Published: · Modified: by Vaishali · This post may contain affiliate links · 60 Comments
Jump to Recipe Print Recipe
Total time: 30 minutes minutes
Who doesn't love pancakes for breakfast? These fluffy vegan pancakes are not just delicious, they are actually good for you because they're made with whole wheat and flaxmeal. And they are ready in under 30 minutes. A soy-free, nut-free recipe.
Healthy pancakes may sound like an oxymoron, but they are very possible. Something I proved to you 12 years ago with these quite perfect Vegan Pancakes that just happen to be whole wheat.
Over the years, many of you have made these and some of you have returned to tell me how much you love them. I can't agree more. This is probably the breakfast I make most often in my kitchen, and it really is a foolproof recipe, and one I've hardly changed over the dozens of times I've made these pancakes for family and friends.
I will admit that I have one pancake recipe that tops this one healthwise-- my Blueberry Sourdough Pancakes. I do love those pancakes with a passion for that reason, but there's one problem with anything sourdough: time. With sourdough pancakes, as with sourdough waffles, you need to remember to start your batter the night before. If you don't, there are no shortcuts.
These vegan pancakes taste just as good though. And they are even easier to make. You can put the batter together in under 10 minutes, and after that making them is a breeze.
Tips for the best vegan pancakes
- To make these pancakes, I use whole wheat pastry flour. Whole wheat pastry flour, which is made from a light whole grain, is low in gluten and a perfect substitute for all-purpose flour in most baked goods, other than delicate cakes and breads. At the same time it also adds to the nutritive value of any food it goes in because it contains large amounts of fiber and protein.
- I have had readers tell me that they used regular whole wheat flour in this recipe with great results. You can try that, of course, but my advise, if you are using regular whole wheat flour, would be to mix it half-and-half with unbleached all purpose. That way your pancakes will be soft and tender and fluffy, while still being healthy.
- These vegan pancakes are so tender and fluffy because they are "buttermilk" pancakes -- vegan "buttermilk," that is. And I make that by adding a couple of teaspoons of apple cider vinegar in the nondairy milk and letting it stand for a minute or two before adding it to the other ingredients.
- The "eggs" here are flax eggs, of course, made by adding two tablespoons of flaxmeal to six tablespoons of water. For this recipe you don't have to use separate containers to make the vegan "buttermilk" and the flax eggs. You can throw in the milk and apple cider first, add in the flaxmeal and measure out the water into the same bowl, and continue adding the other wet ingredients.
- When you mix a pancake batter, always mix until the wet and dry ingredients are just mixed together. The batter can be lumpy, that's fine. Don't take a whisk and try to beat everything to smoothness, because that will just beat air into your batter and strengthen the gluten in the wheat, leaving you with dense pancakes. Not good.
- Finally, this is a basic pancake recipe. You can make this as is and serve it with maple syrup and some fruit and everyone will thank you for a fabulous breakfast. But you can also tailor this recipe to your liking:
- Stir in fruit like blueberries or strawberries (leave the blueberries whole and chop the strawberries before adding them to the batter).
- You can also add lemon juice and zest to the batter to make lemony pancakes
- Add cinnamon for a holiday flavor that goes perfectly with cold weather and hot coffee.
- Or add dry ginger for gingerbread pancakes.
Ingredients
- Whole wheat pastry flour (or a mix of regular whole wheat flour and all purpose flour. I really encourage you to try using all whole wheat pastry flour because it gives you tremendous flavor and nutrition).
- Baking powder
- Baking soda
- Salt
- Nondairy milk (I used almond): I used oat milk. Almond milk, soy milk, cashew milk are all fine.
- Apple cider vinegar: This helps create a "buttermilk" effect in the pancakes, making them light and fluffy.
- Flaxmeal: Flax adds more heart-healthy fiber and nutrition and is a great replacement for eggs in this recipe.
- Maple syrup: Maple syrup is wonderful here, but any sweetener, including sugar and agave, are fine.
- Pure vanilla extract: For more delicious flavor.
How to make the pancakes
- In a bowl, whisk together the flour, baking powder, baking soda and salt.
