Whole Wheat Oatmeal Pancakes

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Whole Wheat Oatmeal Pancakes by Kristine's Kitchen

If you’ve been reading my blog for a while, you may know that at our house Thursday night is usually breakfast for dinner night. I love breakfast for dinner because, for one, breakfast foods are some of my favorites- pancakes, waffles, eggs, cereal…these are all things I crave. Second, by Thursday night I really need a dinner that is fast and easy to prepare. I make a batch of pancakes or waffles most weekends, pop the leftovers in the freezer, and then when Thursday evening comes around I just defrost them either on the counter or in the microwave and then warm them in the toaster.

I have a number of different pancake recipes that I rotate through, and I like this one because it’s one of the healthiest. I like the texture and flavor that the oats bring to the pancakes, and they also have a hint of cinnamon. These pancakes are not very sweet, but we loved them topped with a little bit of pure maple syrup.

Whole Wheat Oatmeal Pancakes

Printable Recipe

Makes 10-12 pancakes


  • ¾ cup old-fashioned oats
  • 1 ½ cups plus 2 tablespoons buttermilk, divided
  • ¾ cup whole wheat flour
  • 1 ½ tsp. baking powder
  • ¾ tsp. baking soda
  • ½ tsp. cinnamon
  • 1/8 tsp. ground nutmeg
  • ½ tsp. salt
  • 1 large egg, lightly beaten
  • 2 tbsp. unsalted butter, melted
  • 1 tbsp. packed brown sugar
  • Cooking spray


  1. Place oats in a medium bowl and stir in ¾ cup buttermilk. Set aside for 10 minutes.
  2. Meanwhile, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  3. To the bowl with the oat mixture, add the egg, melted butter, brown sugar, and remaining ¾ cup plus 2 tbsp. buttermilk. Stir to combine. Pour this mixture over the dry ingredients and stir until just combined.
  4. Heat a griddle or 12-inch nonstick skillet over medium heat until hot and spray with cooking spray. Working in batches, pour ¼ cup batter per pancake onto the griddle and cook until bubbles appear on the surface and the undersides are golden brown, about 2 minutes. Flip the pancakes and cook until the other side is golden brown, about 2 minutes more. Repeat with remaining batter, spraying pan with cooking spray between batches.

Source: Gourmet, February 2008, via Epicurious.

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