These hearty oatmeal pancakes are a delicious and healthy way to start your day! These simple pancakes are packed with whole grains and their texture makes them super satisfying.

When our foster son moved in, he was a very selective eater. But he loved pancakes so I found myself making pancakes frequently. In an attempt to make them a bit healthier, I’ve been playing around with different types of pancakes and that’s how these oatmeal pancakes came about!

Oatmeal is a whole grain and it’s a good source of protein and fiber. It’s an easy way to add a little nutritional boost to regular pancakes and I love the way it adds a hearty, chewy texture to these pancakes. You don’t need to precook the oats so these still come together quickly and easily.

Ingredients & Substitutions

  • Oats– You’ll need regular, uncooked rolled oats. Do not use instant oats, which have a different texture.
  • Milk– I used whole milk but you can use any kind of milk you like.
  • Flour– I used all-purpose flour. You could also use half all-purpose, half whole wheat flour but they’ll have a slightly nutty flavor.
  • Sugar– A little sugar adds sweetness to the pancakes.
  • Baking powder– This adds lift and is essential to creating fluffy pancakes.
  • Baking soda– This helps with lift and browning.
  • Salt– A pinch of salt enhances the flavor.
  • Egg– An egg is essential for binding and moisture.
  • Vanilla extract– I used a splash of vanilla extract to enhance the sweetness. You can leave this out if you don’t have it.
  • Butter– This creates moist, delicious pancakes.

How to Make Oatmeal Pancakes

Frequently Asked Questions

How do I store leftovers? You can store leftover pancakes in the fridge or freezer. Let the pancakes cool, then transfer to an airtight container or zipper topped bag. Store in the fridge for up to 3 days or freezer for up to 1 month. Reheat in the microwave or toaster.

Can I add fruit or other ingredients? Yes! Try adding in fresh or frozen blueberries or raspberries or add a sprinkle of chocolate chips! You could also use walnuts or pecans or add a few slices of banana on top!

The Best Pancake Toppings

Obviously, butter and maple syrup are a go-to pancake topping, but you can also think outside the box! I love a drizzle of peanut butter or almond butter. Or add a few slices of banana and a sprinkle of blueberries. These oatmeal pancakes are also great with a spread of jam or fruit preserves. Have fun with it!

More Recipe Ideas

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oatmeal pancakes

Oatmeal Pancakes

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 (4-inch) pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

These hearty oatmeal pancakes are a delicious and healthy way to start your day! These simple pancakes are packed with whole grains and their texture makes them super satisfying.


Ingredients

Units Scale
  • 3/4 cup rolled oats
  • 1 cup whole milk
  • 3/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter, cooled
  • Non-stick spray, vegetable oil, or butter for cooking


Instructions

  1. Combine the oats and milk and let sit for 5 minutes to allow the oats to soften slightly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Whisk the egg, vanilla, and melted butter into the bowl of oats and 
  4. Use a wooden spoon to fold the wet ingredients into the dry ingredients. Mix until there are no large streaks of flour. The batter should be lumpy.
  5. Use non-stick spray, vegetable oil, or butter to lightly grease a medium-sized skillet.
  6. Use a ¼ cup measuring cup to scoop pancake batter into the skillet.
  7. Cook over medium heat for 4 minutes or until the pancakes begin to bubble.
  8. Flip and continue to cook for 2-3 minutes until both sides are golden brown.


Keywords: oatmeal pancakes