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.
Introduction
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, chia jam and maple syrup.
If you’re a pancake-lover, you’ll also want to try these chickpea flour pancakes, chia seed pancakes, buckwheat pancakes and berry banana pancakes!
Ingredient & Substitution 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.
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.
Step-by-Step Instructions
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.
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.
Serving Ideas
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! Scroll down to the comment section to leave a star rating and review.
⭐️⭐️⭐️⭐️⭐️
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
Description
This whole wheat vegan pancake recipes is sure to be your new go-to for easy, fluffy and delicious pancakes.
Ingredients
- 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
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.
Notes
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.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 276
- Sugar: 12 g
- Fat: 3 g
- Carbohydrates: 57 g
- Fiber: 6 g
- Protein: 9 g
Originally published January 26, 2014.
This looks amazing, and I want to try it. But I can’t use salt or maple syrup or wheat flour.
Will the recipe work if I
(1) eliminate the salt
(2) substitute blended dates & water for the maple syrup
(3) substitute oat or rice flour for the whole wheat flour?
Thank you!!
Eliminating the salt and using date water should be okay, I’m not too sure about oat or rice flour though. I would think they’ll at least hold together but I’m not sure if they’ll be fluffy or have the same texture. Thanks!
I DON’T HAVE ANY ALMOND MILK. WOULD 1% MILK WORK???
Yes, that should work fine. Thank you!
This recipe was delicious! I just my very first vegan pancakes and did exactly what you told me to do in the instructions (even waited the 10 minutes) and they turned out fantastic! I also added blueberries and a banana on the third and four pancakes. I will definitely be using this vegan recipe from now on! Thank you so much Deryn!
That’s awesome! I’m so glad. Waiting 10 minutes definitely makes them nice and fluffy! Enjoy 🙂
I’m about to make another batch of vegan pancakes! Thanks again for this amazing recipe! 🙂
Make a few for me, would ya? 😉 Enjoy!
I just made your recipe and its the best vegan pancake recipe I’ve tried so far! It came out a bit crunchy but I love that and it has a great light taste. Usually the recipes turned out a bit bitter for some reason but I like how this one came out neutral. Of course it can be sweetened but its always great to have that decision for yourself. Great job 🙂
Hi! How would you store them? Batter form or pancake form and will they be in the freezer or? Thanks much!
Do you think if I add chia seeds & flaxseeds it will affect the consistency of the pancakes or make them taste bad?
I don’t think it will make them taste bad and as long as you don’t add too much, I don’t think it will affect the consistency too much. They’ll definitely be a little denser though.
Thank you for sharing your recipe! I added 1 flaxseed egg, omitted the maple syrup, and added a bit more almond milk and the pancakes were great! Even my non-vegan husband enjoyed them. 🙂
Thank you for this recipe. It is the first vegan pancake recipe that I have enjoyed. It is also the first that my picky son will eat…without requesting syrup! I have been making them regularly for months now. They will be breakfast again this morning 🙂
Thanks for making me look like I knew what I was doing in the kitchen! That recipe made the best vegan pancakes I’ve tried!
Yummmmmmmm! Thank you for this wonderful oil-free, vegan recipe. This is our go-to breakfast for the weekends. The recipe is perfect as written. We usually omit the cinnamon because my two young children aren’t fans, and we always add a little ground flaxseed. I love my pancakes plain (no topppings); my girls like to have a few chocolate chips mixed into the batter. Thank you – delicious!