When you’re craving a sweet weekend breakfast, sometimes only pancakes will do! These soft and fluffy, high altitude whole wheat honey pancakes have a hearty texture and wholesome flavor. They’re lightly sweetened with honey and cinnamon, and they’re just perfect when you want a delicious pancake breakfast that your whole family will love.
Looking for more breakfast recipes? Don’t miss these apple butter maple cinnamon rolls, pumpkin pecan waffles, and classic quiche Lorraine.
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Why You’ll Love This Recipe
Easy to Make. You only need a few minutes to mix up the pancake batter with a bowl and whisk.
Simple Pantry Ingredients. The ingredients for these whole wheat pancakes are simple, standard ingredients that you likely have on hand already.
High Altitude Tested. While you can make these at any altitude, high altitude bakers can rest easy knowing that I develop all the recipes on this site for Denver’s altitude of 5,280 feet.
Wholesome Ingredients. I love the nutty, hearty texture that whole wheat flour adds to pancakes, while the all purpose flour keeps them light and fluffy. And whole wheat pancakes sweetened with honey and cinnamon make for a wholesome breakfast that will keep my kids full all morning.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Whole Wheat Flour + All-Purpose Flour. Adds structure and a wholesome nutty flavor.
- Baking Powder + Baking Soda. Leavens the pancake batter, making the pancakes light and fluffy.
- Coarse Kosher Salt. Balances the sweetness.
- Cinnamon + Vanilla Extract. Flavor.
- Whole Milk. Adds moisture and fat for a fluffy, tender texture.
- Honey. Sweetness and flavor.
- Eggs. Adds structure and binds the pancakes together so they don’t crumble.
- Unsalted Butter. Fat and richness.
Instructions
- In a saucepan, melt the butter over medium heat. Add the milk and honey, and stir just until warm.
- In a bowl, sift together the flours, baking powder, baking soda, salt and cinnamon. Add the warm milk mixture, the eggs and vanilla extract, and whisk the batter just until moistened and combined. A few remaining lumps in the batter are okay.
- Preheat your nonstick griddle to between 315-325 F.
- Use a 1/4 cup measuring cup to measure the batter onto the griddle, leaving enough room in between each pancake to flip them.
- Cook the pancakes for several minutes on one side until golden brown underneath, bubbles are rising to the surface, and you can easily flip the pancakes over. Cook on the other side for another minute or two until cooked through.
- Serve the pancakes hot, with your favorite pancake toppings.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Can I make these pancakes with gluten free flour?
Yes, instead of whole wheat flour and all purpose flour, you can use your favorite measure-for-measure gluten free flour in this recipe.
Will other sugar substitutes work instead of the honey?
Instead of honey, you can use agave syrup, maple syrup, brown rice syrup, etc.
How do I keep the pancakes warm for serving?
Keep the pancakes warm in a 200-degree oven until you’re ready to serve breakfast.
How should I reheat leftover pancakes?
Reheat pancakes in the microwave for soft pancakes, or in a toaster for crispy pancakes.
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High Altitude Whole Wheat Honey Pancakes
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Nonstick Electric Griddle
Ingredients
- 3 tbsp unsalted butter, melted
- 1 ½ cups whole milk
- ¼ cup honey
- 1 cup whole wheat flour, fluffed, spooned and leveled
- 1 cup all-purpose flour, fluffed, spooned and leveled
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp ground cinnamon
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
Instructions
- In a saucepan, melt the butter over medium heat. Add the milk and honey, and stir just until warm.
- In a bowl, sift together the flours, baking powder, baking soda, salt and cinnamon. Add the warm milk mixture, the eggs and vanilla extract, and whisk the batter just until moistened and combined. A few remaining lumps in the batter are okay.
- Preheat your nonstick griddle to between 315-325 F.
- Use a 1/4 cup measuring cup to measure the batter onto the griddle, leaving enough room in between each pancake to flip them.
- Cook the pancakes for several minutes on one side until golden brown underneath, bubbles are rising to the surface, and you can easily flip the pancakes over. Cook on the other side for another minute or two until cooked through.
- Serve the pancakes hot, with your favorite pancake toppings.
I am SO glad I found your site. These were delicious with just the perfect amount of sweetness. Thanks for sharing!
I’m so glad you love these!