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Healthy Whole Wheat Pancakes (Vegan)

Healthy whole wheat pancakes made with whole wheat flour, steel cut oats and a vegan buttermilk. These pancakes are light and fluffy, using whole food ingredients. Delicious served with coconut yogurt and fresh berries!
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
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Jul 8, 2018 (Last updated Feb 22, 2024) by Hannah Sunderani

Healthy Whole Wheat Pancakes (Vegan)

These Healthy Whole Wheat Pancakes are packed with nutrition, yet still extra light and fluffy as any great pancake recipe should be! Made with wholewheat flour, steel cut oats and a vegan buttermilk. They’re light, fluffy and made with wholesome ingredients you can feel good about eating. Serve with fresh berries, coconut yogurt, and a drizzle of pure maple syrup. The whole family will love this healthy pancake recipe!

When you think of an easy breakfast, you might not think of from-scratch vegan whole wheat pancakes, but this wholesome recipe will quickly change that! While you can certainly ditch the pancake idea, and settle on one of my Vegan Breakfast Ideas All 30-Minutes or Less (hello Acai bowls, chia puddings, and overnight oats!), these healthy pancakes are so easy to make and freeze for quick mornings. You won’t be sorry!

whole wheat pancakes stacked on top of each other on a white plate topped with coconut yogurt and cut strawberries. There is a hand coming down from the top of the image that's pouring a small jug of maple syrup over top of the pancakes. The pancakes are on a white countertop with a brown backdrop and there are two small bowls in the background.
Hannah’s hot take

Why You’ll Love My Recipe

These wholesome whole wheat pancakes are nutritious and satiating. In addition to whole wheat flour, the batter also contains steel-cut oats, which helps keep you full for hours.

Unlike traditional pancakes, that have little nutrition and don’t stick with you; these pancakes will keep you full and are loaded with whole food ingredients that you can feel good about feeding your family!

For more healthy pancake recipes that will actually keep you full until lunch, make sure to browse my Almond Flour Banana Pancakes, Coconut Flour Pancakes, Vegan Buckwheat Pancakes, and these Vegan Protein Pancakes!

Hannah xx

whole wheat pancakes stacked on top of each other on a white plate topped with coconut yogurt and cut strawberries. The pancakes have been sliced and fanned out showcasing the texture of the interior of the pancake.

These Whole Wheat Pancakes are….

  • Vegan
  • High in dietary fiber
  • Wholesome
  • Refined-sugar free
  • Satiating
  • Kid-friendly
  • Meal prep friendly
  • Perfect for brunch
All of the ingredients required to make these whole grain pancakes separated into individual bowls

Ingredient Notes

  • Steel Cut Oats – The secret ingredient in these homemade pancakes! Make sure to use steel cut oats – old fashioned oats are better suited for my Quick Blender Waffles.
  • Chia seeds – Acts as an egg replacer in this vegan pancake recipe. 
  • Plant-based milk – My favourite milk to use is Homemade Almond Milk, but you can use any dairy-free milk of choice. Soy milk also makes a great vegan buttermilk! 
  • Apple cider vinegar – When combined with almond milk, the apple cider helps the milk to curdle and makes a homemade buttermilk that is very similar to real buttermilk. Lemon juice is a great alternative in a pinch!
  • Flour – For this recipe, I recommend a blend of regular whole wheat flour and all-purpose flour. This helps to keep the pancakes light and fluffy, yet still nutritious from the added whole grains. 
  • Coconut sugar – Adds a hint of sweetness while keeping the pancake batter refined sugar-free. 
  • Leavening agents – For the best tall, fluffy whole wheat pancakes, you’ll need baking powder and baking soda. 
whole wheat pancakes on a white plate topped with coconut yogurt, cut strawberries and raspberries. There is a hand pouring maple syrup onto the pancakes in a small brown jug. The pancakes are on a pinky brown countertop with a bowl of strawberries in the background.

How to Make Whole Wheat Pancakes

Begin the recipe by preparing the steel cut oats. In a small saucepan, add the steel cut oats with 2 1/2 cups of water. Bring the oats to a boil, then reduce to a simmer and let the steel-cut oats cook for 15-20 minutes, or until they are a soft, porridge-like consistency. Set aside. 

A saucepan with steel cut oats and water inside. The pot is on a white marble countertop.
Combine the steel cut oats with water. Bring to a simmer and cook.
Cooked steel cut oats in a saucepan. The pot is on a white marble countertop.
Cook for 15-20 minutes, or until they are a soft, porridge-like consistency.

