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Whole Wheat Vegan Pancakes

Whole Wheat Vegan Pancakes

Fluffy and delicious whole wheat pancakes made without eggs, milk, or any dairy! Vegan friendly whole wheat pancakes for two!
Course Breakfast
Cuisine American
Keyword Breakfast, Pancakes, Whole Wheat
Prep Time 5 minutes
Cook Time 4 minutes
Rest Time 7 minutes
Total Time 16 minutes
Servings 6 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!