This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details. Advertisements displayed do not reflect endorsements or recommendations made by Veggie Inspired.
These Fluffy Vegan Whole Wheat Pancakes are the ones my family has requested on repeat for years — and once you try them, you’ll understand why. Light, tender, and just a little bit crispy at the edges, they come together in under 20 minutes with simple pantry ingredients and no eggs, no dairy, no fuss.
Save this Post!
We'll email this post to you, so you can come back to it later!
The secret is ground flaxseed, which adds moisture, a subtle nuttiness, and a bit of healthy fat that makes these pancakes more satisfying than your average stack. White whole wheat flour keeps them light in texture while adding the fiber and nutrition of a whole grain. Together they make a pancake that holds up beautifully under a pile of fresh berries and a generous pour of pure maple syrup.
What I love most about this recipe is how forgiving it is. One reader made them with water instead of plant milk on an empty-pantry morning and still raved about them. Another skipped the sugar entirely and said they were the best pancakes she’d ever made. The batter is simple and neutral enough to let your toppings shine — fresh fruit, homemade jam, banana slices and chocolate chips, or just classic maple syrup.
They’re also completely dairy-free, oil-free, and nut-free, which makes them a breakfast the whole family can enjoy without any modifications. Make a big batch on the weekend and freeze the extras — they reheat beautifully in the toaster on busy weekday mornings.
Ingredients you need
Ingredient notes and substitutions
- Flour ~ I like to use white whole wheat flour in this pancake recipe because the taste is a bit milder, and the texture and color a bit lighter, than regular whole wheat flour. White whole wheat is still 100% whole wheat, it is just made from a different variety of wheat.
Regular whole wheat, spelt, or all-purpose flour may be used instead if you prefer.
For a gluten-free option, I recommend using a gluten-free flour blend that is designed to replace wheat flours cup for cup. I have good results using Bob’s Red Mill Gluten Free 1:1 Baking Flour.
- Flax ~ Flaxmeal increases the fat content and moisture in the recipe.
Whole flax seeds are hard to digest, so it’s recommended to grind them into flax meal before consuming. I find a small coffee grinder perfect for the job.
You can find already ground flaxmeal (sometimes called flaxseed meal or flaxseed flour) in most grocery stores. Whether you buy whole seeds or meal, store then in an air-tight container in the fridge as they are sensitive to heat and light.
- Sugar ~ I prefer coconut sugar, but brown sugar or regular cane sugar may be used instead.
- Cinnamon ~ Don’t like cinnamon? Feel free to leave it out. A pinch of ground ginger would be a nice addition if you prefer.
- Milk ~ Unsweetened almond or soy milk are my preference for this recipe, but other than full-fat coconut milk, which I think would be too thick, any non-dairy milk should do. You could even use a vanilla-flavored milk if desired.
Storage and freezing
Fridge: The batter can not be made ahead of time as the effects of the baking powder won’t last. However, cooked pancakes will keep in the fridge in a covered container for 4 to 5 days. Reheat for a few seconds in the microwave or in a skillet on the stove over medium heat.
Freezer: If you make a big batch and want to keep them longer, they can easily be frozen.
Lay the pancakes out in one even layer on a baking sheet or large plate lined with parchment paper and place in the freezer. Once they are frozen, transfer them to a freezer safe bag with small pieces of parchment between each one.
Reheat: Pop the frozen pancakes into a toaster until warmed through. Or you can let them thaw a bit and then reheat in the microwave or in a skillet on the stove.
Pro tips and tricks
~ Make sure your baking powder is fresh! Since there are no eggs in this recipe, we are relying on the baking powder to provide the lift and make the pancakes light and fluffy.
~ Don’t over mix the batter! Whisk the dry and wet ingredients together just until combined. A few lumps are fine. Over-mixing may result in dense pancakes aren’t fully cooked in the center.
~ Let the batter rest! This will allow the baking powder time to start working and create little bubbles that will give the pancakes the airy lift we want.
More Vegan Pancake Recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Fluffy Vegan Whole Wheat Panackes
Ingredients
For the pancakes
- 1 ¼ cups white whole wheat flour
- ¼ cup flax meal (ground flax seeds)
- 2-4 tablespoons coconut sugar I used 2 tablespoons; if you like things on the sweeter side, use more
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 ¾ cups unsweetened soy or almond milk
- 1 teaspoon pure vanilla extract optional
Toppings
- Fresh fruit
- Drizzle of pure maple syrup
- Chocolate chips
- Chopped nuts
Instructions
- Whisk flour, flaxmeal, sugar, baking powder, cinnamon and salt to break up any clumps and combine.
