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.

Print

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

468 Comments

  1. These whole wheat oatmeal pancakes were a real hit with my boyfriend, who I am looking to win over with my cooking. 😉 He said they were especially good and could not stop raving about them, asking me to save the recipe and definitely make again. I added the chocolate chips, and these were some of the most filling tastey pancakes we have tried. THANKS A BUNCH SALLY! ☆☆☆☆☆

  2. This was a big hit in our household. We made this with bananas yesterday and strawberries today. They are terrific. Thank you.

  3. I am just learning to bake, but trying to find ways to omit sugars as my son is extremely sensitive. Do you have any idea how much bananas or applesauce or something would need to be used in order to replace the brown sugar (or if that would even work)? TIA. 🙂

    1. Hi Nicole. Bananas or applesauce would be ok if it is completely necessary to omit the sugar, but I’m not sure how the pancakes will taste (let alone their texture). I attempted these without the brown sugar and I had to throw them out. Maybe 1 mashed banana? Again, I’m not confident that the pancakes will be good. Is there a sugar free pancake recipe online you can find?

      1. Thank you for the help! Your recipe looked so good and I was struggling to find one that used WW flour, had no sugar, and had good reviews, so I was hoping yours could be altered slightly. Thank you for the tips! 🙂

      2. FYI: honey subs perfect for the sugar. I added it to the wet ingredients as you would the sugar, and the pancakes were A-MAZING!!! Thanks Sally!!

  4. My husband usually is scared off when i make anything healthier version. I didn’t tell him what i was doing and just made them and served him. He loved them thanks so much for the recipe!

  5. Hi Sally,

    I came across your blog and am eager to make this- can you please confirm if it’s ok to use Coconut oil to lather the pan with??? I’m a first time pancake maker (that’s not premade of course) so I’m going to follow the recipe but add mashed banana into the mix (as per previous comment).

    As you can tell I’m scared but up for the challenge! Hope to hear from you 🙂

    1. Hi Emily! Using coconut oil to coat the pan is perfectly fine. Make sure to coat between each pancake (if only making 1 at a time). The pan must always be oiled.

  6. I just made these, using leftover egg nog instead of the milk. Really good! Could have reduced the sugar slightly because of the sugar in the nog. But very yummy!!! Thanks for the recipe!!

    1. You can def reduce the sugar in the batter because of the sweetened nog. I just saw your tweet for this too – thanks for reporting back, I appreciate it Jennifer! Love these pancakes.

  7. I NEVER comment on the internet but I am making an exception because I just made these and they were super delicious! I am recovering from surgery and had a craving, and found your recipe and happened to have all the ingredients (including some recently purchased-from-bulk fresh organic cinnamon, yum) and was inspired by your recipe to get up and cook. These pancakes are super SINCERE which is the best characteristic of anything in life. Beautiful, wonderful texture, a bit substantial, and delicious. Thanks so much for cheering me up and helping my recovery, I will definitely be trying more of your recipes!

    1. Thanks Richard, so glad you tried these out and took the time to report back about them – especially since that’s not typical of you. Knowing you loved them and that my recipe cheered you up means a lot. Here’s to a speedy recovery!

  8. OMG! just tried these and I kinda wasnt sure abt the oats & the whole wheat thing. But I gave it a go anyway and I just cant believe it! WHY ARE THEY SO GOOD?!! ‘Healthy’ & ‘Delicious’ NEVER go together for me & I couldnt stop eating these!! I had them with a bit of honey & strawberries ..mmmmmm… & I was full by the 3rd one! 😀 These are the only kind of pancakes I’m making from now on! Thank you sooo much! ❤❤ ur a genius in my book! HAHA

    1. Nasira, it’s hard to believe how incredible these pancakes are. Especially since the ingredient list is all on the good-for-you side. I make them all the time! Must try with honey and strawberries soon. Thanks for reporting back!

  9. Thank you for this wonderful recipe!
    I made it for 2 sunday brunches with family & friends, and EVERYONE loved them, kids and grown-ups alike! so much better than the “traditional” ones and so much healthier too! We ate it with real maple syrup or with Nutella.
    I’m from Tahiti, French Polynesia, have started sharing this recipe with my friends via Pinterest too! 🙂

    1. I must try them with Nutella. Great thinking, Natai! And thanks for sharing my recipe. I appreciate that and that you took the time to let me know how much you loved them. Thanks!

  10. Stumbled across your cinnamon rolls–BEST ever! Make them twice a month when wife needs sugar and a hug. I was looking for a whole wheat pancake recipe, and when I saw these and the connection to you, HAD to try them as well. Once again, best EVER whole wheat recipe. These are the lightest, best textured whole grain pancake I have ever eaten, and I make pancakes a lot. I have some whole wheat pastry flour and bread flour that is ground locally. I used the pastry version, as I had no all purpose whole wheat on hand. I make all our own bread, bagels, English muffins and desserts from scratch, and experiment a great deal, but I think your OCD style of baking condenses weeks and years of experiments into a day or two. Thank you for being “that” baker! Have you done sourdough yet? Going to check your blog now!

    1. I am SO happy to hear how much you love two of my favorite recipes – these whole wheat pancakes and my cinnamon rolls. Both very simple, yet incredible breakfast favorites. I haven’t dabbled with sourdough yet, but that’s a goal for next year. Happy you don’t mind my OCD baking. I am always on the quest for that “perfect” version of a recipe. Thanks so much – I appreciate you reporting back!

