These Fluffy Whole Wheat Pancakes are easy to make, delicious, and satisfying! Made just with simple ingredients, these healthy-ish pancakes are guaranteed to brighten your morning. With a couple of swaps, they can be made dairy-free, too (read the content post for details).
Fluffy Whole Wheat Pancakes: The Perfect Start to Your Day!
Are you looking for a delicious, easy, quick-to-make, and healthy-ish breakfast? These Fluffy Whole Wheat Pancakes are just what you need!
These Eggless, Fluffy Whole Wheat Pancakes are sure to become a breakfast favorite in your household. Easy to make, delicious, and satisfying – what more could you ask for?
Whether you choose to drizzle them with maple syrup, dollop them with whipped cream, or enjoy them plain, these pancakes are guaranteed to brighten your morning and set the perfect tone for the day ahead.
What To Love About This Recipe
- Easy and quick to make: With just a few simple steps, you can whip up a batch of these pancakes in no time, making them perfect for busy mornings or lazy weekends.
- Only require simple pantry ingredients: No need for a special grocery run! You likely already have all the ingredients you need in your pantry.
- Texture: These pancakes are fluffy and light! Thanks to the combination of baking powder and baking soda, these pancakes turn out wonderfully fluffy every time. They’re like little pillows of happiness on your plate!
- Taste: These pancakes are just the right amount of sweetness, making them perfectly satisfying on their own or with a drizzle of maple syrup.
- Freezer friendly: Make a big batch and freeze the leftovers for a quick and convenient breakfast option throughout the week. Just pop them in the microwave to reheat, and you’re good to go!
- Healthy-ish: While these pancakes aren’t exactly healthy, they’re made with whole wheat flour and contain no refined sugar, making them slightly healthier than traditional pancakes.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Whole wheat flour: Using whole wheat flour adds a nutty flavor and extra fiber to these pancakes, making them a bit healthier than those made with white flour. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Gluten-Free: you can try using a gluten-free blend, such as Cup4Cup Wholesome Flour gluten-free flour blend, but the results may vary.
- Baking powder and baking soda: These leavening agents are what give the pancakes their fluffy texture. Make sure they’re fresh for the best results! To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Just a pinch of salt helps enhance the flavors in the pancakes. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Cinnamon: Adds a warm, cozy flavor that pairs perfectly with maple syrup.
- Milk: Any type of milk – dairy or non-dairy- will work here.
- Vinegar: This may seem like an unusual ingredient, but it reacts with the baking soda to create extra lift in the pancakes, resulting in even fluffier pancakes. You can use apple cider vinegar or white vinegar.
- Unsalted butter: Adds richness and flavor to the pancakes. You can substitute with melted coconut oil or a neutral oil if you prefer. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Dairy-Free: Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
- Maple syrup: For a touch of sweetness. You can also use honey or agave nectar if you prefer.
Process Overview: How To Make Whole Wheat Pancakes Without Eggs and Sugar Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and stir using a balloon whisk to combine.
Step 2 – Whisk Wet Ingredients
Mix milk and vinegar in a measuring cup. Add melted butter and maple syrup; mix to combine.
Step 3 – Combine Dry and Wet Ingredients
Mix dry and wet ingredients and mix until smooth (do not overmix). Let the batter rest for 5 -10 minutes.
Step 4 – Cook
Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Pour a 1/4 cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly, so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.
Step 4 – Serve
Serve pancakes immediately with pure maple syrup and fresh fruit.
Recipe Tips
- Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
- Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
- Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.
- Cook over Medium Heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
- Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.
Variations & Additions
- Add blueberries, chocolate chips, or sliced strawberries to the batter for extra flavor and texture.
- Swap the cinnamon for pumpkin pie spice or nutmeg for a different flavor profile.
- For dairy-free pancakes, use your favorite non-dairy milk and vegan butter.
- If you don’t have whole wheat flour, you can use all-purpose flour or a combination of whole wheat and all-purpose flour.
- Feel free to add a splash of vanilla extract to the batter for extra flavor.
Storing and Freezing Instructions
Store: Store in an airtight container in the refrigerator for up to 5 days. You can keep pancakes in the freezer for as long as three months.
Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn.
Reheat: Remove the pancakes from the freezer and let them stand at room temperature for 5 minutes.
- Oven: cover with tinfoil and heat in a preheated oven for 6-8 minutes or until warm.
- Microwave: Wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once or until heated through.
Frequently Asked Questions
I do not recommend that since the leavening agents will lose their effectiveness with time.
Yes, you can use white vinegar in a pinch.
Yes, you can try using a gluten-free blend, such as Cup4Cup Wholesome Flour gluten-free flour blend, but the results may vary.
Yes, you can!
More Eggless Pancakes Recipes You’ll Love!
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- Browse more recipes…
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Recipe Card 📖
Fluffy Whole Wheat Pancakes (No Eggs – No Sugar)
Ingredients
- 1 cup (140 g) whole wheat flour
- 3 teaspoons (12 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/4 teaspoon (1 g) salt
- 1 teaspoon cinnamon
- 1 cup (240 ml) milk dairy or no dairy
- 1 tablespoon (15 ml) apple cider vinegar
- 2 tablespoons (30 g) unsalted butter, melted
- 3 tablespoons (45 ml) maple syrup
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl and stir using a balloon whisk to combine.
- Mix milk and vinegar in a measuring cup. Add melted butter and maple syrup; mix to combine.
- Mix dry and wet ingredients and mix until smooth (do not overmix). Let the batter rest for 5 -10 minutes.
- Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.
- Serve pancakes immediately with pure maple syrup and fresh fruit.
- Oven: cover with tinfoil and heat in a preheated oven for 6-8 minutes or until warm.
- Microwave: Wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once or until heated through.
- Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
- Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
- Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.
- Cook over Medium Heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
- Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.
- Add blueberries, chocolate chips, or sliced strawberries to the batter for extra flavor and texture.
- Swap the cinnamon for pumpkin pie spice or nutmeg for a different flavor profile.
- For dairy-free pancakes, use your favorite non-dairy milk and vegan butter.
- If you don’t have whole wheat flour, you can use all-purpose flour or a combination of whole wheat and all-purpose flour.
- Feel free to add a splash of vanilla extract to the batter for extra flavor.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
It’s so wholesome and easy to follow
Hello Padmini! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.