Whole wheat and oat Pancakes — super tasty, healthy, light, soft and fluffy

Whole wheat and oat Pancakes — super tasty, healthy, light, soft and fluffy

Pancakes tastes best with fruit sauces, isn’t it? What else would’ve been more fitting? Pancakes and this Blueberry-Strawberry Compote complement each other perfectly, like no one does…they’re such a “whole hearted” couple. Made for each other, seriously in love, seriously delicious, worth dying for!!

Whole wheat and oat Pancakes -- super tasty, healthy, light, soft and fluffy When it comes to the “slightly sweet” American bakery breakfast items in my house, Pancakes win by simple majority. The girl and Dad duo I live with, both vote for it unanimously. Poor cream cheese filled Danishes have no other takers than me. J loves pancakes and can thrive on it till eternity. She usually carries homemade lunch to school. But on Fridays, she insists on buying her lunch. Guess why? The answer’s super easy – because they serve pancakes among other things that day! How could someone survive on a pancake only diet for always? No one has the answer. J can eat them as many times you’ll serve them to her. Whenever we ask her choice of a restaurant for eating out, her first choice without doubt is one of those famous eatery chains that hand out “Kid’s Meal” with a surprise toy. Her second choice of course is iHop. And iHop because they specialize in some loveliest pancakes. For several years I thought iHop was just another fun name of a chain of restaurants with a focus on breakfast foods. But why do you find pancakes written everywhere and all over in their menu? You see all kinds of pancakes. Then my curiosity led me to find out what iHop stands for…International House Of Pancakes! I now know why…why the handsome menu-card compels you to try one of their gourmet pancakes, even if you didn’t quite enter in there with a mood to have one! 

I do make the old-fashioned classic and buttermilk pancakes, but of late, there has been an increase in the “public demand” for pancakes in my house. That got me thinking for healthy alternatives. I was looking to substitute butter, whole milk and all-purpose flour to their healthier counterparts – and thus tried a couple formulas and ingredient ratios. Finally got my hands on this recipe that I make often now.Whole wheat and oat Pancakes -- super tasty, healthy, light, soft and fluffy I use 100% whole wheat flour, whole grain rolled oats, fat free milk, organic brown sugar and light olive oil. This recipe has been accredited by a Mom’s approval for nutrition punch, and a child’s nod for its taste. You can never go wrong with Pancakes! The only mantra is that we don’t overmix the batter like when we do a cake – we should mix it gently and mix it well, for light, soft, fluffy pancakes with lots of flavor. With this guilt free, full of nutrition recipe, everyday can be a Pancake Day!! And do try these amazing pancakes with my hearty Strawberry Sauce.  


  • 0.5 cup (75 grams) 100% whole wheat flour or enriched wheat flour
  • 1 cup (about 240 ml) fat free milk (or the regular milk you use)
  • 1 large egg
  • 0.5 tsp salt
  • 2 tsp baking powder
  • 2.5 tbsp brown sugar (or white sugar) — brown sugar also enhances the pancake’s color in this recipe
  • 2-2.5 tbsp light Olive oil (or melted butter, if you like the flavor in pancakes)
  • One 2oz packet of Quaker fruit and cream Instant rolled Oats (I used blueberry and cream flavor in this recipe) — Alternatively, you may use about 2oz (56 gms) of Instant (ready to eat) whole grain rolled oats of any other brand you like.

Whole wheat and oat Pancakes -- super tasty, healthy, light, soft and fluffy

Whole wheat and oat Pancakes -- super tasty, healthy, light, soft and fluffy

Whole wheat and oat Pancakes -- super tasty, healthy, light, soft and fluffy








  1. In a mixing bowl, add Olive oil. Crack an egg. Add salt and sugar and mix well. (If you are using melted butter, let it cool down for a couple minutes before you beat in the egg). **Depending on the brand of oats you use, you may have to adjust the amount of sugar in the batter
  2. Add the flour, baking powder and pour in half the amount of milk. Stir, beat and blend them nicely, so the mixture has no big lumps
  3. Add the rest of the milk. Add instant (or ready to eat) oats and mix well. 
  4. If you see that the batter is too thick, add 1 or 2 tbsp of milk to thin it down to the desired consistency
  5. Switch stove to medium heat. Place a pancake pan on stove stop and lightly grease it with olive oil. (If you do not have a pancake pan, use any good quality non-sticking frying pan for this purpose)
  6. Pour a ladle full of the batter in the an and let it set and cook for a little bit
  7. When the surface looks a little settled and you can see formation of bubbles, gently flip the pancake to cook the other side. Cook them just till done — more heat tends to harden the otherwise soft, fluffy pancakes
  8. When both sides are cooked and slightly browned, take them off the pan to a serving plate  
  9. Serve the warm pancakes immediately with your choice of a syrup and/or side: Strawberry sauce, blueberry or apple sauce, butter, maple syrup, honey, breakfast syrup, caramel, chocolate syrup, sliced bananas, chopped fruits of your choice, whipped cream, or anything you like! Have a great PANCAKE DAY!!!!


  • Flavored Pancakes: Add 1-2 tbsp of chocolate chips, or finely chopped fresh fruits of your choice in the batter. Friuts like blueberry, peaches, apples, strawberries, or dessicated coconut, do a great job with pancakes!
  • Traditional Pancakes: Use all purpose flour in place of wheat flour. Replace olive oil with butter. Use whole milk or buttermilk in place of fat free milk. Use white granulated sugar instead of brown sugar. And do not add the oats. You’ll get to taste pancakes, the old-fashioned way! 
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  1. Pingback: Homemade Blueberry--Strawberry Compote and a delicious treat

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