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.
Amazing!! My kids LOVED them. Thank you!
Deliciosos! Esponjosos y fácil de preparar , esta es la mejor receta que encontraras.
This recipe is amazing!!!! I really loved them & so did my little cousins! I was curious is one batch of batter one serving?
It’s 2 servings..or one if you’re really hungry! Enjoy.
Fantastic ! So delicious,thank you!
Glad you enjoyed them!!
Amazing!! Thanks for the recipe!
I made this recipe today and my husband loved it. He’s a big fan of pancakes and according to him, these were “slamming”! He liked them so much that he took some to his friend at the barbershop around the corner..
haha, that’s amazing. So glad you guys enjoyed them!!
Absolutely delicious! Whoever knew that whole wheat pancakes could be so soft and fluffy?!
So glad you enjoyed them! Thanks for the comment.
These were the best I’ve found! I used lighter bake (prune puree) for the sweetener, they were fantastic! Thanks for sharing
That’s awesome, Kate! So happy you enjoyed them! I love the choice of sweetener…I’ve never used prunes for sweetening but that’s a great idea!
I know this is an older post, but a recipe is a recipe seven years later.
These are excellent. Super fluffy! I was AMAZED. I doubled the recipe but used 1 cup of milk (flaxseed) and 1 cup of water. Also Honey instead of Syrup.
Oh my God, these are the best pancakes ever, vegan or not. I saved this recipe to phone’s homepage so I can make them again (and again).
My 3 year old boy could only eat 2 (1/3 cup size) pancakes before tapping out. He is my bottomless pit so these are worth it! I will have to triple the recipe or even 4x to make enough to freeze for a second round or to-go snacks.
Thank you so much! GReat website! ?
It’s an old recipe but agreed, it’s the best! It’s very popular and everyone loves them…they’re so easy to make too!! Love that your 3 year old enjoyed them as well 😉 And pancakes make the best snacks, love it! Thanks so much for your comment.
Thanks for the recipe! I made your pancakes for my camping trip and they were loved by all. Ended up using brown sugar for the sweetener and opted for the cinnamon. Your recommended serving size was spot on and it was light and fluffy. Best eaten immediately.
That is so great to hear!! I love having pancakes while camping, they’re just so good!! Pancakes and a cup of coffee makes for the perfect morning around the campsite.
I just tried this recipe, combining with the protein pancake recipe on here and adding some protein powder, and it is by far the best vegan pancake recipe I have come across! They came out super fluffy and looking better than IHOP pancakes! I added vegan chocolate chips to a couple of the pancakes made- divine! Best part: I made my VERY non-vegan family try one and… they loved it! My dad said he wouldn’t mind eating these instead of “real” pancakes (which is HUGE!). I’m so glad I found this recipe- not just for myself, but also for my family (whom I’m always trying to turn vegan, lol), because this is something that they actually liked and willing to give up “real” pancakes for! I will definitely be making these again 🙂
That’s so awesome! I love showing people that vegan food is just food and not some weird hippy stuff…lol. I don’t see why you’d need to use eggs, milk etc. if you can make such good pancakes without them! Chocolate chips in pancakes are THE BESTTTT! So happy you and your family enjoyed them.