Whole Wheat Oatmeal Pancakes.

Made with Greek yogurt, oats, whole wheat flour, and not much else. Simple, wholesome, and satisfying.

Healthy Whole Wheat Pancakes - that actually taste good. Made with Greek yogurt, oats, whole wheat flour, and not much else. sallysbakingaddiction.com

I’ve never met a pancake that I didn’t like.

Correction. I’ve never met a fluffy buttermilk pancake that I didn’t like. I have, however, met several flimsy-dense-flavorless-whole-wheat pancakes in my life. And they’re quite a disappointment to say the least.

Healthy Whole Wheat Pancakes - that actually taste good. Made with Greek yogurt, oats, whole wheat flour, and not much else. sallysbakingaddiction.com

Healthy whole wheat pancakes are difficult to master because pancakes are meant to be light, soft, and fluffy. All things that whole wheat flour isn’t. However, finding the right balance of ingredients to make your pancakes whole-grain AND fluffy isn’t impossible. It just took me a few (um, several) tries.


Let’s just say I spent my entire Sunday morning pancake-ing and currently have a freezer full of whole wheat pancakes. Who wants to come over for breakfast? Pancakes are the only thing on the menu.

Anyway. This is a recipe you’re going to want to hold onto. It joins my basic vanilla cupcake, basic chocolate chip cookie, and homemade cinnamon rolls in my “go-to” recipe archive. These whole wheat pancakes are an easy starting point to let your mind go wild. Plain whole wheat pancakes topped with sliced almonds. Or whole wheat chocolate chip pancakes:

Healthy Whole Wheat Pancakes - that actually taste good. Made with Greek yogurt, oats, whole wheat flour, and not much else. sallysbakingaddiction.com

The chocolate chip version of this recipe is our favorite. (duh) Though I can never say no to a classic, maple-syrup drenched plain ole whole wheat pancake.

Making these pancakes is actually really simple. There’s no crazy ingredients you’ve never heard of. Nothing requiring you to spend $15 on a crazy sugar substitute you can’t pronounce. Just plain everyday ingredients like whole wheat flour, egg, quick oats, milk, and yogurt. The pancake batter is flavored with cinnamon and vanilla extract and is very lightly sweetened with brown sugar. Only 2 Tablespoons of brown sugar for the entire recipe. Not too shabby, right?

Don’t leave out the brown sugar; your pancakes will not be good.

Healthy Whole Wheat Pancakes - that actually taste good. Made with Greek yogurt, oats, whole wheat flour, and not much else. sallysbakingaddiction.com

Let’s just discuss how thick these guys are. You have the baking powder to thank. Not too much baking powder so that your pancakes taste like chemicals, but just enough to give them a little lift. Ok, a lot of lift. And I’m lovin’ it!

The addition of quick oats adds fiber to your pancakes, as well as gives them a hearty, satisfying texture. The oats bulk up the batter without adding any unnecessary sugar or fat. You know when you mix oats with water/milk, they bulk right up? The same goes with this pancake batter. I always add a touch of oats to my batters. Oh and don’t worry, these pancakes won’t taste oat-y.

Greek yogurt adds a slight protein punch to the batter. It also keeps things on the lower fat side. I love using Greek yogurt in my healthier recipes; it’s like a softness inducing miracle ingredient. Yogurt also brings so much moisture to the resulting pancake. Dry, tough pancakes have no place in my kitchen.

I’d rather eat broccoli for breakfast than a dry-tasting pancake.

How to make healthy whole wheat pancakes

I really need a pancake griddle. Also, do you like my shoes?

While these whole wheat oatmeal pancakes aren’t nearly as fluffy as my favorite buttermilk pancakes (you’ll find that recipe in my cookbook), they’re still incredibly soft. Just as pancakes should be. Tall stacks of soft, syrup-drenched pancakes. Heaven. 

Two very important notes: make sure your griddle is HOT before adding the pancake batter. Also, spray your pan or griddle between each pancake or batch of pancakes. Ok, let’s recap.

These whole wheat oatmeal pancakes are:

  • Soft
  • Thick
  • Healthy
  • Whole-grain
  • Moist
  • Really, really good

These whole wheat pancakes are not:

  • Made with weird ingredients
  • Boring
  • Flavorless
  • Diet-busting
  • Dry as cardboard
  • Hard as bricks

Just making sure we’re clear here.

