Photo of Cinnamon-oat whole wheat pancakes by WW

Cinnamon-oat whole wheat pancakes

Points® value
Total Time
34 min
10 min
24 min
Oatmeal and whole wheat flour give these nutty pancakes a fibre boost. Enjoy them plain or topped with fresh fruit.


Uncooked old fashioned oats

1 cup(s)

Whole wheat flour

1 cup(s)

All-purpose flour

1 cup(s)

Baking soda

1 tsp(s)

Ground cinnamon

1 tsp(s)

Table salt

½ tsp(s)

1% low-fat buttermilk

2 cup(s)


2 large

Packed brown sugar

2 tbsp(s), dark variety

Unsalted butter

1 tbsp(s), melted

Vanilla extract

1 tsp(s)

Cooking spray

3 spray(s)


  1. 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.
  2. Coat a large nonstick griddle or pan with cooking spray; heat over medium to medium-high heat. Spoon batter into pan using 75ml (1/3-cup) batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Place pancakes on a baking tray in a warm oven (to keep hot); repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Yields 2 pancakes per serving.


These pancakes are dense. Thin the batter out with a little water, if desired. Make these mini pancakes by using 2 tablespoons of batter at a time (will change portion size and Points value).