This post contains affiliate links. Please see our disclosure policy.

Treat yourself to a nutritious and delicious breakfast with these fluffy vegan Spelt Pancakes! Made with a handful of simple, wholesome ingredients, these perfectly soft, subtly sweet pancakes are the perfect cozy morning meal. 

An up-close side shot of a small stack of spelt pancakes with raspberries and maple syrup.

You don’t need to wait for the weekend to enjoy pancakes! This spelt pancakes recipe is easy to make with just five minutes of prep time and 10 minutes of cooking time. You’ll have a stack of healthy vegan pancakes ready to devour in less than 20 minutes! This recipe offers a nourishing alternative to traditional pancakes, made with nutrient-dense spelt flour, no dairy products, and healthy fats. 

These spelt flour pancakes are designed to fuel your morning with wholesome ingredients without compromising taste. Each bite is a delicious combination of subtle sweet nuttiness, a warming hint of vanilla, and a light and fluffy texture. Topped with fresh fruit and a drizzle of maple syrup, this dish is sure to become a comforting breakfast favorite! 

For more vegan pancake recipes, try my perfect oat flour pancakes, sweet potato pancakes, or blueberry pancakes.

An overhead shot of all of the ingredients for the spelt pancakes on the counter.

Ingredients

Spelt Flour: This whole grain flour has a nutty, slightly sweet flavor and is higher in protein and fiber than regular wheat flour. Alternatively, substitute with whole wheat flour or a gluten-free flour blend if needed. Find spelt flour in the baking section of most grocery stores, or online.

Sugar: Adds a touch of sweetness to the spelt pancake recipe to balance the nutty flavor of the spelt flour. Use regular granulated sugar or swap with cane sugar or coconut sugar for a naturally sweetened option. 

Baking Powder: Acts as a leavening agent that helps the pancakes rise and create a light and fluffy texture. Make sure to use baking powder within its expiration for the best results. 

Salt: Enhances the other ingredients and balances the sweetness of the pancakes. Use fine sea salt or kosher salt. 

Soy Milk: Adds moisture and helps bind the other ingredients together while keeping the recipe vegan. Alternatively, substitute your preferred plant-based milk, such as almond or oat. 

Grapeseed Oil: Provides healthy fats and helps keep the pancakes tender. Alternatively, swap with canola oil or another neutral-flavored oil. 

White Vinegar: Vinegar reacts with the baking powder to help the pancakes rise and become fluffy. You can also use fresh lemon juice or apple cider vinegar. 

Vanilla Extract: Pure vanilla extract adds a warm, aromatic flavor that enhances the pancakes’ overall flavor. For a flavor twist, swap in almond or maple extract. 
Vegan Butter: Used to fry the pancakes and adds a rich, buttery flavor without dairy. Look for vegan butter in the dairy-free section of the grocery store. Alternatively, substitute coconut oil or olive oil.

How to Make Spelt Pancakes

  • Prepare Dry Ingredients. Add the spelt flour, sugar, baking, soda, and salt to a medium-sized mixing bowl. Whisk until well combined.
An overhead shot of the dry ingredients in a glass mixing bowl.
An overhead shot of a mixing bowl of the dry ingredients for the spelt pancakes.
  • Prepare Wet Ingredients. Combine the milk, oil, vinegar, and vanilla extract in a small mixing bowl. Whisk until combined.
An overhead shot of the wet mixing ingredients in a glass mixing bowl.
  • Combine Wet and Dry. Add the wet ingredients to the bowl of dry ingredients. Whisk until the mixture is just combined and smooth. Let the batter sit for 5 minutes. Warm the skillet over medium-low heat while the batter sits. Towards the end of the 5 minutes, add 1-2 teaspoons of vegan butter to the skillet and allow it to melt.
An overhead shot of a glass mixing bowl of the spelt pancake batter.
  • Cook Pancakes. Add the pancake batter to the skillet in 1/3 cup scoops. Fry pancakes for 1-2 minutes per side, turning when the bottoms are golden brown. Repeat with the rest of the batter, adding more vegan butter as needed.
  • Garnish. Serve the pancakes warm, topped with fresh fruit and maple syrup if desired.
An up-close side shot of a small stack of spelt pancakes with raspberries and no syrup.

Recipe Pro-Tips

  • Optional: Sift the dry ingredients. Sifting the spelt flour, sugar, baking powder, and salt together can help aerate the flour and remove any lumps, resulting in a smoother batter and fluffier pancakes. 
  • Avoid overmixing the batter. Mix the wet and dry ingredients until just combined. Overmixing can overwork the gluten in the flour, making the pancakes dense and tough. 
  • Allow the batter to rest. After you mix the wet and dry ingredients, let it rest for at least 5 minutes before cooking in the skillet. This helps the flour fully hydrate and the baking powder to activate, which will make the perfect pancake consistency when pan-fried. 
  • Preheat the skillet. Ensure the skillet is fully heated and coated with butter before adding the batter. This will help ensure even cooking and achieve a golden brown color. 
  • Wait for bubbles to flip. Once you see tiny bubbles forming on the surface of the pancakes and the edges are set, it’s time to flip. 
  • Keep pancakes warm. To keep the pancakes warm while you cook the remaining spelt pancakes vegan batter, place them on a baking sheet in a preheated oven at 200ºF.

