The BEST Fluffy Vegan Whole Wheat Pancakes are just 7 ingredients and 1 bowl. They are oil-free, soft, fluffy and made with no eggs and are dairy-free!
FLUFFY VEGAN WHOLE WHEAT PANCAKES
Nothing says comfort food quite like a tall stack of vegan fluffy pancakes with syrup drizzled all over them! In other words, I’m talking about these vegan whole wheat pancakes that are both whole grain and healthy. I’m no rookie when it comes to amazing vegan fluffy pancake recipes. I consider it one of my specialties, as I require pancakes to be fluffy and soft. No dense or mushy pancakes, please!
If you prefer simple vegan pancakes, with regular all-purpose flour, try my Best Ever Vegan Pancakes!
INGREDIENTS NEEDED
(Full recipe details on recipe card below.)
- Whole wheat pastry flour: This is the exact flour that makes these healthy vegan whole wheat pancakes soft and so tender and fluffy. It also makes them a bit healthier than using regular white all-purpose flour. Wheat pastry flour also has a bit less gluten in it than regular flour, resulting in a more tender bite.
- Potato starch: This is the secret to these fluffy vegan pancakes. It replaces eggs and makes these so fluffy and cooked through on the inside! Nobody wants a mushy, raw pancake on the inside, which is what most vegan pancake recipes are. This is a secret I’ve been using years for my pancake recipes. It cannot be replaced or omitted. Another starch will not perform the same.
- Baking powder
- Canned “lite” coconut milk: This is another secret to these pancakes. Since these are oil-free pancakes, the coconut milk replaces it, while keeping them moist and making them fluffy. It leaves no coconut taste at all. Another milk will not perform the same here, especially since these are oil-free, it is rather important. Other milks will yield flatter, more dense pancakes.
- Vanilla extract
- Pure maple syrup
- Apple cider vinegar: This vinegar reacts with the baking powder, resulting in fluffy pancakes.
HOW TO MAKE FLUFFY VEGAN WHOLE WHEAT PANCAKES
Step 1: To a large bowl, add the dry ingredients and whisk very well.
Step 4: Cook each pancake 3-4 minutes on the first side. You will know when it’s time to flip when the top starts to look dry and the edges are firm. Flip over and cook another minute. Repeat.
TIPS FOR VARIATIONS
- We love to serve these pancakes as is with just maple syrup drizzled on top. They are truly perfect that way! But sometimes my daughter likes chocolate chip pancakes. Add them for a fun treat and variation.
- If you would like a spiced pancake, add 1 teaspoon of cinnamon or pumpkin spice for variety!
MORE VEGAN PANCAKE RECIPES
- Best Vegan Pancakes Ever
- Vegan Sweet Potato Pancakes
- Vegan Gluten-free Buttermilk Pancakes
- Vegan Peanut Butter Chocolate Chip Pancakes
- Fluffy Vegan Blueberry Pancakes
- Vegan Cookies ‘N’ Cream Pancakes
- Vegan Gluten-free Corn Flour Pancakes
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Fluffy Vegan Whole Wheat Pancakes
Ingredients
- 1 1/2 cups (200g) whole wheat pastry flour (can also use regular all-purpose)
- 3 tablespoons (30g) potato starch, patted down well
- 1 tablespoon (15g) baking powder
- 1/2 teaspoon salt
- 1 1/4 cups (300g) "lite" canned coconut milk, room temp and shaken well first (don't recommend other milks, see post above)
- 2 1/2 tablespoons (50g) pure maple syrup
- 1 tablespoon (15g) vanilla extract
- 1/2 tablespoon (7g) apple cider vinegar
- Optional add-ins: We eat these plain and love them but I also add chocolate chips sometimes for my daughter. For cinnamon, add 1 teaspoon.
NOTE
- Always use a scale for accuracy when baking or measuring flours, following MY gram weights listed. You never need cups, just the scale and bowl.
- I use this scale.
- I use this pancake griddle, it's amazing and never sticks, no spray needed!
Instructions
- Make sure your liquids are at room temperature, as cold will make your pancakes less fluffy.
- To a large bowl, add the flour, potato starch, baking powder and salt and whisk very well.
- Pour in the milk, syrup, vanilla and vinegar. With a spoon, gently stir the ingredients in a folding motion from the bottom. You just want to mix just until all the flour is incorporated. Don't overmix or the pancakes will be more tough because of them being wheat.
- Very important for fluffy and cooked through pancakes, leave the batter to sit for 15 minutes. At the same time, turn on your pan to medium-low, closer to low. Your pan must heat up at the same time your batter sits. This will ensure your pancakes are all fluffy and cooked through well. You will notice how much your batter poofs up after the 15 minutes.
