Addictive Recipes from a Self-Taught Baker

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.

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.

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.

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.

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.

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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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


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.





  1. I’m curious if this could be modified to be cooked in an oven. My stovetop is unusable at the moment and I love these pancakes (especially with blueberries or chocolate chips!). I know I probably won’t get a reply in time for breakfast today, but maybe we can help out someone that finds themselves in similar circumstances in the future!

  2. I can’t believe I haven’t found this recipe before now, for all the searching for healthy oatmeal pancakes I’ve done. I really appreciate the addition of the Greek yogurt too, for its health benefits as well as the moisture it incorporates into the pancakes… a tough feat for WW pancakes!
    Just finished making (and eating!) my first batch and they are beyond my expectations delicious! This recipe is bookmarked now. Thanks so much for sharing!!

  3. Tried this recipe today and they’re very delicious. I followed it to the letter, used chocolate chip as mix-ins and topped it with sliced bananas and chopped pecans. It was easy to make and the pancakes turned up fluffy and soft, sweet but not overly sweet, even with the semi-sweet chocolate I added on. This will be my go-to wheat pancakes from now on. Thank for sharing!.

  4. Thank you for this awesome pancake recipe. They were absolutely delicious. I made them this morning and my husband also loved them. I usually only eat one pancake but today I ate two!

  5. LOVE these pancakes, exactly what I have been looking for! Made them with blueberries-delish! thank you!

  6. i love these pancakes! i made them with blueberries and they were delicious! just curious to how many calories there are in them. thanks for the awesome recipe!

  7. Do you have nutritional value for the pankcakes? They look yummy but I need a low fat version. Thank you so much! Barbara 

    • I don’t. Nutrition info calculators online can often be inaccurate (different brands/products/etc) and I would hate to publish wrong information on my website. Sometimes I share an estimate, but that’s rare– feel free to calculate at your own discretion!

  8. I was wondering when you tested with the vanilla almond milk (I always use unsweetened version, not a fan of milk) if the batter was runny? I have found that baking with it tends to be hit or miss…..

  9. Do you know the nutritional break down for his? How many calories, carbs, etc? Thanks.

  10. These were great! All I had was full fat vanilla Greek yogurt and they turned out perfectly!! Thanks for another great recipe!

  11. I’m the cook in my family but I sprained my ankle. Nothing better to get a spouse to learn how to cook on the spot! These pancakes were absolutely delicious and satisfying while being healthful. Thanks for helping us out in a pinch! My husband will be making these from now on. 🙂

  12. Ive tried this recipe several times and each time the pancakes turn out half cooked inside. What am I doing wrong?!

  13. Wow theses were great,  whole wheat and light and fluffy?….very unexpected. I used half and half instead of milk (that’s what I had) and maple flavored whole milk yogurt.  Half I did plain and half chocolate chips. I think I liked plain better!  Very good. Give these a try, definitely a keeper. Thanks

  14. Best healthy pancakes I’ve ever made by far and maybe even better than the buttermilk ones I make. Thanks!

  15. Hi, can I replace the whole weat flour with oatmeal flour? Thank you 🙂

  16. Just made these this morning for my 2 year old, delicious! I cooked them in coconut oil it was so good! Thank you for my new go to pancake recipe! 

  17. Thank you for this amazing recipe, the pancakes are really delicious and as fluffy as if they were made with white flour : )

  18. Thank you so much for the recipe.. they turned out great. I replaced the sugar with stevia 2 tp. and made the portion of oat 1 cup instead of 1/2 and 1/2 cup of whole wheat flour. they are fluffy and delicious! the best recipe out there ! Thank you

  19. I’m currently making a quadruple batch of chocolate chip pancakes for my 8-yr-old – I freeze them (they steam beautifully!) and he loves to start his school day with these! I love for him to eat them, because they’re really high in fiber, and probably high in protein (given all the milk and eggs and oat and Greek yogurt). There’s not much sugar – he eats the chocolate chip ones without syrup. Overall, this is great! I’ve made these lots of times now – so I wanted to share some tips I have developed. 1) cook med-low and slow – I burned so many of the early batches! 2) I find they cook better if you cover the cooking pancake with a pot lid to trap it in a cloud of warmth. Thank you, Sally!

  20. Never thought I’d crave for wheat and oatmeal pancakes afterward..they came out great
    .You ‘re the best Sally! Thank you so much for all the work you put into perfecting these <3

  21. We’ve tried many whole wheat pancake mixes and all but one are terrible.  Aunt Jemima whole wheat pancake blend makes wonderful pancakes and waffles. If you can find it then I urge you to try it; we special order it on the Wal-Mart website and pick it up at the service desk in the nearest store.

    Based on a recommendation in Good Housekeeping, we bought the Krups waffle iron and LOVE it.

  22. Wondering if non-dairy yogurt would work in this recipe? 

  23. Sally these were amazing! Thank you for sharing this recipe, these pancakes made my morning! 

  24. Your blog has been my go to since I was a young baker in middle school! Now I’m making these recipes for my baby girl I can’t wait to make these pancakes for her this morning.  

  25. Hi Sally!  My husband and I LOVE this recipe.  I used it as my go-to for a long time, then changed to whole food plant based (WFPB) eating, so the dairy and eggs in this recipe didn’t work for me.  After trying a number of other WFPB pancake recipes, I returned to this recipe and made substitutions – for eggs and used non-dairy yogurt and milk and WOW! I have my favorite pancakes back.  A happy week at my house is enough pancakes for the week mornings served with with blueberries on top.  Thank you!

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