Vegan Breakfasts

Whole Wheat Vegan Pancakes

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Last updated on April 20th, 2020 at 02:33 pm

Most Sundays we make pancakes for breakfast and our new favourite are these Really Good Whole Wheat Vegan Pancakes. They began as traditional pancakes but over time we’ve swapped out the regular flour for healthier whole wheat, added oats and some hemp seeds. Without batting an eye our fussy 5-year old is eating really good healthy pancakes. Insert happy emoji [here].

An angled image of a breakfast table setting with a stack of whole wheat vegan pancakes topped with vegan yoghurt and berries in the foreground. Another stack sits in the background next to a cup of coffee and a pot of maple syrup.


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, as we are eating pancakes on the regular I thought it best to give them a wholesome makeover.

I’ve posted healthier pancakes here before  – hello Coconut Gluten-Free Vegan Pancakes with Banana – but, as the name suggests, they are banana based and I wanted this recipe to produce simple, classic pancakes.

An over-head image of a stack of whole wheat vegan pancakes topped with vegan yoghurt and fresh berries sitting on a white plate on a crinkled linen tablecloth.

Basic ratio for vegan pancakes

In general the basic formula for vegan pancakes is:

  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 cup dairy-free milk
  • 2-3 tablespoons of melted vegan butter spread or coconut oil
  • 2 – 3 tbsp sugar (I use raw caster sugar)
  • a pinch of sea salt

My whole wheat vegan pancakes switch the regular flour to whole wheat (wholemeal flour in Australia!) adds homemade vegan buttermilk, rolled oats and hemp seeds. Hey presto! Really good whole wheat vegan pancakes. I am giving you the basic-works every-time recipe but to be honest sometimes I cut back on the buttermilk to around 3/4 cup + 1 tbsp to create a thicker batter. That’s just me.

Why use whole wheat flour?

Put simply, whole wheat flour is so much better for you. Wheat contains three parts, the bran, the germ and the endosperm. Regular flour only contains the endosperm. On the other hand, whole wheat flour includes the bran – the fibre-rich part of the wheat – endosperm, and the germ – the nutrient rich seed embryo.

While regular flour is delicious, easy to use and has a longer shelf life, whole wheat or wholemeal flour contains all the fibre and good stuff the wheat provides. This includes up to 15% more protein. It is often stone milled to protect the bran and germ but the presence of the germ does decrease shelf life.  It’s a good idea to store it in the fridge or even the freezer.

Source: Spoon University | Food 52

A close up, front on image of a stack of 6 whole wheat vegan pancakes topped with vegan yoghurt and berries sitting on black rimmed white plate with a crinkled napkin underneath.

Recipe notes

In Australia I use plain wholemeal flour – White Wings or an organic brand – and 1 cup of buttermilk works great with it. Sometimes after the batter sits for a few minutes the batter thickens and you  might want add another dash – maybe another tablespoon of plain dairy-free milk to loosen it up again.

It depends on how “thirsty” your brand of flour is. You are looking for the batter to be thick but loose enough to “pour” off your ladle or spoon not “plop.” 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 golden.

In the States I suggest using white whole wheat flour for an undetectable “whole wheat” taste. White whole flour is simply made from wheat berries that are milder in flavour. Again, start with the 1 and 1/3 cups of buttermilk and add a little more plain milk if you prefer.

Image of a breakfast table setting on a linen white tablecloth. A stack of whole wheat vegan pancakes sits on a white plate in the front topped with yoghurt and fresh berries. Another plate site in the background with coffee cups and maple syrup.

While traditional pancakes always have a place on our breakfast table, this whole wheat version is a tasty and healthy substitute. Like swapping out butter for tahini in my Vegan Tahini Chocolate Chip Cookies, adding healthier ingredients often produces delicious results. Topped with dairy-free yoghurt, fresh berries and maple syrup I think these really good whole wheat vegan pancakes are a winner for anyone looking to healthify (not a word, I know) their breakfast game. What’s more, they have my fussy 5 year-old’s tick of approval. Can’t beat that. Enjoy, x.

*For something a little different, try adding a touch of turmeric or ginger to your maple syrup like my fluffy oatmeal pancakes with turmeric spiced maple and peaches recipe here.

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A close up of a plate of pancakes and berries on a table.

Really Good Whole Wheat Vegan Pancakes

Made with whole wheat, oats, buttermilk and hemp seeds these pancakes are healthy but also just really good whole wheat vegan pancakes.
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: Vegan
Keyword: vegan pancakes | whole wheat pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 5 minutes
Total Time: 20 minutes
Servings: 8 pancakes
Calories: 116kcal
Author: Amanda Logan


  • 1 cup / 250 ml soy milk
  • 1 tbsp apple cider vinegar
  • 1 cup / 125 grams whole wheat flour wholemeal flour
  • 1/3 cup / 30 grams rolled oats
  • 3 tsp baking powder
  • 2 tbsp raw sugar
  • 1/4 tsp fine sea salt
  • 2 tbsp hemp seeds optional
  • 2 tbsp melted vegan buttery spread or melted coconut oil
  • 1-2 tsp vanilla extract


  • In a medium bowl combine the soy milk with the apple cider vinegar - to make vegan buttermilk) and set aside.
  • In a large mixing bowl whisk together the whole wheat flour, rolled oats, baking powder, sugar and salt. Add the hemp seeds if you are adding them.
  • When melted add the buttery spread or coconut 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 tsp of coconut oil or buttery spread to the hot pan and wait until it melts.
  • Using a large spoon or small ladle 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.


We are looking for a thick batter than can be poured - not plopped- on to the hot pan. 
I use a large spoon to add my batter to the pan which makes around 8-10 palm-sized pancakes. If you use a 1/4 cup of batter you will get around 6 larger pancakes. 


Calories: 116kcal | Carbohydrates: 18g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 90mg | Potassium: 298mg | Fiber: 2g | Sugar: 4g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 2mg
Tried this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!


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An angled image of a breakfast table setting with a stack of whole wheat vegan pancakes topped with vegan yoghurt and berries in the foreground. Another stack sits in the background next to a cup of coffee and a pot of maple syrup. Title text overlay.

An over-head image of a stack of whole wheat vegan pancakes topped with vegan yoghurt and fresh berries sitting on a white plate on a crinkled linen tablecloth.  Title text overlay in black.

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About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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April 18, 2020 12:17 am

are you sure we need an entire tablespoon of acv or can I use less? Will the taste be a little tangy?

Joshua Howard
October 2, 2019 8:54 am

5 stars
Awesome and vegan….I was shocked how tasty they are! Thank you for these healthy pancakes!

sheenam @ thetwincookingproject
September 12, 2019 11:53 am

These are the most perfect pancakes I have seen lately. YUM!!!

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