These vegan whole wheat pancakes are easy to make, fluffy, and filling. They’re perfect for a nutritious breakfast or brunch on the weekends. Or you can make these ahead of time and store them in the fridge or freezer for a quick breakfast on busy mornings. These pancakes are delicious served with fresh berries and a drizzle of maple syrup.

What to serve with these vegan whole wheat

I like to serve these pancakes with some fresh berries and a drizzle of maple syrup. Or top them with these delicious caramelized peaches. They’re refined sugar free and vegan.

Three vegan whole wheat pancakes on a plate with fruit and syrup.

Main ingredients and substitutions

Whole wheat flour gives these eggless pancakes a hearty texture. For an extra nutritional boost you can use sprouted whole wheat flour, but regular whole wheat flour works well too. Or you can substitute all purpose flour if you prefer.

I used unsweetened almond milk in these vegan whole wheat pancakes but any type of unsweetened plant-based milk will work.

I like to cook these pancakes in coconut oil but you can substitute any type of neutral oil or vegan butter.

Vanilla extract gives these pancakes a lovely aroma and flavor. For the best results, use pure vanilla extract as opposed to artificial vanilla flavoring if possible.

How to make them

Start by adding 1/2 tablespoon of coconut oil to a large, nonstick pan on the stove set to low-medium heat. You can let the pan and oil heat up while you prepare the batter.

To make the pancake batter, add the whole wheat flour, salt, and baking powder to a mixing bowl, then mix well.

Next you’ll add the plant-based milk, maple syrup, and vanilla extract, then use a whisk to mix until combined.

Pancake batter in a glass mixing bowl with a whisk.

Cook the pancakes, four at a time, using 1/4 cup of batter per pancake, for 3-4 minutes or until bubbles start to form and the edges look solid.

Flip the pancakes, then continue to cook for another 3 minutes or until they’re cooked through.

Remove the pancakes from the pan (you can keep them warm in the oven, preheated to 250 degrees Fahrenheit while you cook the rest of the pancakes if you want).

Add another 1/2 tablespoon of coconut oil to the pan, then cook the next four pancakes. Repeat the process one last time to cook the final four pancakes (alternatively you can use more than one pan at the same time to speed things up).

Pancakes with berries and maple syrup dripping off.

Storage and freezing

These vegan whole wheat pancakes are best enjoyed fresh and hot. Or you can store them in an airtight container in the fridge for up to three days or in the freezer for up to six months, then reheat before serving.

More pancake recipes to try

These vegan oat flour pancakes are easy to make and delicious.
These vegan gluten-free buckwheat flour pancakes are hearty and satisfying.
These yummy spelt pancakes are quick and easy to prepare.

5 from 1 vote

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Vegan Whole Wheat Pancakes Recipe

These vegan whole wheat pancakes are fluffy, filling, and delicious. Serve them with fresh berries, a drizzle of maple syrup, or any other toppings you like.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 227.3kcal

Author Jennifer Bell

Equipment

Nonstick frying pan

Ingredients

1 1/2 cups whole wheat flour (or substitute all purpose flour)
1 1/2 cups unsweetened plant-based milk
1 1/2 tablespoons coconut oil (or substitute vegan butter)
1 tablespoon maple syrup
3 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Add 1/2 tablespoon of coconut oil to a large, nonstick pan and place it on the stove set to low-medium heat. Let the pan preheat while you prepare the batter.
Add the whole wheat flour, baking powder, and salt to a mixing bowl, then use a whisk to mix well.
Add the plant-based milk, maple syrup, vanilla extract, and salt, then whisk to combine.
Cook the pancakes, four at a time, using approximately 1/4 cup of batter per pancake, for 3-4 minutes or until bubbles start to form and the edges look solid.
Flip the pancakes, then continue to cook for an additional 3 minutes or until they’re cooked through.
Remove the pancakes from the pan, then add 1/2 tablespoon of coconut oil to the pan.
Repeat steps 4 and 5.
Remove the pancakes from the pan, then add the last 1/2 tablespoon of coconut oil to the pan before repeating steps 4 and 5 one last time (alternatively you can use multiple frying pans at the same time to speed up the process).
Serve the pancakes with fresh berries and a drizzle of maple syrup, if desired.

Notes

You can keep the first round of pancakes warm in an oven preheated to 250 degrees Fahrenheit while you cook the subsequent rounds, if desired.
Enjoy these vegan whole wheat pancakes while they’re hot or store them in an airtight container in the fridge for up to three days or freeze them for up to six months.

Nutrition