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

114 Comments

  1. So delicious, healthy and filling! I added blueberries and drizzled with honey and these are the best pancakes I’ve ever eaten. I don’t use white flour except if baking for the family for holidays. I love the texture of the whole wheat flour and oats. I used whole grain old fashioned oats and ground them a bit.

  2. Lady Jennifer Lordly Stemes says:

    So sad…I would rate this 10 STARS!

    My hubby of 31 years doesn’t / can’t / won’t cook unless he has to. I LOVE to cook and tell him what I’m making most of the time. Problem for him, he can’t “taste” a recipe in his mind like I do. Sometimes he wrinkles his nose as though I offered him something awful. BUT whole wheat (here in Ireland it’s whole meal) pancakes even sounded like a turn down for me…until I made these!! No variations except I added a teaspoon of nutmeg to the dry ingredients.

    I make mine by using two medium skillets. Heat the oil until it sizzles. Pour enough batter in one pan to cover making a larger pancake, then when ready (dry edges and steam is visible) I “flip” it into the waiting equally hot oiled pan to finish and then repeat keeping cooked pancakes warm in the oven. This recipe made three pancakes so we shared one.

    Topping was my homemade “bananas foster” made in a warm skillet (small is fine) …1/2 cup butter, 1/2 cup packed brown sugar (dark or light) 3-4 tbsp. pancake maple syrup to taste, heat through until sugar melts, add 3 tbsp. Baileys Irish Cream (optional and the alcohol cooks away) and stir until darkened (cream blends in) turn off the heat then add sliced bananas (I use one per person). You can easily adjust how much sauce you make by cutting down or adding to the ingredients. I make mine to our taste liking. Stir gently to coat the bananas and serve over the pancakes!

    10 star recipe for these light, fluffy, flavourful pancakes. You can rate my “foster” recipe.

  3. Hello Sally. Can I use this recipe to make waffles?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, definitely!

  4. Can I use sour cream instead of greek yogurt??

    1. Trina @ Sally's Baking Addiction says:

      Definitely!

  5. Selene Nunez says:

    Hello do u have the serving size and macros???

    1. Trina @ Sally's Baking Addiction says:

      Hi Selene! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://recipes.sparkpeople.com/recipe-calculator.asp

  6. Hi Sally- Is there a substitute I could use for the yoghurt that’s less perishable?

    This is my go to pancake recipe and I’m planning to make it for morning #3 on an upcoming camping trip, so my ingredients will need to last until then! I will be bringing a cooler, but I’m not 100% sure if dairy will survive until day 3.

    I’ll be using powered milk, so I wonder if I could just increase the amount to replace the milk and also the yoghurt called for.. my other thought was maybe applesauce. What do you think?

    And thank you for this fantastic recipe, by the way!! It is loved dearly by the whole family.

    1. Trina @ Sally's Baking Addiction says:

      Hi Laura! I fear these may come out a bit chewy with applesauce instead of yogurt, but please let us know if you try it! Milk would make the batter too thin. We’re so glad you love these pancakes.

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