- Lightly spray the pan (unless using a high quality nonstick pan like I linked above) and pour a 1/3 cup of batter onto the pan, it should be fairly thick, but smooth. Just slightly smooth the top, but don't overspread out the batter, or your pancakes will be more thin. Cook the first side until the top is forming a dry look, the edges are looking dry and firm and some bubbles are on top. You can peak underneath to make sure they aren't browning too quickly. If they are, slightly reduce the heat. Flip over and cook another minute. Repeat.
Notes
Nutrition
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Made these and kids loved them. Definitely will be making again. Thank you for so many good recipes. Everything I have tried so far turned out amazing 😉
Wonderful news Natasha! Thank you so much for the feedback and I’m so happy you are enjoying the recipes!
Ooh, I’m going to grab myself a bag of potato starch and pray for a snow day this week so I can make the boys some pancakes. They go crazy for pancakes (I made a double batch of some yesterday and they ate them all), but it’s hard to squeeze in before school in the morning. These look delicious!
Awesome Sarah! Thank you!
Woahh!! First, these pancakes look awesome. Any time over “normal” ones. Also, congratz for being featured in Forks over Knives. So cool, Brandi! On another note, I didn’t realize you published a desserts eBook! I hope it’s going good 😀
Thank you so much Howie!! Yes, the ebook sales have been wonderful, thank you!
Wow ! These looks amazing:) Congrats for your e book and good luck! I am seeing your website past 1 year. you are doing very good.
So kind of you to say that Uma, thank you!
You are the pancake QUEEN!!!!! Wow! And that sequence of pour shots is torture! Haha 🙂 They seriously look perfect, my friend. I have to say, your intro paragraph was wonderful – I’m with you on the fear and also the hope for a “be nicer to others” kind of year. It’s so heartbreaking to see hurtful comments left on other pages and straight up bullying going on. I’m 100% guilty of allowing fear to take over and hold me back from everything – here’s to more of a fear less year!
HUGE congrats to you on the magazine, too! I’m just SO incredibly proud of you! I’ll have to go grab myself a copy ASAP! I’m so excited to see what recipes you have in store- you’re amazing! <3 xo
Thank you so much my sweet friend! I’ve been hearing that term “pancake queen” a lot lately and it totally cracks me up! Hmmmm, I may be a bit obsessed with pancakes, LOL!
Isn’t it crazy how much fear can deter our true path? Fear is a natural thing, but how we choose to react and what we do with it, is what is important. I say, slap it in the face and move forward anyways! Life will still go on 🙂
Love you!!
Happy New Year Brandi!
And massive congratulations on your feature with Forks over Knives!!! So well deserved! Plus these pancakes…oh my!!! Heaven!!! Pancake Tuesday is coming and this recipe will be perfect!!! 🙂
Hugs!
xxx
Thank you so much Anna, that is so nice of you!
This recipe looks so amazing and I want to try it! However, I can’t get whole wheat pastry flour where I am. I only have whole wheat flour. If I use this instead, is there a way I can alter your recipe to still keep it fluffy? 🙁
Kat, then I would use all-purpose white flour and not whole wheat, as it will make the pancakes way too tough. I have made these before white white flour and they are delicious!
so… does the coconut milk taste like coconut? because i HATE coconut. 🙁
Not at all! That is why I use the light coconut milk and not the full fat. It is creamier than the other plant milks and really makes for a fluffier pancake but leaves NO coconut taste at all. If you were to drink it directly you would taste a mild coconut flavor, but in the pancake it is 100% undetectable. My husband absolutely hates coconut and I use this milk in all of my pancake recipes.
oh thats good! 🙂 thanks!!
I made these for the first time yesterday. They are so good they don’t even need butter or syrup! Yum-O! 🥞 I’m always amazed at how well all the Vegan8 recipes just nail texture! It’s real chemistry.
Thank you so much Lisa for taking the time to leave such an awesome review, I really appreciate it!
Just made these and they are so fluffy and perfect! This is hands-down the best vegan pancake recipe I’ve tried. In fact I didn’t have potato starch on hand so I substituted tapioca starch and they still turned out really well. For people who are wondering, you cannot taste the coconut at all. This is actually the first time I succeeded in making pretty and fluffy vegan pancakes. The tips and instructions on how to make them are super useful! Thanks so much for sharing this recipe!
Thank you so much for taking the time to leave such an amazing review Joyce, so happy you loved these! I’m so glad my tips were helpful! Definitely does make a difference!
I have sworn off wheat, and started a vegan journey a few months ago. Have you tried a began gluten free variety? Thanks for sharing your recipes. Infound several i intend to try!!
