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.
My family loves these pancakes! We have made them plain, bananas & walnuts, & blueberry. They are a big hit every time I make them! Thank you for a great recipe!
Wow these are so so good! I halved the recipe and it made 3 good sized pancakes. I used 3 tsbp Erythritol instead of sugar and whole wheat pastry flour instead of regular and they taste so delicious. So easy and simple and super fluffy – this recipe is definitely going to be a staple for me now! I worked out the cals too and can’t believe how low (under 90 cals per pancake for me) … feel like they are a guilty treat though when eating them!
Thank you thank you 🙂
Glad you enjoyed them, Nicole!
These were delicious and easy to make. Too salty for me though, next time will halve the amount of salt I put in.
Thanks for the recipe!
I have been following this for a week, and after a pretty hard first week of going vegan I was looking forward to the sunday morning pancake breakfast. However, this didn’t turn out like I was hoping they would. Your directions were very unclear. You listed 1/2 tsp of salt, and later you said I put only 1 pinch. My recipe turned out to be way too salty along with the 1 tbsp of baking soda. It had a horrible dry taste and I had to dump my entire batter after making the first pancake. I wish you would be more clear with your directions and add the helpful notes above, or in the ingredients if they have to do with the ingredients.
You are supposed to use baking powder not baking soda. Baking soda increases salty and bitter flavors.
Thanks, Bekah. Yes, it is important to use baking powder NOT baking soda in this recipe as it would definitely contribute a salty, bitter flavour.
Best pancakes ever. I’ve made them a few times now. Sometimes I add blueberries or banana. They’re fluffy, taste great, and are so easy. No more searching for a vegan pancake recipe that actually works out!
Drooling over here!
Can I substitute regular white all purpose flour for whole wheat flour?
Yep, no problem. Maybe just start with a bit less liquid though and adjust as needed. The batter should be thick but pourable. Enjoy!
Super fluffy and tasty! My whole family loves them. A great base recipe that you can add things to. I like to add a little flax meal to the wet ingredients and unsweetened coconut flakes to dry and a few chocolate chips after pouring in the pan. Thanks for this recipe!
These look great. Can’t wait to try. Home,are chocolate sauce could you provide proportions on ingredients. Is it equal amounts for all. Say 1/4 cup coconut oil to 1/4 cocoa powder. I’m assuming sweetener should be less maybe 1-2 tbspns. Normally I would experiment but with ingredients being hard to get want to not have to throw out a bad batch. Thank you.
Yes, you can start with 1:1 melted coconut oil to cocoa powder, then sweeten to taste. Thanks!
We make these pancakes all of the time and they turn out perfect. We double the recipe so leftovers can be put in the toaster for reheating. I am wondering though, since the batter mixes up so thick if anyone has tried them in a waffle maker. If so, how’d they turn out? Did you have to modify the recipe?
I haven’t tried it but I think a few people have with good results. They didn’t mention if they modified the batter. Let me know if you try it!
Wonderful. I added two tbs of flax seed meal. Otherwise, I followed this recipe. We loved them. This will become my go to pancake recipe. Thank you for sharing it.