Whole Wheat Fluffy Vegan Pancakes (2025)

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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.

Recipe Features

• Vegan (dairy-free and egg-free), oil-free, nut-free and can be sugar-free.
• Easy to double or triple for a family-sized batch.
• Customize by adding banana, berries or chocolate chips.
• Super easy to make with minimal basic ingredients needed!
• The best light and fluffy texture and delicious, nutty, whole grain flavour.
• 5-star reviewed recipe that everyone loves.

• 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 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

More Vegan Pancakes

Ready for your next batch? Here are some more favourite recipes to try:

• Vegan Quinoa Flour Pancakes: A yummy option for gluten-free pancakes.
• Vegan Chickpea Flour Pancakes: A reader favourite and my personal fave too (gluten-free)!
• Vegan Chia Seed Pancakes: A popular pancake recipe made with chia seeds and all-purpose flour.
• Vegan Banana Pancakes with Berries: Don’t miss these – the berry banana combo is so good!
• 4-Ingredient Fluffy Vegan Protein Pancakes: Sneak some protein into your pancakes.
• Vegan Buckwheat Pancakes: Fan-favourite pancakes with a nutty, whole grain buckwheat flour.

Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.

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