Fluffy Vegan Whole Wheat Pancakes
These fluffy vegan whole wheat pancakes take just minutes to make with basic ingredients for an easy and delicious breakfast.
This easy pancake recipe only takes a few minutes to whip up with simple ingredients. They might just be the best vegan pancakes around! You’ll love how light and fluffy they are.
Made with whole wheat flour, they’re quite filling too and can even be made sugar-free if needed. Enjoy a big stack for breakfast (or dinner!) with all your favourite toppings like fresh fruit and maple syrup.
- Dietary Features: Vegan (dairy-free and egg-free), oil-free, nut-free and can be sugar-free.
- Easy to double or triple for a family-sized batch.
- Customize by adding banana, berries or chocolate chips.
- Super easy to make with minimal basic ingredients needed!
- The best light and fluffy texture and delicious, nutty, whole grain flavour.
- 5-star reviewed recipe that everyone loves.
Ingredient & Substitution Notes
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
This recipe is essentially just 3 ingredients: whole wheat flour, baking powder and a sweetener. The liquid can be water or milk and cinnamon and vanilla are optional!
- Whole Wheat Flour: The recipes uses 100% whole wheat flour but all-purpose flour, white whole wheat flour or a 1:1 all-purpose gluten-free flour will also work.
- Baking Powder: Be sure to use baking powder, not baking soda. For the best fluffy pancakes, make sure your baking powder is active. You can quickly test it if you’re unsure but adding 2 tsp to 1/2 cup of hot water. If it fizzes, you’re good to go!
- Liquid: You can use any kind of plant-based milk (almond milk, soy milk etc.) or just water. I don’t notice much different between milk and water, so I usually just use water to keep it super simple.
- Sweetener: You can use maple syrup, coconut sugar, cane sugar or for sugar-free pancakes, stevia, monk fruit sweetener or erythritol.
- Flavour Enhancers: Vanilla and cinnamon are optional but add extra flavour.
Scroll down to find the complete written recipe. This section features a quick, visual reference of the steps for making these.
Step 1: Mix the dry ingredients together in a mixing bowl.
I like to use a fork or whisk to help break up any lumps of flour and help thoroughly distribute the baking powder and salt. This is important for a fluffy result!
Step 2: Start heating a non-stick skillet, pancake griddle or crepe pan over medium heat. Add your liquid to the dry ingredients and gently fold until all the flour is wetted.
The batter will be quite thick and almost foam-like, but still pourable. This is perfect and means the baking powder is working.
Quick Tip: Let the batter rest for 5-10 minutes while you wait for the cooking surface to heat. This is key for fluffiness.
Step 3: Once the pan is hot, use a bit of non-stick cooking spray, if needed, then add approximately 1/3 cup portions of the batter to the pan.
Let them cook until the edges appear dry, firm and golden brown, and small bubbles are starting to appear in the batter. This should take about 4-5 minutes.
Flip and cook for another 30-90 seconds until cooked through and brown on both sides.
Repeat until you’ve used up the remaining batter. If you like, you can keep them warm in the oven at a low temperature until you’re ready to serve.
Notes and Tips
For Vegan Buttermilk Pancakes: For a slightly tangy buttermilk flavour and a bit more rise to your pancakes, you can add 1-2 tsp of lemon juice, apple cider vinegar or white vinegar to the non-dairy milk and let it sit for 2-3 minutes before adding it to the batter.
Nope! This recipe works without eggs or an egg substitute like a flax egg but you can add one if you’d like for a bit of extra nutrition.
For pancake recipes that use flax, try my quinoa flour pancakes or coconut blueberry pancakes.
It really depends on your pan. I have a pan that will work without any oil or cooking spray but another that needs it otherwise my pancakes will stick.
If needed, I recommend dabbing a paper towel in avocado oil, olive oil or coconut oil to lightly grease your cooking surface or using light coating of nonstick avocado, olive or coconut oil spray.
