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

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

3 images of stacks of whole wheat pancakes

124 Comments

  1. Sally, these are so great!! Thank you!!

  2. We LOVE these pancakes for breakfast on Sunday mornings. I was wondering if we could use oat flour instead of regular oats. Thanks!

  3. Hi Aisha! You can use oat flour for the whole wheat flour in these pancakes, but I don’t recommend subbing for the whole oats.

    Another idea! You can use oat flour in these breakfast cookies. I would use 1 and 1/2 cups of oat flour and the rest oats (so 1/2 cup + 1/3 cup oats). Does that make sense?

    1. Yup, got it! 🙂 I’m sure my kids will love having cookies for breakfast. Can’t wait to try it out–Thanks!

  4. I have made these twice now and they are legit. Even my picky kid eats it happily. Thank you!!

  5. I made these pancakes just like the recipe said and put the chocolate chips in them too. Oh my goodness!! They are soooooo good!!! Thanks for the receipe!!

  6. I can’t believe I haven’t found this recipe before now, for all the searching for healthy oatmeal pancakes I’ve done. I really appreciate the addition of the Greek yogurt too, for its health benefits as well as the moisture it incorporates into the pancakes… a tough feat for WW pancakes!
    Just finished making (and eating!) my first batch and they are beyond my expectations delicious! This recipe is bookmarked now. Thanks so much for sharing!!

  7. 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!.

  8. 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!

  9. LOVE these pancakes, exactly what I have been looking for! Made them with blueberries-delish! thank you!

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

  11. Would it be possible to use steel cut oats instead of quick oats?

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

  12. Thanks for a great recipe! I have tried different pancakes recipes but this is the best by far. My pancakes came out fluffy!

  13. 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!❤

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

  15. 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!

    2. Here in the UK, quick oats are known as ‘porridge oats’. They’re in the middle price bracket whereas old fashioned oats or whole porridge oats here are more expensive. Hope that helps 🙂

  16. These pancakes were SO delicious! Thanks for a great recipe! I substituted vanilla oat milk for regular milk and they were still very yummy. I highly recommend this recipe!

    1. We make these pancakes almost every weekend. Hearty and filling and they taste delicious! Another great Sally pancake recipe.

  17. I made these this morning as my family has shifted to eating more whole grains, vegetables and healthy proteins. I happened to have Greek yogurt on hand, so since I don’t like it by itself, I use it smoothies and other recipes. These pancakes were a hit with my family!! Not too sweet, great texture and satisfying. Delicious! Goodbye, boxed pancake mix.

  18. I doubled the recipe for our family of three, and we ate them all! Followed it exactly as u said, and they were amazing! All wholesome ingredients. Our toppings: fruit and cheese, but also PB&J, and Nutella. Will make again! Thank u!

  19. Can I substitute quick oats with rolled oats? If so, what do I need to do?

    1. Hi Vivian! You can actually use your old fashioned 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!

  20. Can I use regular flour instead of whole wheat flour if I don’t have?

    1. Yes you can, Kerry!

  21. Thank you for this recipe! It has become my all-time favorite pancake recipe (AND my kids’)!! I also love adding a generous shake of nutmeg to the batter.

  22. These were a special Easter treat! Hearty and full of flavor and easy enough even for me!! Loved, loved, loved!

  23. Made these vegan with VegEgg, oat milk, and oat yogurt. Delicious and fluffy!!!

  24. I too love all pancakes. Banana pancakes, pancakes with peanut butter, with blueberries inside and out..the list goes on. But I haven’t made wheat pancakes because like your article says most require ingredients that I can’t pronounce or cost more money than I want to spend. Your recipe is perfect with staple pantry ingredients. I made a double patch and they turned out amazing. These are definitely going in the pancake rotation.

  25. Made this twice now. It’s delicious, filling and healthy!

  26. Excellent recipe, as always! I sprinkled in some chocolate chips and topped them with peanut butter and banana slices for my toddler and she’s doing a happy dance while eating them

  27. I’ve made these a million times and they are delicious every time! They freeze really well too and heat up nicely in the toaster. Would recommend!

  28. Erica Sargent says:

    My very favorite pancake recipe!
    Soo hearty and you don’t feel gross after eating these!

  29. Can I use rolled oats for this recipe?

    1. Yes, you can use whole rolled oats in this recipe instead of the quick oats.

  30. I make these every weekend! And each time they’re perfect. Actually satisfying and don’t leave you hungry 30 minutes later. They freeze and reheat well too!

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