Whole Wheat Healthy Pancakes — Fluffy, Easy & Kid-Approved
If you’re looking for a healthy pancake recipe that’s simple to make and actually fills you up, these whole wheat healthy pancakes are it. Packed with wholesome ingredients like oats, Greek yogurt, and whole wheat flour, this recipe is a go-to in our house. Make this homemade pancake mix and store for up to 6 months. Use the mix to make quick and easy homemade pancakes!
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I’m always so excited when I find a recipe my kids love! I have to admit, they are big breakfast eaters. We love a good hearty breakfast like Biscuits and Gravy. My Fruit Filled French Toast Sticks are also a family favorite too. But I think these whole wheat healthy pancakes are at the top of our list!
Why You’ll Love This Healthy Pancake Recipe
- Made with real ingredients: whole wheat flour, rolled oats, and Greek yogurt
- Fluffy and filling: No sad, soggy pancakes here!
- Customizable: Change up the flavor with different Greek yogurts or add-ins
- Make-ahead friendly: Store the dry mix for fast, no-fuss mornings
- Kid-approved: Even picky eaters love these pancakes! My kids absolutely LOVE these whole wheat pancakes!
How to Make Whole Wheat Pancakes from Scratch
For each batch:
- Mix 1 cup dry whole wheat pancake mix with 1 egg, ½ cup milk, and ½ cup Greek yogurt.
- Let the batter rest while your griddle heats up.
- Melt butter on the griddle and cook until golden brown on both sides.
Pro tip: Resting the batter makes a huge difference—the oats absorb moisture and the pancakes come out light and fluffy!
Tasty Variations to Try
- Coconut Yogurt: Adds a tropical twist
- Blueberry Greek Yogurt + Fresh Blueberries: Double the berry goodness
- Mini Chocolate Chips: A kid favorite!
- Buttermilk Swap: Replace yogurt and milk with 1 cup of buttermilk for classic flavor
My Favorite Tips for Fluffy Whole Wheat Healthy Pancakes
- Use freshly ground whole wheat flour if you can—it makes a big flavor difference. Baking with wholegrains adds lots of nutrients and flavor to whatever you’re making!
- Cook on a buttered griddle for crispy edges
- Let the batter sit for at least 5 minutes to thicken. Resist the urge to try thickening it by adding more dry mix.
- You can swap out a portion of the whole wheat flour for all-purpose flour if your family doesn’t like 100% whole wheat flour.
Make-Ahead & Storage Info
Store the dry mix in an airtight container or zip-top bag in the fridge for up to 6 months. It’s a lifesaver for quick breakfasts when you’re short on time but want something healthy and homemade.
FAQ: Whole Wheat Healthy Pancakes
Yes! Let them cool, freeze between parchment sheets, and reheat in the microwave.
Coconut is my favorite, but vanilla and berry flavors are always a hit. You can also use a plain Greek yogurt too.
Yep! Just sub 1 cup of buttermilk for the milk + yogurt combo. Or just like I do with my Buttermilk Biscuits, if you don’t have buttermilk, you can add 1 tablespoon of distilled white vinegar to 1 cup of milk. Let it sit for 10 minutes and it will thicken up.
Let the batter rest 5–10 minutes before cooking. Also try swapping out a portion of the wheat flour for all-purpose flour.
Let’s Connect!
Have a favorite yogurt flavor or pancake add-in? Tell me in the comments! And if you make this homemade pancake mix, tag me on Instagram @thatbreadlady—I love seeing what you bake!
More Breakfast Recipes to Enjoy
- Easy Belgian Waffles
- Homemade Cinnamon Rolls
- Vanilla Almond Granola
- Sourdough Discard Blueberry Muffins
Wheat & Oat Pancake Mix
Ingredients
- 3 cups rolled oats
- 5 ½ cups whole wheat flour
- 4 Tablespoons granulated sugar
- 3 Tablespoons baking powder
- 1 Tablespoon salt
- 1 Tablespoon baking soda
- 1 cup canola oil (use any kind of neutral oil like vegetable, olive, or avocado oil)
Instructions
- Mix all of the dry ingredients together. You can mix either in a stand mixer or by hand with a wooden spoon or spatula.
- Slowly add the canola oil while mixing. Be sure to get it totally incorporated into the dry mixture. Pinch the mix together – if it holds its shape, it has enough oil in it. If not, add 1-2 more Tablespoons of oil as needed.
- Store in a zipper bag or airtight container in the refrigerator for up to 6 months.
- When mixing pancakes: Whisk together one cup of dry mix with one egg, 1/2 cup milk and 1/2 cup Greek yogurt. Let the batter sit while you warm up your griddle. The batter will thicken as it sits for a few minutes. Melt 1 tablespoon of butter onto your griddle and pour out batter to make pancakes. When the edges start to dry up, quickly flip to cook the other side.
Video
Notes
- Use a different flavored Greek yogurts, depending on what you like! My favorite is coconut!
- You can substitute the 1/2 cup Greek yogurt and 1/2 cup milk for 1 cup of buttermilk.
- Like chocolate chip pancakes? Before flipping the pancake and just as it starts to bubble, toss in a handful of mini chocolate chips. We love these with whipped cream and strawberries!
- You can use half white flour, half wheat flour if you want a lighter, fluffier pancakes. I prefer the taste of all wheat flour. I use freshly ground hard white wheat flour.
Nutrition
Do you use quick rolled oats or regular rolled oats?
I prefer to use rolled oats but either will work.