This post may contain affiliate links. Please read our disclosure policy.
These easy Whole Wheat Pancakes are dairy free, vegetarian and delicious! Burst of blueberries and a whole wheat batter flavored with maple syrup make for a filling and healthy breakfast!
One weekend Hubs was craving a carby, post-tennis breakfast. Initially I was like, “How ‘bout eggs, babe?” but he looked so sad and disappointed. I went back into the kitchen determined to make his healthy-ish carby breakfast dreams come true. Thus we have Whole Wheat Pancakes packed with delightful blueberries!
These pancakes almost didn’t happen. {Cue tears }
Voilà! Our new favorite weekend indulgence was created! The key to a moist, fluffy whole wheat pancake is the leavening and also allowing the batter to sit. You might know from my 100% whole wheat bread, that whole wheat flour takes longer to hydrate than processed white flour because of the bran. It also takes more liquids than white flour. The first weekend, I only let the batter sit for 30 minutes and they were delicious, but the next weekend I decided to surprise him with pancakes when he got back from tennis, so I let the batter sit a few hours and they were PHENOMENAL!
If you’re on a whole wheat or healthy breakfast kick these days but not in the mood for Whole Wheat Pancakes, these Strawberry Whole Wheat Muffins or banana bran muffins are sure to get you where you’re going.
Recommended Whole Wheat Recipes
Yeasted Bread Recipes
100% Whole Wheat Bread
Muffin Recipes
Banana Bran Muffins
Muffin Recipes
Healthy Carrot Muffins
Filling Vegetarian Recipes
Zucchini Fritters Recipe
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Whole Wheat Pancakes (Dairy Free)
Ingredients
- 1 cup Whole Wheat Flour
- 2 teaspoons Baking powder
- ½ teaspoon Kosher Salt
- 2 Tablespoons Maple Syrup
- 2 Tablespoons canola oil or coconut oil
- 1 teaspoon Vanilla extract
- 1 Egg large or extra-large, whichever you have!
- 1 cup Unsweetened Almond milk or dairy-free beverage of choice
- Fresh or frozen blueberries optional
- Bananas and maple syrup for serving
Instructions
- In a small bowl, whisk together flour, baking powder and salt. Set aside.
- In a medium bowl, whisk together egg, maple syrup, vanilla, and oil until smooth and homogenous. Whisk in milk of choice.
- Whisk dry ingredients into milk mixture. Cover with plastic wrap on the surface and allow to sit for at least an hour to overnight. This allows the flour to hydrate and the maple vanilla flavors to intensify.
- When ready to cook, heat a nonstick pan over medium-low heat. Spray lightly with cooking spray then test a small pancake. Adjust heat as necessary. Cook on one side until the outside edges look matte and set and there are large bubbles popping in the center. If adding blueberries, wait until this same moment to add them or you will get raw bits around the fruit. This is especially true if they are frozen.
- Flip and continue cooking until cooked through, another minute or so.
- Continue cooking all pancakes. If you are blessed with a griddle, you can cook this entire batch in one go! Ready, set, breakfast!
I made this recipe pretty much as written and they came out fantastic. I put banana and blueberry on top instead in the batter
mmm were they good.
I’m new to cheflindsey. But I’ll be visiting often. Thank you!
Hi Pat! I’m so happy to hear that. Thanks for coming back to comment and welcome aboard! 🙂
Hi! Can the fair free option be water ? Or does it have to be something of a milk consistency if choosing dairy free ?
Hi Jessanelle! I would go for a dairy-free milk for the taste, I haven’t tried this recipe with water yet. Let me know how it goes?