Fluffy Vegan Whole Wheat Pancakes
on Oct 07, 2021, Updated Nov 24, 2024
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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.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Whole Wheat Fluffy Vegan Pancakes
Ingredients
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.
Thanks for sharing the recipe. I thought the issue with wheat is that it can contribute to inflammation due to gluten. Is this the case with whole wheat flour too?
Thank you!
Whole wheat flour contains gluten, yes. If you’re gluten-intolerant or coeliac then gluten would be inflammatory. For most people, gluten does not cause inflammation and certain whole grains may be associated with reducing inflammation.
I ve made this now a few times. It’s excellent and so easy. I’ve added hemp seeds and flax meal to increase nutritional value. Great, simple recipe!! Thank you!
Fantastic!! I uttered a few swear words after I took my first bite because these pancakes were absolutely mind-blowingly delicious. I’m new to the whole foods, plant-based diet (day #15!), and for some reason, I expected recipes like this one to fall flat. Nope! I’m making this one every time I have a hankering for pancakes. Easy, nutritious, and sooooo good. Thank you!
How would you recommend freezing these?
Either freeze them first on a baking sheet then transfer to a container or freezer bag or freeze them with a square of parchment or wax paper between them to prevent sticking. You can freeze them wrapped tightly in foil, in an airtight container or freezer bag. They can be thawed in the fridge or at room temperature or reheated from frozen in the oven or toaster.
I want to make these tomorrow. Recipe says it makes 2 servings. How many pancakes are there in a serving?
It depends how large you make them but approx. 2 large or 3-4 small-medium sized.
FINALLY MY GO TO PANCAKE RECIPE! This recipe ticks ALL the boxes, dairy free, simple ingredients, quick & easy to prepare and tastes amazing! I didn’t have whole wheat flour so used all-purpose flour, otherwise I followed the recipe exactly and they turned out beautiful! Definitely the key is using good quality fresh baking powder. Thank you for sharing this wonderful recipe!
I’ve been enjoying a plant-based lifestyle for a couple of months now. These pancakes have become my family’s weekend tradition! This recipe is wonderful. I never really cared much for pancakes period, but these have turned me. 🙂
I love that! Thanks for sharing and I’m so glad you all enjoy them.
First time trying these & they were very easy to make. I used my mini waffle maker & contents were just enough for 1/2 dozen. They smell delicious! I’ll be having them for breakfast tomorrow
Thank you! Glad you liked them.
I just came across this vegan recipe. Sounds yummy. However,wheat flour does not agree with me. Can I use almond or millet flour instead? If not, can you recommend another flour. Thanks
I wouldn’t recommend those flours for this recipe but you can check out my buckwheat pancakes, chickpea flour pancakes or quinoa flour pancakes!
You might also consider Einkorn wheat, it is not hybridized and some people who have a wheat intolerance can eat that without issues. I used it for this recipe and it was so delicious!
Perfect tasty pancakes! I’d been looking for Whole wheat, vegan and table-sugar free pancakes, which was more difficult than I had expected, haha!! I’m so happy I found this recipe!! They taste amazing, are fluffy and so easy!!
I added bananas making them beyond delicious!! Highky reccomend!!