- Add the soy milk and vanilla extract, if using, and whisk just until combined. Do not overmix…a few lumps are fine!
- Let batter sit for about 5 minutes to thicken and let the baking powder start to react.
- Heat a skillet or griddle over medium heat. Spritz with cooking spray or add a tiny pat of non-dairy butter or drizzle of neutral-flavored oil.
- Using a ¼ measuring cup, scoop batter onto the skillet. Cook for 3 to 4 minutes or until lightly browned on the bottom and the batter on the edges of the pancakes start to pull away from the pan. Flip the pancake over and cook another 2 to 3 minutes until lightly browned on the other side.
- Serve with toppings of choice.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Heather
I came across this recipe this morning when I seduced for “whole wheat flax pancakes.” Because I only have 4% battery and couldn’t find my phone charger, I didn’t have time to scroll through several recipes… so I went with this one— the first recipe that popped up.
They were awesome!! The only change I made was using water rather than almond milk because I didn’t have any left). I also used 4 tbsp sugar because we didn’t have any toppings (it’s an eat-the-pantry day… can you tell?). The flavor was still out of this world. I can’t wait to make these again. This will undoubtedly be my go-to pancake recipe. Thanks so much!
Jenn S.
HaHa! This made me laugh. We often have “clean out the pantry day” so I totally get it! So glad you loved them!! Thank you!
Mariah
These were really good!
Jenn S.
Thank you! So glad you enjoyed them!
Vanya
Hi Jenn, do you have the nutrition information for these pancakes? My husband follows a low carb, low cholesterol diet, so we realy want to try these. Thank you!
Jenn S.
Hi, Vanya. Thanks. I don’t have the nutrition info, but there are lot so free online nutrition calculators. I know many people use myfitnesspal.com or nutritiondata.com. If you have find you trust, you can just plug in the ingredient list. Let me know if you try them.
Vesna
This will be my go-to pancake recipe from now on.
Jenn Sebestyen
Thank you, Vesna! Happy to hear you love it!
Karen
I’ve made these twice now (without the sugar) and they are the best pancakes I have ever made. Thank you for the recipe!
Jenn S.
Good morning, Karen! Thank you so much!! That is so great to hear! And even better to hear that they are just as good without the sugar! Thanks for making my morning! 🙂
Michelle
these were fantastic! made them for dinner 😉 tonight. Whole family has chosen them as our new favourite – even over non-vegan kind. I’ll make this as dry mix to have on hand, in the fridge or freezer as well. Just add “milk” and you’re done! Thanks so much for the recipe.
(and we always have pancakes with homemade chia jam – delicious!)
Jenn S.
Aaaah, you just made my day, Michelle!! I’m so glad everyone loved them! Thank you so much for stoping by to let me know!! Have a great rest of your week!
Lucie
I’ve been drooling over these for a year already, I need to finally make them. They look so fluffy and delicious
Jenn S.
Thanks, Lucie!
The Vegan 8
I definitely need to try these girl! So healthy and I’m on a huge pancake kick lately, too much in fact, lol!
Jenn S.
You can never have too many pancakes! Thanks, Brandi!
Becky
Ooh I’ll have to send this to my husband. We love weekend pancakes!
Jenn S.
Weekend pancakes are the best! Thanks, Becky!
Dewayne
I’d love to try these , but I don’t know where to get the ingredients . Where did you buy your flax meal ? 🙂 I’m eager to try these !
Jenn S.
Hi, Dewayne! Most grocery stores now carry flaxseed or flax meal (ground flaxseed). Even my local Walmart carries it. However, if you can’t find it for some reason, here is my affiliate link to it on Amazon: http://amzn.to/1UArOHp. Let me know what you think when you try them!
Dewayne
I’m ordering everything as soon as possible ! I have one last question , Jenn. I wanted to know if stone ground wheat flour and pink himalayan salt will work fine in the recipe . Thanks for the help ! ~You’re biggest new fan , Dewayne . 🙂
Jenn S.
Yes, that should work just fine! Thanks so much. And please let me know how they turn out for you!
Trinity2013
Awesome piccies. I love your recipes!
Evi @ greenevi
This looks amazing! I have to try out these pancakes
sebestyen2
Thanks, Evi! I hope you like them!