Alton Brown's Fluffy Whole Wheat Pancakes

READY IN: 15mins
Recipe by MaMa's Apprentice

I've tried many whole wheat pancake recipes. Some were good, some not so good but I never had one make me say, "Wow! A truly fluffy whole wheat pancake!" until this one. Posting it here so I don't lose it! We love to eat these for dinner with some turkey sausage. Very filling!

Top Review by Tom M.

Like georgiapea I used KA white whole wheat, but added a quarter cup of quick oats and a little extra buttermilk. Next time I will use brown sugar and may soak oats with a little buttermilk before adding to batter. Also, I made a blueberry compote with 4 cups frozen blueberries, about 4 tablespoons granulated sugar, and about 2-3 teaspoons lemon juice. Next time will add blueberries to batter or on top of 'cakes after pouring batter into pan. Definitely will make again.

Ingredients Nutrition


  1. Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.).
  2. Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes.
  3. * Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.
  4. *Test the griddle by flicking water on it. If the water dances across the surface, you’re good to go.
  5. * Rub down the griddle with a little butter or spray with nonstick spray.
  6. Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!

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