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Our Favorite Whole Wheat Pancake Recipe

Around our house we have a weekly rotation for breakfast choices. On Thursdays, you’ll find us making pancakes. I promise you, if they haven’t been started by the time the kids get up, they are asking when they will be ready. 

Every. Single. Week. 

Years ago I started making pancakes using this recipe, mainly to add in a few healthy ingredients: whole wheat flour and whole oats. 

It may sound a little over the top, but honestly? Best pancakes ever. Especially with real maple syrup poured over the top. They are fluffy and filling. 

Over the years we’ve changed up some of the ingredients (used gluten-free flour or even almond milk for a dairy-free version). My best tip though – use a blender to mix up the batter. We have a Vitamix and love it! 

But this recipe – fabulous and filling for growing teenagers. I’m just sayin’. 


Whole Wheat and Oatmeal Pancakes
Serves 6
A delicious and filling whole wheat pancake recipe that will fill the kiddos bellies!
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Prep Time
5 min
Cook Time
5 min
Prep Time
5 min
Cook Time
5 min
  1. 3 cups milk
  2. 3 cups flour (we use whole wheat)
  3. 1 cup whole oats
  4. 2 Tbsp. coconut (or other) oil
  5. 2 eggs
  6. 1 tsp. salt
  7. 2 tsp. baking soda
  8. 2-3 Tbsp. sugar (optional)
  1. We use a blender to mix our batter (we have a Vitamix), especially because we use whole oats in our cooking and the blender pulverizes them. :) This recipe can also be made using a gluten free flour mix.
  2. 1. Heat griddle while mixing batter.
  3. 2. Add milk, flour, oats, oil, and eggs to blender and mix.
  4. 3. When blended, add baking soda, salt, and sugar and mix again.
  5. Cook over medium heat until batter begins to bubble, then flip. This recipe typically makes 24-30 pancakes about 4-5 inches in diameter.
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