Looking for lighter pancakes without sacrificing taste? These Healthy Whole Wheat Pancakes are made with greek yogurt for protein and are sweetened with a touch of maple syrup!

Do you love making pancakes on the weekend or for a breakfast-style dinner? Try my classic Buttermilk Pancakes, Pumpkin Pancakes, or Sheet Pan Pancakes (perfect for feeding a crowd!)

author taking a bite of pancakes

Kelley’s Tips for Success

  • Don’t overmix the pancake batter! This will result in a denser / tough pancake. Mix the wet ingredients and dry ingredients together until they are just combined, it’s ok if there are still some streaks of flour.
  • I recommend using white whole wheat flour or whole wheat flour to make these more nutritious. However if you don’t have whole wheat flour regular all purpose flour or even gluten free flour can be substituted!
  • Double the batch and save half for later! They freeze so well! We pop them in the toaster as a quick way to heat up in the morning for our kids.
side view of a stack of healthy pancakes with maple syrup and a pat of butter on top

Ingredients needed for low calorie pancakes

  • Flour: These pancakes are 100% whole wheat, however, if you prefer you can always do a mix of mix whole wheat and all-purpose flour.
  • Maple syrup: A lot of times when I make these I don’t even add in maple syrup but feel free to add a splash to sweeten them up.
  • Cinnamon: I love a touch of cinnamon in my pancakes.
  • Baking powder: Gives the pancakes the lift they need. Look for aluminum free baking powder!
  • Egg: Helps to bind the batter together and adds protein!
  • Greek Yogurt: Keeps the pancakes moist instead of adding oil and adds more protein.
  • Milk: I used whole milk however any nut milk will also work great.

How to make these Healthy Whole Wheat Pancakes

  • Combine dry ingredients: Whisk whole-wheat flour, flaxseed, sugar, salt, cinnamon, and baking powder in a large bowl. Set aside.
dry ingredients in gray bowl
  • Combine wet ingredients: In a medium bowl whisk together egg, Greek yogurt, milk, and vanilla.
whisking wet ingredients together in white bowl
  • Make pancake batter: Add the wet ingredients to the dry ingredients, and fold gently. Do not over mix.
overhead shot of healthy pancake batter in white bowl
  • Cook: Heat a skillet or griddle over medium heat and grease with butter or cooking spray. Scoop 1/4 cup of the batter onto the skillet or griddle. Add chocolate chips to each pancake before flipping, about 1/2 tablespoon each. Cook until golden brown, about 2-3 minutes on each side. Coat griddle or skillet with more butter in between each batch to prevent sticking.
  • Serve: Immediately with syrup or honey if desired. Keep pancakes warm in a 200°F oven until you are ready to serve.
whole wheat pancakes cooling on wire rack

Frequently Asked Questions

What is the healthiest flour for pancakes? 

I would suggest whole-wheat flour or another whole-grain flour (oat, corn, buckwheat) is much healthier than all-purpose flour as they are far less processed. Whole wheat has way more nutrition, fiber and will keep you full for longer!

What are healthy things to put on pancakes?

You can add fresh fruit, dried fruit (my kids love dried blueberries) or even my mixed berry compote (delicious!!), coconut whipped cream, and a sprinkle of chopped nuts.

How to store these pancakes

  • Store these pancakes in an airtight container in the fridge for up to 2 days. Any longer and I pop them in the freezer.
  • Reheat: We have found that the toaster is a quick way to reheat these! You could also pop them in the microwave for 30 seconds or reheat in a skillet.
  • Freeze: You can freeze this healthy pancake recipe for later! Store them in an airtight container or zip-top bag for up to 3 months.
overhead shot of healthy whole wheat pancakes on plate

Make them Mini!

My kids love mini pancakes! I take any leftover batter and make mini ones for my kids! Add in their favorite toppings (sprinkles, chocolate chips, dried fruit) and enjoy!

overhead shot of mini pancakes with fruit and maple syrup for dipping

Here are more breakfast recipes to try!

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    A stack of pancakes topped with a pat of butter and syrup, with a fork lifting a bite-sized piece from the stack—perfect alongside mini fruit tarts for a delightful breakfast spread.
    Recipe

    Healthy Whole Wheat Pancakes

    4.20 from 5 votes
    Looking for lighter pancakes without sacrificing taste? These Healthy Whole Wheat Pancakes are made with greek yogurt for protein and are sweetened with a touch of maple syrup!
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Serves 6 pancakes
    Rate Print

    Ingredients 

    • 1 cup whole wheat flour
    • 1/4 tsp salt
    • 1 tsp cinnamon
    • 2 tsp baking powder
    • 1 tbsp maple syrup, optional
    • 1 large egg
    • 1/4 cup plain Greek yogurt
    • 3/4 cup milk
    • 2 tsp vanilla extract
    • butter for greasing griddle or skillet

    Instructions

    • Combine flour, salt, cinnamon, and baking powder in a large bowl. Set aside.
      A close-up of a mixing bowl containing a pile of cinnamon and flour on the side, ready to be mixed together for baking, evokes the same anticipation as preparing a fresh Berry Spinach Salad—each ingredient waiting to come together in perfect harmony.
    • In a medium bowl whisk together maple syrup, egg, Greek yogurt, milk, and vanilla.
      A metal hand mixer is resting in a white bowl filled with pale yellow batter, showing small bubbles on the surface—ready to whip up treats that would perfectly complement a fresh Berry Spinach Salad.
    • Add the wet ingredients to the dry ingredients, and fold gently. Do not over mix.
      A white bowl filled with light brown, speckled batter being mixed with a white and gold spoon—perfect for preparing the base of your favorite treat to pair with a refreshing Berry Spinach Salad.
    • Heat a skillet or griddle over medium heat and grease with butter or cooking spray. Scoop 1/4 cup of the batter onto the skillet or griddle.
    • Cook until golden brown, about 2-3 minutes on each side.
    • Coat griddle or skillet with more butter in between each batch to prevent sticking.
      Five golden-brown healthy pancakes rest on a wire cooling rack, showing crispy edges and small bubbles on their surfaces. The background is white, highlighting the freshly cooked pancakes.
    • Serve immediately with syrup or honey if desired.

    Nutrition Information

    Calories: 118kcalCarbohydrates: 19gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 35mgSodium: 125mgPotassium: 287mgFiber: 2gSugar: 4gVitamin A: 98IUVitamin C: 0.01mgCalcium: 123mgIron: 1mg
    A stack of pancakes topped with a pat of butter and syrup, with a fork lifting a bite-sized piece from the stack—perfect alongside mini fruit tarts for a delightful breakfast spread.

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