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. You are my HERO Sally. I have been searching for an oatmeal pancake recipe that does not take like a bulky mass of regret. Pancakes are meant to be stacks of clouds from heaven. More so when chocolate chips are added! Thank again!

  2. Mmm, these look absolutely delicious! I love how they’re healthy, but still look so delicious. I love pancakes filled with blueberries. <3 And of course, drenched in maple. haha!
    Pinning this! 🙂

  3. These look like a big stack of heaven. I just had lunch but I’d like to face plant into those chocolate chip pancakes too. I definitely see these in my future.

  4. So thick and fluffy a definite must for pancakes!! Love how easy this recipe looks, as per usual! And chocolate chip would be my favorite too 😉

  5. These looks so good, I almost wanna go make them for breakfast! (If I had the time) 🙂
    I love the addition of the Greek Yogurt, it probably makes them perfectly moist! I’m also an oatmeal fanatic so I love using it when I bake!

  6. Well I know what im having for dinner tonight. Yes I prefer my pancakes at night so I have something to look forward to at the end of the day 😉 these look amazing and delicious! I think ill jazz mine up with some blueberries – yum!

  7. I just made these for breakfast (well, it’s almost lunch time but whatever) and I’ve never had any luck with pancakes from scratch, but these are AWESOME! And usually I can eat ~15 pancakes (medium-small size) but I couldn’t eat more than 6 of these! So filling. Super yummy, eating as I type.

  8. Oh my! This recipe looks wonderful! I, as well, am sick and tired of flat, tough ww pancakes!! Quick question…when you make a large batch and freeze them, what is the best way to re-heat them in you opinion? TIA 😉

  9. Healthy? Pancakes? THIS IS MADNESS, SALLY! Or it could be a dream come true…let’s go with that. 😀

  10. Sally, these look sooooo good and wholesome! Quick question, is it ok if I use regular, old-fashioned rolled oats? Unfortunately, I don’t have the quick cooking kind on hand :[

    1. Quick oats are more powdery so they are absorbed more into the pancake batter compared to whole, thick oats. If you don’t mind larger oats in your pancakes, definitely use the old-fashioned rolled oats. You can, however, pulse regular old-fashioned rolled oats in a food processor or blender about 5 times to get quick oats.

  11. YUM! there is never a time when I am not craving pancakes- love that these are healthy and can’t wait to try them!

  12. I made these pancakes this morning and they were amazing! I added mushed bananas to appease the family (who will only eat banana pancakes), so mine weren’t as thick, but they were delicious. I tried to follow the recipe exactly, but I had to use Ultragrain flour because that’s all I had other than whole wheat pastry flour.

    I also made your chocolate chip cookies. My husband said they’re the best he’s ever had!

  13. Sally I just made these for breakfast & they are FABULOUS!!!! I couldn’t believe that these are healthy and almost fat free because they certainly don’t taste like it. They turned out true to your description…moist, fluffy & most importantly, deeeelish! I’m currently on Weight Watchers so these are right up my alley. They are only 3 points if the yield is 8, but I got 9 pancakes which makes them worth only 2 points each…which means I could eat more:)))) I froze the rest for instant breakfast gratification. Thanks for the great recipe.

  14. I made these yesterday, and they are the best pancakes I have ever had! I’m also on Weight Watchers, and I can’t believe how low in points these are. They are also incredibly filling.

    Thanks for the Weight Watchers friendly recipe 🙂

  15. Breakfast for dinner somehow tastes better than breakfast for… well, breakfast! And that is too funny about the shoes. It’s hard to miss them!

  16. Hi Sally!!!
    Going to make these pancakes for my kids who have a half day of school today….I’m going to call it brunch;-) On another note, I am trying to find the chewy peanut butter cookie recipe I have seen commented on on your site but cannot seem to locate it…..would love the link!!! Thanks so much!

    1. Hmm. I’m not sure which peanut butter cookies you are referring to. I have a ton! Here are all of my peanut butter recipes you can browse through to find it: https://sallysbakingaddiction.com/category/all-peanut-butter-recipes/

      Also, hope your kids enjoy these pancakes!

  17. Hi Sally! I just made these for breakfast and they are delicious! I love the hearty texture and the bits of oats you get. They pair so well with natural maple syrup!

    Your blog is awesome! I love using your recipes and sharing treats with family and friends. I took a batch of the Cake Batter cookies to band camp over the summer with the intention of sharing them with all my friends…unfortunately they didn’t make it out of our cabin 😉

    1. Hey Lauren! I’m happy you loved these pancakes. They’re my “go-to” when I’m craving some wholegrain goodness in the morning. So funny about those cake batter cookies – I’m not surprised though! They’re one of the most popular recipes I have. Thanks for the kind comment!

      1. You’re welcome! 🙂

        I’m currently in the process of starting a second batch…my dad has declared them the best pancakes he’s ever had and wants more!

  18. These are the best whole wheat pancakes I’ve ever done! And even eaten! That’s the next time You’re my master Sally! Thanks a lot for all Your receipes 🙂

  19. I halved the recipe and made these this morning for my 17-month-old daughter. I added half a banana as my fruit, and they were seriously delicious! I made three big pancakes from the halved recipe and my daughter ate an entire pancake herself, plus a few bites of mine, and this is AFTER she’d eaten two peaches and some applesauce! These were so fluffy and good, and not in a “for a healthy pancake” way, but in a just generally “good” way! Thanks for the great recipe!

    1. I am so glad that your daughter LOVED these! And thanks for the kind words – these are good for even regular pancakes, not just healthy ones! I appreciate that Elizabeth. 🙂

    1. Rachel, I always get so disappointed when I find a wonderful healthy recipe to try and the ingredients are a bunch of strange things I’ve never heard of before. So these are perfect. No extra trips to the store!

  20. Hi Sally I’m writing this minutes after we finished our batch of these gorgeous pancakes! They are so lovely- a perfect pancake breakfast, especially with a generous topping of cinnamon sugar and maple syrup. Can’t wait to try them with chocolate chips too but I didn’t have any in the cupboard this morning, I’ll let you know and thank you for the recipe!

    1. I have to try my next whole wheat pancake stack with cinnamon sugar. Great idea Natasha! And you’ll love them with chocolate chips. No doubt about it!

  21. These were the best pancakes I have ever had in my life, and I’ve made a lot of pancakes! Because I am hopelessly addicted to peanut butter, I mixed equal parts applesauce and peanut butter in a small mug, plopped it in a ziplock baggie, snipped off a corner and then piped delicious swirls onto the pancakes right after they hit the griddle. AWESOME! Thank you so much for this amazingly healthy recipe!

    1. Katie, your peanut butter applesauce topping is pure genius. I’m trying that!! So happy you love these pancakes. They are so simple and healthful. My favorite!

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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