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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 36 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: nut-free, Soy-free, Vegan, Wholegrain
Diet: Vegan, Vegetarian
Keyword: Vegan Pancakes, Vegan Whole Wheat Pancakes
Servings: 10 pancakes
Calories: 88kcal


  • 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


  • 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.


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