Table of Contents
Pancakes of any variety are ALWAYS a breakfast hit at our house. With a few simple add-ins, you can have chocolate chip pancakes, blueberry pancakes, or these healthy oatmeal pancakes!
Our kids just want their food to taste good, but we’re always looking for ways to make recipes a little healthier. These oatmeal pancakes are a win for all of us! As a bonus, the oats in the pancakes keep those growing kiddos full a little longer. 🙂
Not only are these pancakes hearty, but they are still light and fluffy. We have tried them with butter and maple syrup and also with yogurt and fruit. Both options are delicious!
For additional healthy pancake recipes, try protein pancakes and whole wheat pancakes.
Why we think you’ll love it:
- Just add your favorite syrup! Still fluffy and delicious – these pancakes go great with our buttermilk or maple syrup, or even strawberry sauce!
- Fill you up! The added oats make these pancakes extra filling, but they are still light and fluffy.
- Quick and easy! These pancakes use simple pantry staples and are on the table in no time. They freeze SO well – perfect for a quick and easy breakfast throughout the week!
Oatmeal Pancakes Ingredients and Substitutions
- 1 cup quick oats – The flakes in regular oats are too large; to use them, pulse them in a food processor to make them smaller.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons brown sugar
- 2 eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups buttermilk – See How to Make Buttermilk using regular milk and lemon juice.
- toppings – Fresh fruit with or without Whipped cream, Buttermilk Syrup, Maple Syrup, Peanut butter, Nutella, or Strawberry Jam
How to Make Oatmeal Pancakes
- BATTER. Whisk oats, flour, baking powder, soda, and salt in a small bowl. Set aside.
- In a large bowl, whisk the brown sugar, eggs, oil, vanilla, and buttermilk.
- Lightly stir the dry ingredients into the wet ingredients.
- COOK. Pour or spoon batter onto a griddle set to medium-low. Cook till lightly browned, then flip and cook on the other side.
Kristyn’s Recipe Tips
- The buttermilk adds great flavor to the pancakes. If needed, you can easily make your own buttermilk (we do this often).
- Wait until bubbles form on the surface and the edges look set before flipping your pancakes. Flipping multiple times can deflate them and make them less fluffy.
- Don’t overmix the pancake batter. Stir the wet and dry ingredients together until just combined. A few lumps are okay.
- Some of our favorite toppings include fresh fruit with Whipped Cream, a drizzle of Maple Syrup or Buttermilk Syrup, Peanut butter, Nutella, and Strawberry Jam.
Oatmeal Pancakes
Ingredients
- 1 cup quick oats
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoon brown sugar
- 2 eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups buttermilk
Instructions
- Whisk oats, flour, baking powder, soda, and salt in a small bowl. Set aside.
- In a large bowl, whisk the brown sugar, eggs, oil, vanilla, and buttermilk.
- Lightly stir the dry ingredients into the buttermilk mixture. Pour or spoon batter onto a medium-low skillet. Cook till lightly browned, then flip and cook on the second side.
- Serve hot with butter and syrup, or your choice of toppings.
Video
Notes
- The buttermilk adds great flavor to the pancakes. If needed, you can easily make your own buttermilk to use in the recipe.
- Wait until bubbles form on the surface and the edges look set before flipping your pancakes. Flipping multiple times can deflate them and make them less fluffy.
- Don’t overmix the pancake batter. Stir the wet and dry ingredients together until just combined. A few lumps are okay.
- Some favorite toppings include fresh fruit with Whipped Cream, drizzle of Maple Syrup or Buttermilk Syrup, Peanut butter, Nutella, and Strawberry Jam.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
The batter can be mixed up and stored covered in the fridge for 1-2 days. If needed, mix in another pinch or two of baking powder.
Store cooked pancakes in an airtight container for 3-4 days in the fridge or freeze them for up to 3 months. For freezer storage, see How to Freeze Pancakes for tips.
To ensure the best texture, use a toaster for a slightly crispy exterior and fluffy interior. For a larger batch, use an oven (covered loosely with foil). If you’re in a hurry, heat in the microwave.
Complete The Meal
Sides
Smoothies
Pancakes
Apple Pancakes
20 mins
Chocolate Chip Pancakes
10 mins
Buttermilk Pancakes
30 mins
Banana Oatmeal Pancakes
20 mins
Collections
This recipe was originally published November 2017.
Just made these for dinner tonight but I have made them in the past and we love them! I love putting oatmeal in my pancakes! Especially for my picky eater toddler keeps her fuller longer and with out asking for more snacks!
A very taSty pancake that can fill the best of breakfast. Pancakes and oatmeal!!