Next, make the chia egg. Add 1 tablespoon of ground chia to a small bowl with 3 tablespoons of water and mix to combine. Let the chia egg rest for at least 5 minutes, or until thickened and gelatinous (similar consistency to making chia pudding). 

Chia egg in a small brown bowl on a white marble countertop.
Add 1 tbsp of ground chia to a small bowl with 3 tbsp of water and mix to combine. This is your chia egg.

While the chia egg thickens, make the vegan buttermilk. In a separate bowl, mix together the almond milk and apple cider vinegar and let it rest for 5 minutes. Once thickened, combine the vegan buttermilk with the chia egg and whisk together to incorporate. 

A bowl of almond milk with apple cider vinegar being poured into it to make vegan buttermilk. The bowl is white speckled and it's sitting on a light grey countertop.
Mix together the almond milk and apple cider vinegar. This is your vegan buttermilk.

In a large mixing bowl, whisk together the dry ingredients. Add in the vegan buttermilk mixture and stir together until just combined. Lastly, pour in the steel cut oats and mix well until a pancake batter forms. 

All of the dry ingredients for the pancakes in a large mixing bowl. The mixing bowl is pale grey and is sitting on a white countertop.
In a large mixing bowl, combine the dry ingredients.
All of the dry ingredients for the pancakes in a large mixing bowl that have been whisked together. The mixing bowl is pale grey and is sitting on a white countertop.
Whisk together the dry ingredients.
Pancake ingredients mixed together in a large grey bowl until thickened it's become a thickened pancake batter. There is a whisk sitting in the centre of the bowl and the bowl is on a white backdrop.
Add in the vegan buttermilk and stir. Then pour in the steel cut oats and mix into a pancake batter. 

Now we’re ready to make our pancakes! Bring a non-stick pan to medium heat with a dollop of coconut oil. When hot, pour in 1/4 cup of batter into the skillet and cook the pancake for 2 minutes, or until small bubbles form on the top of the pancake. Flip, and cook the second side of the pancake for an additional 30 seconds to a minute more. 

Two pancakes being cooked in a large skillet. The skillet is on a white backdrop. Tiny bubbles have formed on the top of the pancakes indicating they are cooked and ready to be flipped.
Pour 1/4 cup of batter into the skillet and cook the pancake for 2 mins, or until small bubbles form on the top of the pancake.
Two cooked pancakes in a large skillet. The skillet is on a white backdrop.
Flip, and cook the second side of the pancake for an additional 30 seconds to a minute more. 

Continue this process until you’ve used up all of your pancake batter, then serve immediately while your batch of pancakes are warm!

A plate of whole grain pancakes ready to be eaten. The plate is white and it's sitting on a white backdrop. There is a small bowl of strawberries in the lower left hand corner and a few cut strawberries on the white countertop. A small bowl of raspberries are on the top left corner. In the top right corner is another bowl with two whole grain pancakes inside.
Serve immediately while your batch of pancakes are warm!

Pancake Toppings

We love our whole wheat pancakes with fresh raspberries, strawberries, a dollop of coconut yogurt, and a drizzle of pure maple syrup. Here are a few of my other favourite toppings to inspire you to make the perfect morning stack: 

  • Fresh fruit like fresh blueberries, sliced banana, pomegranate seeds, or sweet blackberries.
  • Chocolate chips, cacao nibs, or a drizzle of a vegan chocolate sauce. 
  • Pat of vegan butter or a spread of jam (both my Raspberry Chia Jam and Strawberry Chia Jam recipes would be perfect).
  • Nut butters like peanut butter, almond butter, or even a healthy nutella for a chocolate twist! 
  • Rainbow sprinkles – great for birthdays or celebrating happy occasions. (My toddler loves sprinkles and it’s a great way to get him to eat a more nourishing breakfast!).
A plate with a stack of three wholegrain pancakes that have been topped with coconut yogurt, cut strawberries, raspberries and maple syrup. There is a silver fork underneath the pancakes indicating they are ready to be eaten. The white plate is on a white countertop.

Storage Instructions

Leftover pancakes will keep in an airtight container in the fridge for up to 5 days. Before storing, let the pancakes cool to room temperature. Then, for optimal freshness, you can wrap them in plastic wrap before refrigerating. 

How to Freeze and Reheat Pancakes

Cook this whole wheat pancakes recipe as instructed, then cool on a wire rack. Once room temperature, transfer the fluffy whole wheat pancakes to a baking sheet lined with parchment paper and place in the freezer for 1-2 hours. When the pancakes are frozen solid, transfer them to a freezer-safe bag or container and freeze for up to 2 months. 