- In another bowl, add the nondairy milk and apple cider vinegar. Let it stand for a couple of minutes, then add the flaxmeal and water and whisk well. Add the maple syrup and vanilla extract and mix.
- Add the wet ingredients to the dry and mix with a spatula or the whisk until everything just comes together. The batter should still be lumpy but you shouldn't have any obvious patches of dry flour.
- Heat a nonstick or cast-iron griddle. Spray with cooking spray or coat lightly with oil. Using a ⅓rd cup measure, scoop up the batter and pour on the hot griddle. Cook until bubbles appear at the top of the pancake and the underside is golden-brown. Flip over and cook the other side until it is lightly browned as well.
- Serve hot with fruit and maple syrup.
What to serve with vegan pancakes
- Pancakes with maple syrup and perhaps some fruit on the side is the perfect breakfast.
- These vegan pancakes would also be delicious with the walnut apricot syrup I shared with my vegan crepes recipe.
Frequently asked questions
Can I use white flour to make these pancakes?
Yes, they will be even fluffier with white flour and will taste wonderful.
I don't have flaxmeal. What can I use as a substitute?
You can skip the flaxmeal and instead add ¼ cup applesauce or vegan yogurt.
Can I freeze these pancakes?
To freeze the pancakes, flash freeze them first by placing them in a single layer on a baking sheet. Once they're frozen, place them in a freezer-safe bag or container. You can freeze the vegan pancakes for up to four months. Thaw and reheat on the griddle or in the microwave before serving.
You can also store leftover pancakes in the fridge for up to four days.
More delicious vegan breakfast recipes
- Vegan Sourdough Blueberry Pancakes
- Vegan Potato Sauerkraut Pancakes
- Savory Black Eyed Peas Sweet Potato Pancakes
- Vegan Double Chocolate Pancakes
- Savory Apple Potato Pancakes with Thyme
- Vegan Waffles
Vegan Pancakes
Fluffy, delicious and classic vegan pancakes that are actually good for you because they're made with whole wheat and flaxmeal--and they are ready in under 30 minutes.
5 from 40 votes
Print Recipe Pin Recipe SAVE RECIPE
Course: Breakfast
Cuisine: nut-free, Soy-free, Vegan, Wholegrain
Diet: Vegan, Vegetarian
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Servings: 10 pancakes
Calories: 88kcal
Author: Vaishali · Holy Cow Vegan
Ingredients
- 1 ½ cups whole wheat pastry flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups almond milk (or another nondairy milk)
- 2 teaspoon apple cider vinegar
- 2 tablespoon flaxmeal
- 6 tablespoon water
- 2 tablespoon maple syrup (optional)
- 2 teaspoon pure vanilla extract
Instructions
In a bowl, whisk together the flour, baking powder, baking soda and salt.
In another bowl, add the nondairy milk and apple cider vinegar. Let it stand for a couple of minutes, then add the flaxmeal and water and whisk well. Add the maple syrup and vanilla extract and mix.
Add the wet ingredients to the dry and mix with a spatula or the whisk until everything just comes together. The batter should still be lumpy but you shouldn't have any obvious patches of dry flour.
Heat a nonstick or cast-iron griddle. Spray with cooking spray or coat lightly with oil. Using a ⅓rd cup measure, scoop up the batter and pour on the hot griddle. Cook until bubbles appear at the top of the pancake and the underside is golden-brown. Flip over and cook the other side until it is lightly browned as well.
Serve hot with fruit and maple syrup.
Recipe notes
- Pancakes with maple syrup and perhaps some fruit on the side is the perfect breakfast.
- These vegan pancakes would also be delicious with the walnut apricot syrup I shared with my vegan crepes recipe.
- To freeze the pancakes, flash freeze them first by placing them in a single layer on a baking sheet. Once they're frozen, place them in a freezer-safe bag or container. You can freeze the vegan pancakes for up to four months. Thaw and reheat on the griddle or in the microwave before serving.
- You can also store leftover pancakes in the fridge for up to four days.
Nutrition Facts
Vegan Pancakes
Serving Size
1 pancake
Amount per Serving
Calories
88
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
5
%
Sodium
164
mg
7
%
Potassium
146
mg
4
%
Carbohydrates
17
g
6
%
Fiber
8
%
Sugar
3
g
3
%
Protein
3
g
6
%
Calcium
85
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please leave a comment and recipe rating below!
