Whole wheat flour is an unsung protein source - it has 15g of protein per 100g of flour. So, without too much fuss and fanfare these whole wheat pancakes have around 6g of protein per pancake and 2g of fibre. These fluffy pancakes are easy to make in around 15-minutes from start to finish.
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 healthier alternative to white flour pancakes but they don't scrimp on flavour. These pancakes are
Ingredient & Substitutions
Whole wheat flour (wholemeal flour). 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. In Australia, I use any wholemeal flour brand from the supermarket.
Rolled oats. Oats are a nice source of fibre, phosphorus, magnesium, and zinc. They can help stabilise blood sugar levels and add both texture and flavour to these pancakes.
Vegan buttermilk. Soy milk makes vegan buttermilk that most closely resembles traditional buttermilk. We make our own buttermilk here by combining soy milk with the apple cider vinegar. You can use lemon juice if you don't have the vinegar.
Vegan butter. Adding the fat you'd traditionally get from egg yolks, a little melted vegan butter also adds flavour and moisture. 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. For lift.
Salt. Always.
Hemp seeds are completely optional but they are little nutritional powerhouses providing both Omega 6 and 3.
Why Use Whole Wheat Flour in Pancakes?
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 wheat provides. This includes up to 15% more protein.
Wheat contains three parts; the bran, the germ and the endosperm. Whole wheat flour includes the bran - the fibre-rich part of the wheat - endosperm, and the germ - the nutrient rich seed embryo. Regular flour only contains the endosperm.
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
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.
Combine the soy milk with the apple cider vinegar in a bowl - to make vegan buttermilk - and set aside.
Step 2.
In a large mixing bowl whisk together your dry ingredients. Add the hemp seeds if you are adding them.
Step 3.
Add the melted buttery spread or coconut oil to the buttermilk before stirring in the vanilla extract and sugar.
Step 4.
Whisk the wet ingredients into the dry until just combined. Don't overwork pancakes unless you want to serve up rubber frisbees.
Step 5.
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.
Add a teaspoon of coconut oil or oil to the hot pan and wait until it melts. Add around a quarter of a cup of batter to 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.
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 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 good to go.
Serving Suggestions
FAQs
You can freeze whole wheat pancakes. To keep their shape, I suggest allowing them to cool completely 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.
Whether you need to grease a pan to cook pancakes depends on the pan. I have a non-stick diamond coated pan that doesn't need any oil - it's a great non-stick pan. A cast iron pan will need a little help.
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
- ⅓ 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
- 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 teaspoon of coconut 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!!!