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. Delicious! Definitely my best pancakes yet! I did not quick oat so I ground slow cook oats and instead of adding to the flour mixture added them to milk mixture and let them sit for 5-10 to soften. Thanks for the wonderful recipe!

  2. This is a great recipe! Made for my 14 mo old twins and they loved! Used real oats, just ground them in food processor, used baby yo yogurt since thats all I had, they came out very tasty!

  3. Delicious pancakes, thanks for the recipe! I added 2 TB hemp hearts to pump up the protein and blueberries and they turned out great. Definitely my favorite pancake recipe!!

  4. Hello from Portugal!
    These are one of the best pancakes I ever made! I’m usually not very good at making pancakes but these just turned out perfect! I made them with only 1tbsp brown sugar and next time I will try with none because they are just tasty enough. Really really good topped with yogurt! 
    Thank you for your recipes 😀 

  5. I would love to have these for dinner but don’t get home til 8pm most nights, and would like to skip making the batter that late.  If I made a big batch of batter on weekends so I could just cook pancakes when I get home, how long do you think the batter would last in the fridge?  (I don’t want to make pancakes ahead of time and freeze, because I don’t have a microwave…apt living!)

    1. Hey Sarah. The batter must be cooked right away– the baking powder is activated once wet. (The pancakes would be flat and dense otherwise.)

  6. I just made these for the second time today, and they are great! I used rolled oats that I ground up in a food processor and vanilla Greek yogurt and they are delicious! My 3-year-old just ate 3 of them, and is asking for a fourth! Thank you so much for all of your recipes. Every one I have tried so far has been a great success! 

  7. These pancakes came out beautifully and were delicious. I made a savory version by adding cubed ham and chopped onions (scallions would be better), and grated cheddar cheese on top before turning. I used plain low fat yogurt and, because it was a savory style, I left out the cinnamon. Both my husband and I loved them. I served them with smoked maple syrup.

  8. I love how well and yet how simply you describe this recipe. I will make it today for breakfast and get back with my comments! I cannot wait. Thank you for sharing!

  9. Thank you for this easy, healthy, and best of all soooo yummy recipe.. I have two little picky eaters and they loved it..

  10. This recipie makes a LOT of pancakes, and they are so yummy.  Definitely something I’m making again.  Thank you so much

  11. Made this pancakes for the first time-WOW.  THEY ARE DELICIOUS.  I used whole wheat pastry flour, old fashioned oats and low fat milk and plain 0 fat yogurt.  I added nutmeg with the cinnamon and used coffee bakery emulsion instead of vanilla.  For add ins, Chocolate chips and sliced almonds.  They rose and became light.  These are some of the best I have made and I cook a lot.

  12. Made these this morning – and added a 1/2 cup pumpkin pureé!!! SO tender and moist and you can’t even taste the oats. I reduced the milk by 1/2.

    Thanks for sharing this! REALLY good and filling and awesome for in between workouts!

  13. 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.

  14. 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.

  15. 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!

  16. 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 

  17. 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.

  18. 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!!

  19. 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!

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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