Alternatively, skip the flash freeze step and wrap each cooled pancake in plastic wrap. Store them together in an airtight bag in the freezer until ready to eat.

Pancakes reheat best in the toaster or the oven, but they can be microwaved or heated in a pan on the stovetop until warmed through. If reheating in the oven, place the pancakes in a baking dish and tightly cover with foil. Bake the whole grain pancakes at 300F/150C for 20 minutes, until warm in the centre. 

A plate with a stack of three wholegrain pancakes that have been topped with coconut yogurt, cut strawberries, raspberries and maple syrup. The plate is messy indicating that someone has started eating the pancakes. There is a silver fork that has been used to cut and eat the pancakes. The white plate is on a white countertop.

Quick Tips for Success

Cooking pancakes from scratch is simple, but there are a few tips to know for making fluffier pancakes! 

  • Use a nonstick pan. I’ve made pancakes in all sorts of pans – stainless steel, cast iron, “non-stick” ceramic…but my favourite pan for pancakes and crepes is a teflon pan or a quality ceramic pan. For the best, most fuss-free results, go with the handy non-stick coating! 
  • Let the pan warm up sufficiently. A common problem for pancake newbies is to rush the process. But if you don’t give the skillet a chance to properly warm up, the first few pancakes will not only take forever to cook, but be prone to sticking. I recommend you give your pan a full 10 minutes to heat up. Pancakes are a slow-cooking food, so be patient and go slow! 
  • Practice makes perfect. I’ve been making vegan pancakes for years and I’ve come to learn that no matter what, the first pancake is usually a dud. Although totally edible, it takes a few pours to make a flawless pancake. The more you make, the better you’ll get. So stay optimistic! Good pancakes are coming! 
whole wheat pancakes stacked on top of each other on a white plate topped with coconut yogurt and cut strawberries. There is a fork thats been inserted into the pancake stack indicating it's ready to be eaten. The pancakes are on a white countertop with a brown backdrop and there are two small bowls in the background.

More Healthy Pancake Recipes You Might Like:

whole wheat pancakes stacked on top of each other on a white plate topped with coconut yogurt and cut strawberries. There is a fork thats been inserted into the pancake and set down showcasing the layers of the inside of the pancakes. The pancakes are on a white countertop with a brown backdrop and there are two small bowls in the background.

I hope you love this whole wheat pancake recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

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SF

Healthy Whole Wheat Pancakes Recipe

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By Hannah Sunderani
Healthy whole wheat pancakes made with whole wheat flour, steel cut oats and a vegan buttermilk. These pancakes are light and fluffy, using whole food ingredients. Delicious served with coconut yogurt and fresh berries!
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whole wheat pancakes on a white plate topped with coconut yogurt, cut strawberries and raspberries. There is a hand pouring maple syrup onto the pancakes in a small brown jug. The pancakes are on a pinky brown countertop with a bowl of strawberries in the background.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Serves 12 pancakes

Ingredients

Main Ingredients

Instructions

  • In a saucepan add 1 cup steel cut oats to 2 1/2 cups water. Bring to a boil, then reduce to simmer and let cook for 15-20 minutes, or until soft and porridge consistency.
  • Make your chia egg: Add 1 tbsp ground chia to 3 tbsp water and mix to combine. Let rest at least 5 minutes. In a separate bowl mix almond milk and apple cider vinegar to make "butter milk", let rest 5 minutes. Then combine chia egg and buttermilk and whisk to incorporate.
  • In a large mixing bowl whisk dry ingredients: whole wheat and all purpose flour, coconut sugar, baking soda, baking powder and salt. Add liquid mixture and stir to just combine. Pour in steel cut oats and mix well.
  • Bring a non-stick pan to medium heat with a dollop of coconut oil. When hot, pour 1/4 cup of the batter into the skillet and cook pancake for 2-3 minutes until tiny bubbles have formed on the surface and the bottom is golden brown. Flip and cook the other side for another 30 seconds to one minute, or until the bottom is golden. Remove from the skillet and continue this process until you've used all your batter.
  • Optional to keep pancakes warm the oven at 300F/150C. Place in a square dish with a lid and warm until ready to eat. Serve with your favourite toppings! I like coconut yogurt and freshly cut berries. Drizzle with maple syrup and enjoy!

Notes

Nutrition information is a rough estimate.

Approvals

Nutrition

Calories: 113kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Sodium: 236mg | Potassium: 71mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 70mg | Iron: 1mg
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