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. Really good! Perfect way to satisfy a pancake craving, but on a healthy basis.
    My changes:. Because all I had on hand was rolled oats, (and I wasn’t sure how it would turn out with those) I used one and a half packages of instant oatmeal. And because there would be sugar from the oatmeal, I omitted the brown sugar. And they turned out great!
    I think this opens up a lot of doors to more creativity within the pancake too. That is, flavor wise. I used Maple Brown Sugar, but I bet a lot of other flavors would be great too (next time I’m thinking Apple & Cinnamon:) I also added blueberries. Yum! Thanks for the recipe.

  2. I am not one to complain about a recipe, but these pancakes were… TOTALLY KIDDING. Nothing to complain about here. These were the most delicious pancakes I have made in a long while (that’s saying a lot considering I make pancakes at least once a week!). My husband requested it be added to my recipe book which holds a distinct honor in our household. Thanks for another AWESOME recipe!

  3. Can’t wait to try these- a little confused- is it OK to use vanilla almond milk and
    0% greek yogurt? Thanks!

  4. I really like this pancake recipe, but I have one question. How many calories is 1/4 of the pancake batter as is, with out any additions?
    Thank you for reading this messsage.

  5. These were just marvelous!! I usually have a terrible time with pancakes, but these were thick, hearty and oh-so-fluffy. I added blueberries and strawberries, and used egg replacer instead of eggs, and I may never go out for pancakes again!

  6. I have made these twice this week. My husband said they are the best pancakes he’s ever had. They are so delicious with home made jam and honey. Thanks for the awesome recipe.

  7. I’ve made these three times and LOVE THEM! So hard to believe they’re whole wheat. My favourite add-ins are chocolate chips and orange zest. They also freeze really well. Thanks Sally!!

  8. Hey,

    Just made these and they are so so good! Been waiting to make them for ages. They were surprisingly very filling. Will definitely be making them again (tomorrow!)


  9. Hi, I LOVE your blog!! I would like to prepare them tomorrow morning, bit I have not oatmeal left. Can I use more flour insted??  or for the fiber, maybe add some chia seeds…

  10. Love this recipe. I stored the batter and made a pancake the next day. I think they were even better the next day, they were much fluffier, I’m assuming because the Oats had more time to soak! 

  11. Just made these for my toddler and I for breakfast. We very much enjoyed them. I added fresh bluberries, and might try the chocolate chips next time. 

    1. I always prefer quick oats here because their finer, more powdery texture bulks up the batter. This results in thicker pancakes. You can try whole oats, but again– quick is best!

  12. I love these pancakes, have made them about 5 times now and they are delicious with out fail! They keep me full for much longer than regular pancakes. I added some protein powder to mine this morning and they were just as good. Thanks so much for the recipe!

  13. Hi Sally, I love this pancake recipe! 
    One question, my family doesn’t have brown sugar but we have coconut sugar. Would that still work?

  14. I recently made the chocolate chip version of these pancakes over on my blog and they were delicious! So far every recipe I’ve tried of yours has been fabulous – thanks for sharing!! 

  15. I picked the blueberries yesterday at a nearby farm. Used 2T agave nectar plus 1/2 packet of Stevia for the brown sugar. (No maple syrup for me) I had a little batter left over, will use raspberries from my yard. I have so many ideas for this batter.  Yummy!!!

  16. just made these for the first time! Delicious and so filling – I don’t suppose you know how many calories is in one pancake? 

    1. Really wanna know this too! Or just the whole batter calorie count would be great and probably easier to know as pancake size could differ?

    2. I used calorie count… 98 calories per plain pancake and 5g protein!! Only about 4g sugar. I calculated it with unsweetened almond milk and nonfat plain Greek yogurt. 1% milk makes it about 110 calories.

  17. I make these with whole milk and full fat Greek yogurt for my kids. They love them. I also use infant oatmeal cereal left over from my daughter. They probably come out a bit more dense, but my kids love them. And my husband likes them too, which is saying a lot. Thanks for the recipe!

  18. My son has IBD and keeps begging for pancakes. I gave him your recipe (he’s 13) and told him if he’s going to eat pancakes or waffles, I want to know they’re worth eating. He made them without any trouble at all, and they were delicious! I’ve never been able to get my family to eat whole grain pancakes, but today that’s finally changed. Thanks so much for all the hard work and determination that went into this recipe! 

    Firstly – oh my goodness, I made these last week they were amazing! I think I did half wholemeal flour and half white, or like 60/40. I also used almond milk and symbio low fat probiotic unsweetened plain yoghurt, just wondering how many calories the batter would be with these ingredients? Someone in the comments said 186 calories for half the mixture using whole milk but i’m assuming with my ingredients it should be even less??
    Please reply if you can get a moment! 🙂

  20. I made these pancakes for the first time using almond milk and wholemeal flour.  I used the chocolate chip mixture, it was absolutely delicious. Thanks for sharing the recipe. I will be continuing to make them in the future.

  21. I made these into waffles. They turned out soft and fluffy, as I imagine the pancakes would, so we popped them in the toaster oven and they were perfectly crispy on the outside and tender inside. They are DELICIOUS!  My 16 year old daughter has been eating them every morning for a week. Thanks for a great, wholesome recipe. I’ll be trying some more of your recipes soon. 🙂

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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