« Bhindi Masala |Stir-Fried Indian Okra with Spices
Vegan Lasagna Dip and Chips »
About Vaishali
Hi! I'm Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.
Reader Interactions
Comments
Karen Watkins
I make this pancake everytime I get a request for breakfast pancakes. It has the nutrition my family needs and great flavor. Time and time again I come back to this recipe. Thank you, Vaishali!Reply
Vaishali
Karen, that’s so great to hear. So happy you love the pancakes! It’s our go-to breakfast as well.🙂
Reply
Amina
These were delicious! I want to make these for my kids on school-day mornings. How long can I store the wet ingredients combined in the fridge? My plan was to whip up the wet and dry ingredients the night before and store them separately to ease the workload in the morning. Do you have any experience with this? Thanks! 🙂Reply
Vaishali
Hi Amina, you can store the wet ingredients in the refrigerator for up to three days, no problem. Mix with dry just before you make the pancakes so the baking soda and powder get activated. So happy you loved the pancakes. 🙂
Reply
Michelle
I try new recipes as different health issues arise for family members and was looking for one with no eggs or dairy. This was excellent! I only had whole wheat flour, so I mixed in white flour (can do half-half, but did more ww than white). Worked beautifully!Reply
Vaishali
Hi Michelle, so happy to hear! These taste good even with plain ww flour but they are a bit dense so I recommend mixing them in with apf. Happy they turned out well for you. ❤️
Reply
Arne
This is a great recipe. I made it exactly as directed and even the non-vegan members of the family loved it. Thanks!Reply
Vaishali
So happy to hear!
Reply
Adrienne
so i made these just now because i was craving for pancakes that arent too dairy or ovrly sweet or buttery and OMG!! my kids and i devoured them!! I added some fresh blueberries and strawberries and my last 4 scoops i added some cinnamon and everyone ate it! Its on my list now!!! Thank you for recipe!!!!!!Reply
Vaishali
So happy you liked them!
Reply
Nima
hi Vaishali,Can i just use whole wheat flour and not use white flour/all purpose flour
Reply
Alocasia
These are on the griddle right now. I followed the recipe exactly, but the batter is watery. Any idea what I did wrong? Can I possibly salvage the batter that I haven't cooked yet? Thanks.
Reply
Vaishali
Add a bit more flour if the batter is too thin. But don't make it too thick-- a slightly thin batter will help make fluffier pancakes that are not too doughy.
Reply
Alocasia
Thanks. As thin as they were, they were delicious.
Krithika
What are your thoughts on adding a touch of cocoa powder to this?
Reply
Vaishali
Yes!!
Reply
Vethamalar
For non vegans, can we substitute the almond milk with fresh cow’s milk for this recipe? In this case is the apple cider vinegar still required?
Reply
Vaishali
You can use any milk in this recipe, but plant milk works best.
Reply
Anusha
I am hitting myself on the head for not having tried these before. They rock! I cannot wait to try other substitutions with this.Reply
Pio
Hi Vaishali! Thanks so much for this recipe. It is by far the best pancake recipe I've made. The pancakes are so fluffy and flavourful.I do use 100% organic whole wheat flour, rather than pastry flour, instead of canola oil (which is unhealthy), I use extra virgin olive oil and you can't taste it once cooked. I also use sweetened almond milk instead of soy and instead of making the flax eggs I just add ground up flax seeds to the liquid and follow the rest of the recipe from there. Oh, and I cook them in coconut oil.
Thanks so much! This recipe rocks!
Reply
Bhanu
Hi, just made these but there was a bit of bitter after taste. I used whole wheat flour instead of pastry flour and almond milk instead of soy. What could be causing that bitter after taste?
Reply
Vaishali
Whole wheat flour is far more strong tasting than the pastry flour, so that would be it. If you don't want to use pastry flour it's best to go with half whole wheat and half all purpose.
