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Homemade Fluffy Whole Wheat Pancakes photo

Fluffy Whole Wheat Pancakes

Start your day right with these Fluffy Whole Wheat Pancakes! Healthy, easy to make, and oh-so-delicious!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups whole wheat flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1.5 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup canola oil or vegetable oil

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or frying pan
  • Measuring cups and spoons
  • Spatula

Method
 

  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, whisk together the buttermilk, eggs, and canola oil until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently fold the mixture together. It’s okay if there are a few lumps.
  4. Preheat your griddle or frying pan over medium heat and grease lightly if necessary.
  5. Pour about 1/4 cup of batter onto the hot griddle and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook until golden brown, about 1-2 minutes more.
  6. Serve warm with your favorite toppings.

Notes

  • For a vegan version, use flax eggs and plant-based milk.
  • Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  • Add ingredients like bananas or chocolate chips for variation.