Photo of Oat pancakes by WW

Oat pancakes

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 whites

2 large

Unsweetened applesauce

½ cup(s)

Unsalted butter

2 Tbsp, melted

1% 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.