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.


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

Healthy Whole Wheat Pancakes - that actually taste good. Made with Greek yogurt, oats, whole wheat flour, and not much else. sallysbakingaddiction.com


  1. I haven’t used any other pancake recipe since I found this, it’d be great if I could learn to not over cook pancakes though. Lol
    I have company and one of them is allergic to eggs so this morning I substituted the egg for 1 tbsp ground flax seed soaked in 3 tbsp of water for 10 min and mixed in as usual and the pancakes were still just as good!

  2. I am eating these as we speak! Amazing! I was looking for a way to eat oats since I hate oatmeal, and this is a winner! I followed this recipe exactly as posted minus the add-ins…. next time I’ll add the chocolate chips. Thanks for sharing!

  3. Hi,
    These sound absolutely perfect! Was wondering if you’ve ever tried freezing the mix before cooking? (Trying to get organised for our upcoming camping trip) 🙂

    1. The mix must be made into pancakes right away because once mixed with wet ingredients, the baking powder begins activating. You may freeze the cooked pancakes if you’d like.

  4. I never leave comments for recipes. But I made this recipe today. These pancakes were amazing, delicious, divine. I addins’ were fresh banana and walnuts—the taste was that of a banana bread. This batter will pick up the flavors of any fresh ingredient you dd. Amazingly delicious.

  5. OMG these pancakes are delish!!!! I was debating between this recipe and a couple of others but I decided to go with this one because the ingredients sounded good and I also tried out Sally’s “Chewy Chocolate Chunk Cookies” and they were amazing so I decided to go with this recipe and I’m glad I did!!!! They are so moist and soft! You cant even tell they are made with whole wheat!! YUMMY!!!!!

  6. These turned out perfectly! I’m always skeptical of whole wheat pancake recipes and dismayed by all of the weird ingredients in many healthy versions of recipes. These are soft, fluffy, and satisfying. I spread a wedge of Laughing Cow cheese on mine and topped it off with some toasted walnuts and a quick apple compote. So good!

  7. I feel like I’m on Sally’s Baking Addiction all the time and I don’ t know HOW I missed this recipe!! Seriously the easiest healthy pancakes I have EVER made. I’m making them in the middle of the night for my husband and kids to have in the morning while I’m at work but I don’t know how many will be left ;-).

  8. These are really good!!! I just made some but my pancake cooking skills are not so great 🙂 . I’m a teen and I’m going to freeze some and save it for this weeks breakfasts!

  9. Made these today but substituted sour cream for the yogurt because I didn’t have any and they still came out really really good!
    Sally, this is the second pancake recipe i have mad of yours and was wondering do you have to spread the batter out once you pour it onto the pan or am i doing something wrong?

  10. They were so wonderful and cinamony!!!! I substituted the milk with soy milk and instead of sugar added 1/4 cup of honey, and since my son is lactose intolerant added 1/2 cup more milk instead of yogurt. They came out wonderful! Thanks!

  11. These were fabulous. Always looking for healthy foods that taste great. I dropped the ww flour to 3/4 cup and added 1 T ground flax and 2T wheat germ for an added nutritious punch! From one Sally to another – Well Done!!

  12. This looks like a great alternative to everyday pancakes, I bet they fill up up also I might have a go at this recipe, thanks!

  13. Tried them – liked them, even my 5 year old who wont eat anything. I will make sure to add fresh blueberries next time for that pop! Also, I will omit the brown sugar – I dont think they need it with maple syrup on top! Thanks for the recipe!

  14. Thank you very much for your recipe. I didn’t have a very fun day today and your pancakes cheered me up. I ate them with blueberries 🙂 Thanks again!

  15. These are the best pancakes I have ever had and I am never making any other kind again! I used whole grain flower and mashed up banana and added chopped pecans. I only had Greek Covonut yogurt so used this and it just made it even better! Used coconut oil and had maple syrup on one and fig and pear preserve on the other. My 3 1/2 year old started sinkng the Muppets “Manama” song while doing the happy food dance when he started eating them. In the words of my husband “Babe, you have just taken pancakes to a WHOLE other level”. Our son says “Mom these are DELICIOUS!” Thank you for these!!’

  16. Okay… So on a serious note, these pancakes lived up to my every expectation! I am constantly trying out pancake recipes that are both delicious AND healthy, and this recipe hit the nail on the head! I ended up substituting two tablespoons of honey for the brown sugar and they came out great! I’m not a syrup fan but I love to top mine off with a dollop of yogurt and blueberries, thanks for sharing the recipe 🙂

  17. This recipe was so popular on Pinterest we just had to try it for ourselves! So glad we did! This pancakes turned out incredible!

  18. I’ve just made these pancakes and they were amazing. I used honey instead of sugar and skimmed milk. It was so nice to have a hearty and healthy lunch! I also cooked your recipe for pretzel chicken bites with the kids last night and they were delicious. Thank you!

  19. Sally, thank you for such a wonderful recipe. I just made these for breakfast for my family and they loved the pancakes. At first was a bit apprehensive as wheat flour pancakes tend to be dense. These were ever so soft and crispy on the outside. I added pomegranate and chia seeds. Served it with a choice of honey or Nutella.

  20. I just made these an hour ago. Hands down best pancakes I’ve ever gotten from my own kitchen! I’m definitely bookmarking this recipe. Thank you!!

  21. Hi! I was wondering if I could take out the brown sugar? Or maybe substitute it w/something else? Btw, I made these the other day and they were amazing!! Thank you Sally!

    1. Sharifa, like I mention I do not recommend leaving it out. You could try honey, maple syrup, or agave instead but I have never tasted them that way.

  22. These are so delicious! I’ve been looking for a healthier, more protein packed pancake and this recipe is it. I don’t feel guilty when eating them and they sre so good! Will definitely make again.

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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