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Whole Wheat Pancakes

This recipe is: dairy freenut free

Fluffy whole wheat pancakes are a healthy breakfast food that tastes great any time of the day. Make a batch of fluffy dairy free pancakes from scratch and you’ll be amazed at how easy it can be. Makes about 8 servings.

a side view of a stack of whole wheat pancakes covered in syrup and butter

Why I love this whole wheat pancakes recipe

Pancakes have become a regular thing in our household. Every single Saturday, while I’m still in bed, Marc lovingly makes our favorite dairy free pancakes for the kids. They love it, I love it and it’s something we all look forward to every weekend.

But, lately, I’ve been trying to find ways to incorporate more nutrients into our food without them knowing – think kiwi smoothies with hidden spinach and bolognese sauce with tons of veggies. I didn’t think it would be this easy, but the first time I made them, these whole wheat pancakes were a hit.

In fact, I might like them even better than their all-purpose counterpart.

an overhead shot view of stacks of pancakes covered in syrup with a pat of dairy free butter on the top

Here’s what you’ll need to make whole wheat pancakes

Ingredient note: I used unsweetened almond milk for this recipe, but you can use any dairy free milk you prefer. Oat milk or rice milk would work great. The only one I would stay away from is canned coconut milk because of it’s high fat content.

How to make healthy pancakes

Whisk the dry ingredients together in a large bowl to distribute the baking powder and sugar.

Add the wet ingredients to the bowl and continue whisking until everything has combined and the batter looks smoothie. Some lumps are ok, but it should look uniform in texture.

Cook the pancakes. Pour the batter onto a hot non-stick griddle pan (or skillet) and let the cook until they start to get bubbles on the top. Flip and cook for about minute or two more.

Keep them warm. Transfer cooked pancakes to a plate or sheet pan and warm in the oven until all pancakes have cooked.

a stack of whole wheat pancakes with berries and syrup

FAQ’s and tips for making dairy free pancakes

Are whole wheat pancakes healthy?

Whole wheat is a healthy choice because it is higher in fiber and protein. It also helps you to feel more full longer, so starting your day with this whole wheat pancakes recipe is a great way to last until lunch without unhealthy snacking.

What non-dairy milk can I use to make these dairy free pancakes?

There are many different options to choose from, some include soy milk, almond milk, rice milk or even coconut milk. 

Tips for making your whole wheat pancakes fluffy

Dont overmix the batter. You want to mix just until the batter comes together, and it’s okay if there is still a little bit of flour clumps not dissolved. Overmixing will give the glutens a workout and cause the pancakes to turn out flatter and more gummy in texture. 

easy dairy free whole wheat pancakes

More healthy recipes

More dairy free breakfast foods

a close view of a stack of whole wheat pancakes covered in syrup and garnished with berries
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a close view of a stack of pancakes covered in syrup and garnished with berries

Whole Wheat Pancakes

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x


This simple (and easy) whole wheat pancakes recipe is a delicious and healthy way to start your day. Make your own batch of fluffy dairy free pancakes from scratch without the hassle. They’re so good that the kids will beg for more! #healthybreakfast #pancakes


  • 2 1/4 cups whole wheat flour
  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon coarse salt
  • 2 1/4 cups dairy free milk
  • 1/4 cup canola oil
  • 2 large eggs
  • 2 teaspoons vanilla extract


  1. Whisk the dry ingredients together in a large bowl. Stir in the wet ingredients and whisk until smooth.
  2. Heat a non-stick griddle pan to medium. Pour batter onto the pan (about ⅓ cup for each pancake). When bubbles begin to form on the top of the pancake, flip and cook for a minute or two more.
  3. Repeat until all the batter has been used.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


  • Serving Size:
  • Calories: 223
  • Sugar: 3.5 g
  • Sodium: 219.4 mg
  • Fat: 9.7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 29.7 g
  • Fiber: 3.7 g
  • Protein: 6.5 g
  • Cholesterol: 46.5 mg

Keywords: dairy free, healthy, easy

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    Last Updated on April 2, 2022 by Melissa Belanger

    This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.

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    1. My 4 year old daughter and I make these pancakes every week! Halving the recipe is the perfect amount of pancakes with leftovers. I also use some almond milk and some water, and just a splash of vanilla. They are great every time, and prefer these ww pancakes to white flour pancakes. Thank you for a great recipe!!!!

    2. recipe looks great…except for the canola oil. It really isn’t good for you. Can coconut oil or extra virgin olive oil be used? Thanks for sharing.

      1. You can use coconut oil or olive oil if you want. The substitute should be equal for coconut oil or olive oil, the coconut oil should be melted before measuring it though!