Do you love pancake recipes? Try these German Pancakes, Cottage Cheese Pancakes, Lemon Ricotta Pancakes, or Apple Pancakes!
Why I love these pancakes:
Blender Pancakes – All you need is a blender to whip up the best whole wheat pancakes in just 5 minutes! Light and Fluffy – Unlike other whole wheat pancakes that can be dense, these beauties are so light and fluffy, they’re just as good as regular pancakes. Healthy – They’re made with whole grain, and lightly sweetened with honey, for a delicious honey wheat flavor. If you are looking for more healthy recipes, then check out these healthy dinner ideas!
Make Ahead, Freezing, and Reheating Instructions:
To Make Ahead: Place cooled whole grain pancakes in an airtight container or bag in the refrigerator for up to 5 days. Cook on a hot greased griddle for 1-2 minutes on each side or until golden brown. (The batter will be thin, but they will puff up and be perfectly light and tender!). Do not pat pancakes down with a spatula while cooking. Serve: Enjoy these fluffy whole wheat pancakes with homemade pancake syrup and breakfast potatoes! To Freeze: Allow pancakes to cool completely then place them in a single layer on a sheet pan. Flash freeze them for 30 minutes, then once they are partially frozen (now they wont stick together), place in a freezer safe bag and freezer for 2-3 months. To Reheat: rewarm for a few seconds in the microwave, or reheat in toaster oven or air fryer.
Recipe Variations:
Vegan Wheat Pancakes: Use almond milk, 3 tablespoons ground flaxseed for the eggs, and substitute maple syrup or brown rice syrup for the honey. Gluten Free Wheat Pancakes: Substitute almond flour, brown rice flour, or oat flour. Dairy Free: Use almond milk or oat milk.
More Breakfast Recipes:
Buttermilk Biscuits Breakfast Skillet Healthy Pumpkin Muffins Hashbrown Breakfast Casserole Healthy Banana Muffins Chocolate Overnight Oats
I originally shared this recipe March 2016. Updated January 2020 and January 2024.
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