Whole Wheat Pancakes with Oats are everything you want in a breakfast—comforting, hearty, and just a little bit healthy. They’re fluffy, thanks to buttermilk, but packed with whole grains for extra fibre and staying power. Whether you top them with a drizzle of maple syrup, a handful of fresh berries, or a dollop of yogurt, these pancakes strike the perfect balance between indulgent and wholesome. Weekend mornings just got a whole lot better with these on the table.
Pancakes have always been a breakfast favourite, but we wanted to take the classic and give it a little makeover. Enter: whole wheat flour and oats. Inspired by the need for something that’s just as comforting but a bit more filling and nutrient-dense, this recipe is perfect for those who want a more wholesome take on the traditional pancake. Think of it as a modern twist on the comfort food we all love—packed with fiber, whole grains, and that perfect pancake fluffiness we can’t resist.
What Makes These Whole Wheat Pancakes Special?
What sets these pancakes apart is the blend of whole wheat flour and oats. The whole wheat flour adds a slightly nutty flavour, while the oats bring a chewy texture that’s so satisfying. And even though they’re packed with whole grains, these pancakes are still light and fluffy, thanks to a generous splash of buttermilk. They’re filling, flavourful, and leave you feeling good about your breakfast choices.
- Whole Wheat Flour adds fibre and a nutty flavour.
- Oats give these pancakes a wholesome, chewy texture.
- Buttermilk keeps them tender and fluffy while adding a subtle tang.
Whole Wheat Pancakes: Nutritious and Delicious
Whole-wheat flour and oats provide fibre and lasting energy, while buttermilk, eggs, and butter create that perfect fluffy, rich pancake we all crave. Here’s a breakdown of the key ingredients, along with tips for getting the best results.
- Whole Wheat Flour: For optimal results, use 100% whole wheat flour. It adds a subtle nutty flavour and is packed with fibre, supporting healthy digestion and keeping you full longer. It’s also a heart-healthy alternative to refined flour.
- Whole Oats: Rolled oats give the pancakes a hearty, satisfying texture. If you prefer a smoother batter, pulse the oats in a blender or opt for quick oats. Oats are full of slow-digesting carbs that stabilise blood sugar and provide steady energy throughout the day.
- Buttermilk: Buttermilk is key for light, fluffy pancakes. Don’t have it on hand? Make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/2 cups of milk and letting it sit for 5-10 minutes. The acidity of the buttermilk reacts with baking soda, creating air bubbles that give the pancakes their fluffiness.
- Eggs: Eggs bind the ingredients and add a dose of protein, giving structure and helping the pancakes rise. They also make the pancakes more filling, perfect for a satisfying breakfast.
- Butter: Melted butter adds moisture and a rich, comforting flavour. Be sure to let it cool slightly before adding it to the batter to keep everything light and fluffy.
With a balance of whole grains, protein, and just the right amount of fat, these pancakes are the perfect combination of nutritious and indulgent.
With this blend of whole grains, protein, and good fats, these pancakes are the perfect balance of healthy and indulgent.
How to Make Whole Wheat Pancakes
Making these pancakes is super easy, and it only takes a few simple steps.
- First, mix up your dry ingredients—whole wheat flour, oats, baking powder, salt, and baking soda—in one big bowl. You want to make sure everything’s evenly distributed, so give it a good stir.
- In another bowl, whisk together your wet ingredients: buttermilk, eggs, and melted butter (cooled slightly, so it doesn’t scramble the eggs). Start with 1 1/2 cups of buttermilk and add more later if the batter feels too thick.
- Now, pour the wet mixture into the dry and stir until it’s just combined. Don’t worry if the batter is a little lumpy—that’s totally fine. If it seems too thick, add a splash more buttermilk until it’s pourable but not too runny.
- Heat up a non-stick skillet or griddle over medium heat, toss in a little butter, and let it melt. For each pancake, scoop about 1/4 cup of batter onto the griddle. Cook until you see bubbles forming on the surface, then flip and cook the other side until golden brown.
That’s it! Easy, right? Now all that’s left to do is stack them up and dive in.
How to Adapt This Pancake Recipe
- Make it Dairy-Free: Swap the buttermilk for almond milk or oat milk, and use a dairy-free butter substitute. Add a little lemon juice or vinegar to mimic the tang of buttermilk.
- Gluten-Free: Replace the whole wheat flour with a gluten-free flour blend, and make sure your oats are certified gluten-free.
- Add Some Extras: Want to make these even more fun? Toss in some blueberries, chocolate chips, or chopped nuts to the batter for a flavor boost.
Whole Wheat Pancakes FAQ: Freezing, Substitutes, Flipping, and More
Absolutely. These pancakes freeze really well. Let them cool completely, then store them in an airtight container or a freezer bag. To reheat, just pop them in the toaster or microwave.
If you don’t have buttermilk, you can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice into 1 1/2 cups (375 ml) of milk. Let it sit for 5-10 minutes, and you’re good to go!
Yes! These whole wheat pancakes make a great grab-and-go snack, even when cold. Their hearty texture and flavour hold up well without reheating, making them a perfect snack for busy days.
The pancakes are ready to flip when small bubbles form on the surface and the edges start to look set. Check that the underside is golden brown before flipping for the perfect finish.
Looking for More Inspiration? Try These Favorite Pancake Recipes
Whole Wheat Pancakes with Oats
These Whole Wheat Pancakes are hearty, wholesome, and packed with fiber from both whole wheat flour and oats. Perfect for a healthy breakfast that doesn’t skimp on flavor. Makes 8-12 pancakes, depending on size.
Ingredients
- 1 1/4 cups whole-wheat flour (170 g)
- 3/4 cup whole or fine-cut oats (75 g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 to 2 cups buttermilk (room temperature) (375-500 ml)
- 2 eggs (room temperature), beaten
- 1/4 cup unsalted butter, melted and slightly cooled (55 g)
- Butter for the pan
Method
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In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, and salt until well combined and evenly distributed.
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In a separate bowl, beat the eggs until smooth, then add 1 1/2 cups (375 ml) of buttermilk and whisk together until fully combined.
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Pour the wet ingredients into the dry mixture, then add the melted butter. Stir gently until just combined—avoid overmixing to keep the pancakes light and fluffy.
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If the batter seems too thick, gradually add more buttermilk, stirring until the consistency is pourable but not runny.
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Heat a large non-stick skillet over medium heat. Once hot, add a small amount of butter and let it melt to coat the surface. Use a ladle or measuring cup to scoop about 1/4 cup (60 ml) of batter for each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip and cook for an additional 1-2 minutes until the pancakes are golden brown and cooked through.
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Serve your pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or yogurt. Enjoy!
Notes
- For waffles, add 1 extra egg and 1 tablespoon of oil to the batter.
- If you prefer a smoother texture, you can pulse the oats in a blender before adding them to the batter.
- These pancakes also make a great cold snack. Just store them in the fridge and enjoy them later as a quick, wholesome bite.
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