Whole Wheat Pancakes Recipe

sift and mix

In a large mixing bowl, whisk together 1.5 cups whole wheat flour, 0.5 cup all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt, 0.5 tsp ground cinnamon, and 2 tbsp granulated sugar until evenly combined. Breaking up any clumps ensures even rise and texture.

combine wet

In a medium bowl or measuring cup, whisk 1.25 cups buttermilk, 2 large eggs, 3 tbsp melted unsalted butter (cooled slightly so it doesn't cook the eggs), and 1 tsp vanilla extract until smooth and uniform.

Make a well in the center of the dry ingredients and pour the wet mixture in. Gently fold with a spatula or wooden spoon until just combined. Small lumps are okay; avoid overmixing to keep pancakes tender. If batter seems very thick, add 1–2 tbsp additional milk to reach a pourable but still slightly thick batter.

Let the batter rest 5–10 minutes at room temperature while you preheat a griddle or large nonstick skillet over medium heat. Lightly grease the pan with about 1 tbsp butter or oil and wipe with a paper towel for an even coating.

For each pancake, pour about 1/4 cup batter onto the hot griddle (adjust for desired size). If using add-ins like berries or nuts, scatter them onto the batter now. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip and cook until the other side is golden brown, another 1–2 minutes. Adjust heat as needed so pancakes brown but do not burn.

Keep cooked pancakes warm on a baking sheet in a low oven (around 200°F / 95°C) while you finish the rest.

Serve pancakes warm with butter and maple syrup, and optional fresh berries, sliced banana, or chopped nuts. Leftovers can be refrigerated up to 3 days or frozen between parchment sheets for up to 1 month.