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

284 Comments

  1. The best whole wheat pancakes ever! My whole family loves them. Thank you!!!!

  2. These were great. I used almond milk and strawberry Greek yogurt (it’s all I had) I didn’t need any toppings. They are delicious plain.

  3. thank you for the great recipe! just polished off my first batch… so filling and delicious. made mine with whole spelt and rice milk. and cardomom instead of cinnamon. i know you suggested not substituting, but i had no brown sugar and so my recipe had no sugar. also had no oats, but a added some extra spelt. i thought they were fantastic. thanks again.

  4. DELICIOUS, low calorie, and very filling!  Mine made 7 small, but thick and fluffy pancakes.  I omitted the greek yogurt as I did not have any (for anyone wondering, it is not necessary to the structure of the pancake and it can in fact be omitted) and topped it with strawberries.  It was EXTREMELY quick to make on my griddle.  If you want to make it even quicker simply mix the dry ingredients and store them in a ziplock bag for easy access.  I’ve been looking for the perfect whole wheat pancake and this is it!

  5. Made these this morning. didn’t have any chocolate chips but i complemented with honey and blueberries. They are gorgeous and delicious, the best wholewheat pancake recipe on the internet. thank you 

  6. This is a delicious recipe and they’re very filling! I’ve made the recipe several times now and found I like the texture best when I grind the oats vs. whole. Thanks Sally for another gem.

  7. Amanda Rodriguez says:

    Just made these yesterday and they are uh-mazing! Not dense like most whole-wheat pancake recipes. They aren’t dry either and are super fluffy! The batter doesn’t spread that well, so I had to kind of spread it myself, but I love these and will keep this recipe for years to come. Thanks!!

  8. A great recipe and definitely a keeper!  Used dark chocolate disks (didn’t even cut them smaller) and fresh blueberries.  I’m freezing what I didn’t eat.  (sad) I should take a picture but you’ll have to wait until I decide to devour the other half….like tomorrow?  I love following your site and have saved several recipes.  I’m a solo business baker, local dessert caterer and pusher of Salted Caramels, etc. on my website.  First time commenting so….Thanks for the opportunity…over pancakes!

  9. Riyanka Pai says:

    I love this recipe.  The only change I made is I added more flour as my batter was a little runny.

  10. These pancakes are sooo good! I have struggled to find a pancake recipe that are relatively healthy and don’t taste like cardboard and these are definitely it!! I put half the amount of sugar and instead used fruits on top for that extra bit of sweetness and they were delicious!  

  11. Teresa Dominici says:

    Sally, I came across your recipe on Pinterest, and I tried them this morning, I double everything for my big family, I added a little bit more sugar in the batter, I used apple as a fruit, and baked them as muffins, 25-35 min, 400 degree, they were super delicious.

  12. Hi! I am about to make these for my two littles and myself. I am considering making a second batch if we love them. How do you recommend freezing and reheating the cooked pancakes? Thanks! 

  13. Being a 31 year old who helps care for her mother, finding healthy food options is a necessity.  I am not getting any younger (though I do not at all feel “old” yet), and my mother being ill makes it difficult for her to exercise.  My father is in generally good health, but since retiring recently, he, too, is feeling his age.  How can I make something we all love in a healthier way?  To answer this question, I did what any of my generation would do:  Googled it.  What a delight to discover this website and this recipe!  It’s been about 15 minutes since we all finished eating these for the first time.  I didn’t tell them what was in it (saying oats in pancakes or Greek yogurt would likely have turned their brains off to the idea–making them not enjoy them as much), but simply watched the reaction.  The first bite had my dad coming back to get another!  My oldest brother was also at the house and had some.  My whole family is in love with these!  I made them exactly as instructed.  My add-ins were a banana and walnuts.  I cannot believe the literal standing ovation over these pancakes!  The flavor and texture were better than any restaurant or grandmother pancake I have ever had.  Thank you so much for taking the time to perfect this recipe and freely share it with the world.  I cannot wait to make these again on my next day off 🙂

  14. I gotta say I’m super impressed after just finishing breakfast made up of your pancakes! they were delicious! My husband never really likes when I bake with whole wheat but he couldn’t help himself with taking seconds and thirds! I added chocolate chips and blueberries and I couldn’t stop eating them. Thank you for using such great ingredients to make something so good!! I’ll be trying your other recipes too 🙂

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

  16. I don’t, sorry!

  17. Scarlett Williamson says:

    What are the calories per serving?

  18. Made these this morning at 7am before work on a cozy, rainy day in Vancouver. 

    Subbed
    Milk with homemade almond milk
    2 medium eggs instead of one large
    Added vanilla protein powder
    Pulverized flax seed

    So good!
    Thanks for sharing!

  19. My two children gobbled these up. I had to get a bit creative since I’d run out of greek yogurt, so I subbed with a small container of vanilla yogurt and didn’t add any extra vanilla extract. Worked great. Perfect hearty breakfast for a mildly chilly morning on the porch.

    Thank you so much for sharing your recipe!

    Cheers.

    1. Pancake breakfast on the porch sounds like the perfect start to the day!

  20. This was my first adventure into baking with whole wheat flour. With great trepidation I forged ahead. The batter looked horrible, like (I won’t say it). But what a surprise! Even though I added blueberries and almond slices to the top of the pancakes, they would have been perfectly good without any extras. I LOVE THEM!

  21. Yummy, and healthy Definitely will make again thank you.

  22. We LOVE having these pancakes for breakfast Sunday mornings. I was wondering, can you use oat flour instead of regular oats? I made oat flour on a whim but have not really liked any of the recipes I’ve tried it in. Was wondering if you had any ideas on how I could use it up if not in this recipe. Thanks!

    1. 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!

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

  24. Hi there. This recipe was shared on a calorie counter app. It claims to be 98 calories for 2 pancakes. I don’t know if it was this site that came up with the calories or the app. But when I enter the calories into the calorie counter it comes up with 330 calories. Am I figuring it up wrong? Do you know the actual calorie count?

    1. I don’t know the calorie could of these or most of the recipes I make– but you can absolutely calculate them yourself like you did for these. 🙂 I don’t know where 98 calories came from on the calorie counting app you use!

  25. Found this by chance this morning doing a search for a healthy pancake recipe. I wasn’t feeling very confident since I have tried so many and haven’t been impressed. But this one is delicious. Thanks so much for creating and sharing a healthy recipe that also tastes wonderful. This is definitely a keeper.

    1. Yay! Glad you found a healthy recipe worth keeping!!

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

    1. So happy to hear you both like them!!

  27. Hello. Your recipe sounds great. I am just wondering if anyone has tried these on a waffle iron??

  28. My recipes do not as that is not the focus of my brand, but I always encourage readers to calculate themselves if they are curious. 🙂 You can use this website, which is wonderful for calculating recipes.

  29. That calorie count is wrong on MyFitnessPal if you go to other calorie counter sites they come out to a lot higher.

  30. 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!!

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