Photo of Cinnamon-oat whole wheat pancakes by WW

Cinnamon-oat whole wheat pancakes

Total Time
34 min
10 min
24 min
Oatmeal and whole wheat flour give classic pancakes a texture and flavor boost. Enjoy them plain or topped with fresh fruit. You’ll need to cook the pancakes for this recipe in batches. Before you start, preheat your oven to about 200°F and place a baking sheet in the oven. As you complete each batch, transfer them to the pan in the oven to keep warm. 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—just be aware this will change the portion size and nutrition values.


Uncooked old fashioned rolled oats

1 cup(s)

Whole wheat flour

1 cup(s)

All-purpose flour

1 cup(s)

Baking soda

1 tsp

Ground cinnamon

1 tsp

Table salt

½ tsp

1% low fat buttermilk

2 cup(s)


2 large egg(s)

Packed brown sugar

2 Tbsp, dark variety

Unsalted butter

1 Tbsp, melted

Vanilla extract

1 tsp

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 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.