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

Description

Made with Greek yogurt, oats, whole wheat flour, and not much else. Simple, wholesome, and satisfying! Recipe may be doubled.


Ingredients

  • 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

Instructions

  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.

Notes

  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

282 Comments

  1. I made this using apple sauce instead of yogurt, honey instead of sugar and added a banana. Recipe came out fine.

  2. I was very hesitant to try these, as I’ve tried whole wheat pancake recipes in the past that haven’t turned out too great. However, these are quite good and fluffy! The only substitute I made was to add an additional teaspoon of cinnamon and I used Quaker old fashioned oats rather than the quick cooking kind. They turned out great! Even my four year old, a very picky eater, loved them. One quick question: can I use fresh fruit in the batter? I see most people use frozen. I like using bananas and blueberries in my pancakes. Thanks for the great recipe!

    1. fresh fruit would be just fine. Happy you enjoy them!

  3. These were the best pancakes I’ve ever had! I put peanut butter on top and it was amazing! (It melts on it so its super creamy)

  4. Made these tonight when I was desperate for a quick dinner. I can’t believe how delicious they are despite the healthy ingredients! Thanks !

  5. Tried a different, popular Pinterest whole wheat pancake recipe before and, due to the cardboardy texture and taste, I thought it had completely turned me off from making anymore future whole wheat pancakes, but SO glad I tried your recipe! The brown sugar and vanilla extract are SO important here and these pancakes in general totally satisfy that pancake craving, minus the guilt, all while giving you fiber & protein! Permanent go-to pancake recipe.

  6. Possibly the best pancakes I’ve ever eaten! so light and fluffy and so filling. I drizzled mine with a berry and greek yogurt puree but they have enough sweetness and flavour to eat by themselves. Sooooo yummy!

  7. Sally these were fabulous! I used applesauce instead of yougurt just because I can’t do yougurt – I used old fashioned oats added blueberries. Thanks for sharing

  8. These were delicious!!I I used coconut milk because that’s what I had in the ‘fridge, and I ate them right out of the baggie when I brought them for breakfast the next day at work. They are THAT good…

  9. I’ve been searching for a healthy, filling pancake recipe for my fussy toddler who will only eat pancakes for breakfast and oh.my.god. These are AMAZING!!! I greased the pan with coconut oil and added blueberries and served with warm maple syrup. Mmmm.
    I also need griddle. I usually have two frying pans going and it’s annoying. Lol
    Thanks for the fantastic recipe!

  10. These pancakes are just as advertised. Thick and fluffy and very tasty! I followed the recipe to a t and was able to make 11 pancakes made with a 1/4 c. batter. The kids and I loved them. Thank you for this wonderful recipe!

  11. Made these this morning for my dad and boyfriend. They raved and raved about them! – best ever, no really, BEST ever, so much flavor, etc. which I was surprised about because I thought they were good but a little lacking in … richness? Flavor? Maybe because they are so healthy (: Additions/modifications: I used 1.5 c frozen blueberries (yes, a lot) that had been sitting out for 30 min to thaw a bit. Also used regular yogurt instead of Greek and let the batter sit for 5 min once mixed so the oats could soak up some water and the baking powder could start working.
    Will make again since the boys loved them so much! Next time putting choco chips in!

  12. Kaylin @ Enticing Healthy Eating says:

    Made these delicious, scrumptious pancakes for my parents and boyfriend this past weekend, Sally. And they received rave reviews! I did grind the oats in a food processor before adding them to the mix to make them more of an oat flour. thank you for the recipe!

  13. Sally, tried these today morning. They turned out abso-freakin’-lely delish! Neither my 5 year old, nor fussy husband could find anything to complain about. What I loved most is that your claim that these don’t taste like cardboard was 100% correct. They absolutely didn’t…. Tasted so much better than some of the skinny/healthy versions found in the refrigerated section of a grocery store. For a clean eater such as myself, who detests processed food, these were godsend!

  14. Made these this morning. I always crave pancakes when the weather is cold, windy, rainy, and/or blizzardy like it is today. they were great! I also made some of the no bake peanut butter trail mix bars and am waiting for them to set. can’t wait to try them! I love spending all day baking when the weather is horrible and it’s too icky to go outside!

