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

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.

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 - 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. 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?

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 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.

How to make healthy whole wheat pancakes

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

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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. Made them this morning. They were amazing! I used almond milk and added frozen blueberries 🙂

    1. Yum! I made a batch of these yesterday. Absolutely a favorite. Thanks Lauren!

  2. Hi Sally,

    I made these on the weekend and they are A-M-A-Z-I-N-G. So flavourful, light and fluffy and they turned out perfectly. You would never know they were a healthy pancake too. I also made your honey whole wheat no knead bread – fantastic! Thank you so much for your wonderful recipes.

  3. WOW…I was drawn to this recipe first by the gorgeous pictures, and then I read everyone’s comments and HAD to try them (I’ve never seen so many positive comments on a recipe before!) This is by far the BEST pancake recipe (healthy or not) I’ve ever made . I was forced to use spelt flour and honey instead of WW and sugar, since I was too eager to make these rather than go to the store first. But they were fantastic, and the recipe was much larger than I thought (made 15 pancakes!!). I can’t imagine them tasting any better, but will try the brown sugar and WW flour next time anyway! Can’t wait to try some more of your recipes!

    1. NICE! So glad you love these, Megan. I should try them with spelt flour sometime!

  4. Thanks for the recipe, and most of all for trying so many versions! I made the pancakes this morning with blueberries (I always have them in the freezer). Really tasty, and after making only two at a time (so I could experiment with cooking times and see how the batter does as it sits). I found a couple of things that make them more consistent from batch to batch. 1) Let the batter sit for 5 minutes after you mix it, the oats will really soften and the baking powder gets a chance to work (you can also heat the milk until it’s very slightly warm to the touch, that helps too). 2) They can stay a little gummy in the center if they’re not cooked through. I found spreading the 1/4 cup of batter a little with my fingers or a spatula to make a slightly thinner pancake helps to make sure they’re cooked and they still puff nicely. 3) When in doubt, keep cooking them as long as they’re not too brown. 4) Use a rack on the baking sheet if you’re putting these in the oven so the bottom. doesn’t get too wet.

  5. Thank you for a wonderful recipe! I have 5 children and make pancakes every morning for them for breakfast. I’m always looking for new, healthy recipes and this one was a hit! They loved them! I will be making these a lot in the future! Thanks again!

  6. Catherine says:

    Made these this morning!! I made it into a double-decker pancake sandwich – 2 large pancakes with sliced strawberries and bananas in between and on top then finally topped it with whipped cream and some agave! HEAVENLY! Thank you so much for this wonderful recipe. I will definitely be making more of these in the future.


  7. These pancakea are gorgeous! I made them for brunch with some friends today, and they went perfectly with my homemade raspberry white chocolate ‘jam’!
    Regular pancakes I can never stop eating and feel bloated afterwards. But these were actually filling as if i had a full meal! We enjoyed them very much 🙂

    1. That homemade “jam” sounds right up my alley, Joesphine! Thanks for reporting back.

  8. Rachel Bain says:

    Just made these pancakes they were so DELICIOUS and extremely filling!! I put raspberries into the mixture and also put some vanilla ice cream on top (which I would highly recommend). Thanks for the recipe!!

  9. These were fabulous! I added chocolates chips to the batter and served them with fresh picked strawberries + maple syrup. Yumm!!

  10. I used to make some oatmeal pancakes, but they were never fluffy… So I tried this ones today, adding half banana… And they have been the best ones so far! Thank you so much for sharing, can’t wait to make it with chocolate chips!

  11. Been looking for a healthy pancake recipe for a while now. These turned out perfect and fluffy!!! My 18 month old loved them too!Thanks!

  12. THANK YOU FOR THIS RECIPE, SALLY! I have been searching for a good whole wheat pancake recipe for years and I’m so excited that the search is over! 🙂 I LOVED these. I added frozen mixed berries and they came out perfectly. My whole family loved it. Sally to the rescue yet again! I just wish I had tried these earlier!

