Healthy Whole Wheat Pancakes with Oats and Chia

Why wait for breakfast to have these homemade fluffy pancakes? These fluffy whole wheat pancakes are made from scratch with whole wheat pastry flour, quick oats, chia seeds and a touch of cinnamon, then lightly sweetened with honey or maple syrup.

The light, airy and sweet taste will be a hit no matter the time of day, so make them for lunch or dinner too!

The Best Fluffy Whole Wheat Pancakes (Light, Airy and Made from Scratch)

Whenever I make muffins, waffles or pancakes, they must be fluffy, light, moist and sweet. These homemade pancakes nailed all my criteria! We love them.

Also, will you PLEASE not insult their fluffy goodness by topping them with artificial, highly processed syrup full of sugar? If you like maple syrup, there is still an option for you. Pure maple syrup is the only right way to do it. You still get the classic flavor of maple syrup without the corn syrup, food dyes, preservatives, additives and artificial flavors.

I love topping them with fresh fruit (strawberries, blueberries, pineapple, bananas, mangoes, raspberries, etc.). Or you could spread some natural peanut butter on top. I love Adam’s Natural Peanut Butter because it has one ingredient… peanuts.

If you haven’t heard me preach it before, I can say it again. Read the ingredients on all prepackaged foods you purchase! You shouldn’t have to struggle pronouncing ingredients or wonder what they are. You don’t have to compromise on flavor to eat something healthy and natural. Adam’s Natural Peanut Butter and Now Foods Organic Maple Syrup are perfect examples.

Why You’ll Love These Whole Wheat Pancakes

• Truly fluffy. A short rest lets the oats and chia soak up liquid, so the pancakes puff up light and tall.
• Whole grain goodness. Whole wheat pastry flour, oats and chia seeds keep you full.
• Warm cinnamon flavor. The kitchen smells amazing while they cook.
• Naturally sweetened. Just a little honey or pure maple syrup in the batter.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Whole wheat pastry flour: Milled from soft wheat, it has less protein than regular whole wheat flour, which means a softer, lighter pancake. Regular whole wheat flour will work but makes denser pancakes. Spoon the flour into the measuring cup and level it off rather than scooping, so you don’t pack in too much.
• Instant quick oats: They soften quickly in the batter and add a tender, hearty texture. Rolled oats are thicker and stay chewier, so stick with quick oats here.
• Chia seeds: They absorb liquid while the batter rests and help thicken it. They are mild in flavor, so you won’t notice them.
• Baking powder: The only leavener, so make sure it is fresh. Old baking powder is the most common reason for flat pancakes.
• Cinnamon and salt: Cinnamon gives that cozy smell readers rave about, and a little salt balances the sweetness and makes the other flavors stand out.
• Eggs: Well beaten, for structure and richness. Beating them well before adding the other wet ingredients helps them mix in evenly, so you don’t get streaks of egg in the batter. Room temperature eggs blend more easily.
• Sweetened vanilla almond or coconut milk: Adds moisture plus a hint of vanilla sweetness. Unsweetened milk works if you prefer less sweetness.
• Olive oil: Keeps the pancakes moist and tender. Coconut oil is a great substitute; melt it first so it mixes in evenly.
• Honey or pure maple syrup: Use pure honey or organic maple syrup. Just two tablespoons sweeten the batter and help the pancakes turn golden on the griddle.
• Pure vanilla: Rounds out the cinnamon and sweetness. Use pure extract rather than imitation for the best flavor.

