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Photo of a stack of whole wheat vegan pancakes with blueberries and slices of banana and maple syrup
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5 from 40 votes

Vegan Pancakes

These fluffy vegan pancakes are not just delicious, they are actually good for you because they're whole wheat!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 10 pancakes
Calories: 88kcal




  • 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.


  • 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.


Serving: 1pancake | Calories: 88kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 164mg | Potassium: 146mg | Fiber: 2g | Sugar: 3g | Calcium: 85mg | Iron: 1mg