Healthy Whole Wheat Pancakes - that actually taste good. Made with Greek yogurt, oats, whole wheat flour, and not much else. sallysbakingaddiction.com

I just had dinner, but I’m ready to face plant into that giant chocolate chip stack. ↑

*Any slight changes you make to this recipe will yield a different result; I suggest making the pancakes exactly as written or using the alternatives given. 

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Healthy Whole Wheat Oatmeal Pancakes

Prep Time: 5 minutes

Total Time: 25 minutes

Print Recipe

Made with Greek yogurt, oats, whole wheat flour, and not much else. Recipe may be doubled for a large family.

Yield: 7-8 pancakes


  • 1 cup (123g) whole wheat flour (or white whole-wheat) (measured correctly)
  • 1/2 cup (40g) quick oats
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 large egg (or 2 egg whites)
  • 1 cup (240ml) milk*
  • 2 Tablespoons packed dark brown sugar (or light brown)
  • 1/4 cup (63g) Greek yogurt*
  • 1 teaspoon vanilla extract
  • 1/2 cup add-ins like chocolate chips or fruit, optional


Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.

Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.

Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter.  Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.

Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.

Additional Notes:

*Recipe tested with both skim and vanilla almond milks. Soy milk, 1%, 2%, buttermilk, or rice milk are OK.

*Recipe tested with plain 0% Greek yogurt. Regular yogurt, any milk fat and your choice of flavor, is OK.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


A few more wholesome ways I like to start my day…

Skinny Strawberry Chocolate Chip Muffins

Skinny Strawberry Chocolate Chip Muffins


Breakfast Cookies

Breakfast Cookies


Oatmeal Raisin Cookie Granola

Oatmeal Raisin Cookie Granola by sallysbakingaddiction.com


Q: What do you like on your pancakes?

Healthy Whole Wheat Pancakes - that actually taste good. Made with Greek yogurt, oats, whole wheat flour, and not much else. sallysbakingaddiction.com





391 Responses to “Whole Wheat Oatmeal Pancakes.”

  1. #
    Kellyposted August 19, 2015 at 11:48 pm

    How would you break this down (up?) t9 make on bulk?! Have you tried? With just the dry mix I mean….

    Thank you!  


  2. #
    Ritaposted August 25, 2015 at 10:27 am

    I made these into waffles. They turned out soft and fluffy, as I imagine the pancakes would, so we popped them in the toaster oven and they were perfectly crispy on the outside and tender inside. They are DELICIOUS!  My 16 year old daughter has been eating them every morning for a week. Thanks for a great, wholesome recipe. I’ll be trying some more of your recipes soon. 🙂


  3. #
    Rosieposted August 26, 2015 at 8:03 pm

    What could I substitute for the yoghurt as  I dont eat yoghurt


    • Stagereplied on May 20th, 2016 at 7:17 am

      I leave the yogurt out all the time. Just add a little extra milk and they will turn out great!


  4. #
    Karenposted August 29, 2015 at 11:21 am

    Delicious! Definitely my best pancakes yet! I did not quick oat so I ground slow cook oats and instead of adding to the flour mixture added them to milk mixture and let them sit for 5-10 to soften. Thanks for the wonderful recipe!


  5. #
    Jessica Tposted September 9, 2015 at 7:43 am

    This is a great recipe! Made for my 14 mo old twins and they loved! Used real oats, just ground them in food processor, used baby yo yogurt since thats all I had, they came out very tasty!


  6. #
    Ericaposted September 20, 2015 at 11:34 am

    Delicious pancakes, thanks for the recipe! I added 2 TB hemp hearts to pump up the protein and blueberries and they turned out great. Definitely my favorite pancake recipe!!


  7. #
    Catarinaposted September 23, 2015 at 1:40 pm

    Hello from Portugal!
    These are one of the best pancakes I ever made! I’m usually not very good at making pancakes but these just turned out perfect! I made them with only 1tbsp brown sugar and next time I will try with none because they are just tasty enough. Really really good topped with yogurt! 
    Thank you for your recipes 😀 


  8. #
    Sarahposted September 28, 2015 at 11:10 am

    I would love to have these for dinner but don’t get home til 8pm most nights, and would like to skip making the batter that late.  If I made a big batch of batter on weekends so I could just cook pancakes when I get home, how long do you think the batter would last in the fridge?  (I don’t want to make pancakes ahead of time and freeze, because I don’t have a microwave…apt living!)


    • Sallyreplied on September 28th, 2015 at 5:49 pm

      Hey Sarah. The batter must be cooked right away– the baking powder is activated once wet. (The pancakes would be flat and dense otherwise.)


