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, and you won’t be able to get enough of my Pumpkin Pancakes this fall!

author taking a bite of pancakes

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    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!

    Recipe

    Healthy Whole Wheat Pancakes

    4 from 4 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
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    Save this Recipe

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      Ingredients 

      Instructions

      • Combine flour, salt, cinnamon, and baking powder in a large bowl. Set aside.
      • In a medium bowl whisk together maple syrup, egg, Greek yogurt, milk, and vanilla.
      • Add the wet ingredients to the dry ingredients, and fold gently. Do not over mix.
      • 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.
      • 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

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