Wholewheat Oats Pancake Recipe – Easy Brown Sugar Breakfast

Last Updated on 2 months by Neha Deshmukh

Wholewheat Oats Pancake Recipe – Easy Brown Sugar Breakfast

Hey everyone! If you’re anything like me, mornings can be… hectic. But a good breakfast? That’s non-negotiable. I’m always on the lookout for recipes that are quick, healthy, and delicious, and these Wholewheat Oats Pancakes absolutely fit the bill. They’re fluffy, subtly sweet, and packed with goodness to keep you going until lunchtime. I first made these when I was trying to sneak more whole grains into my kids’ breakfasts, and they’ve been a hit ever since!

Why You’ll Love This Recipe

These aren’t your average pancakes. We’re talking a wholesome twist on a classic! They’re perfect for a lazy weekend brunch, a quick weekday breakfast, or even a light dessert. Plus, they come together in under 15 minutes – seriously! You’ll love how easy they are to make and how satisfying they are to eat.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup wholewheat flour (approx. 120g)
• ½ cup oats flour (approx. 60g)
• 2 tbsp brown sugar (approx. 25g)
• 1 tsp baking powder
• A pinch of salt
• 1 large egg (beaten)
• ¼ cup yogurt (approx. 60ml)
• 1 cup milk (approx. 240ml)
• 1 tsp vanilla essence
• Butter (for cooking)

Ingredient Notes

Let’s talk ingredients for a sec! Using the right ones makes all the difference.

• Wholewheat Flour: I love using wholewheat flour because it’s packed with fiber and nutrients. It gives the pancakes a lovely nutty flavor and a slightly heartier texture. You can also use atta, the Indian wholewheat flour, for an authentic touch!
• Oats Flour: Oats flour adds another layer of texture and a subtle sweetness. It also boosts the nutritional value.
• Brown Sugar vs. White Sugar: I prefer brown sugar for these pancakes because it adds a lovely molasses flavor and a bit more depth. But feel free to use white sugar if that’s what you have on hand – it will still taste great!
• Yogurt: Don’t skip the yogurt! It adds moisture and tang, resulting in incredibly tender pancakes. It also helps activate the baking powder, giving you that lovely fluffy rise. I usually use plain yogurt, but you can experiment with vanilla yogurt for extra flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the wholewheat flour, oats flour, brown sugar, baking powder, and salt. Give it a good mix to make sure everything is evenly distributed.
2. Now, add the beaten egg, yogurt, milk, and vanilla essence. Whisk everything together until you have a smooth batter with no lumps. Don’t overmix – a few small lumps are okay!
3. Heat a non-stick skillet or tawa over medium heat. Lightly grease it with butter. This is key to preventing sticking.
4. Pour a ladleful of batter onto the hot skillet. Cook for about 2 minutes, or until bubbles start to form on the surface and the edges look set.
5. Flip the pancake carefully and cook for another 1-2 minutes, or until golden brown.
6. Repeat with the remaining batter, adding a little more butter to the skillet as needed.

Expert Tips

Want to take your pancake game to the next level? Here are a few of my go-to tips:

• Fluffy Pancakes: Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough pancakes.
• Preventing Sticking: Make sure your skillet is properly heated and greased. A good non-stick skillet is your best friend here.
• When to Flip: The best time to flip is when bubbles have formed all over the surface and the edges look set. If you try to flip too early, the pancake might fall apart.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) and use plant-based milk and yogurt.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of wholewheat flour. Make sure it contains xanthan gum for binding.
• Spice Level: Add a pinch of cinnamon or nutmeg to the batter for a warm, cozy flavor. My grandma always added a dash of cardamom – it’s divine!
• Festival Adaptations: These pancakes are perfect for Holi! Serve them with a side of mango puree and a sprinkle of pistachios. They’re also a great addition to a breakfast brunch spread.

Serving Suggestions

Serve these pancakes warm with your favorite toppings! Here are a few ideas:

• Honey or maple syrup
• Fresh fruits (berries, bananas, peaches)
• A dollop of yogurt
• A sprinkle of nuts
• Chocolate chips (because, why not?)

Storage Instructions

If you have any leftover pancakes (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or microwave. You can also freeze them for longer storage.

FAQs

Got questions? I’ve got answers!

(1) Can I make the pancake batter ahead of time?

Absolutely! You can make the batter the night before and store it in the refrigerator. Just give it a quick whisk before cooking.

(2) What is the best way to prevent the pancakes from sticking to the pan?

A well-seasoned non-stick pan and a little bit of butter are your best bet. Make sure the pan is hot enough before adding the batter.

(3) Can I substitute the milk with a plant-based alternative?

Yes, definitely! Almond milk, soy milk, or oat milk all work great.

(4) How can I adjust the sweetness of these pancakes?

You can adjust the amount of brown sugar to your liking. You can also add a drizzle of honey or maple syrup after cooking.

(5) What’s the difference between oats flour and rolled oats, and can I use rolled oats instead?

Oats flour is made from finely ground oats, while rolled oats are whole oat groats that have been flattened. You can use rolled oats, but you’ll need to blend them into a flour-like consistency first.