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.
Hello,
Just made these and they were so delicious!! I am a new vegan and have been looking for a really good whole wheat pancake recipe! Thank you!!
Wow these were so good! Looking at how simple the recipe was I wasn’t so sure but they were amazing!
Well, I’m very glad you enjoyed them! Thanks so much for letting me know.
Simply great! I have never had pancakes before and this was the first time I made one but I have become fan already after trying this. Thank you Deryn for this simple and quick recipe.
So glad you enjoyed them!!
I love this recipe for it’s simplicity.
My modifications were using whole wheat pastry flour and cut down on the salt by half.
I cooked them by 1/4 cups of batter 2 minutes on each side over medium heat. My yield was 7 pancakes.
More than enough for me and the BF.
Awesome! So glad you enjoyed them and thanks for the review with your changes…appreciate it!
Love this recipe, it’s part of my weekly routine, my weekend treat. Super easy and not many ingredients too.
Deryn, Thank you for sharing out this amazing recipe. Our family loves it and with just a few simple ingredients you have healthy, fluffy pancakes every time!
My husband devoured these. They’re fluffy and delicious. I used whole wheat pastry flour which made them a bit lighter I think. Great job on an excellent recipe.
So glad you guys enjoy them!
Thanks, these were fabulous. I used whole wheat pastry flour and no oil in the pan. Has anyone tried using flaxseed egg mixture for leavening?
Hi there! You could certainly add flax if you want but it doesn’t work for leavening, it’s more of a binder. You can also reduce the baking powder to 1-2 tsp, they just don’t be as fluffy. Glad you enjoyed the recipe!
Thank you for the recipe. Most baking powder has over 1400 mg sodium per tablespoon so I am not sure how your nutrition info came to only 96 mg when the recipe also calls for salt adding 1150 more mg. all in each serving has a whopping sodium level of 1275 mg. I think someone made an error figuring the nutrition info.
You can use a low-sodium baking powder and reduce the salt by half if needed. Thanks!
Thanks so much for sharing this amazing recipe. I’ve tried muliple recipes but this the best one hands down.
You are so welcome. Thanks for trying it!