Whole Wheat Oatmeal Pancakes




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 Whole Wheat Oatmeal Pancakes ~ the combination of white whole wheat, oat flour, buttermilk and a touch of brown sugar results in golden pillowy pancakes, almost like stacks of fluffy graham crackers  Sooooo much better than plain old white pancakes.  Regular white flour pancakes are so cloying I can usually only eat a few bites before I have to push the plate away. With these I happily finished off the whole stack.

I’m not claiming these are healthy, per se. What they offer in terms of fiber and whole grain they more than make up for in the amounts of butter and syrup they suck in.  But I will say this.  You won’t be reaching for a granola bar at 11 am.  Or that Hazelnut Latte.  And your stomach won’t be making those embarrassing gurgling noises.

I’ve come to the conclusion after many years of watching my weight, that the only way to stop thinking about food is to eat real food, not low calorie, low carb or low fat, and eat enough of it that it fuels me till the next meal.  When I try to skimp on how much I eat, it comes back to haunt me in the form of snacking or overeating at the next meal.   If you agree with me, then these pancakes are your man.

You are going to thank me for this one, trust me.

PS These would make killer blueberry pancakes.

Whole Wheat Oatmeal Pancakes
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3 ratings

Whole Wheat Oatmeal Pancakes

Ingredients

  • 1 cup oat flour
  • 1 cup white whole wheat flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 large eggs
  • 3 packed Tbsp brown sugar
  • 1 1/2 cups buttermilk
  • 4 Tbsp melted butter, cooled
  • a splash of vanilla

Instructions

  1. Mix the flours and the baking soda and powder together.
  2. Whisk the eggs and brown sugar together, then add the buttermilk, cooled butter and vanilla.
  3. Fold the dry into the wet, and mix just until combined.  Lumps are good.  Add more milk or buttermilk if the batter seems too thick.
  4. Cook on a lightly greased hot skillet.  With whole grain pancakes you can't rely on the bubbles rising and popping in the batter to tell you when they're done on the first side, the batter is too thick for that.  Go by your instincts...after a pancake or two you'll have figured out how long they take.  Don't overcook.

Note:  If you don’t have buttermilk, use whole milk mixed with 1 Tbsp (juice of 1/2 lemon).  Set aside for 10 minutes before using.  That is what I used, and it’s absolutely perfect..

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17 Comments

  • Reply
    grace
    March 1, 2012 at 11:33 pm

    i like a dense pancake–they soak up the butter and syrup so much better. :)

  • Reply
    beti
    February 29, 2012 at 4:07 am

    I knew they existed! the other day my brother was making pancakes and I told him: you should add oats to your pancakes. He turned to me and say that it would be weird, now I will show him your pictures

  • Reply
    MyFudo™
    February 29, 2012 at 3:49 am

    Thanks for featuring a healthy breakfast treat. Your pictures make me hungry ;)

  • Reply
    Claudia
    February 29, 2012 at 2:36 am

    I love the health quotient in these and Tuesday, Shmuesday – they are a grand dinner any day of the week!

  • Reply
    VonRiesling
    February 29, 2012 at 12:45 am

    There is a face print on my computer monitor. Lovely pics.

  • Reply
    Kitchen Belleicious
    February 28, 2012 at 12:37 pm

    oh scrumptious it the first word that comes to my mind. Second is mouth watering!

  • Reply
    Magnolia Verandah
    February 28, 2012 at 12:13 pm

    I love pancakes and recently made them often. These look like they would pack a punch.

  • Reply
    Rose
    February 28, 2012 at 7:55 pm

    I like pancakes once in a while, but what really keeps my hunger in check is protein. If I eat eggs, I can go a long, long time without feeling food deprived.

  • Reply
    A Trifle Rushed
    February 28, 2012 at 6:06 pm

    These look fab. You should have posted them last week, it was Pancake Day here in the UK. (pancakes are traditionally eaten on Shrove Tuesday!)
    I baked some of your delectable tea flavoured cupcakes last week, they were a great hit. I’d like to put them in a post with a link to your inspiring recipe, if that is okay with you.

  • Reply
    Amy
    February 28, 2012 at 5:09 pm

    Like you, I’m much better off having real food instead of depriving myself and overeating some other time. Love, love how these pancakes sound. Piles of fluffy graham crackers?! Yes, please. Haha, and I love how more balanced in flavor and texture they are allows you to eat twice as much as normal pancakes! Too funny. I’m going to try these out soon, thanks for sharing.

  • Reply
    Barbara
    February 28, 2012 at 4:02 pm

    Love the action shots with the syrup!

  • Reply
    Tabitha
    February 28, 2012 at 4:01 pm

    Oh I’ve just eaten my usual pancakes, flour and oats are my mix, I will love these, thanks Sue.

  • Reply
    Tricia @ saving room for dessert
    February 28, 2012 at 2:47 pm

    Wonderful words of wisdom Sue. I’m with you on the eat good foods that will sustain your energy until the next meal thing. I just hate it took me so long to figure out what fun eating can be. I have skipped so many things in my life – I have a lot to make up for! These pancakes are beautiful – and the photography is great. I want to come to a food styling class at your house!

  • Reply
    Mary
    February 28, 2012 at 2:21 pm

    Oh, these are awesome, Sue! I haven’t made pancakes in forever. I love what whole wheat brings to them though and the oat flour? Even better. Love your whisk photo too, but ya know, I have a thing for whisks. Have a fabulous Tuesday!

  • Reply
    yummychunklet
    February 28, 2012 at 2:17 pm

    I just love the photos. So tasty!

  • Reply
    Mary
    February 28, 2012 at 1:53 pm

    These look so good. Oat flour can be difficult to work with, but you done so without a problem. I know these are delicious and they certainly are a great way to start a day. I hope you have a great day. Blessings…Mary

  • Reply
    Joanne
    February 28, 2012 at 12:54 pm

    Those look insanely fluffy delicious! The perfect pancakes, for sure.

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