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+ servings
a stack of whole wheat pancakes on a blue plate with maple syrup and blueberries

Fluffy Vegan Whole Wheat Pancakes

Kristina Todini, RDN
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!
5 star (1 rating)
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast + Brunch
Cuisine Vegan
Servings 8 pancakes
Calories 115 kcal

Equipment

  • 1 pancake pan

Ingredients
  

  • 1 ½ cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 tablespoon granulated sugar white, brown, etc.
  • 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.

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.

Nutrition

Serving: 1pancakeCalories: 115kcalCarbohydrates: 22gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gTrans Fat: 0.003gSodium: 199mgPotassium: 106mgFiber: 3gSugar: 5gVitamin A: 118IUCalcium: 73mgIron: 1mg
Keyword vegan pancakes, whole wheat pancakes
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