Oatmeal Pancakes | Dinner, dishes and desserts

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Oatmeal Pancakes – light, fluffy and delicious pancakes with lots of oat flavor and maybe a few chocolate chips to make them extra tasty!

Breakfast is always a favorite meal of the day. Especially when there are pancakes! These oatmeal pancakes are super easy to make. Use homemade oatmeal to give them great flavor and texture!

Stack of pancakes with a missing bite

Oatmeal pancakes

Sometimes you just want cookies for breakfast. You know that’s probably not the right thing to do, so try to make a wiser decision. Add oatmeal pancakes with a few extra chocolate chips. These give you all the flavor of your favorite oatmeal chocolate chip cookies, but in a healthier, more morning-friendly way.

Why You’ll Love These Pancakes

  • This recipe uses homemade oatmeal, so you don’t have to run to the store to get special ingredients. Just get out your canister of old-fashioned oats and we’ll grind them into flour in under a minute!
  • Pancakes are some of the best things to make in double or triple batches and then pop them in the freezer. On a busy morning, you can grab some pancakes and make a home-cooked breakfast in minutes.
  • Get creative with your toppings. Since it has a hint of cookie flavor, I had to add chocolate chips, but those are optional. You can omit them and add nuts or raisins. Top with maple syrup or drizzle with peanut butter and serve with berries. There are countless ways to make these your own.

what you will need

  • all purpose flour
  • Old Fashioned Oats – You can also use oatmeal if you already have some on hand
  • Light Brown Sugar
  • Cinammon
  • baking powder
  • baking powder
  • Salt
  • Buttermilk – Instructions for making your own buttermilk are included if you don’t have one!
  • egg
  • vanilla extract
  • Melted butter
  • Chocolate chips, optional but delicious!

How to make oatmeal pancakes

Be sure to scroll down to the recipe card for measurements and full instructions!

  1. The first step is to make oatmeal. Place old-fashioned rolled oats in a blender or small food processor and grind into fine crumbs, similar to flour.
  2. In a large bowl, combine flour, rolled oats, brown sugar, baking powder, baking soda, salt, and cinnamon. Put aside
  3. In a small bowl, whisk together the egg, buttermilk, vanilla, and melted butter until well combined. (See the recipe card below for instructions on making your own buttermilk)
  4. Add the buttermilk mixture to the flour mixture and stir until well combined. Fold in the chocolate chips.
  5. Heat a griddle or large skillet over medium-high heat. Spray the pan with nonstick spray or butter to coat the surface.
  6. Place about 1/4 cup of batter onto hot surface. Bake until edges are set and bubbles appear on top of pancakes, about 2 minutes. Flip and cook for another 1-2 minutes until just cooked through.
  7. Serve immediately garnished with butter and syrup.

Recipe tips for oatmeal pancakes

  • This recipe uses a mix of all-purpose flour and oats to give you the flavor of oatmeal but even more of the light and fluffy texture of a traditional pancake. So that means these are not gluten free. If you want gluten-free, you can substitute an all-purpose gluten-free flour like Bob’s Red Mill or Cup4Cup.
  • Since this recipe uses all-purpose flour, be careful when mixing. One of the tricks to light and fluffy pancakes is not to mix the batter too much. This causes gluten to build up in the flour and can result in a tougher pancake.
  • The chocolate chips are totally optional! You can also omit them altogether or substitute something else (nuts, dried fruit, etc.).
  • The best way to get evenly sized pancakes is to scoop the batter out with an ice cream scoop and transfer it to the hot pan or griddle.

Can I use quick oatmeal in these pancakes?

Yes, they work fine, you grind them into flour. You should avoid oatmeal as it doesn’t grind nearly as well and instant oatmeal packets as they contain ingredients you don’t want.

Oatmeal Pancake Toppings

Here you can let your creativity run free and add what you like! Traditional butter and maple syrup are delicious, but feel free to mix and match.

Tips for storing pancakes

I love making large batches of pancakes because they are so easy to store and you can have them on hand for a week or even a few months!

Refrigerate – Store leftover pancakes in an airtight container in the refrigerator for 5-6 days. You can then warm it up in the microwave or toaster for a quick breakfast.

Freeze – Pancake freezer really good. Arrange pancakes in a single layer on a baking sheet. Place in the freezer for a few hours until frozen. Remove and store in the freezer in a freezer safe plastic bag for 3-4 months. You can heat pancakes from frozen in the microwave for 1-2 minutes.

preparation time
5 minutes

cooking time
10 mins

total time
15 minutes

Ingredients

  • 1 cup all-purpose flour

  • 3/4 cup rolled oats (see notes)

  • 3 tablespoons brown sugar

  • 1 teaspoon ground cinnamon

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 1/4 cup buttermilk (see notes)

  • 4 tablespoons butter, melted and slightly cooled

  • 1 whole large egg

  • 2 teaspoons vanilla extract

  • 1/3 cup chocolate chips (optional)

instructions

  1. In a large bowl, combine flour, rolled oats, brown sugar, baking powder, baking soda, salt, and cinnamon. Put aside
  2. In a small bowl, whisk together the egg, buttermilk, vanilla, and melted butter until well combined.
  3. Add the buttermilk mixture to the flour mixture and stir until well combined. Fold in the chocolate chips.
  4. Heat a griddle or large skillet over medium-high heat. Spray the pan with nonstick spray or butter to coat the surface.
  5. Place about 1/4 cup of batter onto hot surface. Bake until edges are set and bubbles appear on top of pancakes, about 2 minutes. Flip and cook for another 1-2 minutes until just cooked through.
  6. Serve immediately garnished with butter and syrup.

Remarks

To prepare ground oats, place 3/4 cup old-fashioned oats in a blender or food processor and process into fine crumbs. You can also use 3/4 cup oatmeal.

To make your own buttermilk, add 1 1/2 tablespoons white vinegar to 1 1/4 cup milk and let sit 5 minutes before using in the recipe.

Nutritional Information

yield

4

serving size

1

amount per serving

calories 431total fat 19gSaturated Fatty Acids 11gtrans fats 0gunsaturated fat 7gcholesterol 80 mgsodium 804 mgcarbohydrates 56gfiber 4gSugar 20gprotein 10g

Nutritional Disclaimer: All information presented on this website is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on Dinnersdishesanddesserts.com should be used as a general guide only.

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