Whole Wheat Oatmeal Pancakes

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

stack of whole wheat oatmeal pancakes topped with raspberries and maple syrup on a white plate

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.

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.

stack of whole wheat oatmeal pancakes topped with slivered almonds and maple syrup on a white plate

stack of whole wheat oatmeal chocolate chip pancakes with maple syrup on a white plate with a fork

The chocolate chip version of this recipe is our favorite. Though I can never say no to a classic, maple-syrup drenched 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?

stack of whole wheat oatmeal pancakes topped with raspberries and maple syrup on a white plate

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 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.

2 images of pancake batter in a skillet on the stovetop

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.

stack of whole wheat oatmeal chocolate chip pancakes with maple syrup on a white plate

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stack of whole wheat oatmeal pancakes topped with slivered almonds and maple syrup on a white plate

Healthy Whole Wheat Oatmeal Pancakes

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 7-8 pancakes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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


  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 200°F (93°C) oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made.


  1. Freezing Instructions: Pancakes freeze well, up to 2 months.
  2. Milk: Recipe tested with both skim and vanilla almond milks. Soy milk, 1%, 2%, buttermilk, or rice milk are OK.
  3. 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

3 images of stacks of whole wheat pancakes


  1. Hi, thanks for sharing this recipe. I have made them twice and I love them! I use berry flavored quick oats and it makes the pancakes smells like berries 🙂

  2. I just made these for some pre-skiing breakfast! I used regular oats instead (so I just let the mixture sit a little longer to soak up the liquid), added flax seeds, a dash of pumpkin pie spice, and blueberries and then cooked in coconut oil. These were perfect, fluffly, and delicious– Everyone seriously enjoyed them! We have a new favorite!

  3. Sally,

    These are amazing! I just made them for breakfast and both myself and boyfriend really enjoyed them! So flavourful that indeed maple syrup wasn’t even needed. I chopped fresh strawberries and bananas on top 🙂

    I have been trying out different three ingredient pancakes too and I love that we can eat healthier versions of recipes.

  4. Just made these and I have to say – Best pancakes ever!! I used cottage cheese because I was out of greek yogurt and they were still perfect! Of course I made the chocolate chip version. Thank you so much for this delicious recipe

  5. I have made these for the past two weekends and they are delicious! Just enough sweet, just enough fluff, just enough texture and I even left out any mix-ins. Halved it and makes the perfect amount for two hearty breakfasts, 4 pancakes total. Thanks, Sally!

    1. Perfect! I just made a batch this weekend too Allison. Thanks for reporting back!

  6. These are light and fluffy and tasty, for years I have been making my version which tasted good but not that fluffy
    thank you definitely keeping as my recipe for whole wheat pancakes.

  7. So I didn’t have any oats at home but I did have these like 8 cereal mix in a powder form technically meant for babies but it worked perfectly. They were so fluffy! Love your recipes

  8. Wow… these are amazing! I love this recipe. I made them yesterday morning with chocolate chips. They satisfied my pancake craving…while being so much healthier and filling. I will definitely be making these again… Thank you!!

  9. I make these pancakes at least once a week (sometimes I make a double batch to freeze – obsessed much?). I absolutely love them topped with fresh berries or a berry compote. My husband will often ask if I will make him “my famous pancakes” and I always reply that “they’re Sally’s pancakes” haha. Thank you so much for this recipe!!!

    1. Sally Pancakes – I’m cracking up right now Alison!!

  10. Great tips and great ingredients. I loved the taste and texture. Only problem was I had a hard time only eating two.

  11. These are great! I added in a banana and they still came out soft and fluffy. No complaints from my husband either who usually shies away from things made with whole wheat flour.

    1. Wonderful, Erin!

  12. Hmmmm mmI.mmmmm! Lickity split goodness! I’m eating these luscious pancakes as im writing! And they’re every bit as good as you promised ( actually betrer!) And I can’t believe they’re wholesome too! Thanks for another winner recipe!

  13. I tried these pancakes a couple of weeks ago, and I cannot get enough of them! i make them almost every weekend and I doubt I will ever get tired of them. I love the oats in them, I thought that was a very nice touch. These pancakes are practically heaven. Thanks so much for the recipie!

