Sooner or later, you’re going to want the best pancakes ever, and these whole wheat pancakes will be patiently waiting to deliver. That’s because these pancakes are light and fluffy yet wholesome and filling, thanks to the fiber from whole wheat flour. Get out your forks and maple syrup, and let’s do this!
I love breakfast food, whether for breakfast, lunch, or dinner. Are you a fan of the breakfast-for-dinner concept? It’s a favorite indulgent meal around here! Serving whole wheat pancakes topped with all the favorites, such as maple syrup, peanut butter, fresh fruit, and more, is the best.
Adding whole grains to your diet shouldn’t be a chore. For example, my vegan oatmeal pancakes are made with gluten-free grains, and they’re so delicious!
Making these whole wheat pancakes with whole grains transforms this best practice into something to look forward to! Even if you’re making some simple Tofu Scramble, these pancakes are perfect on the side.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Flour — You can use either whole wheat flour, whole wheat white flour, or whole wheat pastry flour.
- Vegan butter — Use store-bought vegan butter or margarine or make homemade vegan butter.
- Baking powder — We’ll use baking powder to make the pancakes light and fluffy.
- Milk — You’ll need plant-based milk for this recipe. I used soy milk, but any plant-based milk will work.
To freeze pancakes, allow them to come to room temperature and transfer to a pan lined with waxed paper. Place in the freezer for about 30 minutes, then transfer to a freezer-safe container or bag. They will keep up to 3 months. You can keep these pancakes in an airtight container or bag in the fridge for up to 5 to 7 days.
Serve pancakes with your favorite toppings. Here are some of our favorites:
- Fresh fruit, like strawberries, blueberries, raspberries, and more.
- Maple Syrup
- Strawberry Puree
- Vegan Chocolate Syrup
- Blueberry Sauce
- Coconut Whipped Cream
Why This Recipe is a Winner
- HEALTHY — Using whole wheat flour makes these pancakes healthy.
- BEST TEXTURE — Adding baking powder makes the pancakes light and fluffy
- EASY — These pancakes come together in minutes, making them the perfect easy breakfast meal!
Can you make whole wheat pancakes vegan?
Whole wheat flour combined with liquid is a great binder, making it a perfect egg replacer. As a result, you can make vegan whole wheat pancakes by simply using plant-based milk like almond milk or oat milk.
Do whole wheat pancakes taste good?
Surprisingly, whole wheat pancakes taste just as good and are as light and fluffy as regular pancakes made with all-purpose flour. That’s because whole wheat combines exceptionally well with baking powder, a common ingredient in pancakes.
- Make a double batch of pancakes and freeze half to serve later.
- To heat pancakes, place them in a toaster oven until heated through.
- Allow the pancake batter to rest for a few minutes. This lets the gluten interact with the liquid and expand. This translates into fluffier pancakes which we all love.
- Thinner batter creates thinner pancakes, whereas thicker batter creates thicker pancakes.
- The batter may thicken as it sits. If you want thinner pancakes, you may want to add a tablespoon or two of additional milk to the batter.
Whole Wheat Pancakes
- ¼ cup vegan butter, melted
- 2 cups plant based milk (vanilla or plain)
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 2 cups whole wheat flour
- 2 ½ tablespoons baking powder
- ½ teaspoon salt
- Stir together the vegan butter, milk, and brown sugar. Stir to combine. Set aside.
- In a separate bowl, stir together the flour, baking powder, and salt.
- Pour the plant-based milk in with the dry ingredients and stir to combine. Some lumps are fine. Set aside for 5 to 10 minutes while the griddle heats up.
- Heat a skillet or griddle over medium to medium-high heat. You can either spray the pan with vegetable cooking spray or use a half teaspoon of vegan butter to coat the pan.
- Once the skillet is hot, pour the pancake batter (using a ¼ cup measuring cup) into the prepared skillet. Cook until bubbles form on the top side of the pancakes. Use a spatula to flip the pancakes and cook on the other side until golden brown. Place cooked pancakes on a plate and repeat this process with the remaining batter.
- Serve warm with vegan butter, maple syrup, fruit jam, and or fresh fruit.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.