These delicious Whole Wheat and Oatmeal Pancakes warm your heart as you enjoy a wholesome breakfast that boosts energy for your day.
Our unique whole wheat blend is made with the finest ingredients, including oats and whole wheat flour. With a hint of sweetness from pure cane sugar and spice from cinnamon and nutmeg, these pancakes will become your go-to morning meal. Not only do they taste great, but they are also suitable for you too! They provide essential fiber and protein for a balanced breakfast that will satisfy you until lunchtime.
So, we love, love, love pancakes!!! But I hate making them on school days. I feel like it’s too much sugar, and the kids will be starving by 10 a.m. So they need something that will give them a little more how I say it… oomph!
You can test the batter with any recipe to tell if it will be a winner – this recipe was a winner from my first finger dip. The cinnamon adds and makes it feel like you don’t need the additional syrup. But of course, kids need toppings, or at least mine do. So here are a few favorites – 100% pure maple syrup, fresh raspberries, blueberries & bananas. If you want something more, Greek Yogurt Honey Cinnamon Dip (recipe included).
My family’s favorite breakfast is pancakes. They will eat them any time of day. Here are a few of our favorite recipes:
- Oatmeal Pancakes
- Coffee Cake Pancakes
- Whole Wheat Pumpkin Pancakes
- German Pancakes
- Cinnamon Roll Pancakes
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Whole Wheat and Oatmeal Pancakes
Ingredients
- 3/4 cup quick-cooking oats
- 1 1/2 cups + 2 tablespoons reduced fat milk
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 egg lightly beaten
- 2 tablespoons unsalted butter melted
- 1 tablespoon packed brown sugar
- blueberries optional, for topping or mixed into batter
Greek Yogurt Honey Cinnamon Dip
- 6 ounces Greek Yogurt I love Chobani Vanilla
- pinch cinnamon to taste
- honey to taste
Instructions
- Soak oats in 3/4 cup milk for 10 minutes.
- Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons milk, and oat mixture into dry ingredients until just combined. If the batter is too thin, add flour.
- Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Drop blueberries into pancakes. Flip with a spatula and cook the other side, about 1 minute more. (Lightly oil griddle between batches.)
Greek Yogurt Honey Cinnamon Dip
- Mix together and put on the side of the plate to dip the pancakes into. My kids love this when the pancakes are cool, they pick up the whole pancake with their hands and dip it in there. Don’t mind that, it just means fewer dishes for me.
Notes
My review: I love this recipe and it is one of my go-to’s when I am left with a blank and no idea what to plan. What I love about this, is that you can combine all the dry ingredients in a ziplock the night before – then add the wet ingredients right before you want to make them. Saves you about 10 minutes in the morning, and as any Mom knows time is precious.
Kid’s reviews: It’s a hit!!! The only one that struggles is Madden (6 years) – he doesn’t like that he can see the oatmeal and he is a texture guy – as in doesn’t like foods with texture. Well, there is an easy remedy for that – throw it in a food processor and let it run for 30 seconds and voila, can’t even tell its oatmeal. Overall this recipe is a keeper, in fact, we have it at least once a week.
The recipe ingredients say reduced fat milk, but elsewhere it says buttermilk..which milk is best to use?
Oops! It should be reduced fat milk for this recipe. You can always sub with buttermilk for thicker pancakes though. Thanks for pointing it out, it has been fixed!