Something about pancakes just says “Sunday morning.” Growing up, pancakes were a frequent weekend breakfast, especially when we would have sleepovers with friends. My parents never strayed from the traditional Bisquick mix pancake, but the pancakes always tasted delicious.

I was one a quest to develop the vegan pancake of my childhood dreams, and I recreated it here. One of the things I love about cooking and baking is that there are always new ways to mix up what you’ve already done. I had some whole wheat flour lying around from my foray into Whole Wheat Challah, so I decided to experiment with Whole Wheat Pancakes!

And wow, did they turn out delish? As I’ve mentioned before, whole wheat flour is the entire grain of the wheat, while all-purpose flour has most of the different parts of the grain removed. What this means practically is that there is a different taste and texture when using whole wheat flour than with all-purpose flour. To me, whole wheat flour adds a bit of a nutty or earthy flavor to recipes utilizing it.

So, if you’re trying to get more whole grains in your meals, but you don’t want to miss our on your weekend pancakes, this is definitely the recipe for you! Plus, it’s super easy to make – just mix the dry ingredients, the wet ingredients, then combine and cook! You can also make these pancakes your own by using either vanilla extract or almond extract (almond goes especially well with the nutty/earthiness of the whole wheat) or adding fruit or other spices to the batter.

Sunday breakfasts are not complete with pancakes, and these whole wheat vegan pancakes are the perfect way to get your whole grains in while still enjoying your favorite treats. I would love to hear how this recipe turns out for you and how you made it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

Print Recipe

Fluffy Vegan Whole Wheat Pancakes

These fluffy vegan pancakes swap out all-purpose flour for whole wheat, adding some extra flavor and texture to your favorite weekend breakfast food.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast

Keyword: vegan breakfast, vegan pancakes, whole wheat, whole wheat flour recipes

Equipment

griddle or non-stick pan
spatula

Ingredients

Dry Ingredients

1 cup whole wheat flour
2 tbsp granulated sugar
1 tbsp baking powder
¼ tsp salt

Wet Ingredients

1 cup vegan milk
2 tbsp olive oil plus extra for the pan
1 tbsp apple cider vinegar
1 tsp vanilla extract or ½ tsp almond extract (optional)

Instructions

Sift and whisk together the dry ingredients.
In a separate bowl, whisk together the wet ingredients.
Heat a non-stick pan or griddle to just above low heat. While it's heating, fold the wet ingredients into the dry ingredients until just combined.
Add 1 tsp of oil to the pan or griddle.
For each pancake, you'll add about 1/3 cup of batter. When added to the pan, it will sizzle just slightly. If it sizzles a lot, your pan is too hot and should be lowered. If it has no sizzle at all, you should gradually turn the heat up.
Cook the pancake until you see 1 or 2 bubbles in the center of the pancake. Flip and cook for 3 minutes on the other side.
Repeat with the rest of the batter, adding 1 tsp of oil in between each pancake and adjusting the heat as needed.

Notes

If you are not eating your pancakes as you go, you can preheat your oven to 200 degrees F and store your pancakes in a baking pan to keep warm while you finish them all.
Using a non-stick pan is vital to ensuring that the pancakes do not burn.

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