  15. Zuleyka Murillo says:

    I made these for the second time this morning I really love the taste in these(:
    I posted how they came out on my new blog(;

  16. This is a fantastic recipe! We are a crepe family, but I can make these light and fluffy pancakes and they always get eaten up with big smiles!
    For my latest batch I use a stone ground flour from the Bulk Barn (Canada) and a high quality 2% yogurt instead of greek yogurt. I also used (instead of regular quick oats) a package of maple brown sugar quick cook oats as I need the HUGE costco size box of these individual packages gone from my home. (Switching to a low GI lifestyle, but can’t bring myself to ignore the money already spent on high GI foods). Our add-in was wild blueberries that we had frozen earlier in the Fall. This combination only required a little butter. They were plenty sweet enough without syrup. Thanks for helping me feed my ever picky eaters!

  17. THESE WERE DELICIOUS! I used honey instead of syrup on top of them. Also, I didn’t have any other greek yogurt except for Yoplait’s pina colada blend. I used this, and fried them up in a pan with coconut oil and they were AMAZING! It was a healthy Hawaiian protein pancake!

  18. These sound really good… and want to try them. Do you know how many calories are in one pancake or one serving? Just wondering.

    1. With chocolate chips, each 1/4 cup of batter pancake (I yielded nine) has 186 calories. I used whole milk too.

  19. I haven’t used any other pancake recipe since I found this, it’d be great if I could learn to not over cook pancakes though. Lol
    I have company and one of them is allergic to eggs so this morning I substituted the egg for 1 tbsp ground flax seed soaked in 3 tbsp of water for 10 min and mixed in as usual and the pancakes were still just as good!

  20. I am eating these as we speak! Amazing! I was looking for a way to eat oats since I hate oatmeal, and this is a winner! I followed this recipe exactly as posted minus the add-ins…. next time I’ll add the chocolate chips. Thanks for sharing!

  21. Hi,
    These sound absolutely perfect! Was wondering if you’ve ever tried freezing the mix before cooking? (Trying to get organised for our upcoming camping trip) 🙂
    Thanks!!

    1. The mix must be made into pancakes right away because once mixed with wet ingredients, the baking powder begins activating. You may freeze the cooked pancakes if you’d like.

  22. I never leave comments for recipes. But I made this recipe today. These pancakes were amazing, delicious, divine. I addins’ were fresh banana and walnuts—the taste was that of a banana bread. This batter will pick up the flavors of any fresh ingredient you dd. Amazingly delicious.

  23. OMG these pancakes are delish!!!! I was debating between this recipe and a couple of others but I decided to go with this one because the ingredients sounded good and I also tried out Sally’s “Chewy Chocolate Chunk Cookies” and they were amazing so I decided to go with this recipe and I’m glad I did!!!! They are so moist and soft! You cant even tell they are made with whole wheat!! YUMMY!!!!!

  24. These pancakes are so good . I added some hemp and chia because my daughter is vegetarian .

  25. These turned out perfectly! I’m always skeptical of whole wheat pancake recipes and dismayed by all of the weird ingredients in many healthy versions of recipes. These are soft, fluffy, and satisfying. I spread a wedge of Laughing Cow cheese on mine and topped it off with some toasted walnuts and a quick apple compote. So good!

  26. Just made these pancakes today and they were amazing!!!!

  27. I feel like I’m on Sally’s Baking Addiction all the time and I don’ t know HOW I missed this recipe!! Seriously the easiest healthy pancakes I have EVER made. I’m making them in the middle of the night for my husband and kids to have in the morning while I’m at work but I don’t know how many will be left ;-).

  28. These are really good!!! I just made some but my pancake cooking skills are not so great 🙂 . I’m a teen and I’m going to freeze some and save it for this weeks breakfasts!

  29. Made these today but substituted sour cream for the yogurt because I didn’t have any and they still came out really really good!
    Sally, this is the second pancake recipe i have mad of yours and was wondering do you have to spread the batter out once you pour it onto the pan or am i doing something wrong?

    1. Excellent! I do not spread the batter out, I just drop the batter into the pan/onto the griddle and it slightly spreads.

  30. They were so wonderful and cinamony!!!! I substituted the milk with soy milk and instead of sugar added 1/4 cup of honey, and since my son is lactose intolerant added 1/2 cup more milk instead of yogurt. They came out wonderful! Thanks!

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