Whole Wheat Oatmeal Pancakes
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
These whole wheat oatmeal pancakes are a healthy and delicious breakfast option, packed with fiber and flavor. Optional chocolate chips add a touch of sweetness.
Ingredients
Units
Scale
- 3/4 cup (75 g) quick-cooking oats
- 1 1/2 cups (360 ml) reduced fat milk (I used Lactaid)
- 3/4 cup (90 g) whole-wheat flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 large egg, lightly beaten
- 2 tbsp (30 g) unsalted butter, melted
- 2 tbsp brown sugar
- 1/2 cup (85 g) chocolate chips (optional)
Instructions
- In a small bowl, soak the oats in 3/4 cup of milk for 10 minutes to soften.
- Meanwhile, in a large bowl, whisk together the whole-wheat flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine the lightly beaten egg, melted butter, brown sugar, and the remaining 3/4 cup plus 2 tbsp of milk.
- Stir the soaked oats into the wet ingredients, then add this mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips if using.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease if necessary.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2 minutes, or until golden brown.
- Serve warm with your favorite toppings.
Notes
- For a dairy-free version, use a plant-based milk alternative.
- These pancakes freeze well; layer them with parchment paper and store in a freezer bag.
- Reheat in a toaster or microwave.
- Add fresh fruit or nuts for extra texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12
- Sodium: 450
- Fat: 10
- Carbohydrates: 55
- Fiber: 5
- Protein: 10
- Cholesterol: 60
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Frequently Asked Questions
Why do the oats need to soak in milk for 10 minutes before mixing?
Soaking the 3/4 cup of quick-cooking oats in 3/4 cup of milk for 10 minutes softens them so they blend smoothly into the batter rather than creating crunchy, undercooked bits in the finished pancakes.
Can I make these pancakes dairy-free?
Yes — the recipe notes explicitly suggest using a plant-based milk alternative in place of the reduced-fat milk. The method and quantities stay the same.
Can I freeze leftover pancakes?
Yes — the recipe notes that these pancakes freeze well. Layer them with parchment paper, store in a freezer bag, and reheat in a toaster or microwave.
Do you have a calorie count for these?