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

  • 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

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


  1. 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!.

    1. I know this recipe has been around for a while, but I just wanted to say thank you – it’s delicious and healthy! They turned out perfectly.

  2. 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!

  3. 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!

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

    1. 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!

  5. 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…..

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

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

  7. 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. 🙂

    1. Because this batter is so thick, it’s easy to undercook the inside. My solution is: 1) dump about 1/4 cup of batter on the pan, and immediately spread the mound out using the bottom of the measuring cup; 2) cook on fairly low heat; 3) use a small saucer lid over the cooking pancake to trap more heat around the pancake. Wait to flip the pancake until bubbles have erupted in the middle-y parts of the pancake. The lid step is the one I find most helpful to both speed up the cooking and make sure they cook through without burning.

      My kiddo has loved this recipe for years, and I love it because it sends him off to school with a great nutritious breakfast that will keep him going until lunch. I generally make it in quadruple batches, then freeze the pancakes for quick serving on school mornings. (I steam them in my steam oven for 8 min, but I’m sure you could microwave them with a glass of hot water.) He loves the chocolate chip version. I like these with syrup, honey, or jelly. Thank you, Sally!

  8. 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

  9. 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! 

    1. Hi Gina! If using steel cut oats, the pancakes will have a little more texture to them and won’t be as fluffy.

    I had them with blueberries in half and choc chip in the rest! Usually pancakes make me feel like ive eaten bricks but these energised me and made my tummy happy! I used almond milk and egg whites and they were a dreammmm!

    Thank you!

  11. I just tried it today and it came out great. My 3yrs old son loved it, and he doesn’t even like pancakes at all. It must’ve been the texture. He didn’t want any syrup… he ate it with milk. One more recipe on our breakfast menu.
    Thank you.

  12. These are incredible!! I’ve been buying kodiak cakes but now that I have this recipe, I won’t be purchasing boxed mix anymore. Great fluffy thick texture, minimal sugar, & packed with nutrition! A pancake I can feel good about feeding to my kiddos. Thanks for a great recipe!

  13. I want add my voice to the chorus of praise for these pancakes! I’ve used this as my only pancake recipe ever since I stumbled across it. I cook a double batch and they are lunchbox fillers, in-the-car breakfast on busy mornings, and a guilt-free dessert. I love them with raspberries added to the mix. Brilliant and fail-safe recipe

  14. I love this recipe. I make it as a 6x batch and freeze them. I eat them literally every day for breakfast and use them for fuel on my runs. I am currently vegetarian and would like to become vegan but don’t want to lose this great meal. Do you have a vegan option for this? I already use almond milk. I would like to keep the same nutrition and taste if possible. Is there replacement options for the eggs and yogurt?

    Kyle Reynolds

    1. Hi Kyle, I’m glad you enjoy these so much! I haven’t tried making these vegan. You can try a flax or chick pea replacement for the eggs and perhaps a coconut or other vegan yogurt. It’s probably going to take some experimentation!

    2. I just made these vegan and they were so good! I actually just used water instead of milk because I ran out of almond milk. I used dark chocolate chips without dairy, and replaced an egg with a flax egg (1tbs flax mixed with 3 tbs water). I also used vanilla almond milk yogurt. I have tried a lot of vegan pancake recipes and I haven’t been able to find a good one. My kids all commented that these pancakes were super good!

  15. With soluble and insoluble fiber, satiating protein and energy-rich complex carbohydrates, whole-grain oats are one of the healthiest foods you can eat. But is the same true when you use them in pancakes?

  16. Not sure how everyone is making this and getting good results. The batter stuck to my cast iron skillet even tho I sprayed it with cooking oil first. Not sure what went wrong. Maybe because there’s no fat such as oil or butter in them?

  17. Love love love these Sally!!! I didn’t know that such a healthy pancake could taste so good – in my opinion they taste even better than regular ones… Definitely a regular in my house from now on – I can’t believe I didn’t try these before!❤

  18. I don’t usually leave comments but I thought this might be helpful! I finely diced half an apple and put it in my mix. I admittedly forgot to put the brown sugar in this time but I didn’t even notice because the apple must have given the sweetness instead. With the apple they taste lovely and muffiny, would totally recommend it.

  19. I make this every week for my family of 5. We are obsessed. I was wondering if you had any modifications to make this pumpkin baked oatmeal? I am dying to try it but I don’t want to waste my can of pumpkin on a non-SBA recipe haha.

    1. I’m thrilled that these are such a hit with your family! I haven’t made pumpkin baked oatmeal – but I definitely need to try it soon! I do have pumpkin pancakes that you can try: https://sallysbakingaddiction.com/pumpkin-chocolate-chip-pancakes/

  20. Delicious pancake recipe! I added blueberries and used blueberry Greek yogurt since that’s what I had on hand. Thanks for the recipe!

  21. Hi, I live in France and there IS not Quick oats. Is it possible to put old fashion oats instead? Will the batter rest a little bit before cooking to hydrate the oats?
    My 3 kids are in-lov with the old fashion cookies with oatmeals!!! Yours recipes are Amazing and surprinsling healthy!!!! So m’y New objectif is to test every oatmeal and whole floue recipes 😉

    Thanks for thé answers

    1. Hi Sabrina! You can actually use your old fashion oats – just place them in a food processor or blender and pulse them a few times to break them down and you will have your own quick oats 🙂 Pulse them and then measure. Enjoy!

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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