Easy Vegan Whole Wheat Pancakes
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These vegan whole wheat pancakes are everything you want for a wholesome breakfast or brunch! They’re super fluffy and easy to make with basic ingredients.
Mornings are better with a plate of warm, hearty pancakes. But did you know you can make the cozy breakfast favorite without eggs and dairy?
Bookmark this vegan whole wheat pancake recipe because it might be the only one you’ll ever need!
Need a breakfast idea that’s worth getting out of bed for? How about a guilt-free plate of warm whole wheat vegan pancakes with tofu scramble on the side and a glass of healthy frappuccino to kickstart your day?
Why You’ll Love These Vegan Whole Wheat Pancakes
- These vegan whole wheat pancakes are perfectly pillowy! Say goodbye to vegan pancakes that fall apart, come out super tough, or are just too flat to be enjoyable to eat.
- The batter of this whole wheat pancakes vegan recipe is made in just 1 bowl! Having fewer dishes to wash is always great for busy mornings.
- This vegan pancakes whole wheat recipe is easy to modify with different mix-ins and toppings to spruce up your breakfast or brunch.
Ingredients And Substitutions
Whole wheat pastry flour – Of course, these whole wheat pancakes are made with whole wheat flour. And if you want to make gluten-free vegan pancakes, you can use gluten-free flour for this recipe!
Coconut sugar – You can use any sweetener of choice for these vegan wheat pancakes.
Baking powder – The secret to fluffy pancakes, so make sure it’s not past its shelf life!
Salt – Enhances the flavor of the vegan pancakes.
Unsweetened almond milk and extra virgin olive oil – Provide moisture and richness to these whole wheat dairy free pancakes. You can also use other kinds of non-dairy milk, like oat milk or soy milk.
Fresh lemon juice – Acts with baking powder for lighter and fluffier pancakes.
Vanilla extract – Gives these homemade pancakes that classic warm, sweet taste.
Cooking spray – To prevent the pancakes from sticking to the pan’s cooking surface.
Fresh blueberries, fresh strawberries, and maple syrup – Feel free to use your favorite pancake toppings! Scroll down for some yummy, vegan-friendly ideas.
Tips For Making This Recipe
Do Not Overmix the Batter
For beautifully fluffy pancakes, stop whisking once everything is combined. It’s okay if a few lumps remain. Overmixing the batter can lead to tough pancakes.
Check If the Pan Is Ready
Make sure your pan is hot enough, or the batter will just soak up the oil. The pan is ready if it sizzles when you flick water onto the surface.
Flip at the Right Time
Flip once bubbles form and pop on the pancake surface, and its edges appear dry and defined. Cook the other side for another minute, or take a peek to see if it’s already golden brown.
Vegan Whole Wheat Pancake Recipe FAQs
Do I need to let my batter rest for this vegan whole wheat pancake recipe?
Yes! You can take advantage of the time while waiting for the pan to heat up. Letting the pancake batter rest even for just 5 minutes can help create nice and fluffy vegan whole wheat pancakes.
Can I freeze vegan whole wheat pancakes?
Absolutely! Allow the pancakes to cool and freeze them on a baking sheet first. Then, transfer them to a freezer-safe container and store them for 1 to 2 months. To reheat, microwave the leftover pancakes straight from frozen.
What else can I add to my whole wheat pancake batter?
You can stir in vegan chocolate chips, dried cranberries, chopped walnuts, grated carrots, or mashed bananas to your pancake batter.
Do I need to grease a non-stick pan for vegan whole wheat pancakes?
It depends on the pan, but a little oil or vegan butter will help ensure the pancakes won’t stick.
What can I put on top of whole wheat vegan pancakes?
The topping ideas for these delicious pancakes are endless! In addition to fresh fruit and maple syrup, you can top your stack with vegan butter, date syrup, aquafaba whipped cream, pectin-free blackberry jam, peanut butter, or cinnamon sugar.
More Delicious Vegan Breakfast Recipes
- Whole Wheat Chocolate Chip Pancakes
- Vegan Banana Pancakes
- Vegan Blueberry Pancakes
- Vegan Waffles
- Vegan French Toast
I found this recipe for Vegan Butter that I HAVE to try!
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Vegan Whole Wheat Pancakes
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 3 tbsp coconut sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 3/4 cups almond milk
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- Cooking spray
- Fresh blueberries for serving
- Fresh strawberries for serving
- Maple syrup for serving
Instructions
- Whisk the whole wheat pastry flour, coconut sugar, baking powder, and salt together.
- Create a well in the dry ingredients and pour in the milk, oil, lemon juice, and vanilla extract.
- Begin mixing just the wet ingredients, then incorporate the dry ingredients. Whisk until combined.
- Lightly grease the pan and heat it to medium. Once hot, pour 1/4 cup of batter into the pan.
- Flip the pancake when large bubbles form and pop on the surface, and its edges look dry. Cook the other side for 1 to 2 minutes or until golden brown.
- Repeat with the remaining batter. Serve with fruits and maple syrup. Enjoy!
Notes
- For beautifully fluffy pancakes, stop whisking once everything is combined. It’s okay if a few lumps remain. Overmixing the batter can lead to tough pancakes.
- Make sure your pan is hot enough, or the batter will just soak up the oil. The pan is ready if it sizzles when you flick water onto the surface.
- Flip once bubbles form and pop on the pancake surface, and its edges appear dry and defined. Cook the other side for another minute, or take a peek to see if it’s already golden brown.
Updated in June 2024 with new photos and minor recipe adjustments for improved quality. Enjoy!
