Whole Wheat Pancakes
Sooner or later you’re going to want the best pancakes ever, and these whole wheat pancakes will be patiently waiting to deliver. That’s because these pancakes are light and fluffy and yet wholesome and filling thanks to the fiber from whole wheat flour. Get out your forks and maple syrup and let’s do this!
I love breakfast food, whether it’s for breakfast or even dinner. Are you a fan of the breakfast for dinner concept? It’s a favorite indulgent meal around here! Serving whole wheat pancakes topped with all the favorites, such as maple syrup, peanut butter, fresh fruit, and more, is the best.
Adding whole grains to your diet shouldn’t be a chore. Making these pancakes with whole grains actually transforms this best practice into something to look forward to! Even if you’re making some simple Tofu Scramble, these pancakes are perfect on the side.
How to Make Whole Wheat Pancakes
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Stir together vegan butter, milk, and brown sugar.
- Whisk together the dry ingredients.
- Stir together the milk mixture with dry mix.
- Set the batter aside for 5 to 10 minutes.
- Heat a skillet or griddle over medium to medium-high heat.
- Pour the pancake batter in circles over a hot griddle or skillet.
- Flip the pancakes and cook on the other side until golden brown.
- Repeat this process with the remaining batter.
- Serve warm with your favorite toppings.
Key Ingredients
Here are the ingredients you’ll need for this recipe:
- Flour — You can use either whole wheat flour, whole wheat white flour, or whole wheat pastry flour.
- Vegan butter — Use storebought vegan butter or margarine or make homemade vegan butter.
- Milk — You’ll need plant-basd milk for this recipe. I used soy milk, but any plant-based milk will work.
Step-by-Step Instructions
Here are more detailed instructions with step-by-step photos:
Step One: Make Pancake Batter
- Stir together the vegan butter, milk, and brown sugar. Stir to combine. Set aside.
- In a separate bowl, stir together the flour, baking powder, and salt.
- Pour the plant-based milk in with the dry ingredients and stir to combine. Some lumps are fine.
- Set aside for 5 to 10 minutes while the griddle heats up.
Step Two: Cook Pancakes
- Heat a skillet or griddle over medium to medium-high heat.
- You can either spray the pan with vegetable cooking spray or use a bit of vegan butter to coat the pan.
- Once the skillet is hot, pour the pancake batter (using a half-cup measuring cup) into the prepared skillet.
- Cook until bubbles form on the top side of the pancakes and the bottom of the pancakes are firm.
- Use a spatula to flip the pancakes and cook on the other side until golden brown.
- Place cooked pancakes on a plate or a heated toaster oven.
- Repeat this process with the remaining batter.
Storage Tips
To freeze pancakes, allow them to come to room temperature and transfer to a pan lined with waxed paper. Place in the freezer for about 30 minutes, then transfer to a freezer-safe container or bag. They will keep up to 3 months. You can keep these pancakes in an airtight container or bag in the fridge for up to 5 to 7 days.
Step Three: Serve
Serve pancakes with your favorite toppings. Here are some of our favorites:
- Fresh fruit, like strawberries, blueberries, raspberries, and more.
- Maple Syrup
- Strawberry Puree
- Vegan Chocolate Syrup
- Blueberry Sauce
- Coconut Whipped Cream
Why This Recipe is a Winner
- Using whole wheat flour makes these pancakes healthy
- Adding baking powder makes the pancakes light and fluffy
- These pancakes come together in minutes, making it the perfect easy breakfast meal!
Frequently-Asked Questions
Can you make whole wheat pancakes vegan?
Whole wheat flour combined with liquid is itself a great binder, making it a perfect egg replacer. As a result you can make vegan whole wheat pancakes by simply using plant-based milk like almond milk or oat milk.
Do whole wheat pancakes taste good?
Surprisingly, whole wheat pancakes taste just as good and are just as light and fluffy as regular pancakes made with all-purpose flour. That’s because the whole wheat combines quite well with baking powder, a common ingredient in pancakes.
Marly’s Tips
- You might be surprised at how quickly these healthy pancakes disappear! I recommend making a double batch and freezing them.
- To heat pancakes, place them in a toaster oven until heated through.
- Allowing the pancake batter to sit before cooking the pancakes means the gluten in the batter will interact with the liquid and expand. This translates into fluffier pancakes which we all love.
- Thinner batter creates thinner pancakes whereas thicker batter creates thicker pancakes.
- The batter may thicken as it sits. If you want thinner pancakes, you may want to add a tablespoon or two of additional milk to the batter.
More Vegan Pancakes
If you love these whole wheat pancakes, here are even more vegan pancakes and waffles to enjoy:
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Whole Wheat Pancakes
Ingredients
- ¼ cup vegan butter, melted
- 2 cups plant based milk (vanilla or plain)
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 2 cups whole wheat flour
- 2 ½ tablespoons baking powder
- ½ teaspoon salt
Instructions
- Stir together the vegan butter, milk, and brown sugar. Stir to combine. Set aside.
- In a separate bowl, stir together the flour, baking powder, and salt.
- Pour the plant-based milk in with the dry ingredients and stir to combine. Some lumps are fine. Set aside for 5 to 10 minutes while the griddle heats up.
- Heat a skillet or griddle over medium to medium-high heat. You can either spray the pan with vegetable cooking spray or use a half teaspoon of vegan butter to coat the pan.
- Once the skillet is hot, pour the pancake batter (using a ¼ cup measuring cup) into the prepared skillet. Cook until bubbles form on the top side of the pancakes. Use a spatula to flip the pancakes and cook on the other side until golden brown. Place cooked pancakes on a plate and repeat this process with the remaining batter.
- Serve warm with vegan butter, maple syrup, fruit jam, and or fresh fruit.
Recommended Equipment
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This is by far my favorite pancake recipe ever!