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Whole Wheat Pancakes

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These whole wheat pancakes are so light and fluffy- topped with fresh fruit, syrup or nut butter, they may become your next favorite breakfast.

Stack of pancakes topped with raspberries

Whole Wheat Pancakes

2 from 6 votes
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Course: Breakfast
Cuisine: American
Keyword: berries, pancakes, vegetarian, Whole Wheat Pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 2 pancakes
Calories: 338kcal


  • 2 1/2 cup flour, whole wheat
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 2 1/4 cup milk
  • 5 tablespoon olive oil
  • 2 large egg
  • 2 tablespoon coconut oil


  • Mix all dry ingredients together in a large bowl.
  • In a smaller bowl, whisk together the milk, olive oil, and eggs (start with only about 1/2 the milk, adding more until the desired consistency is reached).
  • Add the wet ingredients to the dry and stir just until combined.
  • Heat a large skillet or griddle over medium. Add 1-2 teaspoons of coconut oil and allow to melt.
  • Pour batter onto the griddle and cook until bubbly, then flip and continue to cook for 1-2 minutes more until pancakes are cooked through and golden. Repeat until all batter has been used, adding more oil to the griddle/skillet as necessary.
  • Top with fruit.
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Calories: 338kcal | Carbohydrates: 42g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 345mg | Fiber: 5g | Sugar: 13g

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