Sprouted wheat pancakes are a simple way to enjoy the rich, nutty flavor of sprouted wheat flour! With just a few minutes of prep, you’ll have light, fluffy pancakes with a uniquely hearty taste.

Keep reading if you want to upgrade your mornings and feel like a breakfast champ with the best whole wheat pancakes you will ever make.

Syrup running down a stack of sprouted wheat pancakes.

Here is Why You Need Sprouted Flour Pancakes in Your Life

Flavor with Depth: Sprouted wheat adds a nutty, hearty taste that regular flour just can’t compete with. These pancakes don’t play around when it comes to flavor.

Easier to Eat: Sprouted grains are just a little different than regular flour, making these pancakes feel lighter and easier to tolerate. Perfect for that second (or third) stack!

No Fuss Batter: Just a quick mix and a short rest, and you’re ready to griddle! No finicky steps. Just pancakes done right.

Fluffy But Hearty: Thanks to the sprouted flour, these pancakes are light and fluffy but still have that satisfying, whole grain flavor.

You may also like our sprouted walnut bread or our sourdough pancakes

The Ingredients

Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.

Pantry: Sprouted whole grain flour, baking powder, baking soda, salt, vanilla extract.
Dairy: Buttermilk or kefir, eggs, melted butter (or olive oil).
Fridge: Maple syrup

Ingredient Substitutions

Sprouted Flour: You can use any type of sprouted flour. I have made these with sprouted spelt flour, sprouted khorasan flour, and regular sprouted wheat flour.
Buttermilk/Kefir: Use regular milk with a tablespoon of lemon juice or vinegar.
Syrup: Swap with honey or agave nectar.

A stack of sprouted wheat pancakes with a pat of butter on top.

Variations

Berry Pancakes: Add a handful of fresh or frozen berries to the batter before cooking.
Nutty Pancakes: Stir in some chopped nuts like walnuts or pecans for added crunch.
Chocolate Chip Pancakes: Mix in a handful of dark chocolate chips for a sweet twist.

Tips for Success

Gently fold the batter until just combined. Over-mixing can lead to tougher pancakes—let’s keep these light and fluffy.
Sprouted wheat flour is more absorbent, so give the batter 5–10 minutes to fully hydrate. This helps create a thicker, more cohesive batter.
Preheat your griddle to 325°F (or medium heat on a skillet). Too hot, and you’ll get pancakes that are burnt outside but raw in the middle.
Wait until bubbles form on the surface before flipping. This ensures the pancake is set and easier to turn.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer bag. Reheat in the toaster or oven until warmed through.

A Pancake Recipe to Elevate Your Breakfast

The mighty sprouted wheat pancake is here to revolutionize your breakfast. Who knew breakfast could be this easy and guilt-free? These whole grain flapjacks aren’t just another pretty stack; they’re packed with nutrients and flavor that’ll make you rethink your usual breakfast choices. Five this recipe a try and see why it’s worth ditching the boring old boxed mix.

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Sprouted Wheat Pancakes

Think pancakes can’t be both tasty and good for you? Think again. These sprouted wheat pancakes are here to prove you wrong. Easy to make, packed with nutrients, and perfect for those who want to indulge without the guilt. Your usual breakfast routine just got a serious upgrade.

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Prep Time: 10

Cook Time: 5

Servings: pancakes

Calories: 114kcal

Author: Dahn Boquist

Ingredients

2 cups sprouted wheat flour (240 grams)
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
2-¼ cups buttermilk or kefir
2 eggs
3 tablespoons melted butter or olive oil
2 tablespoons maple syrup
1 teaspoon vanilla extract

Instructions

In a large bowl, combine the sprouted wheat flour, baking powder, baking soda, and salt. Stir with a whisk to blend the ingredients well.
In a separate bowl, combine the buttermilk, eggs, butter (or oil), syrup, and vanilla.
Pour the dry ingredients into the bowl with the wet mixture and use a wide spatula to fold the mixture together. Don’t over-mix. Let the pancake batter sit for 5 to 10 minute to give time for the flour to fully hydrate.
Preheat a griddle to 325°F (or place a skillet over medium to medium-high heat)
Use a ¼ or ⅓ cup measuring cup to drop the batter on the hot griddle.
Cook until you see small bubbles start to form on the top of the pancake (about 2 minutes). Flip the pancakes over and cook for an additional 1-½ to 2 minutes.

Notes

The sprouting process changes the structure of the starches and proteins, making them more absorbent. Allowing the batter to sit for a few extra minutes before cooking helps ensure the flour is fully hydrated.