  11. Hi Sally! I don’t have any type of yogurt on hand- is there something I could use place of it? I have sour cream, would that be gross? Haha! I am 8mos preggo & am having crazy cravings for oatmeal chocolate chip pancakes which I didn’t even know existed until I googled it! What would you suggest?

      1. Thanks a bunch! I doubled the recipe, so I used 1/2c of sour cream & they still came out absolutely fantastic, in my opinion! I will have to try them with yogurt next time I make them (& oh, there will be a next time)!

  12. Thank you so much for the recipe! Made these for breakfast and my family loved them. So soft, fluffy, and don’t forget healthy! I added Ghiradelhi dark chocolate chips to the batter…so delicious!

  13. I’ve been making these for a few months now, they are my standard pancake for the kids. A couple of notes..
    1) I double for a family of 6, and it makes just enough. Sometimes I triple it.
    2) I have used regular white sugar twice and didn’t notice a difference (I just ran out of brown sugar).

    🙂

    Thanks for the recipe!

  14. Sally! These were SO GOOD! I have probably made pancakes once in my life (i feel like they fall under the “cooking” category, and I am much more of a “baker”), so I was kind of nervous to attempt these. I also don’t love Greek yogurt, but since you stressed following the recipe to a T, I did that and definitely did NOT taste the Greek yogurt in them. All I tasted was deliciousness! Love the texture and the fact they took only a couple mins to cook. Perfect snowy day breakfast 🙂 I blogged about them today! THANKS!

    1. Hey Diana! I’m so glad you loved these pancakes. And you are right – you can’t taste the greek yogurt at all! It just makes the pancakes extra moist. Thanks for reporting back!

  15. Hi, thanks for sharing this recipe. I have made them twice and I love them! I use berry flavored quick oats and it makes the pancakes smells like berries 🙂

  16. These pancakes look extremely promising and healthy enough! 🙂 I have a huge pancake craving and my mom and me were looking for a good whole wheat pancake recipe. I think I just found it!

  17. These pancakes look amazing! Can’t wait to make them!
    Just a quick question: I have a large packet of rolled oats in the kitchen can I use the rolled oats instead of quick oats, save me some money?

    Thanks!

    1. Using the rolled oats should be fine, but they won’t soak up as much moisture as quick oats because they are not as finely ground. You may make your own quick oats by pulsing the whole oats in a food processor for about 3 seconds/3 pulses.

  18. I just made these for some pre-skiing breakfast! I used regular oats instead (so I just let the mixture sit a little longer to soak up the liquid), added flax seeds, a dash of pumpkin pie spice, and blueberries and then cooked in coconut oil. These were perfect, fluffly, and delicious– Everyone seriously enjoyed them! We have a new favorite!

    1. Kiley, your version sounds amazing! Especially with some pumpkin pie spice and cooking them in coconut oil. A mighty fine pre-ski breakfast if you ask me. Hopefully they gave you a ton of energy for the slopes!

  19. Sally,

    These are amazing! I just made them for breakfast and both myself and boyfriend really enjoyed them! So flavourful that indeed maple syrup wasn’t even needed. I chopped fresh strawberries and bananas on top 🙂

    I have been trying out different three ingredient pancakes too and I love that we can eat healthier versions of recipes.

  20. These pancakes are absolutely delicious, even though I left out the sugar and optional mix-ins. Hearty, healthy, great texture and fluffy. I am officially a fan!

  21. Sally,
    I have to thank you for this recipe these were absolute haven!!!perfect texture, I used my almond/coconut milk blend..super good!!! I have tried many whole wheat pancakes recipes and they were good but something was missing. I am so glad I finally found something so delicious and so good for you… I was concern about the oatmeal but you can even tasted,my family was making a happy dance!!!
    I made a second batch with fresh blueberries to keep it on the freezer for the rest of the weak..
    Can’t wait to try more of your recipes!!! Thank You!!!

  22. My 2 year-old son and I absolutely LOVE these pancakes! We make them every Saturday morning. Have you ever tried to freeze them? Does it affect the taste or texture much? I am expecting a new baby pretty soon and am hoping to add these to my freezer stock for the first couple weeks.

    1. Hi Lea – I do not freezing instructions at the bottom of the recipe “Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.”

  23. Just made these and I have to say – Best pancakes ever!! I used cottage cheese because I was out of greek yogurt and they were still perfect! Of course I made the chocolate chip version. Thank you so much for this delicious recipe

  24. I have made these for the past two weekends and they are delicious! Just enough sweet, just enough fluff, just enough texture and I even left out any mix-ins. Halved it and makes the perfect amount for two hearty breakfasts, 4 pancakes total. Thanks, Sally!

  25. These are light and fluffy and tasty, for years I have been making my version which tasted good but not that fluffy
    thank you definitely keeping as my recipe for whole wheat pancakes.

  26. So I didn’t have any oats at home but I did have these like 8 cereal mix in a powder form technically meant for babies but it worked perfectly. They were so fluffy! Love your recipes

  27. Wow… these are amazing! I love this recipe. I made them yesterday morning with chocolate chips. They satisfied my pancake craving…while being so much healthier and filling. I will definitely be making these again… Thank you!!

1 2 3 4 5 12

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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

×