Eggless Whole Wheat Pancakes
Fluffy, golden, and packed with the nutty depth of whole wheat flour, these pancakes are the kind of weekend breakfast that makes everyone linger at the table. The secret to skipping eggs without losing that tender, airy texture is a flax egg — just ground flaxseed and water stirred together until it thickens into a gel, which binds the batter beautifully. Buttermilk and a touch of vanilla round out the flavor, giving each stack a subtle tang and warmth that tastes anything but plain. Baking powder and baking soda team up to keep things light, so you won't end up with the dense, flat result that egg-free pancakes sometimes get. The whole wheat flour adds a hearty, satisfying quality that makes these feel more substantial than your average short stack — perfect for keeping four people full through a slow morning. Cook them low and steady until bubbles form and the edges go matte, then flip for that classic golden underside. Serve them straight off the griddle while they're still steaming.
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Learn more →Ingredients
4 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 ½ cups whole wheat flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp granulated sugar
- 1 ½ cups buttermilk
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
For the pan
- 1–2 tsp unsalted butter or neutral oil, for the pan
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
- 2
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and sugar.
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