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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!

Whole Wheat Pancakes

These pancakes almost didn’t happen. {Cue tears }

Whole Wheat Pancakes
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Whole Wheat Pancakes

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!

Whole Wheat Pancakes

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. 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!

Whole Wheat Pancakes

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 are sure to get you where you’re going.

Blueberry Flapjacks
Whole wheat pancakes stacked with maple syrup
5 from 4 ratings

Whole Wheat Pancakes (Dairy Free)

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!
Prep: 5 minutes
Cook: 15 minutes
Rest: 1 hour
Total: 1 hour 20 minutes
Servings: 3 people



  • 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!



Yield: 6, 6 inch pancakes
Serving Size: 2 pancakes


Calories: 292kcal | Carbohydrates: 39g | Protein: 8g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 802mg | Potassium: 198mg | Fiber: 5g | Sugar: 8g | Vitamin A: 83IU | Calcium: 293mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Calories: 292
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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Recipe Rating


  1. 5 stars
    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!

  2. Hi! Can the fair free option be water ? Or does it have to be something of a milk consistency if choosing dairy free ?

    1. 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?