Reply
alli
Thanks for the recipe. I used energy egg replaced instead of flaxmeal and it worked great.Reply
Anonymous
Very tasty! I'm new to the vegan lifestyle and am always on the lookout for familiar recipes for an easier transition. This definitely fits with my taste buds! I didn't have whole wheat pastry flour so I used 1 cup of whole wheat flour with 1/2 cup of cake flour (kept the texture fluffy and tender). Even added a pinch of cinnamon and ginger just to make it a little fancier! Thanks for the recipe!Reply
Anonymous
Amazing tasty and delicious pancakes.Great with vanilla . This was the first time I used vanilla and I was glad I did. For a few of my pancaked I added grated apple. There is nothing I would add or take away! Best of all the edges were crispy and brown ..yummyReply
Anonymous
Can you add hemp protein powder to these, if so, how do you incorporate it in recipe?
Reply
Anonymous
Can I use maple syrup instead of sugar? If so, how much? Thanks!
Reply
Vaishali
Yes, substitute the same amount. You can also leave out the sugar altogether.
Reply
Julie
Awesome recipe. I added a couple tablespoons of finely chopped pecans and a Cup of fresh blueberries. I also only had vanilla soy milk so I used that. They were fantastic. Even my husband liked them and he is very much NOT a vegan. He topped his with butter and apricot syrup. I used a scant amount of agave suryp and like I said, they were awesome, thanks!Reply
Mike @TheIronYou
I woke up craving pancakes (the last one I had was like 4 months ago) and found your awesome recipe. They're really less carbageddon than classic one but without sacrificing the taste!
Thanks for sharing this!
Peace
MikeReply
minal
Thank you for sharing this recipe and many others! You've inspired me to cook and blog more about amazing foods that happen to be vegan. Keep up the great work.
Reply
Jessica
Thank you so much, these pancakes were amazing! I didn't have flax meal so I ground up some flax seeds with the water called for in my mini food processor and it was just fine. What a yummy, healthy, recipe, looking forward to trying more now that I found your site!Reply
jaemi
Love this recipe! It's healthy and it tastes good! It was really fast to make for my kids this morning before school. And my kids loved it! Healthy is nothing, if my kids refuse to eat it. So your pancakes were a smashing success! Thank you so much for sharing this recipe. I'll definitely be making it again!Reply
Izzy
Hey Vaishali,Just wanted to let you know I made these again today for my in-laws and they were such a hit, I featured you on my blog.
Reply
Izzy
I'm a very recent Vegan. Only 3 weeks ago did I go vegan cold turkey from being a carnivore.I had a real hankering for pancakes, which I haven't really made in years... anyway I tried this recipe, not really expecting much. I mean it's flax and whole wheat after all.
I followed the recipe except for 2 things. I had no vanilla, so I omitted it, and I had no canola oil, so I used melted vegan margarine.
This is seriously SO good that my husband and I almost scarfed down the whole batch. Even if I weren't vegan, I would still use this recipe.
Reply
Pancake Dude
I must try out your pancake recipe tomorrow for the kids, thanks!
Reply
Sabrina
These pancakes are delicious! I have been vegetarian for quite a while and just recently decided to try out the vegan world and so far I love it! I am still trying to find my faves for main dishes (like pancakes!). I originally didn't have pastry flour so I mixed half and half white and wheat flour. They turned out ok but a little dense. I went and bought the pastry flour and it made a big difference! These are my new fave. Thank you : )Reply
Vaishali
Srividya, Icchic, Thanks, and glad they turned out well for you! Happy holidays 🙂
Reply
Icchic
These, like all of your recipes, are fantastic! Thank you for another home run!!Reply
Srividya
Thanks for such a wonderful recipe. Vegan for almost 9 months now, and this is one great recipe. And its so nice to see whole wheat pastry flour in many of your recipes. I rarely use all-purpose these days....only for cupcakes and cakes, I think. Thanks and keep up the good work, Vaishali!Reply
Vaishali
Hi Anonymous, the Indian whole-wheat atta is different from whole-wheat pastry flour because it is more gluten-rich and would create a more dense pancake. Do you get durum wheat flour there? It makes a decent substitute for whole-wheat pastry flour.
