Fluffy Whole Wheat Pancakes

Name: Fluffy Whole Wheat Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ cups (180 g) whole wheat flour, spooned into the measuring cup and leveled off; 2 teaspoons (9 g) baking powder; ½ teaspoon (3 g) fine salt; ½ teaspoon (1 g) ground cinnamon (optional); 1¼ cups (300 ml) whole milk, at cool room temperature; 1 large (50 g) large egg, at room temperature; 2 tablespoons (42 g) honey; 2 tablespoons (30 ml) vegetable oil, for the batter; 1 teaspoon (5 ml) vanilla extract (optional); 1 tablespoon (15 ml) vegetable oil, for greasing the griddle, divided across batches

From the MyKitchenBank Kitchen

Tender, tall, nutty pancakes made with 100% whole wheat flour. A short rest for the batter and a little honey and oil keep them soft and fluffy instead of dense.

Prep: 10 min
Cook: 15 min
Wait: 10 min
Total: 35 min
Makes: 10 pancakes (4 inches/10 cm each)

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Steps

Before you start

Take the egg and milk out of the fridge 15 minutes ahead. Cold milk can make the oil and honey clump.
Use baking powder that is less than 6 months old. Old baking powder is the most common cause of flat pancakes.
Plan for the 10-minute batter rest. Whole wheat flour needs time to absorb the liquid, and the batter will thicken as it sits.
If you want to keep batches warm, set a baking sheet with a wire rack in the oven and heat it to 200°F (95°C) while you cook.

1
Whisk dry ingredients
- In a large bowl, whisk the whole wheat flour, baking powder, salt, and cinnamon (if using) for 20 to 30 seconds so the baking powder is evenly distributed.
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Ready when: No streaks or clumps of baking powder remain in the flour.
Tip: Whole wheat flour has bran flecks, so it will look speckled. That is normal.
2
Whisk wet ingredients
- In a medium bowl, whisk the milk, egg, honey, vegetable oil, and vanilla (if using) until the honey has dissolved and the mixture is uniform and slightly foamy, about 1 minute.
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Ready when: No honey is stuck to the bottom of the bowl and the egg is fully blended in.
Tip: Measure the honey with an oiled or warmed spoon so it slides out cleanly.
3
Combine gently
- Pour the wet mixture into the dry ingredients.
- Fold with a rubber spatula just until the flour disappears, about 12 to 15 strokes.
- The batter will be thick and a little lumpy.
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Ready when: No dry flour pockets remain; small lumps are fine.
Tip: Overmixing develops gluten and makes tough, rubbery pancakes.
4
Rest batter, heat griddleOven 200°F / 95°C
- Let the batter rest 10 minutes.
- While it rests, set the griddle or skillet over medium heat (about 350°F/175°C on a griddle) and let it heat for the full 10 minutes.
- If the oven is being used to keep pancakes warm, heat it to 200°F (95°C) now.
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Ready when: The batter has thickened and shows a few small bubbles; a drop of water flicked on the griddle sizzles and dances.
Tip: If the batter becomes too thick to pour, stir in 1 to 2 tablespoons of milk.
5
Grease the griddle
- Brush or wipe about 1 teaspoon of the griddle oil over the hot surface, using a folded paper towel for a thin, even film.
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Ready when: The oil shimmers but does not smoke.
Tip: Too much oil fries the edges and leaves a greasy, blotchy surface.
6
Pour the pancakes
- Scoop ¼ cup (60 ml) of batter per pancake onto the griddle, leaving 2 inches (5 cm) between them.
- Gently spread each into a 4-inch (10 cm) round with the back of the measuring cup.
- Cook 2 to 3 minutes.
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Ready when: Bubbles form across the surface and pop, leaving small holes, and the edges look dry and matte.
Tip: If the first pancake browns in under 2 minutes, lower the heat slightly.
7
Flip once
- Slide a wide spatula under each pancake and flip in one confident motion.
- Cook the second side 1½ to 2 minutes without pressing down.
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Ready when: Both sides are deep golden brown, the pancake has risen about ½ inch (1.25 cm), and it springs back when lightly touched. The center should reach 160°F (71°C).
Tip: Never press the pancake with the spatula. It squeezes out the air and makes it dense.
8
Cook remaining batchesOven 200°F / 95°C
- Transfer finished pancakes to the rack-lined baking sheet in the 200°F (95°C) oven.
- Re-grease the griddle lightly with another ½ teaspoon of oil between batches and repeat with the remaining batter, adjusting the heat as needed.
- You should get about 10 pancakes in 3 batches.
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Ready when: Each batch matches the first: golden on both sides and cooked through.
Tip: Keep pancakes in a single layer on the rack. Stacking them steams them and makes them soggy.
9
Serve warm
- Serve the pancakes right away, 2 to 3 per person, with butter, extra honey or maple syrup, and fresh fruit.

Good to know

Tips

Don't skip the 10-minute rest. It is the biggest factor in making 100% whole wheat pancakes fluffy rather than gritty.
Cook the first pancake as a test and adjust the heat before pouring the rest.
Measure flour by spooning it into the cup and leveling it, or weigh it. Scooping packs in extra flour and makes pancakes dry.
Stir in ½ cup (about 75 g) blueberries or chopped banana after combining, or sprinkle them onto each pancake right after pouring.

Make ahead

Whisk the dry ingredients in one bowl and the wet ingredients in another. Cover both; the wet mixture can be refrigerated up to 12 hours and the dry mixture kept at room temperature. Combine just before resting and cooking. Do not mix the full batter ahead, since the baking powder loses lift overnight.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: cool completely and store airtight up to 3 days. Freezer: freeze in a single layer on a tray, then bag with parchment between pancakes for up to 2 months. Reheat from fridge or frozen in a toaster or 350°F (175°C) oven for 5 to 8 minutes, or microwave 30 to 45 seconds, until hot throughout.

Substitutions

whole milk → unsweetened soy or oat milk. Works at a 1:1 ratio. Almond milk makes slightly thinner batter, so add 1 extra tablespoon of flour if needed.
honey → maple syrup. Use the same volume, 2 tablespoons (30 ml, about 40 g). The flavor is slightly more caramel-like.
vegetable oil → melted unsalted butter. Use 2 tablespoons (28 g), slightly cooled, in the batter for richer flavor.
whole wheat flour → white whole wheat flour. Use the same weight (180 g) for a milder, softer pancake.