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Whole Wheat Oatmeal Pancakes
5 from 36 votes

Whole Wheat Oatmeal Pancakes

These pancakes combine ground whole oats with whole wheat flour to create a hearty batter. The recipe uses homemade buttermilk made from milk and vinegar, providing a tender crumb while keeping the pancakes thick with some lumps. A touch of cinnamon and vanilla adds warmth to the mildly sweet base. The pancakes cook on a greased skillet, resulting in a soft interior with lightly crisp edges. They work well served with fresh fruit and maple syrup as a wholesome breakfast option.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 pancakes
Calories: 224 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • ½ cup oats I blended whole, non-instant oats in my food processor, ground
  • ½ cup whole wheat flour unbleached white
  • 1 TBSP sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¾ cup milk
  • 1 egg large
  • 2 TBSP unsalted butter or oil, melted
  • 2 TBSP white vinegar
  • 1 tsp vanilla extract pure
  • ⅛-¼ tsp ground cinnamon to taste

Instructions

    Cup of Yum
  1. First mix your milk with your vinegar, stir, and set aside for 10 minutes. This results in an easy homemade alternative to buttermilk but if you have buttermilk on hand - by all means go for it! In place of white vinegar you can use lemon juice if needed since both will acidify the milk.
  2. Grab a medium to large bowl and add your dry ingredients and mix.
  3. In a separate bowl, mix all of your wet ingredients: soured milk, egg, vanilla, and butter (or oil).
  4. Slowly pour the wet ingredients into the dry, stirring with a fork to incorporate. Don't beat/whisk or overwork the batter since that will cause the pancakes to fall flat. The batter should be thick with a few lumps in it.
  5. Allow to sit for 10 minutes at room temperature before making your cakes. Don't stir the batter again.
  6. Preheat your non-stick griddle, skillet, or a frying pan and grease to medium heat with a little bit of coconut oil or spray olive oil.
  7. Use a ladle or measuring cup to scoop out about half a cup of batter per pancake.
  8. Cook until you see bubbles on the top side of the pancake and flip to brown the other side. Repeat for each cake, careful not to ever press the pancake down with a spatula since it will flatten your pancakes. If you're working on a small surface, you also may need to reapply oil in-between each cake if making them one by one. I do mine individually since I only have a teeny pan to work with. To those of you with a proper griddle: I'm way jealous!
  9. Top with maple syrup and fresh fruit and dig in while they're hot and fluffy!

Notes

  • Use blended whole oats rather than instant for better texture.
  • Allow the milk and vinegar mixture to sit for 10 minutes to create an effective buttermilk substitute.
  • Avoid overmixing the batter to keep pancakes fluffy and prevent them from falling flat.
  • Cook pancakes over medium heat and lightly grease the pan to achieve a golden crust.
  • Serve pancakes with fresh fruit and pure maple syrup for a balanced meal.

Nutrition Information

Calories 224kcal (11%) Carbohydrates 26g (9%) Protein 7g (14%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 43mg (14%) Sodium 499mg (21%) Potassium 280mg (6%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 146IU (3%) Calcium 134mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 pancakes

Amount Per Serving

Calories 224

% Daily Value*

Calories 224kcal 11%
Carbohydrates 26g 9%
Protein 7g 14%
Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 43mg 14%
Sodium 499mg 21%
Potassium 280mg 6%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 146IU 3%
Calcium 134mg 13%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.