Fluffy Vegan Whole Wheat Pancakes, a staple pancake recipe using whole wheat flour and all plant-based ingredients. Perfect for a plant-based brunch and great to make ahead!
Love whole wheat pancakes but not sure how to make them vegan? I have made plant-based pancakes every Sunday morning for the last 3 years and this is my go-to recipe after testing hundreds of variations. They’re light, fluffy, and you’d never know they’re vegan!
👉 Ready to learn how to make plant-based pancakes with whole wheat flour? Let’s do it!
🥛 Ingredients + substitutions
- Whole wheat flour: the base of this pancake, whole wheat flour adds a grainy and earth flavor to pancakes (and extra fiber and nutrients as well!)
- Baking soda: helps pancake batter to “rise” and create a light and fluffy texture
- Sugar: adds a touch of sweetness and also helps to create a softer and lighter textured pancakes by prohibiting too much gluten formation
- Salt: adds a balance of flavor and helps the dough become more elastic, which helps it become fluffier
- Vanilla extract: adds a touch of flavor and color to pancake batter
- Milk: plant-based milk mixes all dry ingredients together and adds creaminess; I like oat milk or soy milk, but you can use just water as well
- Spices: optional, but adding a touch of cinnamon or nutmeg deepens the flavor of pancakes
- Toppings: maple syrup, fresh fruit, fruit jam, nuts or seeds, coconut flakes, etc.
- Recommended tools: large mixing bowl, whisk, pancake pan, spatula
🥣 How to make (step-by-step photos)
1️⃣ Step One: Mix pancake batter
The first step to make pancakes to make the pancake batter! To do this, get out a large mixing bowl and add whole wheat flour, baking soda, sugar, and salt and whisk to combine.
Then add vanilla extract and slowly whisk in plant-based milk, mixing it into the dry ingredients until it is well combined and has a smooth but slightly thick consistency.
Once you have the batter done, set the bowl aside while you heat the pan. The few minutes it takes for the pan to heat up will also give the batter time to firm up and make for fluffier pancakes.
👉 Pro pancake batter tip: If the batter is thin, add a bit more whole wheat flour. If the batter is too thick, add a bit more plant-based milk.
2️⃣ Step Two: Cook the pancakes
It’s important to let the pan become hot before cooking the pancakes! Trying to cook pancakes on a pan that isn’t hot means they won’t have a uniform color or consistency.
To warm the pan, simply heat a large pancake pan or cast iron skillet over medium-high heat. You’ll know it’s warm enough when water sizzles when dropped onto the pan.
Once the pan is hot enough, add the vegan butter or oil and let it coat the pan. Then pour about 1/2 cup of the batter to the pan to form the pancakes (usually 3-4 can cook at one time, depending on the size of your pan).
Let cook about 2 minutes, or until the top of the pancake batter begins to bubble and take form. Lift the pancake with a spatula to make sure the pancakes are a medium brown color, and then flip them.
Cook the pancakes about 1 minute more and then remove them to a plate.
3️⃣ Step Three: Serve pancakes
To serve, add your desired number of pancakes to a plate and top with a drizzle of maple syrup, fresh fruit, or other toppings.
Then enjoy!
🔥 How to keep pancakes warm when cooking
If you’re making a bit batch and want to keep the pancakes warm before serving:
- Heat your oven to 200 degrees F (about 100 degrees C)
- Place a glass baking dish inside
- When the pancakes are done cooking on the stovetop, place them inside the glass dish until ready to serve.
❓ Recipe questions + quick tips
You do not need to use a flax egg or egg replacer in vegan pancakes. I have made this pancake recipe over 100 times over the past few years, and I have tried to make them with flax seeds (or a “flax egg”) and I found that this recipe without a flax egg is actually a fluffier and softer pancake than when I try it with a flax egg. When I use flax seeds in pancakes they always have a very “wet” consistency, so I recommend omitting flax when making plant-based pancakes.
Plant-based milk or water can be used in place of milk in vegan pancakes. A thick vegan milk like creamy oat milk or soy milk gives the best results. You can also use water as well, but I’ve found the taste is better with a creamy unsweetened plant-based milk.
