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wholemeal pancakes
wholemeal pancakes


How to make the most Fluffy and healthy Wholemeal Pancakes easy and ready in few minutes!
These pancakes are made with whole grain flour and thanks to the milk+vinegar (or buttermilk) adding, they are thick and very moist and tender!
This recipe doesn't feature butter for more healthy pancakes, just some vegetable oil in the batter to get moist and soft crumbs. Feel free to substitute the small amount of sugar in the batter with honey or skip it if you use maple syrup on top for a more healthy breakfast!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast, Snack, Treat
Cuisine American
Servings 9 Pancakes
Calories 175 kcal


  • 110 g (3/4 cup) wholemeal flour wholemeal flour is also called whole wheat or whole grain flour
  • 150 g (1+1/4 cups) all purpose flour
  • 1/2+1/4 tsp baking powder
  • 1/2+1/8 tsp baking soda
  • 15 g (3 tsps) sugar or honey
  • Pinch of salt
  • 320 g (1+1/3 cup) milk room temperature; or Buttermilk: if you use Buttermilk skip vinegar.
  • 15 g (1 tbsp) vinegar or lemon juice (skip if you use Buttermilk)
  • 45 g (1/4 cup) vegetable oil or unsalted melted butter
  • 1 egg medium-large size, at room temperature
  • 1 tsp vanilla extract


  • In a large bowl mix together wholemeal flour, all purpose flour, baking powder, baking soda, sugar and salt until all is well combined.
  • In a latge pitcher or a mesium size bowl, mix together milk, vinegar, oil, egg and vanilla until well combined.
  • Gradually pour the milk mix into the flour mix and gently mix with a whisk until combined: be gentle and do not overmix!
  • Heat a non-stick pan over medium-high heat for about 2 minutes or until is hot but not too much. I decided to not grease the pan with butter for more healthy panacakes: this is up to you! Even wit a non-greased pan, they turn out delicious and very fluffy.
  • Pour 1/3 cup of batter in the pan and cook over medium-high heat until the bottom is golden and firm but the top is still runny (about 60 seconds).
  • Flip the pancake and cook for about 70 seconds or until the bottom is golden. The secret for fluffy pancakes is cook them quickly at higher heat and flip them when the top is still runny and not dry! So they will rise more and turn out fluffy in the center and not overcooked.
  • Stack pancakes on each other so the center of pancakes will keep on cooking completely out of the pan.
  • Serve immedieately topped with maple syrup, honey, jam...or your favourite topping!



You can store pancakes at room temperature for 1 day, in refrigerator for 3 days or in freezer for up to 3 months.

Hello, I am Valentina! Welcome to How Tasty!

I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.

I created the Youtube channel How Tasty in 2017 to share with you my passion.

You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.

Let’s cook!

Don’t lose any recipe!


wholemeal pancakes

For the best fluffy Wholemeal Pancakes I suggest to not use 100% whole grain flour, but mix it with some all purpose flour as I did in this recipe to get more moist and fluffy pancakes. If you use a 100% wholemeal flour, your pancakes won’t turn out as fluffy but more thick and dry.

If you decide to use a larger amount of wholemeal flour, you may need to add more milk in the recipe because wholemeal flour aborbs more liquid.

wholemeal pancakes

If you’ve found very strange using vinegar in this recipe, don’t worry, it’s just a simple way to make buttermilk at home! So you can use buttermilk, if you have at home, instead of vinegar and milk.

You can also use lemon juice instead of vinegar but be sure you won’t taste the vinegar (or lemon) in the end.

The vinegar (or buttermilk) acidity is very important in this recipe, so don’t use regular milk without vinegar or lemon juice. It reacts with baking soda (basic) creating carbon dioxide and giving fluffiness and rising to your pancakes.

wholemeal pancakes

Every kind of whole grain flour is different, it could absorb less or more liquid. For this reason you should pay attention to get the right batter consistency: not too runny but not too thick; I suggest to watch my recipe video above to get the perfect consistency.

If your batter turns out too runny just add some extra flour; if too thick, just add a bit of extra milk.

wholemeal pancakes

For perfect tall and fluffy pancakes, it’s very important to handle the heat of your stovetop.

You should cook them over medium-high heat about 1 minute and 10 seconds for each side and flip them when the sides are firm but the top is still runny and not dry!

If you use a too high flame, they could easily brun at the bottoms and be raw inside; if you use a too low heat, they could turn out thick, dry and they won’t rise a lot.