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pancake stack

Flying Pancakes (Whole Grain Pancakes)

These whole grain flying pancakes are a delicious way to start your day! Made with white whole wheat flour and kefir they are easy to make gluten-free by subbing in oat flour and gluten-free all purpose flour. These are sure to become a new family fav!
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine American


  • pancake pan (optional)


  • 1 ½ cups white whole wheat (or spelt) flour or make it with half wheat and half oat flour
  • 1-2 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ cups kefir (or buttermilk)
  • 3 large eggs
  • 1-2 tablespoons canola or grapeseed oil
  • butter for greasing skillet


  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add kefir, eggs, and oil and stir until just combined.
  • Heat pancake pan or griddle over medium heat. Grease with butter. Drop spoon-sized amounts of batter onto the pancake pan or griddle. Cook for 2-3 minutes on each side, until golden brown. Adjust heat setting as needed.


If you want to add fruit or chocolate chips to the batter, carefully add a few to each pancake after spooning it onto the griddle. This will ensure even distribution of the add-ins (and also allows you to make a half batch of blueberry pancakes, etc.). Serving suggestions:
Pure maple syrup, fresh berries, cut fruit, applesauce, rhubarb compote, whipped cream, chopped nuts.
Stack them to make a pancake cake!
Keyword kid-favorite, Pancakes, whole-grain