  9. #
    Tiffanyposted October 11, 2015 at 5:07 pm

    can I store the leftover batter in the fridge for a few days? 


  10. #
    Tiffanyposted October 11, 2015 at 5:08 pm

    I see my question answered now :/ sorry about that!


  11. #
    Traceyposted October 21, 2015 at 10:45 pm

    Could I make the batter one or two days in advance?


  12. #
    Karaposted October 26, 2015 at 11:13 am

    I just made these for the second time today, and they are great! I used rolled oats that I ground up in a food processor and vanilla Greek yogurt and they are delicious! My 3-year-old just ate 3 of them, and is asking for a fourth! Thank you so much for all of your recipes. Every one I have tried so far has been a great success! 


  13. #
    Leanneposted December 2, 2015 at 9:56 am

    These pancakes came out beautifully and were delicious. I made a savory version by adding cubed ham and chopped onions (scallions would be better), and grated cheddar cheese on top before turning. I used plain low fat yogurt and, because it was a savory style, I left out the cinnamon. Both my husband and I loved them. I served them with smoked maple syrup.


    • Sara Lewisreplied on May 29th, 2016 at 1:58 pm

      Whoa, a savory version. What a great idea!!! My mind is blown. 🙂


  14. #
    Anamariaposted February 28, 2016 at 9:47 am

    I love how well and yet how simply you describe this recipe. I will make it today for breakfast and get back with my comments! I cannot wait. Thank you for sharing!


  15. #
    Emagibrilposted March 1, 2016 at 10:26 am

    Thank you for this easy, healthy, and best of all soooo yummy recipe.. I have two little picky eaters and they loved it..


  16. #
    Louiseposted March 5, 2016 at 6:50 pm

    This recipie makes a LOT of pancakes, and they are so yummy.  Definitely something I’m making again.  Thank you so much


  17. #
    PR23posted March 6, 2016 at 10:34 am

    can i utilize normal yogurt instead of greek?


  18. #
    Glendonposted March 6, 2016 at 11:39 am

    These are one of the best Whole Wheat Oatmeal Pancakes I’ve ever had. My family loved them!!! 


  19. #
    zoyaposted March 12, 2016 at 1:28 am

    Hi 🙂 do you think i could exclude the greek yogurt? 


  20. #
    Erinposted March 20, 2016 at 1:24 pm

    These were perfection – added walnuts and raspberries to the batter.. delicious! 


  21. #
    Maryposted March 20, 2016 at 2:05 pm

    Made this pancakes for the first time-WOW.  THEY ARE DELICIOUS.  I used whole wheat pastry flour, old fashioned oats and low fat milk and plain 0 fat yogurt.  I added nutmeg with the cinnamon and used coffee bakery emulsion instead of vanilla.  For add ins, Chocolate chips and sliced almonds.  They rose and became light.  These are some of the best I have made and I cook a lot.


  22. #
    Penny Pposted March 23, 2016 at 9:36 am

    What is the calorie count on these?


  23. #
    K. Laurenposted March 24, 2016 at 10:18 am

    Made these this morning – and added a 1/2 cup pumpkin pureé!!! SO tender and moist and you can’t even taste the oats. I reduced the milk by 1/2.

    Thanks for sharing this! REALLY good and filling and awesome for in between workouts!


  24. #
    Tposted March 28, 2016 at 4:29 pm

    The best whole wheat pancakes ever! My whole family loves them. Thank you!!!!


  25. #
    Vanessaposted April 9, 2016 at 11:49 am

    These were great. I used almond milk and strawberry Greek yogurt (it’s all I had) I didn’t need any toppings. They are delicious plain.


  26. #
    ann marieposted April 13, 2016 at 5:50 pm

    thank you for the great recipe! just polished off my first batch… so filling and delicious. made mine with whole spelt and rice milk. and cardomom instead of cinnamon. i know you suggested not substituting, but i had no brown sugar and so my recipe had no sugar. also had no oats, but a added some extra spelt. i thought they were fantastic. thanks again.


  27. #
    Brittonposted April 17, 2016 at 12:58 pm

    DELICIOUS, low calorie, and very filling!  Mine made 7 small, but thick and fluffy pancakes.  I omitted the greek yogurt as I did not have any (for anyone wondering, it is not necessary to the structure of the pancake and it can in fact be omitted) and topped it with strawberries.  It was EXTREMELY quick to make on my griddle.  If you want to make it even quicker simply mix the dry ingredients and store them in a ziplock bag for easy access.  I’ve been looking for the perfect whole wheat pancake and this is it!


