Fluffy and Delicious Whole Wheat Pancakes

Fluffy and Delicious Whole Wheat Pancakes

I can remember waking up on Saturday morning to my mom cooking breakfast… and by breakfast, I mean the works: Bacon, eggs, grits…but my favorite thing she made on those Saturday mornings was pancakes. I ABSOLUTELY loved them. They were fluffy, soft, and had just the right amount of sweetness.

I love my mom’s pancakes, and when I get a chance to sneak over to my parent’s house on a Saturday morning, believe me it’s a request of mine.

Life is all about balance, and I believe the same is true when it comes to eating. Pancakes are one of my favorite breakfast foods, but they are usually pretty heavy from all the things that make them delicious: butter, sugar, and white flour. I decided that I wanted to create a lightened up version of traditional pancakes. The recipe that I came up with is soooo good!

In these pancakes, we make a couple of substitutions that make these pancakes lighter. We substitute:

  • Good ole white flour with white wheat flour
  • Whole milk with unsweetened almond milk
  • Traditional white sugar with coconut sugar (In case you’re wondering the coconut sugar does not give off a coconut flavor.)
  • Most of the butter with applesauce (but we do have a little bit still in there- butter is delicious, so let’s not get crazy and take it all out right?)

I know what you are thinking. There is no way in the world these pancakes could taste just as good as traditional pancakes. Trust me, I wouldn’t steer you wrong- They are absolutely delicious.  Make some this weekend and let me know what you think. You’ll be so glad you did.

Fluffy and Delicious Whole Wheat Pancakes

May 20, 2019
: 3
: 5 min
: 10 min
: 15 min
: Easy


  • Dry Ingredients:
  • White Wheat Flour- 1 Cup (cannot substitute with regular whole wheat flour)
  • Salt- 1/16 Teaspoon
  • Baking Soda- ¾ Teaspoon
  • Ground Cinnamon- ¼ Teaspoon
  • Coconut Sugar- 2 Teaspoons
  • Wet Ingredients:
  • Unsweetened Almond Milk- ¾ cup + 1 Tablespoon
  • White Vinegar- 2 Teaspoons
  • Unsweetened Applesauce- ¼ Cup
  • Unsalted Butter- 1 ½ Tablespoon
  • Large Egg- 1
  • Vanilla Extract- 1 ½ Teaspoon
  • Cooking spray or Additional oil to grease the pan
  • Step 1 Mix vinegar and almond milk together in a small bowl. Set aside.
  • Step 2 In another small bowl melt butter in the microwave for 30 seconds. Set aside.
  • Step 3 In a large bowl add flour, baking soda, salt, coconut sugar, and cinnamon. Mix well with a fork to combine. Set aside.
  • Step 4 Add egg, vanilla extract, melted butter, and unsweetened applesauce to the milk and vinegar and mix well. Note: Ingredients will cook better together if eggs and milk are at room temperature.
  • Step 5 Add wet ingredients to dry ingredients.
  • Step 6 Mix until just combined. Be sure not to overmix the batter or the pancakes will be tough. A few lumps in the batter is okay.
  • Step 7 Let pancake batter rest for 5 minutes.
  • Step 8 After 5 minutes, heat a pan on medium low heat and grease pan using oil or non-stick cooking spray
  • Step 9 Once pan is hot use a ¼ cup measuring cup measure out each pancake.
  • Step 10 Once the pancake batter is on the pan smooth out the top with the back of a spoon.
  • Step 11 Cook the first side of the pancake until it is browned (takes about 2 minutes) then flip the pancake and cook for about 30 seconds longer. Be sure not to keep the pancake in the pan too long, because they will dry out.
  • Step 12 Repeat the cooking process for each additional pancake. You may have to lower your temperature during the cooking process to avoid burning your pancakes.
  • Step 13 Enjoy!

You May Also Like These Recipes:

Chocolate Chip Banana Bread Muffins

Peach Cobbler Overnight Oats

Easy and Healthy Homemade Granola

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Fluffy Whole Wheat Pancake Recipe

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