  13. Omg…

    Just made these.. They taste like light little bites of heaven!

    Added dark chocolate chips and broken up bits of frozen raspberries… Shame no one else is home…. Might have to eat the whole batch myself! 😉

    Thank you!!

  14. These look great! Could I use quick cooking steel cut oats instead?

    1. Yes you could. Enjoy!

  15. I actually prefer this recipe without the sugar. After making them I topped them with just a little bit of raw honey with royal jelly, propolis, and bee pollen. Yum! Too much sugar can ruin your palate! We NEVER consume refined sugar in our house and prefer it that way.

  16. I didn’t have enough of my regular Bob’s Red Mill pancake mix to make for brunch so I started searching around for a whole wheat recipe. I ran across this one with oatmeal, double bonus! I only had old fashioned rolled oats on hand but after scrolling through the comments, I saw that I could give them a few pulses in the food processor and use them instead of quick oats. I made a quadruple batch since we invited the neighbors next door over for brunch. I was taking a bit of a risk trying a new recipe on guests! This recipe did not disappoint however, it was amazing! The kids and adults gobbled down pancakes like there was no tomorrow. With butter, pure maple syrup and these pancakes you can’t go wrong! I actually had a few leftover so I threw them in the freezer for later.

    Thanks so much for this excellent recipe. It made my recipe hall of fame, I printed it and put it in my binder 🙂

  17. For anyone who wants to make these as waffles, I tried it and it works great! But you have to be sure to grease your waffle iron very, very well. Just a light coating won’t do — they’ll stick. I heavily greased mine with Pam and they came right out 🙂

  18. sweethealthy says:

    just tried this pancake recipe. SO DELICIOUS! thanks so much! I will definitely try more recipes!

  19. Hi Sally this recipe looks delicious but my girls are allergic to dairy. I was going to use rice or oat milk, but what can I substitute the yoghurt for?

    1. Hi Kati. Soy yogurt would be best. The texture of the pancakes will be much, much different without any yogurt at all.

  20. These pancakes were amazing! Best ww pancakes I have ever tasted! My kids gobbled them up and OK so did I! This is now my staple ww pancake recipe 🙂

  21. Best pancakes I’ve ever had! I used unsweetened vanilla almond milk, light brown sugar, plain unsweetened fat free Greek yogurt, and thawed blueberries. Perfect!

  22. These pancakes taste wonderful! I have to admit, I was quite sceptic at the beginning mainly because my batter was quite liquid but they turbed out fluffy and delicious! And you can really tell that the recipe isn’t just one of these simple with few ingredients ones… so, thanks a lot!

  23. Hi, I made these pancakes first time in my life and your recipe is so amazing, my 15 month old son just loved it. I was born in India and never heard of pancakes until I left the country in 2004. Always loved them but tried today for the first time. You have got a big fan of yours on the list sally. Thank you.

  24. These are absolutely amazing! I love pancakes but quit eating them for a while because of how unhealthy they can be. I am so happy I discovered your recipe though! My husband and 19 month old son loved them as well! Thank you for such a great recipe!

  25. These are the absolute best pancakes! They are nice and fluffy while full of hearty ingredients that are soo good for you! They keep me full for hours and I feel do good feeding them to my kids

  26. I just made these pancakes with raspberries and chocolate chips and they were absolutely wonderful! I’m definitely making these again

  27. These were great! I followed them to the letter and they turned out awesome. I made them for my boyfriend using blueberries and bananas and he freaked out. One question though, how do you freeze and unfreeze them for later?

    1. I simply let them thaw in the refrigerator overnight and warm them up in the microwave.

  28. My first ever pancakes and they were super soft and delicious!! Thanks for listing! Made exactly as said in the recipynand wouldnt change a thing!

  29. Just tried this recipe. It’s everything you said and more. Definitely a winner! THANKS.

  30. I made these and its was so tasty !
    I find these oats pancakes tastier and surely healthier than those without the oats.
    thanks for this recipe.

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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