Oatmeal Cinnamon Whole Wheat Pancakes

Whole wheat flour and oats give these nutty pancakes a punch of fiber. They're delicious plain, with syrup or topped with fresh fruit.

Prep:  10 minutes 
Cook: 24 minutes
Yield: 6 Servings


  • 1 cup uncooked old fashioned oats
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp table salt
  • 2 cups buttermilk
  • 2 large uncooked eggs
  • 2 TB packed dark brown sugar
  • 1 TB  butter, melted
  • 1 tsp vanilla extract
  • 3 sprays cooking spray


In a medium bowl, whisk together oats, both flours, baking soda, cinnamon and salt. In a large bowl, whisk together buttermilk, eggs, sugar, melted butter and vanilla extract. Add dry ingredients to wet ingredients; fold to just combine.  

Coat a large nonstick griddle or pan with cooking spray; heat over medium-high heat. Spoon batter into pan in batches using 1/3-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Remove pancakes to a tray in a warm oven and repeat with remaining ingredients (being careful not to spray cooking spray into open flame).

Yields 2 pancakes per serving.