If not, I'd advise using a 50-50 mix of the whole-wheat chapati flour and all-purpose flour. That would definitely work.Reply
Anonymous
hey vaishali,
m new to cooking. Wanted to find out if i cud use the atta (as we call in india) to make pancakes. Is the atta and the whole wheat pastry flour dat u use are the same
Reply
Vaishali
I would think they're the same-- I usually just buy the whole flax seeds and grind them up to a fairly fine powder in my spice grinder. The meal should definitely work-- go with that.
Reply
Vaishali
Gel, Happy Pancake Day! I have not tried these with banana, but bananas do make a good egg substitute. I would advise mashing up one medium banana in place of the flax seed and water mixture.
Reply
Gel
Thanks for the prompt response. I'll probably have to go to the store anyway, so I'll just buy the flax seed powder. Can you tell me if flax seed meal and flax seed powder the same. I searched for it online and there is a big difference in price. Flax seed powder is much more expensive.
Reply
Gel
Today is National Pancake Day! I want to try this recipe, but I don't feel like going to the store. I have all the ingredients except the flax powder. However, I do have bananas. Are bananas a good substitute for eggs?
Reply
atsiong1
Hi Vaishali! I just made pancakes using your recipe and they were delicious! Unfortunately, I didn't have vanilla, but I did have a banana and so I mashed 1/2 and added it to the recipe. I liked the final result, the banana flavor was mild and not overpowering. Thanks for providing the recipe for my first vegan pancakes!Reply
Vaishali
TheCooker, Jecca, Thanks for the feeddback and so glad you liked them.
Pooja, so thrilled to read your son love them-- passing the kid test is never easy, and I'm honored 🙂 Thanks for letting me know!
Reply
Pooja
Hi Vaishali,
I'm so glad to have found your blog. My toddler is allergic to dairy and eggs and I've struggled to find recipes that win his approval. But for a while now your blog has become my go-to source for all new recipes. I tried your whole wheat pancake recipe this morning and he ate two full pancakes!! You have one very grateful mother as your fan.Reply
Jecca
I love these! Absolutely the best vegan pancakes I've ever had. Thank you so much! 🙂 I've made it the recipe-of-the-week on my blog:Reply
TheCooker
We had these pancakes yesterday. They were wonderful!
Thanks for the recipe.
The pastry flour does make a huge difference.Reply
Matthew
Some vegan pancakes are gummy and chewy, but these are light and fluffy and wonderful. This has become my go-to Saturday morning breakfast, and I just wanted to thank you for posting it. 🙂Reply
Vaishali
Heather, A topping of strawberries and bananas sounds delicious. I am so glad you enjoyed the pancakes.
Reply
heather
I just made these for Father's Day breakfast as I wanted something delicious but healthy. I topped them with fresh strawberries and bananas and a teensy bit of maple syrup. Delicious!Reply
Vaishali
Anonymous, I am so happy you liked the pancakes. And if you do eat too many, don't worry because you can always tell yourself they are good for you 🙂 Thanks for the feedback- I always appreciate it.
Reply
Anonymous
Well, I know it is quite past the date this recipe was posted but I have been trying my hand at several vegan pancake recipes since I turned vegan a year ago and can I just say...WOW!!! Thank you for a fabulous and tasty recipe and my only complaint is that I will eat far too many pancakes now. 🙂 I substituted unsweetened almond milk for soy and olive oil for canola and they came out absolutely delicious! Thanks again!!Reply
Vaishali
Hi Latha, Tofu makes a decent egg substitute, although I'll confess I've never used it in pancakes. You could use 1/4 cup of silken tofu in place of 1 egg. In this recipe, that would equal about 1/2 cup of tofu, first blended smooth, then added to the ingredients. If you decide to try it, I'd love to hear how it worked out!
Reply
Latha
Hi Vaishali,
I have a doubt again:) I don't seem to find flax seed powder where we live. Is there any other substitute (other than bananas)?
Reply
Anonymous
All you need is to buy whole flax seeds and grind them. You can accomplish this pretty easily with a Vita-Mix if you have a dry hopper (don't use the wet one). Alternatively, you can run flax seeds through just about any peppermill and get ground up flax seeds. That's all "flax seed meal" is. And it works *better* than eggs as a binding/caking agent. Huzzah!
Reply
Dennis
A coffee grinder works well and is much cheaper too.
Reply
