These vegan whole wheat pancakes are light, fluffy and easy to make in around 20 minutes. Made with whole wheat flour, rolled oats and soy milk, each pancake provides around 6g of plant protein and 2g of fibre - no protein powder required. They're a simple, wholesome breakfast that tastes like a proper stack of pancakes, not a compromise.
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This recipe was originally posted September 9, 2019 and updated with new instructions, images and ingredient substitutions on 18 June, 2026.
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I spent a long time perfecting my original vegan pancake recipe for my cookbook. In that recipe I used self-raising flour (self-rising in the States) but these pancakes are getting a wholesome makeover with whole wheat flour and oats.
Why You'll Love These Vegan Whole Wheat Pancakes
Reader review: "Awesome and vegan….I was shocked how tasty they are! Thank you for these healthy pancakes!" (Joshua) ★★★★★
These pancakes are a little more wholesome than your average stack, but they still have that classic fluffy pancake texture.
Ingredient & Substitutions
Whole wheat flour (wholemeal flour). In the States, I suggest using white whole wheat flour, which has a milder whole wheat flavour. In Australia, I use any plain wholemeal flour from the supermarket.
Rolled oats. Oats are a nice source of fibre and add texture to whole wheat pancakes.
Vegan buttermilk. Soy milk makes vegan buttermilk that most closely resembles traditional buttermilk. We make our own by combining soy milk with apple cider vinegar. You can use lemon juice if you don't have vinegar.
Vegan butter. A little melted vegan butter adds flavour and helps keep the pancakes tender. You can sub butter for melted coconut oil, sunflower oil or any neutral flavoured oil.
Raw sugar. I use raw caster sugar in almost all my cooking but any granulated will work.
Baking powder and soda. For lift.
Salt. Always.
Hemp seeds are completely optional but they are a nice source of both omega-6 and omega-3 fatty acids.
Why Use Whole Wheat Flour in Pancakes?
Whole wheat flour adds fibre and protein to pancakes, along with a gentle, nutty flavour.
How to Make Vegan Whole Wheat Pancakes.
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Step 1. Make buttermilk
Combine the soy milk with the apple cider vinegar in a bowl - to make vegan buttermilk - and set aside.
Step 2. Whisk dry ingredients
In a large mixing bowl whisk together your dry ingredients. Add the hemp seeds if you are adding them.
Step 3. Combine wet ingredients
Add the melted buttery spread or oil to the buttermilk before stirring in the vanilla extract and sugar.
Step 4. Whisk wet and dry ingredients together
Whisk the wet ingredients into the dry until just combined. Don't overwork pancakes unless you want to serve up rubber frisbees.
Step 5. Rest the batter
Allow the batter to sit for 5 minutes while heating a non-stick pan or cast iron skillet over medium heat. The pan is ready when you splatter a little water onto the pan's surface, the water dances around the pan and evaporates.
Step 6. Cook on a skillet
Add a teaspoon of oil or vegan butter to the hot pan and wait until it melts. Add around a quarter of a cup of batter to the hot skillet for each pancake. Cook for 2 to 3 minutes or until small bubbles form on the surface of the pancakes and flip. Adjust the heat lower if the pancakes are too dark. Cook on the opposite side for 1 minute or until golden brown. Repeat with the remaining batter.
Recipe Notes & Tips
In Australia I use plain wholemeal flour - White Wings or an organic brand - and 1 and a quarter-cup of buttermilk works great with it. Sometimes after the batter sits for a few minutes it thickens and you might want add another dash - maybe another tablespoon of plain dairy-free milk to loosen it up again.
Some brands of flour are thirstier than others and air humidity plays a part too. You're looking for a thick batter that can be poured-not plopped-onto the hot pan. We're using super technical terms here. I like a thick airy batter but as long as it has some movement - pour not plop - you are good to go.
Serving Suggestions
FAQs
You can freeze whole wheat pancakes. To keep their shape, I suggest allowing them to cool and then popping them flat in a freezer-proof bag. Lay them on a small baking tray and freeze overnight. You can remove the bag the next morning.
To thaw, remove them from the freezer and thaw at room temperature for an hour before re-heating them in a moderate oven until warm.
Yes. I use regular plain wholemeal flour in Australia and it works beautifully in these pancakes. Different brands can absorb slightly different amounts of liquid, so you may need to add a splash more soy milk if the batter becomes too thick after resting.
More Plant-based Breakfast Ideas
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Make This Recipe
Whole Wheat Pancakes (Vegan)
Ingredients
Dry Ingredients
- 1 cup whole wheat flour 150g wholemeal flour
- â…“ cup rolled oats 30g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 tablespoon hemp seeds optional
Wet Ingredients
- 1 ¼ cup soy milk 313g
- 1 tablespoon apple cider vinegar
- 2 tablespoon melted vegan buttery spread (cooled) or olive oil or a neutral flavoured oil
- 2 tablespoon raw sugar
- 1½ teaspoon vanilla extract
Instructions
- To make vegan buttermilk, combine the soy milk with the apple cider vinegar and set aside.
- In a large mixing bowl whisk together the whole wheat flour, rolled oats, baking powder, baking soda, sugar and salt. Add the hemp seeds if you are adding them.
- Add the melted butter or oil and stir in to the buttermilk before stirring in the vanilla extract.
- Add the wet ingredients to the dry and whisk together until just combined. Don't over-whisk, lumps are fine. Overmixing will make tough, rubbery pancakes!
- Allow the batter to sit for 5 minutes while heating a non-stick pan or cast iron skillet over medium heat. The pan is ready when you splatter a little water onto the pan surface, the water dances around the pan and evaporates.
- Add a teaspoon of oil or buttery spread to the hot pan and wait until it melts.
- Using a large spoon or small ladle (around ¼ of a cup) add the batter onto the hot skillet. Cook for 2 to 3 minutes or until small bubbles form on the surface of the pancakes and flip. Adjust the heat lower if the pancakes are too dark. Cook on the opposite sides for 1 minute or until golden brown. Repeat with the remaining batter.
- Serve the whole wheat vegan pancakes with dairy-free yoghurt, fresh berries and maple syrup.
Notes
Nutritional Disclaimer
The nutritional information is an estimate only and is automatically calculated using online tools. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Amelia Joseph says
Hi Amanda!
Do you have a favourite vegan butter?
Thanks
Amelia
Amanda says
Hi Amelia,
I am in Australia so for everyday cooking I use Nuttelex and Tablelands Dairy Free. However, if I am baking or making buttercream I use Naturali blocks. 🙂
palak says
hi
are you sure we need an entire tablespoon of acv or can I use less? Will the taste be a little tangy?
Amanda says
Hi Palak,
To make vegan buttermilk you combine 1 tablespoon of lemon juice or apple cider vinegar to a cup of dairy-free milk. You could reduce it but it won't thicken as much. Having said that, if you wanted you could omit the acv completely and just add milk. No worries. Let me know how you go!
🙂 A.
Joshua Howard says
Awesome and vegan….I was shocked how tasty they are! Thank you for these healthy pancakes!
sheenam @ thetwincookingproject says
These are the most perfect pancakes I have seen lately. YUM!!!