You can, so feel free to make a double or triple batch and stash some in the freezer.
I suggest freezing them on a baking tray first then transferring them to a freezer bag or airtight container. Otherwise, freeze them with a small square of parchment paper between each one to prevent them from sticking together.
The frozen pancakes can be thawed briefly at room temperature then reheated in the oven, a toaster oven, microwave or even popped in the toaster.
Below are some yummy ideas for topping your pancakes:
- Toasted coconut flakes or coconut bacon.
- Quick chocolate sauce: Mix melted coconut oil and cocoa powder together at a 1:1 ratio then sweeten to taste with maple syrup, agave syrup, liquid monk fruit sweetener or stevia. Melted chocolate chips or dark chocolate also works.
- Date caramel, date paste or homemade caramel sauce.
- Nuts: Walnuts, pecans or slivered almonds.
- Sautéed apples or baked apple slices.
- Caramelized banana or sliced banana.
- Nut or seed butter like peanut butter, almond butter, tahini or coconut butter.
- Maple syrup or agave syrup (tahini and maple syrup is amazing together!).
- Chocolate chips: For chocolate chip pancakes, mix 4 tbsp into batter or sprinkle a few onto each pancake once you add the batter to the pan.
- Fresh or thawed frozen berries. For blueberry pancakes, gently fold up to 1 cup fresh berries into the batter or drop a few fresh or frozen berries onto each pancake after you add the batter to the pan.
- For a special occasion, like Christmas or Easter morning, try them toped with coconut whipped cream and strawberries.
- Blueberry Chia Jam
Did you try this recipe? I’d love to hear about it! Click here to leave a review.Print
Whole Wheat Fluffy Vegan Pancakes
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 2
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
This whole wheat vegan pancake recipes is sure to be your new go-to for easy, fluffy and delicious pancakes.
- 1 cup whole wheat flour (120 g)
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1 cup unsweetened almond milk (250 ml)
- 2 tbsp pure maple syrup (30 ml)
- 1/2 tsp cinnamon, optional
- 1 tsp pure vanilla extract, optional
- Mix together the whole wheat flour, baking powder, sea salt and cinnamon (if using) in medium mixing bowl using a fork or whisk to help break up any lumps of flour and distribute the baking powder and salt.
- Add the wet ingredients (non-dairy milk and maple syrup) and gently mix until all the flour has been mixed in. The batter will be thick and slightly lumpy.
- Let the batter rest for at least 5 minutes while you heat a nonstick skillet or griddle over medium heat.
- If needed, lightly oil the pan with coconut oil or olive oil or spray with a light coating of non-stick cooking spray, then scoop approximately 1/3 cup portions of the batter onto the pan.
- Cook the pancakes until the edges look dry, firm and golden brown and bubbles are appearing, then flip and cook for another 30-90 seconds until thick, fluffy and browned on both sides.
- Repeat with the remaining batter then serve right away with your favourite pancake toppings like fresh fruit and maple syrup.
Sweetener: Maple syrup can be substituted with your choice of sweetener such as coconut sugar, cane sugar, brown sugar or for sugar-free pancakes, stevia, monk fruit sweetener or erythritol.
Liquid: Almond milk can be substituted with any non-dairy milk (except canned coconut milk) or water.
For Buttermilk Pancakes: Use all-purpose flour instead of whole wheat flour and add 2 tsp lemon juice, apple cider vinegar or white vinegar to the milk and let sit for a few minutes before adding to the batter.
For best results, make sure you active baking powder. If you’re unsure if your baking powder is still good, you can test it by by mixing 1 teaspoon of baking powder with 1/3 cup hot water. If the baking powder is fresh, the mixture should fizz.
Add-Ins: Try mixing up to 1/2 cup fresh blueberries or 4 tbsp vegan chocolate chips into the batter or dropping a few onto each pancake after you’ve added the batter to the pan.