Recipe Mix-Ins

Consider enhancing the flavor and texture of this spelt flour pancakes vegan recipe by including some of the optional mix-in ingredients below:  

  • Berries: Add a handful of fresh or frozen blueberries, raspberries, or strawberries for a burst of sweetness and a pop of color. 
  • Chopped Nuts: Walnuts, pecans, or almonds add a delightful crunch and extra protein. 
  • Spices: One teaspoon of cinnamon or a pinch of nutmeg adds warmth and a hint of spice that compliments the nutty spelt flour. 
  • Chocolate: A handful of vegan chocolate chips or cacao nibs make these pancakes decadent. 
  • Fruit: Add thinly sliced bananas or chopped apples and cinnamon for added natural sweetness.
An up-close side shot of a small stack of spelt pancakes with a forkful taken out of it.

Serving Suggestions

Enjoy these pancakes with your favorite fresh fruit and a drizzle of maple syrup for a simple and delicious breakfast. Or pair them with other dishes like some of the recipes below for a full-spread brunch! 

Storage Directions

  • Refrigeration: Allow leftover pancakes to cool completely to room temperature. Place a sheet of parchment paper between each pancake to prevent them from sticking together then transfer stacked pancakes to an airtight container and store in the refrigerator for up to 3-4 days. 
  • Freezing: Lay cooled pancakes in a single layer on a baking sheet lined with parchment paper and freeze for 1-2 hours until solid. Once frozen, stack the pancakes with parchment paper between each one then transfer them to a freezer-safe container. Store for up to 2 months in the freezer. 
  • Reheating: Reheat refrigerated pancakes in the microwave for 20-30 seconds until warm, in the oven at 350ºF for 10 minutes, or in a toaster oven until heated through. Reheat frozen pancakes in the microwave covered with a damp paper towel for 30-60 seconds or until warm, in the oven at 350ºF for 15-20 minutes, or in a toaster oven.

Frequently Asked Questions

What is spelt flour?

Spelt flour is a type of whole grain made from spelt, an ancient grain related to modern wheat. It is high in protein, rich in fiber, vitamins, and minerals, and contains less gluten than modern wheat, which makes it easier to digest.

Is spelt flour gluten-free? 

No, spelt flour is not gluten-free. While it has a different gluten structure than modern wheat, it still contains gluten and is unsuitable for those with celiac disease or severe gluten intolerance.

More Sweet Vegan Breakfast Recipes

Recipe Card

No ratings yet

Spelt Pancakes

By: Jenné Claiborne
These vegan Spelt Pancakes are a healthy way to indulge in a sweet treat for breakfast! Made with nutrient-dense spelt flour, no dairy products, and healthy fats, they are equally delicious and nutritious!
Prep Time: 5 minutes
Cook Time: 10 minutes
Batter Resting Time: 5 minutes
Total Time: 20 minutes
Servings: 4 Servings

Ingredients 

  • 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 grapeseed or canola oil
  • 2 tsp apple cider vinegar , or white vinegar
  • 1 ½ tsp pure vanilla extract
  • vegan butter, for frying

Instructions 

  • Add the spelt flour, sugar, baking, soda, and salt to a medium-sized mixing bowl. Whisk or stir a few times until combined.
  • Combine the milk, oil, vinegar, and vanilla extra in a small mixing bowl. Whisk until combined.
  • Add the wet ingredients to the bowl of dry ingredients. Whisk until the mixture is blended and smooth. Let it sit for 5 minutes
  • Warm the skillet over medium-low heat while the pancake batter sits. Towards the end of the 5 minutes, add 1-2 teaspoons of vegan butter to the skillet and melt.
  • Add the pancake batter to the skillet in 1/3 cup scoops. Fry pancakes for 1-2 minutes per side, turning when the bottoms are golden brown. Repeat with the rest of the batter, adding more vegan butter as needed.
  • Serve the pancakes warm, topped with fresh fruit and maple syrup.

Notes

Storage Directions
  • Refrigeration: Allow leftover pancakes to cool completely to room temperature. Place a sheet of parchment paper between each pancake to prevent them from sticking together then transfer stacked pancakes to an airtight container and store in the refrigerator for up to 3-4 days. 
  • Freezing: Lay cooled pancakes in a single layer on a baking sheet lined with parchment paper and freeze for 1-2 hours until solid. Once frozen, stack the pancakes with parchment paper between each one then transfer them to a freezer-safe container. Store for up to 2 months in the freezer. 
  • Reheating: Reheat refrigerated pancakes in the microwave for 20-30 seconds until warm, in the oven at 350ºF for 10 minutes, or in a toaster oven until heated through. Reheat frozen pancakes in the microwave covered with a damp paper towel for 30-60 seconds or until warm, in the oven at 350ºF for 15-20 minutes, or in a toaster oven. 
Recipe Pro-Tips
  • Keep pancakes warm. To keep the pancakes warm while you cook the remaining spelt pancakes vegan batter, place them on a baking sheet in a preheated oven at 200ºF. This will keep them soft and warm until ready to serve. 
  • Avoid overmixing the batter. Mix the wet and dry ingredients until just combined. Overmixing can overwork the gluten in the flour which can make the pancakes dense and tough in texture. 
  • Allow the batter to rest. After you mix the wet and dry ingredients, let it rest for at least 5 minutes before cooking in the skillet. This helps the flour fully hydrate and the baking powder to activate, which will make the perfect pancake consistency when pan-fried. 
  • Preheat the skillet. Make sure the skillet is fully heated and coated with butter before adding the batter. This will help ensure even cooking and achieve a golden brown color. 
  • Wait for bubbles to flip. Once you see tiny bubbles forming on the surface of the pancakes and the edges are set, it’s time to flip. 
  •  
Like this recipe? Rate and comment below!

About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

1 Comment

  1. I seriously love these pancakes… they always hit the spot.. simple and delicious. always come out perfect. Thank you!