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vegan fluffy whole wheat pancakes
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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 minutes
Cook Time30 minutes
Total Time35 minutes
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

  1. 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.
  2. Using a non-stick pan is vital to ensuring that the pancakes do not burn.