Y’ALL! I am soooooo excited to share this new recipe with you! These Whole Wheat Vegan Pancakes are SO BOMB! Seriously some of the best (if not THE best) pancakes I’ve ever had- vegan or not. I’m obsessed!
What’s interesting is that I never really intended on making whole wheat vegan pancakes. I guess you could say they came out of necessity?! Since we’re on “lockdown,” I’ve really been trying to limit my trips outside of the house, which means using what I have to get what I want! On this particular day, both me and my husband wanted pancakes. I had a few cups of white flour, but I wanted to save them for cupcakes 🙂 My only other option was whole wheat flour, which had been sitting in my pantry since the holidays. It was long past time to put it to use! I’d never made whole wheat pancakes before, but figured they couldn’t be too bad.
I’m happy to say that I REALLY underestimated these Whole Wheat Vegan Pancakes. They were absolutely amazing!! Soft, crispy edges and just plain delicious!
How to Make Whole Wheat Pancakes
Making these Whole Wheat Vegan Pancakes is super easy! You’ll want to begin by combining the apple cider vinegar and almond milk to make a vegan buttermilk. This will help to create your light and fluffy pancakes. Once combined, you’ll notice that the buttermilk mixture will start to separate at the bottom. This is completely normal!
While the buttermilk is forming, you can toss all of the dry ingredients in a bowl and whisk together. As a note, I used King Arthur flour to make these whole wheat pancakes. By the time this is done, the buttermilk mixture will be ready to add to the dry ingredients along with the melted vegan butter. Whisk everything together, then let the mixture rest for at least 6-7 minutes. DO NOT SKIP THIS STEP! The batter won’t be the same! Trust me, I tried it and while the pancakes are still good, they don’t have the same crispy texture along the edges. You can make these whole wheat pancakes from scratch in no time!
When cooking them, you’ll want to be sure to practice patience it comes time to flip them. Flipping them too early might cause them to fall apart. Flipping them too late will result in overcooked pancakes. Nobody wants that! Be sure to line the pan with a dollop of vegan butter before every pancake. Once you’ve added the batter to the pan, you’ll notice the bottom of the pancake will start to bubble. Once you start to notice the top of the pancake starting to bubble a great deal now it’s time to flip! Reference the photos below:
Why You’ll Love these Whole Wheat Vegan Pancakes:
- The CRISPY edges. I love regular fluffy pancakes, but there’s something about a pancake with a crispy edge that’s like icing on the cake!
- They’e SO easy to make. Mix the dry ingredients, add the wet ingredients, let it sit, then cook!
- Perfectly light and fluffy. Need I say more?
- SIX ingredients! Just six!
- Easy to customize. Add your favorite fresh to top them off!
The Bottom Line:
If you’ve been looking for a vegan pancake recipe that includes an alternative to white flour, this is it! These pancakes are fluffy, tender, and have the best crispy edges! Give these pancakes a try and let me know what you think of them in the comments below!
Other Breakfast Sweets You’ll Enjoy:
- Fluffy Vegan Pancakes (white flour)
- Whole Wheat Vegan Strawberry Muffins
- Vegan Streusel Blueberry Muffins
- Vegan Cinnamon Apple Bread
Tools You Might Need:
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Whole Wheat Vegan Pancakes
- 1 cup whole wheat flour (I used King Arthur)
- 1 tbsp baking powder NOT baking soda
- 2 tbsp organic cane sugar
- ¼ tsp sea salt
- 1 cup unsweetened almond milk + 2 tsp apple cider vinegar mixed
- 2 tbsp melted vegan butter (I used Earth Balance)
- fresh fruit for topping (optional)
- maple syrup for serving
- Measure out 1 cup of almond milk and add 2 tsp of apple cider vinegar. Set aside.
- In a medium sized mixing bowl, combine all of the dry ingredients.
- Add the melted butter and almond milk mixture to the bowl and whisk to combine. Batter should be mostly smooth.
- Let the batter rest for 6-7 minutes- this is important! Don't skip this step!
- After about 3 minutes, heat a non-stick pan on the stove over medium heat.
- Once the batter has rested, it should appear airy and fluffy when stirred.
- Now that the batter is ready, prepare to make the pancakes. Add a dollop of vegan butter to the pan to line the bottom.
- Use a 1/3 measuring cup to scoop out the mix and transfer it to the pan.
- Once the pancake begins to bubble (refer to photos above), flip the pancake over and allow cooking until lightly browned (1-2 minutes).
- Repeat until all batter has been cooked, applying a dollop of vegan butter at the start of cooking each pancake.
- Top with fresh fruit (optional) and your favorite maple syrup. Enjoy!