Hi, I have never tested these as gluten-free, so I cannot say what would work. I would try one of the gluten-free recipes I linked within the post instead since they are already tested and ensured to work with the gluten-free blends I use in those recipes 🙂
How do you recommend making these gluten free? Thanks!
Hi, I have never tested these as gluten-free, so I cannot say what would work. I would try one of the gluten-free recipes I linked within the post instead since they are already tested and ensured to work with the gluten-free blends I use in those recipes 🙂
Ok—thank you! 😊
Since our switch to a WFPB diet one of the struggles has been to find good baked goods. I am stoked to give all of yours a try! These pancakes . . . . . awesome! I had purchased a store bought vegan pancake mix, and the results from that mix don’t hold a candle to your recipe. Next on my list, your Vegan and Gluten-Free Oatmeal Chocolate Chip Cookies. Thanks for your painstaking experimentation, and precise ingredient lists, notations, and product recommendations.
So kind, thank you so much Robin for the amazing review and kind words! Would you mind star rating the recipe as well, they help me out so much!
These are absolutely wonderful! Very simple to make, reminds me of the homemade pancakes my mom would make on Sundays when I was a child. You wouldn’t even know they’re vegan – so fluffy and perfect flavor just like a classic pancake. A new Sunday favorite!
Thank you so much Brandy for the amazing review! So happy you love them!
I really want to try these but am having difficulty finding whole wheat pastry flour. What brand do you recommend?
All-purpose flour will work! I find it at Heb or Sprouts! Bob’s red mill brand or you can order it off of Amazon 🙂
I eat gluten-free .. Can I use oat flour or buckwheat flour with cornstarch in these fluffy pancakes?
Hi Michelle, no I wouldn’t alter this recipe as doing so will make them dense and ruin the perfectly fluffy texture. I’ve linked to several gluten-free pancake recipes that were written to be gluten-free already in the post, so I would check those out instead. The peanut butter ones use oat flour!
Hi have literally just made these pancakes, and OMG they are so amazing! I have to say, I have had pancakes all my life, but these are over the top delicious! And they fact they are Vegan makes me so happy! Thank you, Thank you, Thank you!
Aww, yay, thrilled to hear that Merranie! That is how I feel about them too, haha! Would you mind star rating them, those good ratings help me out so much, thank you!
After going plant based 6 years ago, we seriously missed a good, fluffy pancake. Then along came Brandi! These BEST VEGAN FLUFFY PANCAKES are A-MAZ-ING! We eat them plain or add fruit like strawberries or blueberries. Scrumptious! Fluffy! Filling! And so easy to make! 👍
Yay!! Thank you Cathrine, so thrilled you love these as much as I do!
Can the matter be made in advance and stored for 24 hours?
No, they would become extremely dense.
I couldn’t find any potato starch at my local grocery store and I didn’t realize my pastry flour was unbleached white until I got back home from shopping, but it’s Bob’s Red Mill. I really love and trust the quality of his products. I am definitely going to order potato starch online. OMG!!!…the best pancakes of my life. So fluffy and flavorful. I couldn’t believe it. I am still amazed. We will eat this again and again.
I’m so glad you loved these Coletha! Thank you for making them!
Hi Brandi! Do these taste like coconut since they have coconut milk?
Hi Meagan! Nope, not at all! That is why I use lite. It just yields more fluff and moisture and takes place of oil, but leaves zero coconut taste 🙂
Hi! Thank you so much for the recipe!
I usually have light coconut milk on hand but I just have regular today and I want to try these right now! How can I sub in regular fat coconut milk and still be okay? I’ll try to wait for your response but in reality I’m too excited and will likely try these before you can respond haha.
Thank you so much!
Hi! Full-fat coconut milk has 3 times the amount of fat as lite, so you would need to try to do a 3 to 1 ratio, so 1/3 cup full fat milk to 1 cup water. Couple of tips though to make sure you get the right consistency, blend up the contents of your can of full-fat coconut milk first BEFORE separating it, as the water and chunks tend to separate and you want to make sure you don’t get an off balance. Once that is completely smooth, then measure 1/3 cup of the full fat milk with 1 cup room temperature water, mix and then measure out the 1 1/4 cups (300g) for the recipe. Hopefully that works just as well!
Thank you! You caught me right as I was putting the coconut milk in the blender!
They turned out wonderfully! I added walnuts and chocolate chips. They were MOSTLY fluffy with a few dense spots but that could just be because I haphazardly threw everything together and possibly over mixed. Next time I’ll use lite coconut milk! Thanks again again again!
Yay, so glad to hear that!! Yeah or the milk issue and not weighing, but so glad they still turned out wonderful!!