Whole Wheat With Oatmeal Pancakes Recipe

Name: Whole Wheat With Oatmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry ingredients-; 1/3 cup quick cook oatmeal; 2/3 cup plus 2 tablespoons whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/8 teaspoon nutmeg; Wet ingredients-; 1 cup low fat milk; 2 tablespoons yogurt; 1 large egg

Servings: persons

1
Mix all dry ingredients
2
In separate bowl, beat egg then add milk and yogurt.
3
Stir in dry ingredients.
4
Let stand for 5 minutes.
5
Preheat griddle until temperature reaches at least 375 F.
6
Lightly oil griddle, pour a scant 1/4 cup of batter on the griddle. Cook until bubbles appear on the top of pancakes and you see the edges begin to dry. Cook for a couple more minutes on the other side.
7
Keep warm in oven until ready to serve.
8
You can vary the amount of milk to make the pancakes thinner or thicker. Depending on the griddle, the best temperature may be between 375 and 400 F.
9
You can mix several batches of the dry ingredients and save for future preparation. Simply add 1 cup of the dry mix to the wet ingredients when you want pancakes.
10
You can add blueberries to the mix if you like, fresh are better than frozen. Frozen can add too much moisture to the mix.
11
Serve with maple syrup and any kind of fruit on the side.
12
These have to be some of the healthiest pancakes you'll ever have.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Dry ingredients-, 1/3 cup quick cook oatmeal, 2/3 cup plus 2 tablespoons whole wheat flour, 1 teaspoon baking powder, and more.

Yes, Whole Wheat With Oatmeal Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat With Oatmeal Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions