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

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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


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


  • 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


  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.


  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


  1. congratulation for your recipe!! I made mine with some blueberries. For toping also added blueberries sauce and maple syrop!

  2. Is the note saying you tested it with almond milk but don’t suggest using it? I can’t tell and read the comments but don’t see an answer. 

  3. Holy heck are these good! I too was searching for a whole wheat pancake (the regular kind just don’t keep me full for more than an hour or so!) & this is simple & delicious. They honestly almost don’t need syrup! Thanks for this!!

    1. Yep, the healthier pancake struggle is real 🙂 Happy you liked these too!

  4. Your recipe sounds (and looks) amazing! What adjustments should I do if i were to include oat bran? Do I just add the bran or make it a substitute to a portion of the flour? Thank you!

  5. My guess is that your pan was too hot. If the pan is too hot, it will cook the outside too fast and the inside won’t be done.

  6. I do believe these are nearly the best pancakes I’ve ever had before in my life, if not the greatest. The only change I made to the recipe was I used blended cottage cheese in place of the yogurt, as that isn’t typically something in my house. Worked perfectly!
    I served them topped with just a bit of butter, warm mixed summer fruits, and walnut pieces. Soft, fluffy, sweet, and crunchy all at the same time. It tastes like something I could get at IHOP. Absolutely love this!!!

  7. April Stafford says:

    I’m curious if this could be modified to be cooked in an oven. My stovetop is unusable at the moment and I love these pancakes (especially with blueberries or chocolate chips!). I know I probably won’t get a reply in time for breakfast today, but maybe we can help out someone that finds themselves in similar circumstances in the future!

  8. 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!!

    1. You are welcome! I love using Greek yogurt for just those reasons!

      1. Vanilla extract has to be put in when?

      2. Asmar – vanilla extra can usually be added along with other wet ingredients like milk.

  9. 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!.

    1. I know this recipe has been around for a while, but I just wanted to say thank you – it’s delicious and healthy! They turned out perfectly.

  10. 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!

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

  12. i love these pancakes! i made them with blueberries and they were delicious! just curious to how many calories there are in them. thanks for the awesome recipe!

  13. I was wondering when you tested with the vanilla almond milk (I always use unsweetened version, not a fan of milk) if the batter was runny? I have found that baking with it tends to be hit or miss…..

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

  15. I’m the cook in my family but I sprained my ankle. Nothing better to get a spouse to learn how to cook on the spot! These pancakes were absolutely delicious and satisfying while being healthful. Thanks for helping us out in a pinch! My husband will be making these from now on. 🙂

  16. Ive tried this recipe several times and each time the pancakes turn out half cooked inside. What am I doing wrong?!

    1. Sara Volk de Garcia says:

      Because this batter is so thick, it’s easy to undercook the inside. My solution is: 1) dump about 1/4 cup of batter on the pan, and immediately spread the mound out using the bottom of the measuring cup; 2) cook on fairly low heat; 3) use a small saucer lid over the cooking pancake to trap more heat around the pancake. Wait to flip the pancake until bubbles have erupted in the middle-y parts of the pancake. The lid step is the one I find most helpful to both speed up the cooking and make sure they cook through without burning.

      My kiddo has loved this recipe for years, and I love it because it sends him off to school with a great nutritious breakfast that will keep him going until lunch. I generally make it in quadruple batches, then freeze the pancakes for quick serving on school mornings. (I steam them in my steam oven for 8 min, but I’m sure you could microwave them with a glass of hot water.) He loves the chocolate chip version. I like these with syrup, honey, or jelly. Thank you, Sally!

  17. Wow theses were great,  whole wheat and light and fluffy?….very unexpected. I used half and half instead of milk (that’s what I had) and maple flavored whole milk yogurt.  Half I did plain and half chocolate chips. I think I liked plain better!  Very good. Give these a try, definitely a keeper. Thanks

  18. Hi, can I replace the whole weat flour with oatmeal flour? Thank you 🙂

  19. Just made these this morning for my 2 year old, delicious! I cooked them in coconut oil it was so good! Thank you for my new go to pancake recipe! 

  20. Hi Sally,

    Is there a substitute for egg for this recipe??

    1. Not that I’ve tested. Let me know what you try!

    2. I have not tried using any egg substitutes for this recipe. Let me know if you find one that works!

  21. 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.

    I had them with blueberries in half and choc chip in the rest! Usually pancakes make me feel like ive eaten bricks but these energised me and made my tummy happy! I used almond milk and egg whites and they were a dreammmm!

    Thank you!

    1. I’m so happy you found a pancake recipe that works for you, Sophie! 🙂

  23. I just tried it today and it came out great. My 3yrs old son loved it, and he doesn’t even like pancakes at all. It must’ve been the texture. He didn’t want any syrup… he ate it with milk. One more recipe on our breakfast menu.
    Thank you.

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

  25. You are welcome, Maggie! I’m so happy that you like these!

  26. I want add my voice to the chorus of praise for these pancakes! I’ve used this as my only pancake recipe ever since I stumbled across it. I cook a double batch and they are lunchbox fillers, in-the-car breakfast on busy mornings, and a guilt-free dessert. I love them with raspberries added to the mix. Brilliant and fail-safe recipe

  27. Hi Kyle, I’m glad you enjoy these so much! I haven’t tried making these vegan. You can try a flax or chick pea replacement for the eggs and perhaps a coconut or other vegan yogurt. It’s probably going to take some experimentation!

  28. Kristy Warren says:

    With soluble and insoluble fiber, satiating protein and energy-rich complex carbohydrates, whole-grain oats are one of the healthiest foods you can eat. But is the same true when you use them in pancakes?

  29. I just made these vegan and they were so good! I actually just used water instead of milk because I ran out of almond milk. I used dark chocolate chips without dairy, and replaced an egg with a flax egg (1tbs flax mixed with 3 tbs water). I also used vanilla almond milk yogurt. I have tried a lot of vegan pancake recipes and I haven’t been able to find a good one. My kids all commented that these pancakes were super good!

  30. Not sure how everyone is making this and getting good results. The batter stuck to my cast iron skillet even tho I sprayed it with cooking oil first. Not sure what went wrong. Maybe because there’s no fat such as oil or butter in them?

1 5 6 7 8

Leave a Reply

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

Recipe rating

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.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

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

View More

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

View More

My Cookbooks

Sally's 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