Monday Munchies – Whole Wheat Pancakes That Actually Taste Good

I love pancakes.  Fluffy and warm and dripping with deliciously sweet syrup.  Even better if they have fresh fruit on top, or chocolate chips on the inside.  Pumpkin pancakes, banana pecan pancakes, blueberry pancakes, peanut butter and jelly pancakes–the options are endless but they are all fantastic!

And this healthy twist on pancakes is just as versatile for you to add any of your favorite mix-ins or toppings.  A lot of other whole wheat pancakes I’ve tried have always turned out too dense and heavy and thick.  This one (I’m quite happy to report) is light and fluffy, and although they are a little flatter than big buttermilk pancakes, I’m pretty sure you’ll still love them.  Health bonus: not only does this recipe use whole wheat flour, but there’s no oil or butter!

Want to make it even healthier?  Substitute the egg for a mixture of 1 Tbsp ground flax meal with 3 Tbsps water.  Flax meal gives you more protein and fiber for a nutrition boost, and it’s lower in fat and calories than a whole egg.  While you’re at it, go ahead and use unsweetened almond or soy milk milk (usually only 30-60 calories a cup depending on the brand you use).

Tasty Whole Wheat Pancakes


  • 1 cup whole wheat pastry flour (or 3/4 cup whole wheat flour and 1/4 cup white all-purpose flour)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder (this will make them nice and fluffy)
  • 1 egg
  • 1 cup milk
  • pinch or two of salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons oil or non stick spray, optional (to grease the pan, but I found I didn’t need to use it)


  1. If using griddle preheat to manufactures instructions.
  2. Combine flour, salt, sugar and baking powder into a bowl or wide-mouthed pitcher. Add egg, milk and vanilla, mixing until combined.
  3. If using skillet, heat on medium heat and add oil if using oil. Place batter on griddle/skillet, cook until bubbles form on edges or top and flip. About 3 minutes per side, more or less.
  4. Serve with syrup, fresh fruit or any dessert sauce of choice.

If you choose to use the flax+water egg substitute, it is always best to prepare that first so it has time to set, usually about 10 min . Make your flax egg by combining flax meal & water in a small bowl and set aside.

You can add your mix-ins (like blueberries or chocolate chips) right before adding the batter to the pan.

*A Note on Maple Syrup*

Like syrup on your pancakes like I do? Be sure to spring for the good stuff–100% pure maple syrup–not the fake sugary table or breakfast syrups that contain a crazy amount of processed preservatives and high-fructose corn syrup.

All natural maple syrup actually has some surprising health benefits, like containing compounds that have been shown to reduce inflammation.  It also contains antioxidants, vitamins, and minerals (like zinc and manganese).

Of course, maple syrup is still a sugar, so use in moderation, but savor every drop!