Fluffy Vegan Whole Wheat Pancakes
on Oct 07, 2021, Updated May 21, 2026
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These fluffy vegan whole wheat pancakes take just minutes to make with basic ingredients for an easy and delicious breakfast.
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, chia jam and maple syrup.
If you’re a pancake-lover, you’ll also want to try these vegan chickpea flour pancakes, vegan chia seed pancakes, gluten-free vegan buckwheat pancakes and berry banana pancakes.
Ingredient Notes
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- 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.
Step-by-Step Instructions
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.
FAQs
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.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Whole Wheat Fluffy Vegan Pancakes
Ingredients
- 1 cup whole wheat flour, 120 g
- 1 tbsp baking powder, 12 g
- 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, 5 ml
Instructions
- 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.
Video
Notes
Nutrition
Originally published January 26, 2014.
These turned out really well and I will make them again, but personally I think there was too much baking soda….1 TBLS? I could taste it.
The recipe calls for baking powder, not baking soda. If you used that much baking soda you sure would taste it but baking powder works out fine. I’ve added a ‘flax egg’ to bind the mix a bit better as I find them to be a bit crumbly without it and I also add 1/4 cup applesauce as a fat replacement.
I made this recipe for my boys on Sunday morning and they were amazing!!! I was surprised how easy the recipe was: few ingredients and super fast to put together. I’ve tried several vegan pancake recipes but I always ended with not fluffy, flat pancakes. Favorite recipe by far!! I had to modify some ingredients since I did not have almond milk, (used 1/2 cup coconut milk +1/2 cup water) and used agave instead of maple syrup.
These were so perfectly delicious. The leftover batter kept in the fridge for a couple of days and just needed a little mixing to cook up just as beautifully the second time around. Thanks for the recipe!
I have a very similar pancake recipe only there is some oil in it and a bit more baking powder. I have been wondering about getting rid of the oil and I’m figuring the maple syrup may help hold it together without all the fat. Plus, you don’t have to add sugar either because bammo already there. I’m going to try these this weekend for my kiddos. I don’t do pancakes (too sweet in the AM!) but they love them, of course. Thanks!!!
You can replace oil in any baked good with an equal amount of applesauce. I used applesauce in my pancakes (not this recipe) yesterday and they turned out perfect 🙂
Just made these and love them. I’ve been looking for good vegan ww pancakes.
Awesome! This is my favourite pancake recipe actually, so easy and yummy!
THESE ARE AMAZING!!!! THANK YOU SO MUCH. I’VE BEEN MAKING THESE 3 DAYS STRAIGHT. I ADD SOME GROUNDED FLAX SEEDS, AMAZING.
ALSO IRONIC THAT YOU WROTE THE IDEA IN YOUR RECIPE, I HAD THEM WITH BLUEBERRIES AND MAPLE SYRUP!! SO AMAZING. TODAY IT LOOKS LIKE I AM HAVING THEM WITH WARM STRAWBERRIES, AND A SIDE OF BANANA ICE-CREAM <3
Sounds amazing!
So glad! I love this recipe too 🙂 Thanks for letting me know!!
These are terrific! I’m fairly new to vegan cooking and its so nice to find a recipe that really fulfills its promise. I made a half batch for breakfast, with strawberries. Are two and will take the third asking for a much needed snack after water aerobics.
The first time I made them I halved everything but the flour by accident. I made them into little patties and cooked them up. Super hearty, but the real recipe is better.
Looking forward to sharing these with non vegan overnight guests next weekend! Thanks so much.
Wonderful!! So glad you enjoyed them!! It’s my fave pancake recipe 🙂
when I followed the directions properly these were amazing!! hehehe
Haha, that’s great!
I love my pancakes topped with plain greek yogurt and jam/jelly for sweetness and protein!
I was looking for a good pancake recipe because I ran out of the boxed stuff, and was shocked at the list of ingredients on the side! I will make my own, like your batch, next time!!! They look divine.
Oh ya, the boxed stuff is surprisingly scary! Let me know how you like these!
Pancakes are my go-to for Sunday mornings! Only mine never look this pretty haha I may have to give this recipe a try!
Mine don’t usually come out this pretty either, haha! That’s why I had to share this recipe!
Wow, these turned out fluffy, delicious, cooked, substantial and healthy! Thanks for the recipe. I added vanilla extract. Would probably be good with a fruit sauce, jam or a vegan yogurt as well.