzle of honey, or maple syrup are all fantastic choices!

Notes

  • Store leftover pancakes in the refrigerator for up to 3 days.
  • Freeze pancakes for up to 2 months for longer storage.
  • Reheat pancakes in the toaster or microwave until warmed through.