  28. #
    Shevposted May 11, 2016 at 2:30 am

    Made these this morning. didn’t have any chocolate chips but i complemented with honey and blueberries. They are gorgeous and delicious, the best wholewheat pancake recipe on the internet. thank you 


  29. #
    Valerieposted May 14, 2016 at 12:33 pm

    This is a delicious recipe and they’re very filling! I’ve made the recipe several times now and found I like the texture best when I grind the oats vs. whole. Thanks Sally for another gem.


  30. #
    Amanda Rodriguezposted May 22, 2016 at 1:10 pm

    Just made these yesterday and they are uh-mazing! Not dense like most whole-wheat pancake recipes. They aren’t dry either and are super fluffy! The batter doesn’t spread that well, so I had to kind of spread it myself, but I love these and will keep this recipe for years to come. Thanks!!


  31. #
    Patriceposted June 4, 2016 at 1:43 pm

    A great recipe and definitely a keeper!  Used dark chocolate disks (didn’t even cut them smaller) and fresh blueberries.  I’m freezing what I didn’t eat.  (sad) I should take a picture but you’ll have to wait until I decide to devour the other half….like tomorrow?  I love following your site and have saved several recipes.  I’m a solo business baker, local dessert caterer and pusher of Salted Caramels, etc. on my website.  First time commenting so….Thanks for the opportunity…over pancakes!


  32. #
    Riyanka Paiposted June 5, 2016 at 5:56 pm

    I love this recipe.  The only change I made is I added more flour as my batter was a little runny.


  33. #
    Vanessaposted June 7, 2016 at 12:39 pm

    These pancakes are sooo good! I have struggled to find a pancake recipe that are relatively healthy and don’t taste like cardboard and these are definitely it!! I put half the amount of sugar and instead used fruits on top for that extra bit of sweetness and they were delicious!  


  34. #
    Teresa Dominiciposted June 15, 2016 at 6:14 pm

    Sally, I came across your recipe on Pinterest, and I tried them this morning, I double everything for my big family, I added a little bit more sugar in the batter, I used apple as a fruit, and baked them as muffins, 25-35 min, 400 degree, they were super delicious.


  35. #
    Lauraposted June 22, 2016 at 8:49 am

    Hi! I am about to make these for my two littles and myself. I am considering making a second batch if we love them. How do you recommend freezing and reheating the cooked pancakes? Thanks! 


  36. #
    Mary Bethposted July 5, 2016 at 5:59 pm

    Being a 31 year old who helps care for her mother, finding healthy food options is a necessity.  I am not getting any younger (though I do not at all feel “old” yet), and my mother being ill makes it difficult for her to exercise.  My father is in generally good health, but since retiring recently, he, too, is feeling his age.  How can I make something we all love in a healthier way?  To answer this question, I did what any of my generation would do:  Googled it.  What a delight to discover this website and this recipe!  It’s been about 15 minutes since we all finished eating these for the first time.  I didn’t tell them what was in it (saying oats in pancakes or Greek yogurt would likely have turned their brains off to the idea–making them not enjoy them as much), but simply watched the reaction.  The first bite had my dad coming back to get another!  My oldest brother was also at the house and had some.  My whole family is in love with these!  I made them exactly as instructed.  My add-ins were a banana and walnuts.  I cannot believe the literal standing ovation over these pancakes!  The flavor and texture were better than any restaurant or grandmother pancake I have ever had.  Thank you so much for taking the time to perfect this recipe and freely share it with the world.  I cannot wait to make these again on my next day off 🙂


  37. #
    Lisaposted July 13, 2016 at 11:07 am

    I gotta say I’m super impressed after just finishing breakfast made up of your pancakes! they were delicious! My husband never really likes when I bake with whole wheat but he couldn’t help himself with taking seconds and thirds! I added chocolate chips and blueberries and I couldn’t stop eating them. Thank you for using such great ingredients to make something so good!! I’ll be trying your other recipes too 🙂


  38. #
    Jeremyposted August 5, 2016 at 3:12 pm

    Do you happen to know the nutritional facts per whole wheat pancake? No worries if not-I didn’t want to add up the stuff if you happened to already have it.  
    Very good by the way! Thank you for sharing this recipe!


    • Sallyreplied on August 8th, 2016 at 8:20 pm

      I don’t, sorry!


  39. #
    Haleyposted August 6, 2016 at 8:40 am

    Sally, these are so great!! Thank you!!


  40. #
    Scarlett Williamsonposted September 23, 2016 at 7:29 pm

    What are the calories per serving?


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