Made with Greek yogurt, oats, whole wheat flour, and not much else. Simple, wholesome, and satisfying.
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 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:
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.
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.
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:
- Really, really good
These whole wheat pancakes are not:
- Made with weird ingredients
- Dry as cardboard
- Hard as bricks
Just making sure we’re clear here.
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.
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Made with Greek yogurt, oats, whole wheat flour, and not much else. Simple, wholesome, and satisfying! Recipe may be doubled.
- 1 cup (123g) whole wheat flour or white whole-wheat flour (spoon & leveled)
- 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 light or dark brown sugar
- 1/4 cup (63g) Greek yogurt*
- 1 teaspoon pure vanilla extract
- optional: 1/2 cup add-ins like chocolate chips or fruit
- 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 200°F (93°C) oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made.
- Freezing Instructions: Pancakes freeze well, up to 2 months.
- Milk: Recipe tested with both skim and vanilla almond milks. Soy milk, 1%, 2%, buttermilk, or rice milk are OK.
- Yogurt: Recipe tested with plain 0% Greek yogurt. Regular yogurt, any milk fat and your choice of flavor, is OK.
Keywords: whole wheat oatmeal pancakes, whole wheat pancakes