- Serving Size: 1/2 of recipe
- Calories: 276
- Sugar: 12 g
- Fat: 3 g
- Carbohydrates: 57 g
- Fiber: 6 g
- Protein: 9 g
Keywords: whole wheat vegan pancakes, oil-free vegan pancakes
Originally published January 26, 2014.
Thanks for this awesome recipe! It’s been my go to for a long time because it’s so dang quick and easy and delicious!
These are a staple especially when we go camping. Always turn out great especially when I let the batter sit at Least 15 minutes. Thanks!
I love this recipe, we have a lot of intolerances in our family and this recipe helps us have yummy fluffy pancakes whenever we want, since we have made them so much, I might start experimenting with adding fruits and such into them.
These tasted amazing but I was shocked to see that there are tons of carbs in this recipe! I could make regular pancakes and they would have less carbs. Again I loved the taste but was disappointed that I had used all of my daily allotted carbs all on breakfast. Suggestions on how to cut the carbs?
You could reduce the maple syrup or use a sugar-free sweetener, add more milk/water for thinner but lower-calorie pancakes, etc. though it’s probably not the right recipe for you if you only eat 57 g of carbs per day, that’s not much! I’d suggest a looking for a low-carb pancake recipe made with something like almond flour or coconut flour. Flour is pure carbs so not much getting around that. Glad you enjoyed them though!
Thanks for this amazing recipe!!
So easy and delish!!
Try once, you’re hooked 😋
This has been our go-to pancake recipe for years! Thank you <3
I’m honoured! Thank you!
Added rasp blkbry blubries, omitted the vanilla because I didn’t have any, used agave instead of maple syrup cuz that is what I had.
This is my new go to pancake recipe. Super fluffy, oil free, low cal for high volume, so quick and easy to make.
Thank you! So glad you loved them.
Can other whole grains be substituted in for some of the whole wheat? I run a B&B, and with Arrowhead’s multigrain pancake mix no longer being sold, I need a substitute, and this comes very close! Could I add in some cornmeal, brown rice flour, rye flour and some white flour, while reducing the amount of whole wheat flour? What would be the best amounts of each?
Hi Lisa, I’m not sure, I’d have to do some testing to figure that out. Half whole wheat and half white flour would probably be fine to do but I’m not sure about the others without testing it myself. I do, however, have a number of other pancake recipes you could try – buckwheat flour, quinoa flour, oat flour, chickpea flour, etc. Good luck!
Those were quite salty. Should be 1/4 tsp at most for the single (1x) batch.
Such a fabulous vegan and oil free pancake. So darn Simple too! Game changer, thank you!
Great recipe! I added some pumpkin spice to the mix and it’s soooo good!!!
I have no words for how amazing these pancakes are. I have even tried other recipes after using yours and none of them compare. Weekends are for pancakes in our house and my husband lives for these pancakes topped with walnuts, strawberries, bananas, peanut butter, and chocolate chips. They also taste amazing by themselves. The best pancakes we’ve ever had in our lives and I just want to say thank you for posting this wonderful recipe!!!
Wish I had read all the way to the end, I ate almost the whole recipe, thinking it was one serving! Delicious.
A serving can be whatever you want it to be, haha! Glad you enjoyed them.
Are these freezer friendly? 🙂
You’ll find instructions for freezing in the post above. Enjoy!
Delicious pancakes!!!! Thank you for the recipe!
These were by far the best vegan sugar free pancakes ever. You couldn’t even tell they were supposed to be healthy.
So glad to hear it! Thanks for the review.
I have made these so many times with great success. The key is getting the pan heat just right and ensuring that your baking powder is fresh. I use water vs milk as I don’t taste a difference. Can these be baked into muffins?
I don’t know about full-size muffins but I think small “pucks” would work or baking the whole batch in a deep sheet pan and then slicing it into squares. Haven’t tried it though! Let me know if you do.
Thank you so much for this recipe! I made them with blueberries and they were so good!!