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Stack of vegan four-grain pancakes
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5 from 3 votes

Vegan Fluffy Four-Grain Pancakes

Delicious pancakes made with four different kinds of flour. Easy and healthy.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Diet: Low Lactose, Vegan, Vegetarian
Servings: 12 pancakes
Calories: 182kcal


Dry ingredients

  • 1 cup whole wheat flour
  • ¾ cup whole wheat pastry flour (can substitute with all-purpose)
  • cup cornmeal (preferably stone ground)
  • ¼ cup rolled oats (quick cooking)
  • 2 tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp salt
  • 2 tbsp sugar
  • ½ tsp cinnamon , ground
  • ¼ tsp nutmeg , ground

Wet ingredients

  • 1 ½ cups soy milk (feel free to substitute with almond milk)
  • ½ tsp vinegar
  • 4 tbsp vegetable oil
  • ¼ cup maple syrup
  • 6 tbsp flaxmeal (whisked with 6 tbsp water)


  • Mix together all the wet ingredients, then add all at once to the dry ingredients.
  • Mix quickly and in as few strokes as possible, until the dry ingredients are just moistened. The batter should be lumpy and not smooth. Overmixing the batter promotes the formation of gluten which would make the pancakes heavy and chewy as opposed to light and fluffy. The batter will be rather thick but spreadable.
  • On a hot griddle over medium heat, spread a thin film of canola or other vegetable oil.
  • Pour about ⅓ cup of the batter into the center of the griddle. Give the batter a bit of a nudge with the cup, if needed, to spread it into an approximately four-inch round.
  • Wait until the sides start looking a little dry and bubbles appear in the center of the pancake.
  • Lift the edge carefully and if the underside is golden-brown, flip the pancake.
  • Cook for about a minute more on this side.
  • Serve hot with maple syrup or any other topping you love.


Calories: 182kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Sodium: 280mg | Potassium: 237mg | Fiber: 4g | Sugar: 7g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 1mg