Whole Wheat Pancake Recipe: Fluffy Pancakes, Waffles and French Toast

By Black Wheat Team | Last updated: November 2026

This whole wheat pancake recipe makes 10 soft, fluffy pancakes from 1½ cups of whole wheat flour, milk, one egg and baking powder, with no white flour at all. The trick is a 10-minute rest, which lets the bran soak up the milk so the pancakes don’t turn out dense or gritty. The same batter makes crisp whole wheat waffles, and below you’ll also find easy whole wheat French toast and make-ahead breakfast tips. For help choosing flour, see our whole wheat flour guide.

What do you need for whole wheat pancakes?

For this whole wheat pancake recipe you need 1½ cups (180 g) whole wheat flour, 2 tablespoons sugar or honey, 2 teaspoons baking powder, ¼ teaspoon salt, 1¼ cups (300 ml) milk, 1 large egg, 2 tablespoons melted butter or oil and 1 teaspoon vanilla. That makes about 10 pancakes, 4 inches across.

White whole wheat flour gives the lightest, mildest pancakes, so it’s great for picky eaters. Regular whole wheat flour tastes nuttier and a little darker. Both are 100% whole grain.

How do you make fluffy whole wheat pancakes?

Whisk the dry ingredients, then whisk the milk, egg, melted butter and vanilla separately. Stir the wet into the dry until just combined, leaving small lumps. Rest the batter for 10 minutes, then cook ¼-cup portions on a lightly greased pan over medium-low heat for 2–3 minutes, flip and cook 1–2 minutes more.

1. Mix the dry ingredients. In a large bowl, whisk the flour, sugar, baking powder, salt and cinnamon.

2. Mix the wet ingredients. In another bowl or jug, whisk the milk, egg, melted butter and vanilla. If the butter clumps in cold milk, warm the milk slightly first.

3. Combine gently. Pour the wet ingredients into the dry and stir with a spatula until no dry flour remains. A few lumps are fine. Overmixing builds gluten and makes pancakes tough.

4. Rest. Leave the batter for 10 minutes. It will thicken as the bran absorbs liquid. If it’s too thick to pour after resting, stir in 1–2 tablespoons of milk.

5. Cook. Heat a nonstick pan or griddle over medium-low heat, about 350°F (175°C) on an electric griddle. Lightly grease it. Pour about ¼ cup of batter per pancake. Flip when bubbles form and pop on the surface and the edges look dry, after 2–3 minutes. Cook the second side for 1–2 minutes until golden.

Why are my whole wheat pancakes dense or gummy?

Dense whole wheat pancakes usually come from skipping the rest, overmixing, old baking powder or batter that’s too thick. Gummy centers mean the heat was too high, so the outside browned before the inside cooked. Rest the batter, mix gently, check your baking powder and cook on medium-low.

Whole wheat browns faster than white flour because of its natural sugars and bran, so many people turn the heat up too high. Keep it moderate and be patient. The first pancake is always a test, so adjust from there.

To check that baking powder is still active, stir ½ teaspoon into a few tablespoons of hot water. It should fizz right away. If it doesn’t, replace it.

If your pancakes taste bitter, the flour may be stale. Whole wheat flour contains oils in the germ that turn rancid over time. Smell it first, and keep it airtight in a cool place or the freezer.

How do you make whole wheat waffles?

Use the same pancake batter, but increase the melted butter or oil to 3 tablespoons for crisp edges. Preheat the waffle iron well, grease it, and cook until steam almost stops, usually 4–6 minutes. Rest waffles on a wire rack, not a plate, so they stay crisp.

Fat is what makes waffles crisp, which is why waffle batter needs a little more than pancake batter. For extra-crisp waffles, swap 2 tablespoons of the flour for cornstarch.

Want lighter, fluffier waffles? Separate the egg. Mix the yolk into the wet ingredients, beat the white until soft peaks form, and fold it in at the end.

To keep a batch warm, set the cooked waffles on a rack over a baking sheet in a 200°F (95°C) oven. Stacking them traps steam and makes them soft.

How do you make whole wheat French toast?

