Easy Whole Wheat Blender Pancakes (Healthy From Scratch)
Made from Scratch Whole Wheat Pancakes
Healthy Whole Wheat Blender Pancakes (Easy & Fluffy)
I love making these easy whole wheat blender pancakes from scratch. They’re fast, affordable, and surprisingly fluffy—almost as easy as using a pancake mix, but made with real, wholesome ingredients.
These pancakes always make me feel nostalgic. My grandma used to make whole wheat pancakes whenever we visited, and this blender version keeps that tradition alive while making mornings easier.
One of the best things about whole wheat pancakes is how filling and satisfying they are. They’re perfect for breakfast—but honestly? Breakfast-for-dinner fans will love these too.
I tested several whole wheat pancake recipes side-by-side, and these were the clear winner for texture, flavor, and ease.
Whole Wheat Pancake Ingredients
You can find whole wheat kernels (also called wheat berries) in the WinCo bulk section and at many grocery or health food stores. They’re very budget-friendly and store well long-term.
I use hard white wheat in this recipe, but you can experiment with soft white wheat, hard red wheat, kamut, or other varieties you may already have on hand.
Important: This recipe is designed for whole wheat kernels, not whole wheat flour. Substituting flour will change the texture and results.
You can replace the first cup of milk with buttermilk if you’d like slightly thicker pancakes and a bit more tang.
Easy Buttermilk Substitute
I’ve used this simple buttermilk substitute for years and it works perfectly:
- 1 cup milk
- 1 tablespoon white vinegar
Stir and let it sit for a few minutes before using.
Time-Saving Tips & Storage
Make-ahead friendly: Triple the recipe and freeze leftovers. Once cooled, store pancakes in a freezer-safe bag.
To reheat, pop them in the toaster or microwave for a quick, healthy breakfast.
Reader favorite tip: One reader shared that after cooling completely, these pancakes toast beautifully straight from the freezer—perfect for busy mornings.
Helpful Pancake Tool (Optional)
If you love evenly sized pancakes with less mess, this tool is handy:
4-Cup Pancake Batter Dispenser
Totally optional—but it does make cleanup easier and pancake sizes more consistent.
Frequently Asked Questions
Why is the pancake batter so thin?
This batter is naturally thinner than traditional pancake batter. That’s what helps create light, airy pancakes instead of dense or tough ones.
Can I freeze whole wheat blender pancakes?
Yes! Let them cool completely, then freeze. They reheat beautifully in the toaster or microwave.
Can I make a half batch?
Absolutely. Several readers mentioned that a half recipe works perfectly for smaller families.
Can I add fruit or flavorings?
Yes—after blending, gently stir in blueberries, sliced bananas, or cinnamon. Many readers also enjoy making flavored batches for variety.
More Pancake & Breakfast Recipes
- Pancake & Syrup Recipes
- Swedish Pancakes with Caramel Syrup
- Zucchini Bread Pancakes
- Whole Wheat Zucchini Pancakes
- Hootenannies (German Pancakes)
- Oatmeal Pancakes
- Pumpkin Pancakes
- Copycat IHOP Pancakes
- Cream Cheese Pancakes
Easy Whole Wheat Blender Pancakes Recipe
Equipment
- Blender
- Griddle
Ingredients
- 1 cup whole wheat kernels wheat berries
- 1 ½ cups milk divided
- ⅓ cup oil
- 2 large eggs
- 2 tablespoons sugar or honey
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Add 1 cup milk (or buttermilk) and 1 cup wheat to blender and blend on a high speed for 3 minutes. (I use the 5 or 6 speed on my Vitamix.) Batter will be smooth and thick.
- Add the remaining 1/2 cup milk and blend for an additional 2 minutes. Add oil, eggs, sugar, baking powder, and salt and blend until combined and smooth.
- Cook batter on a griddle at medium heat (about 300 degrees F), using about 1/4 cup batter for each pancake, 2-3 minutes per side, until golden brown.
Recipe Notes
Nutrition
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I’m not really aware that I can do such a thing. I have to try because I’m curious if there’s a difference in its consistency.
Give it a try! The pancakes turn out really well!
I’ve done this with all kinds of fruit flavored pankes after they cool completely. I just pop them into the toaster as needed and viola! Time saver and crowd pleaser!
FAB tip, thanks for sharing.
I made them this morning and they turned out great! I made a half recipe, since we are a smaller family of 3 people, and that was about perfect with a stack of 3 pancakes per person. The batter is a lot runnier than I am used to and I was afraid that the pancakes would be tough, as they are so thin. But they are not tough at all! They are thin but super light and airy! I will make them again.
Excellent! So glad you like them! Thank you for your comment and review, Cathy. 🙂