Photo of Oat pancakes by WW

Oat pancakes

11 - 12
PersonalPoints™ per serving
Total Time
33 min
12 min
21 min
These delightfully fluffy oat pancakes are great on their own, but they're also tasty with low-fat vanilla yogurt and a sprinkle of chopped nuts (maple syrup is of course our recommended topping). Obviously, they require a little more work and effort than your average boxed pancake mix, but the flavor payoff on a Saturday or Sunday morning is well worth it. You may never make pancakes the traditional way again.


All-purpose flour

¾ cup(s)

Whole wheat flour

¾ cup(s)

Quick cooking rolled oats

½ cup(s), do not use instant

Baking powder

1 Tbsp

Table salt

½ tsp

Ground cinnamon

½ tsp

Unpacked light brown sugar

¼ cup(s)


1 large egg(s)

Egg white(s)

2 large

Unsweetened applesauce

½ cup(s)

Unsalted butter

2 Tbsp, melted

Low-fat milk

1¼ cup(s), divided

Cooking spray

2 spray(s)

Maple syrup

6 Tbsp


  1. In a large bowl, combine both flours. Add oats, baking powder, salt and cinnamon; stir well. Add sugar; stir again.
  2. In a medium bowl, beat together egg, egg whites, applesauce and butter; stir in 1 cup milk. Pour egg mixture into flour mixture; stir well but do not beat.
  3. Coat a 12-inch nonstick skillet or griddle pan with cooking spray; set over medium heat. Measure out 1/4 cup of pancake batter and drop onto prepared skillet or pan. Repeat with remaining ingredients to make four pancakes at a time. Cook on first side until pancakes are golden on bottom, about 4 minutes. Flip over and cook on other side until golden on bottom, about 3 minutes.
  4. Remove pancakes to a preheated oven to keep warm or put on a plate and cover to keep warm. Repeat with remaining ingredients to make 12 pancakes total. (Batter thickens as it stands. Add part or all of the remaining 1/4 cup milk to achieve desired batter consistency.) Yields 2 pancakes and 1 tablespoon syrup per serving.