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Fluffy Whole Wheat and Quinoa Flour Pancakes

Whole Wheat Quinoa Flour Pancakes offer a wholesome, made-from-scratch upgrade to a classic breakfast favorite. Light and tender, they pair beautifully with fresh berries, a pat of butter and pure maple syrup for a nutritious morning meal the whole family will enjoy.

A plate of Whole Wheat Quinoa Flour Pancakes

Pancakes are a weekend staple in many households, and substituting whole wheat pastry flour and quinoa flour for all-purpose flour gives them more fibre, protein and nutrients. Quinoa flour — made by grinding raw quinoa seeds into a fine powder — contributes a mild nutty flavor and a boost of protein. Whole wheat pastry flour adds tenderness with the benefits of whole grain nutrition.

Combining the two flours creates a balanced pancake batter that produces fluffy, slightly hearty pancakes without relying on refined white flour. This recipe is straightforward, quick to prepare, and adaptable if you prefer to make your own quinoa flour at home.

Bowl of mixed berries - strawberries, blueberrie, raspberries and blackberries.

How to Make Them

These pancakes come together in about 25 minutes from start to finish. The method is simple: whisk the dry ingredients, whisk the wet ingredients, combine, let rest briefly and cook on a hot skillet. Resting the batter for a few minutes helps the flours hydrate and yields lighter pancakes.

If you don’t have quinoa flour on hand, you can make it easily at home by grinding raw quinoa seeds in a spice or coffee grinder until fine. For a deeper, nuttier flavor, briefly toast the quinoa in a dry skillet until it turns lightly golden, let it cool, then grind. Toasting is optional but enjoyable if you like a more pronounced quinoa note.

Ingredients Overview

  • Whole wheat pastry flour
  • Quinoa flour
  • Chia seeds (optional)
  • Baking powder
  • Granulated sugar
  • Ground cinnamon
  • Salt
  • Buttermilk
  • Eggs
  • Light olive oil (or another mild oil)
  • Pure vanilla extract

Steps Overview

1. Whisk together all dry ingredients in a medium bowl.
2. In a separate bowl, whisk the eggs and add buttermilk, oil and vanilla. Combine the wet ingredients.
3. Pour the dry ingredients into the wet and whisk briefly until combined. Let the batter rest 5 minutes.
4. Heat a heavy non-stick skillet over low–medium heat and brush lightly with oil or butter. Pour about 1/4 cup batter per pancake into the hot skillet.
5. Cook until bubbles appear and start to pop and the edges look set (about 1–2 minutes). Flip and cook until golden, another 1–2 minutes.
6. Repeat, brushing the skillet with oil between batches if needed.

A plate of pancakes made with whole wheat and quinoa flour.

Serving Suggestions

Serve warm with mixed berries, a small pat of butter and pure maple syrup. For added texture and nutrition, top with a spoonful of Greek yogurt, a sprinkle of chopped nuts or a scattering of chia seeds. These pancakes also pair well with sliced bananas or a compote made from frozen fruit.

Storage Instructions

Store leftover pancakes in an airtight container in the refrigerator for up to five days. For longer storage, freeze pancakes in a single layer separated by sheets of parchment or wax paper in a freezer-safe container for up to two months. Thaw overnight in the refrigerator and reheat in a toaster, skillet or oven until warmed through.

Whole Wheat Quinoa Flour Pancakes — Recipe

Author: Fida | Sweet and Savoury Pursuits

Yield: 9 servings (about 9–10 pancakes)
Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins

Ingredients

  • 3/4 cup whole wheat pastry flour
  • 3/4 cup quinoa flour
  • 1 tablespoon chia seeds (optional)
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1 tablespoon light olive oil, plus more for the skillet
  • 1 teaspoon pure vanilla extract

Instructions

  1. Combine all dry ingredients in a medium bowl and whisk to blend. Set aside.
  2. In a second bowl, whisk the eggs, then add the buttermilk, oil and vanilla. Mix until combined.
  3. Pour the dry ingredients into the wet and whisk briefly until incorporated. Let the batter rest for 5 minutes to hydrate the flours.
  4. Heat a heavy non-stick skillet over low–medium heat and brush lightly with oil.
  5. Measure about 1/4 cup batter per pancake and pour into the skillet. Cook until bubbles form on the surface and the edges look set, about 1–2 minutes.
  6. Flip the pancake and cook until golden on the other side, about 1–2 minutes more. Repeat with remaining batter, brushing the skillet as needed.
  7. Serve topped with butter, fresh berries and maple syrup.

Notes

  1. To make quinoa flour at home, grind raw quinoa seeds in a spice or coffee grinder until they form a fine powder. Toasting the quinoa in a dry skillet until golden before grinding will bring out a nuttier flavor; let it cool completely before grinding.

Nutrition (per pancake, approximate)

  • Calories: 142 kcal
  • Carbohydrates: 18 g
  • Protein: 5 g
  • Fat: 5 g
  • Fiber: 2 g
  • Sodium: 142 mg

Enjoy these wholesome Whole Wheat Quinoa Flour Pancakes as a satisfying, nutrient-rich start to your day. They’re simple to prepare, family-friendly and easy to adapt to your favorite toppings.

Stack of whole wheat quinoa flour pancakes topped with berries.