Whole Wheat Oatmeal Pancakes

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Classic pancakes made with whole wheat flour and oatmeal. Plus a tip to make the fluffiest pancakes ever.

Fluffy Whole Wheat Oatmeal Pancakes. Plus a tip to make the fluffiest pancakes ever.

Happy Friday! I hope your day is as beautiful as ours is here in Pennsylvania. Tyler and I are so excited for a relaxing weekend with no plans, no schedules, no places we have to be. The past 6 weekends we have either been out of town or hosting company ourselves. It was great, crazy fun, but it’s time to relax. I’m looking forward to sleeping in, working outside and doing some baking.

Fluffy Whole Wheat Oatmeal Pancakes. Plus a tip to make the fluffiest pancakes ever.

On lazy Saturday morning I love a nice breakfast. I actually have time to make one. These pancakes are one of my favorites. Delicious, but still a healthy start to the day. One trick to making them extra fluffy, whip the egg whites separately and then fold into the rest of the mixed ingredients. If you’re in a hurry, you can skip this step and they will be fine. But on a lazy Saturday morning, who doesn’t have time to make the fluffiest pancakes ever. What is your favorite thing to do on a lazy Saturday morning?

Fluffy Whole Wheat Oatmeal Pancakes. Plus a tip to make the fluffiest pancakes ever.

 

Whole Wheat Oatmeal Pancakes

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Ingredients 

  • 1 and 1/4 cup whole wheat flour
  • 1/3 cup old fashioned rolled oats
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 and 1/3 cup butter milk
  • 2 T honey
  • 2 eggs separated

Instructions

  • In a food processor, chop the rolled oats until finely ground. Whisk together, whole wheat flour, ground oats, baking powder and salt in a medium bowl.
  • Add butter milk and honey and stir until just combined. In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites in the batter.
  • Heat a teaspoon of oil in a skillet to medium high heat. Using about 1/4 cup batter for each pancake, cook pancakes for 2-3 minutes on a side. When bubbles begin to burst on the surface, flip the pancake and cook for 2-3 more minutes or until no longer doughy.
  • Serve with your favorite pancake topping. I love fruit or maple syrup.
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Fluffy Whole Wheat Oatmeal Pancakes. Plus a tip to make the fluffiest pancakes ever.

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  1. Blair @ The Seasoned Mom says

    Hi, Mallory! These look delicious! I’m always trying to find new ways incorporate more whole grains in our diet, and I know that my little ones would love this recipe. I appreciate the simple list of ingredients! Pinned!

  2. Sandrine says

    Best pancake recipe I’ve ever made. I was trying to mimic the oatmeal pancakes at my favorite breakfast spot so I added a 1/2 teaspoon of cinnamon and a splash of vanilla to the batter. I also whipped up some cinnamon honey butter (half stick softened butter, 1/4 teaspoon of cinnamon, two teaspoons-ish honey whipped till fluffy) to go on top. It was divine…next time I’m doubling the batch.

  3. Thomas says

    This was a different recipe for me, and it worked out great. I subbed 1/2 and 1/2 for the milk because I had no milk. I used all organic ingredients and the pancakes had a very nice flavor. The texture was fluffy, not heavy and dense. They looked golden, yellowish compared to the darker brown I am used to. They almost reminded me of a biscuit but in a pancake. I would use this recipe again. I put blueberries in some, choc chips in others, and left some plain. 

  4. Victoria says

    These turned out amazing! I added some cinnamon, and they were a huge hit with the family. Thanks for the recipe!

    • Mallory says

      You can actually make a buttermilk substitute by adding a tablespoon of vinegar to a 1 cup measure and then filling the rest with milk. Stir it and let it sit for a few minutes. The acid in the buttermilk helps make extra fluffy pancakes.