Vegan Whole Wheat Pancakes

by Vaishali Honawar · Modified: Jun 14, 2020 · Published: Jan 28, 2020 · 60 Comments

5 from 40 votes

Total time: 30

Fluffy vegan whole wheat pancakes with almond milk and vanilla. This is the pancake recipe we make most often on weekends. They are guilt-free, delicious and oh so easy to make.

You might also like vegan and gluten-free multigrain pancakes, vegan carrot cake pancakes and vegan sourdough blueberry pancakes.

Fluffy Vegan Pancakes on a white plate with bananas, blueberries and maple syrup

Healthy pancakes may sound like an oxymoron, but they are very possible, as these healthy and whole wheat vegan pancakes prove.

These vegan pancakes are fluffy, tender and they come together so quickly. You need just over five minutes to put the batter together and minutes later you and your family will be sitting down to a delicious, wholesome breakfast you will be proud to serve.

Serve with a pat of vegan butter and maple syrup or top the pancakes with fruit or this scrumptious vegan lemon curd or vegan condensed milk.

Top tips

I have had readers tell me that they used regular whole wheat flour in this recipe with great results. You can try that, of course, but my advise, if you are using regular whole wheat flour, would be to mix it half-and-half with unbleached all purpose. That way your pancakes will be soft and tender and fluffy, while still being healthy.
These vegan pancakes are so tender and fluffy because they are "buttermilk" pancakes -- vegan "buttermilk," that is. I make the buttermilk by adding a couple of teaspoons of apple cider vinegar in the nondairy milk and letting it stand for a minute or two before adding it to the other ingredients.
The "eggs" here are flax eggs, made by adding two tablespoons of flax meal to six tablespoons of water. For this recipe you don't have to use separate containers to make the vegan "buttermilk" and the flax eggs. Throw in the milk and apple cider first, add in the flax meal and measure out the water into the same bowl. Then continue adding the other wet ingredients.
When you mix a pancake batter, always mix until the wet and dry ingredients are just mixed together. The batter should be a little lumpy. Don't take a whisk and try to beat everything to smoothness, because that will just beat air into your batter and strengthen the gluten in the wheat, leaving you with dense pancakes.
Finally, this is a basic pancake recipe. You can make this as is or tailor it to your liking:
- Stir in fruit like blueberries or strawberries into the batter.
- Add cinnamon for a holiday flavor that goes perfectly with cold weather and hot coffee.
- Add a teaspoon of ground ginger for gingerbread pancakes.

Vegan pancakes with fruit and maple syrup on a white plate with a knife, fork and gray napkin

Five-star review

I make this pancake every time I get a request for breakfast pancakes. It has the nutrition my family needs and great flavor. Time and time again I come back to this recipe.

-Karen

Ingredients

Whole wheat pastry flour (or a mix of regular whole wheat flour and all purpose flour. I really encourage you to try using all whole wheat pastry flour because it gives you tremendous flavor and nutrition).
Baking powder
Baking soda
Salt
Nondairy milk (I used almond): I used oat milk. Almond milk, soy milk, cashew milk are all fine.
Apple cider vinegar: This helps create a "buttermilk" effect in the pancakes, making them light and fluffy.
Flaxmeal: Flax adds more heart-healthy fiber and nutrition and is a great replacement for eggs in this recipe.
Maple syrup: Maple syrup is wonderful here, but any sweetener, including sugar and agave, are fine.
Pure vanilla extract: For more delicious flavor.

How to make vegan whole wheat pancakes

In a bowl, whisk together the flour, baking powder, baking soda and salt.
In another bowl, add the nondairy milk and apple cider vinegar. Let it stand for a couple of minutes, then add the flax meal and water and whisk well. Add the maple syrup and vanilla extract and mix.
Add the wet ingredients to the dry and mix with a spatula or the whisk until everything just comes together. The batter should still be lumpy but you shouldn't have any obvious patches of dry flour.
Heat a nonstick or cast-iron griddle. Spray with cooking spray or coat lightly with oil. Using a ⅓rd cup measure, scoop up the batter and pour on the hot griddle. Cook until bubbles appear at the top of the pancake and the underside is golden-brown. Flip over and cook the other side until it is lightly browned as well.
Serve hot with fruit and maple syrup.

Whole wheat vegan pancakes FAQs

Can I make the pancakes with all-purpose flour?

Yes, they will be even fluffier with white flour and will taste wonderful.

Can I substitute the flax meal?

You can skip the flax meal and instead add ¼ cup applesauce or vegan yogurt.

Can I freeze pancakes?

To freeze the pancakes, flash freeze them first by placing them in a single layer on a baking sheet. Once they're frozen, place them in a freezer-safe bag or container. You can freeze the vegan pancakes for up to four months. Thaw and reheat on the griddle or in the microwave before serving.
You can also store leftover pancakes in the fridge for up to four days.

More vegan breakfast recipes

Vegan pancakes made with whole wheat with fruit on a white plate with a fork and knife and maple syrup

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