Whisk 2 eggs, ½ cup (120 ml) milk, 1 teaspoon vanilla, ½ teaspoon cinnamon and a pinch of salt. Dip 4 slices of day-old whole wheat bread for 15–20 seconds per side, then cook in a buttered pan over medium heat for 2–3 minutes per side until golden and set.

Day-old bread works best. Fresh whole wheat bread is soft and can fall apart in the egg mixture, while slightly dry bread soaks up just enough without going soggy.

Whole wheat bread absorbs custard faster than white bread, so don’t leave it soaking too long. Thick slices, about ¾ inch (2 cm), give a custardy middle and crisp edges.

Serve it with fruit, Greek yogurt or a drizzle of maple syrup. For a homemade loaf to use, try our black wheat bread recipe.

Black wheat flour pancakes

Black wheat flour works well in pancakes at 50–100% of the flour. It gives a nutty, slightly earthy taste and a dark purple-brown colour. Use baking powder rather than baking soda, because soda makes the batter alkaline and can turn black wheat’s natural pigments greenish-grey.

Start with half black wheat and half regular whole wheat flour for your first batch. Once you like the flavor, go up to 100% black wheat. Add an extra tablespoon of milk if the batter gets too thick after resting, because black wheat flour is a little thirstier.

That colour change is chemistry, not spoilage. Black wheat’s anthocyanins shift colour with pH, just like blueberries turning green in some muffins. Baking powder keeps the batter closer to neutral, so the pancakes stay purple-brown. Avoid buttermilk recipes that rely on baking soda.

Black wheat also contains gluten, like any wheat. To see how it compares nutritionally, read black wheat vs regular wheat.

What are good whole wheat breakfast ideas?

Good whole wheat breakfasts include pancakes, waffles and French toast, plus whole wheat toast with eggs or nut butter, whole wheat muffins, whole wheat tortilla breakfast wraps and overnight oats with whole wheat toast. Pair them with protein and fruit for a more filling morning.

Make-ahead options save busy mornings. Freeze cooled pancakes and waffles in a single layer on a tray, then bag them for up to 2 months. Reheat them straight from frozen in a toaster or a 350°F oven for 5–8 minutes.

For a quick weekday wrap, scramble eggs with spinach and roll them in a whole wheat tortilla. Our whole wheat tortilla recipe makes a batch you can keep for the week.

Whole wheat breakfasts give more fiber than white-flour versions, but toppings matter. Lots of syrup or sugar adds up quickly. If you’re managing diabetes, weight or blood pressure, or are pregnant, please consult your doctor or a registered dietitian about the best breakfast choices for you.

Frequently Asked Questions

Can I make whole wheat pancakes without eggs?

Yes. Replace the egg with 3 tablespoons of mashed banana or unsweetened applesauce, or a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water, rested 5 minutes). The pancakes will be slightly denser.

Can I make the batter the night before?

You can mix the dry and wet ingredients separately the night before and combine them in the morning. Fully mixed batter loses some lift overnight because the baking powder starts working.

Are whole wheat pancakes healthier?

They have more fiber and minerals than pancakes made with white flour. Portion size and toppings still matter. Please consult your doctor or a registered dietitian for personal advice.

Can I use this batter in a waffle maker?

Yes. Add 1 extra tablespoon of melted butter or oil for crisper waffles, and cook until the steam almost stops.

Why did my black wheat pancakes turn green?

Baking soda or very alkaline ingredients react with black wheat’s natural pigments. It’s harmless. Use baking powder instead, and skip baking soda in the recipe.

How do I keep pancakes warm for a family breakfast?

Place cooked pancakes in a single layer on a baking sheet in a 200°F (95°C) oven, loosely covered with foil, for up to 30 minutes.

Looking for a weekend dinner bake too? Try our whole wheat pizza dough for a crisp homemade crust.

Final Thoughts

This whole wheat pancake recipe proves that whole grain breakfasts don’t have to be heavy. Rest the batter, keep the heat moderate, and the same simple mix gives you pancakes on Saturday and crisp waffles on Sunday. For another easy whole grain dough, try our black wheat flour roti recipe.

Have a question about this recipe or black wheat? Get in touch with us.

This article is for general information only and is not medical or nutritional advice. Whole wheat and black wheat contain gluten.