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

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

Yield: 7-8 pancakes

Ingredients:

  • 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

Directions:

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.

Recipe 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.

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© 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

 

 

 

401 comments

  1. 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!

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

  3. 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!  

  4. 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.

  5. 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! 

  6. 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 🙂

  7. 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 🙂

  8. 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!

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

  10. What are the calories per serving?

  11. Made these this morning at 7am before work on a cozy, rainy day in Vancouver. 

    Subbed
    Milk with homemade almond milk
    2 medium eggs instead of one large
    Added vanilla protein powder
    Pulverized flax seed

    So good!
    Thanks for sharing!

  12. My two children gobbled these up. I had to get a bit creative since I’d run out of greek yogurt, so I subbed with a small container of vanilla yogurt and didn’t add any extra vanilla extract. Worked great. Perfect hearty breakfast for a mildly chilly morning on the porch.

    Thank you so much for sharing your recipe!

    Cheers.

  13. This was my first adventure into baking with whole wheat flour. With great trepidation I forged ahead. The batter looked horrible, like (I won’t say it). But what a surprise! Even though I added blueberries and almond slices to the top of the pancakes, they would have been perfectly good without any extras. I LOVE THEM!

  14. Hi Sally I’ve tried this recipe by using 100% whole wheat flower, 2 medium eggs instead of 1 whole egg and buttermilk. I let the mixture rest for a few minutes. The mixture was pretty thick, and after making several pancakes the result was as follow: the pancakes were baked from the outside, fluffy and light to the touch, but the inside was still doughy. What went wrong?

  15. Yummy, and healthy Definitely will make again thank you.

  16. We LOVE having these pancakes for breakfast Sunday mornings. I was wondering, can you use oat flour instead of regular oats? I made oat flour on a whim but have not really liked any of the recipes I’ve tried it in. Was wondering if you had any ideas on how I could use it up if not in this recipe. Thanks!

    • Hi Aisha! You can use oat flour for the whole wheat flour in these pancakes, but I don’t recommend subbing for the whole oats.

      Another idea! You can use oat flour in these breakfast cookies. I would use 1 and 1/2 cups of oat flour and the rest oats (so 1/2 cup + 1/3 cup oats). Does that make sense?

      • Yup, got it! 🙂 I’m sure my kids will love having cookies for breakfast. Can’t wait to try it out–Thanks!

  17. We LOVE these pancakes for breakfast on Sunday mornings. I was wondering if we could use oat flour instead of regular oats. Thanks!

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