Go Back
Healthy Whole wheat pancakes
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins

Idle time: 15 minutes

Course: Breakfast
Cuisine: American
Servings: 4
  • 2 cups (226g) Whole Wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (480ml) buttermilk (Refer notes for substitutes)
  • 4 tablespoons honey (or 3 tablespoons sugar)
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon vanilla extract (Optional)
  1. Mix the dry ingredients in a bowl. (Flour + baking powder + baking soda + salt).

  2. In another bowl, whisk together wet ingredients (buttermilk + honey + eggs + vegetable oil + vanilla extract).

  3. Add the liquid to the dry ingredients and mix. Stir until just combined. Cover and let the batter rest for 10-15 minutes).

  4. Heat a large skillet over medium-low heat. Brush lightly with butter or oil. Pour about 1/4 cup of the batter and spread it a bit with a spoon.

  5. When the bubbles appear on the top, and the pancake begins to set on the edges flip and cook for additional 1 to 1 and 1/2 minutes till the inside sets.

  6. Serve with honey, maple syrup or fruits.

Recipe Notes

For buttermilk substitution: Add 2 tablespoons of lemon juice or vinegar to milk and let it sit for 5 minutes or till the liquid curdles.

Some more ideas:  

  1. Add a teaspoon of cinnamon if you like the flavor.
  2. When the bubbles appear on top of the pancake, you can add your choice of fruits.