Start your day with a wholesome and delicious breakfast: fluffy vegan Spelt Pancakes. Made from simple, nutrient-dense ingredients, these soft, subtly sweet pancakes make a cozy morning meal that’s quick to prepare and satisfying to eat.
You don’t need to wait for the weekend to enjoy pancakes. This spelt pancake recipe takes about five minutes to prepare and roughly ten minutes to cook, so you can have a stack ready in under 20 minutes. It’s a nourishing alternative to traditional pancakes, using spelt flour for extra fiber and protein, no dairy, and healthy fats.
These spelt flour pancakes are tender and light, with a gentle nutty sweetness and a hint of vanilla. They pair beautifully with fresh fruit and maple syrup for a comforting breakfast that tastes indulgent while staying nutritious.
Ingredients
Spelt Flour: A whole grain flour with a nutty, slightly sweet flavor. It offers more protein and fiber than regular wheat flour. Substitute whole wheat or a gluten-free flour blend if needed.
Ground Flax Seed: Adds richness and helps create a fluffy texture. If you don’t have it, you can omit it; freshly ground flax kept in the fridge stays freshest.
Sugar: Balances the nutty spelt flavor. Use granulated sugar, cane sugar, or coconut sugar for a different sweetness profile.
Baking Powder: Leavening that helps the pancakes rise and stay light. Use fresh baking powder for best results.
Salt: Enhances flavor and balances sweetness. Fine sea salt or kosher salt both work well.
Soy Milk: Adds moisture and binds the batter while keeping the recipe vegan. Any plant-based milk like almond or oat works as a substitute.
Grapeseed Oil: Provides healthy fats and keeps pancakes tender. Can be swapped for canola or another neutral oil.
White Vinegar: Reacts with the baking powder to help the batter rise. Lemon juice or apple cider vinegar are fine alternatives.
Vanilla Extract: Adds warm aromatics to the batter. Try almond or maple extract for a different twist.
Vegan Butter: Used for frying and adds a buttery flavor without dairy. Coconut oil or olive oil can be used instead.
How to Make Spelt Pancakes
- Make the flax “egg”: Stir 1 tablespoon ground flax seed with 2 tablespoons water in a small bowl and set aside to thicken.
- Mix dry ingredients: In a medium bowl whisk together 1 cup spelt flour, 1 tablespoon sugar, 1½ teaspoons baking powder, and ½ teaspoon salt until evenly combined.
- Mix wet ingredients: In a small bowl combine ¾ cup soy milk (or other plant milk), 2 tablespoons oil, 2 teaspoons vinegar, and 1½ teaspoons vanilla. Add the thickened flax mixture and whisk to combine.
- Combine and rest: Pour the wet ingredients into the dry bowl and whisk until just combined and smooth. Let the batter rest for 5 minutes while you preheat a skillet over medium-low heat. Add 1–2 teaspoons vegan butter to the skillet near the end of the resting time.
- Cook: Scoop batter into the skillet using about 1/3 cup per pancake. Cook 1–2 minutes per side, flipping when the bottoms are golden and small bubbles appear on the surface. Continue with remaining batter, adding more vegan butter as needed.
- Serve: Plate the pancakes warm with fresh fruit and a drizzle of maple syrup, or your preferred toppings.
Jenné’s Recipe Pro-Tips
- Sift dry ingredients (optional): Sifting spelt flour, sugar, baking powder, and salt helps remove lumps and aerate the flour for a smoother batter and lighter pancakes.
- Avoid overmixing: Stir until ingredients are just combined. Overmixing can develop gluten and make pancakes dense.
- Let the batter rest: A 5-minute rest hydrates the flour and allows the leavening to activate, improving texture.
- Preheat the skillet: Make sure the skillet is hot and the butter melted before adding batter to ensure even browning.
- Flip at the right time: Wait for tiny bubbles to form and edges to set before flipping for best results.
- Keep warm: Hold cooked pancakes in a 200ºF oven on a baking sheet while you finish the batch.
