These fluffy whole wheat pancakes bring a wholesome twist to breakfast, with a tender texture and a hint of sweetness from maple syrup and vanilla. Simple to make, they’re perfect with a drizzle of pure maple syrup, fresh fruit, or a dollop of coconut whip!

Ingredients for Success

2 cups whole wheat flour or gluten-free all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups plant milk (such as oat milk)
2 tsp apple cider vinegar
1 tbsp flax meal
1 tbsp melted coconut oil or vegan butter (optional if using a non-stick pan)
2 tbsp maple syrup
2 tsp pure vanilla extract
Pinch of salt

Preparing the Batter

Combine the Ingredients: In a blender or mixing bowl, add all ingredients and mix until smooth. Let the batter rest for 5–10 minutes to allow the ingredients to bind, resulting in a fluffier texture.
Heat the Griddle: Preheat a non-stick griddle or pan over medium heat. For extra flavor, melt 1 teaspoon of vegan butter or coconut oil on the griddle.

Cooking the Pancakes

Pour and Cook: Pour about 1/3 cup of batter onto the griddle for each pancake. Cook for 2–3 minutes on each side or until golden brown.
Flip Carefully: Watch for bubbles forming on the surface before flipping; this indicates they’re ready.

Serving Suggestions

These pancakes pair wonderfully with pure maple syrup, fresh fruit, and coconut whip for a complete breakfast experience.

Tips for the Fluffiest Pancakes

Don’t Overmix: Stir just until combined to avoid tough pancakes.
Rest the Batter: Letting the batter sit helps create an airy texture.
Adjust the Heat: Maintain medium heat for even cooking and to prevent burning.

Storage and Reheating

Store leftover pancakes in an airtight container for up to 3 days in the fridge, or freeze for up to 1 month. Reheat in a skillet or toaster for best results.

Fluffy Whole Wheat Pancakes

These Fluffy Whole Wheat Pancakes are a delicious and healthy breakfast option made with wholesome ingredients. Perfectly light and fluffy, they can be enjoyed with maple syrup, fresh fruits, and coconut whip for a delightful morning treat.

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Prep Time 10

Cook Time 15

Resting Time 5

Total Time 30

Course Breakfast

Cuisine American

Servings 8 pancakes

Calories 150 kcal

Ingredients

Pancake Ingredients

2 cups whole wheat flour or all-purpose gluten-free flour Use whichever flour you prefer.
1.5 tsp baking powder
1 tsp baking soda
¼ tsp salt
1.5 cups plant milk (oat milk recommended)
2 tsp apple cider vinegar
1 tbsp flaxmeal For added nutrition.
1 tbsp melted coconut oil or vegan butter Use non-stick pan for an oil-free version.
2 tbsp maple syrup For sweetness.
2 tsp pure vanilla extract
a pinch salt

Instructions

Cooking Instructions

Mix all the above ingredients in a blender or in a bowl. Set aside for 5-10 minutes.
Preheat your griddle.
Melt 1 tsp of vegan butter or coconut oil on the griddle.
Pour 1/3 cup of batter onto the pan to make your pancakes.
Cook on both sides until golden brown, about 2-3 minutes.
Enjoy with pure maple syrup, fruits, and coconut whip.