Whole Wheat Pancakes Recipe

In a large bowl whisk together whole wheat flour, all-purpose flour (if using), baking powder, baking soda, salt, and brown sugar until evenly combined.

In a medium bowl or large measuring cup, whisk the milk and yogurt until smooth. Add the eggs, melted butter (or oil), and vanilla; whisk until well combined.

If your yogurt is very thick, thin it slightly with a tablespoon or two of milk before combining so the batter is pourable.

Mix gently

Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir with a spatula or wooden spoon just until the flour is hydrated and no large dry streaks remain. A few small lumps are okay — do not overmix or the pancakes will be dense.

If the batter seems very thick (not pourable but more like dough), add additional milk 1 tablespoon at a time until it reaches a thick pourable consistency similar to heavy cream.

Let the batter rest 5–10 minutes at room temperature. This hydrates the whole wheat and helps tenderize the pancakes.

Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil and wipe away excess with a paper towel so the surface is evenly coated but not greasy.

To test heat, sprinkle a few drops of water; they should dance and evaporate. Reduce heat slightly if the pan is smoking or pancakes would brown too fast.

Pour 1/4 cup batter for each pancake onto the hot surface, leaving space between cakes. If using add-ins (berries, nuts), scatter them onto the pancakes immediately after pouring batter.

Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden brown, about 1–2 minutes more. Adjust heat as needed to avoid burning while ensuring they cook through.

Transfer cooked pancakes to a plate and keep warm in a low oven (about 200°F / 95°C) while you finish the rest.

Stack pancakes and serve immediately with butter, maple syrup, and any desired toppings such as fresh fruit or chopped nuts.

Leftovers: cool completely, then store in an airtight container in the refrigerator up to 3 days or freeze separated by sheets of parchment for up to 1 month. Reheat in a toaster or oven.