How to Make Whole Wheat Pancakes

1. Heat the griddle. Preheat it to 325°F. A griddle that is evenly hot gives you golden pancakes that cook all the way through.
2. Mix the dry ingredients. In a medium bowl, stir together the flour, oats, chia seeds, baking powder, cinnamon and salt until the baking powder is evenly spread.
3. Mix the wet ingredients. In a small bowl, combine the eggs, milk, olive oil, honey or maple syrup and vanilla. Mix well.
4. Combine. Pour the wet ingredients into the dry and stir until combined. A few small lumps are fine. Overmixing whole wheat batter makes pancakes tough, so put the spoon down as soon as no dry flour remains.
5. Rest the batter. Let it sit for 5 minutes. It will thicken noticeably as the oats and chia absorb the liquid.
6. Scoop. Lightly grease the griddle with cooking spray and scoop about 1/2 cup of batter per pancake, spacing them about an inch apart.
7. Cook and flip. Cook for about 1 minute, until the tops look dry and bubbly and the edges begin to set. Flip and cook about 1 minute more, until golden brown on both sides. Lower the heat slightly if they brown before the centers are cooked.
8. Serve. Top with fresh berries, banana slices, Greek yogurt or peanut butter.

Ways to Customize Whole Wheat Pancakes

• Top with fruit. Strawberries, blueberries, pineapple, bananas, mangoes or raspberries.
• Add peanut butter. Spread natural peanut butter on top for extra protein.
• Use coconut oil. Swap it for the olive oil for a slightly sweeter taste.
• Make them dairy free. The recipe already uses almond or coconut milk, so no swaps are needed.

Whole Wheat Pancakes FAQs

• How many pancakes does this recipe make? If you make 4 inch pancakes, it makes a dozen.
• Can I use coconut oil instead of olive oil? Yes. I often use coconut oil instead of olive oil.
• Why are my pancakes dense? The batter may have been overmixed, or the baking powder may be old. Stir just until combined and let the batter rest.
• Can I use regular whole wheat flour? Yes, but the pancakes will be heavier. Whole wheat pastry flour keeps them light. You can find it in the baking aisle or bulk section of most grocery stores.
• How do I keep pancakes warm? Hold finished pancakes on a baking sheet in a 200°F oven while you cook the rest.
• Can I make the batter ahead? It is best cooked within a few minutes of resting, since the baking powder starts working once it gets wet. Measure the dry ingredients the night before to save time.
• How do I store leftovers? Cool the pancakes, then refrigerate them in an airtight container for 3 to 4 days.
• Why let the batter rest? The oats and chia seeds soak up liquid during those 5 minutes, which thickens the batter so the pancakes rise tall and fluffy instead of spreading thin.
• Can I use rolled oats? Quick oats are best because they soften fast. If you only have rolled oats, pulse them a few times in a blender first.
• Can I freeze them? Yes. Freeze them in a single layer, then transfer to a freezer bag. Reheat in the toaster or microwave.

Homemade Whole Wheat Pancakes

Homemade whole wheat pancakes made with whole wheat pastry flour, quick oats, chia seeds and cinnamon, sweetened with a little honey or pure maple syrup. Light, airy and sweet.

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Ingredients

  

• 1 and 1/2 cups whole wheat pastry flour
• 3/4 cup instant quick oats
• 1 Tbs chia seeds
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 2 eggs well beaten
• 1 and 1/4 cups sweetened vanilla almond or coconut milk
• 2 Tbs olive oil
• 2 Tbs pure honey or pure maple syrup
• 1 tsp pure vanilla

Instructions

 

• Preheat griddle to 325.
• Combine all dry ingredients (first 6 ingredients) into medium-sized bowl and stir well.
• In a separate small bowl, combine eggs, milk, olive oil, honey/maple syrup and vanilla. Mix well and pour into dry ingredients. Mix until combined well.
• Allow batter to sit for 5 minutes before using.
• Lightly greased griddle with cooking spray and scoop 1/2 cup mixture onto griddle. Space each pancake about an inch apart.
• Cook for about 1 minute until pancake begins to look dry and bubbly on top. Flip and cook for additional minute until golden brown.
• Serve with fresh berries, banana slices, Greek yogurt, or peanut butter.

Made these pancakes? Leave a star rating in the recipe card and tell me your favorite toppings in the comments. After you’re done devouring this delightful breakfast, you will definitely want to check out my Banana Muffins and Multigrain Waffles.

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