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Whole Wheat Cinnamon Pancakes

Whole Wheat Cinnamon Pancakes

These easy to make, hearty whole wheat cinnamon pancakes can be frozen and reheated for a super fast, healthy breakfast!
Prep Time 10 mins
Cook Time 15 mins
Freeze Time 2 hrs
Total Time 25 mins
Course Breakfast
Servings 8 people


  • 1 3/4 cup Whole Wheat Flour
  • 2 tbsp Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tbsp Ground Cinnamon
  • 2 1/4 cup Buttermilk
  • 2 large eggs
  • 3 tbsp Vegetable Oil


  • Add whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon to a large bowl. Stir to combine.
  • In a separate bowl, add buttermilk, eggs, and vegetable oil. Stir to combine.
  • Add the wet ingredients to the bowl of dry ingredients.
  • Stir gently until just combined. 
  • Heat griddle to medium heat. Once hot, add batter by the tablespoon to make mini pancakes or use a 1/4 cup of batter for regular sized pancakes. 
  • Heat until pancakes begin to bubble on top, then flip. Cook until lightly browned on bottom and cooked through. 
  • Serve warm or freeze for later. 


If freezing pancakes, place cooked pancakes in a single layer on a baking sheet. Wrap with plastic wrap and place in freezer. Once frozen, pancakes can be placed in a ziplock bag for easy storage. When ready to cook, remove frozen pancakes from freezer and place in single layer on microwave safe dish. Heat in microwave for 30 seconds, flip and heat for another 15-20 seconds or until completely warmed through. 
Keyword breakfast, healthy breakfast, whole wheat