Recipe Mix-Ins
Customize these pancakes with add-ins for extra flavor and texture:
- Berries: Fold in fresh or frozen blueberries, raspberries, or chopped strawberries.
- Nuts: Toasted walnuts, pecans, or almonds add crunch and protein.
- Spices: Add 1 teaspoon cinnamon or a pinch of nutmeg for warmth.
- Chocolate: Stir in vegan chocolate chips or cacao nibs for a decadent treat.
- Fruit: Thinly sliced bananas or chopped apples with cinnamon add natural sweetness.
Serving Suggestions
Top the pancakes with fresh fruit and pure maple syrup for a classic combination. For a full brunch spread, serve alongside savory dishes or a simple fruit salad.
Storage Directions
- Refrigerate: Cool leftovers completely, separate layers with parchment, and store in an airtight container for 3–4 days.
- Freeze: Freeze pancakes in a single layer on a parchment-lined sheet for 1–2 hours, then stack with parchment between each and transfer to a freezer-safe container for up to 2 months.
- Reheat: Reheat refrigerated pancakes in the microwave for 20–30 seconds, in a 350ºF oven for 10 minutes, or in a toaster oven. Frozen pancakes can be microwaved (covered with a damp paper towel) for 30–60 seconds or reheated in a 350ºF oven for 15–20 minutes.
Frequently Asked Questions
Spelt flour comes from spelt, an ancient grain related to wheat. It’s a whole grain high in protein and fiber and often easier to digest than modern wheat due to its different gluten structure.
No. Spelt contains gluten and is not suitable for people with celiac disease or severe gluten intolerance.
More Sweet Vegan Breakfast Recipes
- Teff Porridge
- Vegan Gluten-Free Pancakes
- Very Berry Chia Pudding
- Vegan Crepes with Tahini Maple Cream
- Pear Persimmon Breakfast Crumble
Spelt Pancakes
Ingredients
- 1 tbsp ground flax seed
- 1 cup spelt flour
- 1 tbsp sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup soy milk or other non-dairy milk
- 2 tbsp avocado oil or other oil
- 2 tsp apple cider vinegar or white vinegar
- 1 ½ tsp pure vanilla extract
- vegan butter, for frying
Instructions
- Combine 1 tablespoon ground flax seed with 2 tablespoons water in a small bowl and set aside to thicken.
- Whisk together the spelt flour, sugar, baking powder, and salt in a medium bowl.
- Mix the milk, oil, vinegar, and vanilla in a small bowl. Stir in the flax mixture.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Let the batter rest for 5 minutes.
- Preheat a skillet over medium-low heat and melt 1–2 teaspoons vegan butter. Scoop batter in 1/3 cup portions and cook 1–2 minutes per side, flipping when bubbles form and edges set.
- Serve warm with fresh fruit and maple syrup.
Notes
- Refrigeration: Cool pancakes completely, separate with parchment, and store in an airtight container for 3–4 days.
- Freezing: Freeze pancakes on a parchment-lined sheet until solid, then stack with parchment between each and store in a freezer-safe container for up to 2 months.
- Reheating: Microwave refrigerated pancakes 20–30 seconds, or warm in a 350ºF oven for 10 minutes. For frozen pancakes, microwave covered with a damp paper towel for 30–60 seconds or bake at 350ºF for 15–20 minutes.
Recipe Pro-Tips
- Keep pancakes warm: Use a 200ºF oven to hold cooked pancakes on a baking sheet while finishing the batch.
- Avoid overmixing: Stir batter until just combined to prevent toughness.
- Rest the batter: Letting the batter sit for 5 minutes improves texture by hydrating the flour and activating the leavening.
- Preheat the skillet: A hot, buttered skillet ensures even browning.
- Flip when bubbly: Flip once bubbles form and edges set for best results.
Nutrition
| Carbohydrates: 28 g
| Protein: 6 g
| Fat: 11 g
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