Vegan butter, plant-based oils like avocado oil, or simply water can be used in place of real butter in vegan pancakes. If you want an oil-free option, simply add a bit of water to a pan or use a ceramic non-stick pan to omit oils completely.
🧊 How to store
- Refrigerator storage: Store leftover pancakes in an airtight container in the refrigerator for up to five days.
- Freezer storage: Pancakes are great for freezing! Store leftover pancakes in a freezer-friendly bag or container in the freezer for up to 2 months. To thaw, simply pop them in the toaster to reheat or remove them to the refrigerator 24 hours before reheating.
- Reheating instructions: My favorite way to reheat pancakes is to cook them in the toaster, but you can also reheat in a pan or put them in the microwave for 30 seconds.
🥞 More plant-based pancake recipes
Want more plant-based pancake recipes? Try my Vegan Lemon Poppyseed Pancakes, Pluot Pancakes, and Black Cherry Cornmeal Pancakes (Hoecakes).
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Fluffy Vegan Whole Wheat Pancakes
Ingredients
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar, white, brown, etc.
- ⅛ teaspoon salt
- 1 tablespoon vanilla extract
- 1 ½ cups plant-based milk, oat, soy, almond, etc.
- 1 teaspoon vegan butter, or oil
- Optional spices: cinnamon, nutmeg, etc.
- Optional toppings: maple syrup, fruit jam, fresh fruit, nuts or seeds, etc.
Instructions
- Mix pancake batter: To a large mixing bowl add whole wheat flour, baking soda, sugar, and salt and whisk to combine. Then add vanilla extract and slowly whisk in plant-based milk, mixing it into the dry ingredients until it is well combined and has a smooth but slightly thick consistency. If the batter is thin, add a bit more whole wheat flour. If the batter is too thick, add a bit more plant-based milk. Once you have the batter done, set the bowl aside while you heat the pan.1 ½ cups whole wheat flour, 1 teaspoon baking soda, 1 tablespoon granulated sugar, ⅛ teaspoon salt, 1 tablespoon vanilla extract, 1 ½ cups plant-based milk, Optional spices: cinnamon, nutmeg, etc.
- Cook pancakes: Warm a large pancake pan or cast iron skillet over medium-high heat, it’s important to let the pan become hot before cooking the pancakes. When water sizzles when dropped onto the pan, add the vegan butter or oil and let it coat the pan. Then pour about 1/2 cup of the batter to the pan to form the pancakes (usually 3-4 can cook at one time, depending on the size of your pan). Let cook about 2 minutes, or until the top of the pancake batter begins to bubble and take form. Lift the pancake with a spatula to make sure the pancakes are a medium brown color, and then flip them. Cook the pancakes about 1 minute more and then remove them to a plate.1 teaspoon vegan butter
- To keep pancakes warm when cooking: If you’re making a bit batch and want to keep the pancakes warm before serving, heat your oven to 200 degrees F (about 100 degrees C) and place a glass baking dish inside. When the pancakes are done cooking on the stovetop, place them inside the glass dish until ready to serve.
- Serve pancakes: To serve, add your desired number of pancakes to a plate and top with a drizzle of maple syrup, fresh fruit, or other toppings.Optional toppings: maple syrup, fruit jam, fresh fruit, nuts or seeds, etc.
Equipment
- 1 pancake pan
Recipe Notes
- Prep ahead: This recipe is a great meal prep recipe because you can make a big batch of pancakes and then refrigerate or freeze them for later.
- Leftover and storage: Store leftover pancakes in an airtight container in the refrigerator for up to five days. To freeze, store leftover pancakes in a freezer-friendly bag or container in the freezer for up to 2 months. To thaw, simply pop them in the toaster or in the microwave for 30 seconds to reheat or remove them to the refrigerator 24 hours before reheating.
- Nutrition notes: Nutrition information is calculated for pancake ingredients only, not additional toppings such as maple syrup. This recipe uses all plant-based ingredients so it is suitable for vegan diets. This recipe uses gluten-containing flour, so it is not gluten free.
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