Fluffy Whole Wheat Pancakes (Vegan/Whole Grain)
A simple, minimal ingredient pancake recipe that yields soft, fluffy, irresistible whole wheat pancakes everyone can love!
Ingredients
- 1 cup white whole wheat flour can sub regular whole wheat, though pancakes will have a more pronounced wheat flavor
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 Tablespoons melted coconut oil or butter
- 2 Tablespoons maple syrup can sub honey, agave, or sugar
- 1 cup lukewarm tap water or milk of choice
- 1 teaspoon vanilla extract
- a pinch of salt
Instructions
- 1. Place a large skillet or pancake griddle over medium heat. Dump all pancake ingredients into a bowl and stir just to combine. Batter should be very frothy, and a few lumps of flour are fine. Don't overmix.
- 2. Once the pan is hot, grease it with butter or coconut oil and scoop batter onto the pan with a 1/3 cup measuring cup. Using a measuring cup will yield 6 evenly sized pancakes. You can also, obviously, make any other amount of larger or smaller pancakes if you'd like.
- 3. Cook each pancake for 2-3 minutes on each side, flipping when bubbles appear on the surface and the underside is starting to turn golden brown. Serve immediately, or let cool and store leftovers in the fridge or freezer. I like to reheat pancakes by putting them in the toaster like a piece of bread, though you could microwave them if you'd like.
Notes
If you want to add mix-ins like nuts, chocolate, or fruit, stir them into the batter with everything else. This recipe usually feeds 2-3 people, depending on how hungry they are. Double or triple it if you need pancakes for a crowd.