  14. Great recipe! I made these this morning and put them on my blog 🙂

  15. This is my favorite pancake recipe. I skip the sugar and only put in a pinch of salt. So yummy!!! Thank you:)

  16. Made these today for a change in our normal pancake recipe and they were a hit! Any way to use oats is great and they were very filling. Adult and kid approved!

  17. My hubby and I made these this morning and I just wanted to send a sincere virtual “thank you” for sharing such an amazing recipe!!! I had my pancake with a little peanut butter and strawberries and it was so satisfying and delicious! We love our Sunday morning pancakes and I have to admit – they aren’t always healthy. SO happy to have found these, for sure our new staple!


  18. I’m so glad you and your husband love them Ashlie! You are very welcome for the recipe. There are two ways I reheat my pancakes. Either (1) Heat oven (or microwave oven) to 350 degrees. Bake pancakes for 10-12 minutes on a lined baking sheet. (2) Microwave for 1.5-2 minutes until heated through.

  19. Just made this pancakes this morning for breakfast, and not lying, these were THE BEST pancakes I have ever had ever. Better than White Spot, better than IHOP. Just amazing!

  20. Danielle @ TheCharmItSpot says:

    Honestly, I tried these for the first time yesterday (and left overs today) and they were some of the best pancakes I’ve ever had. I used what I had in the house, so I substituted with regular flour, and light yogurt, but I definitely want to try the healthier option next round. I’m definitely keeping this recipe! Thanks SO much, they were DELICIOUS!!

  21. Seriously the best pancakes i’ve ever made and tasted!!!! Thank you so much! I added blueberries to mine, delicious! Excuse me while I go look at your other recipes now!
    Thanks again!

  22. Just made them! With pieces of green apple, and ate them with a tablespoon of dulce de leche. Delicious!! They’re great, fluffy and will make a great breakfast tomorrow. From Argentina, a huge THANKS to you!

  23. Thank you for the great recipe. Just made them for me and my family. Added some chocolate and ate with honey. Yum yum yum.

  24. Hello Sally! I don’t know how to thank you for this lovely recipe!!
    It was sooooo delicious!!
    I made the pancakes today on breakfast! YUM!!!!
    Came out the same! Even when I halved the recipe!
    Thank you, thank you, thank you!

    oh, and I’d love to buy your book!! Lots of recipes here are healthy & have fruit/chocolate/oat with them!
    Is there any chance I can find it at Virgin Megastrore? or is it only available online?

    1. Hey Stella! Love these pancakes too. Happy you enjoy them! My book is available wherever books and eBooks are sold. You can also buy it on Amazon: http://www.amazon.com/Sallys-Baking-Addiction-Irresistible-Cupcakes/dp/1937994341

  25. wow! fantastic! I’m a pancake snob and love making pancakes from scratch for my family – found your site and this recipe through a Google search, amazing pancakes…two comments: it definitely is better to make a smaller pancake w this recipe – the bigger ones were little more challenging to manage and flip. I used almond milk, and added blueberries to the batter – delicious! I also added one item: about a tablespoon of lemon juice as I mixed the dry and wet ingredients together – that makes fluffy light pancakes even fluffier! This is my new favorite recipe…thanks for sharing!

  26. These are the first healthy pancakes I ever tried to make and they came out sooo well! 🙂 I made them on Monday for the first time and I’ve been having them for breakfast since then. I’m obsessed – I don’t think I’ll ever want to eat anything else for breakfast. I love experimenting with them and changing up the extras. For example, today I added sliced almonds and cocoa powder. These pancakes are also the first breakfast dish that actually fills me up and doesn’t leave me hungry after two hours.
    I think this is the longest comment I’ve ever written on a blog, haha – can you see how obsessed I am? 😀

    1. Haha! Well thanks so much for taking the time to leave me one – no matter how long or short, I always enjoy reading comments from readers. Thanks Vanessa, happy you love these pancakes!

  27. FYI: honey subs perfect for the sugar. I added it to the wet ingredients as you would the sugar, and the pancakes were A-MAZING!!! Thanks Sally!!

  28. I tried so many recipes for healthy pancakes but none came close to this. Instant hit with everyone. Flavor & texture are amazing.

  29. delicious pancakes. made directly as stated. very dense and filling. thanks sally!

  30. They came out perfect! Love them!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally