Delicious Oatmeal Pancakes – this simple and tasty recipe is filled with oats and is one the whole family will enjoy for breakfast and for holidays!
Pancakes of any variety are always a hit at my house. Of course, we love a classic buttermilk pancake, but with a few simple add-ins, you can have chocolate chip pancakes, blueberry pancakes, or these healthy oatmeal pancakes!
Hearty and Fluffy
My kids just want their food to taste good. As a mom, I’m always looking for ways to make recipes a little more healthy. These Oatmeal Pancakes were a win for both of us! As a bonus, the oats in the pancakes kept my growing kiddos full a little longer. 🙂
Not only are these easy oatmeal pancakes hearty, 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!
The batter for these pancakes is thicker than typical pancakes, so I like to cook them on medium low heat so that they cook all the way through without getting too brown. You can always add a little milk to the batter if you prefer.
how to make oatmeal pancakes
I’m sure these tasty pancakes will be making it into our regular breakfast rotation. My boys were begging me to make some with chocolate chips, so we’ll be trying that option next. Wish I had some in front of me right now!
To make the batter, just whisk together oats, flour, baking powder, soda and salt in a small bowl. Set aside.
In a large bowl, whisk together 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 other side.
Don’t have buttermilk? No problem! Here are a few buttermilk substitutes
- Add 1 tablespoon of vinegar or lemon juice, then pour enough milk to measure 1 c. Stir and let stand for 5 minutes.
- 1 ¾ teaspoons cream of tartar plus 1 c milk. Stir.
- Use 1 cup plain yogurt
What is the difference between old fashioned oats and quick oats?
Oat kernels are used to make both types. The difference is that, for quick oats, the kernel is cut before being rolled resulting in a smaller flake that is ideal to use recipes because the smaller flakes cook faster.
You can make you own quick oats using old fashioned oats. Simply place the old fashioned oats in a food processor and pulse 3-5 times just enough to cut the oats into smaller pieces. Be cautious not to pulse too many times or you’ll end up with oatmeal flour.
tips for serving/storing:
What to put on a pancake besides butter and syrup:
- Fresh fruit with or without whipped cream
- Sprinkle of Powdered sugar
- Cream cheese
- Fruit compote
- Chopped Nuts
- Peanut butter
Can I make the batter ahead of time? Because baking powder is the leavening agent the batter is best used right away. However, you can store batter in the fridge for a day or two before cooking, but they may not rise as well.
How to store/reheat oat pancakes:
- Fridge: Store cooked pancakes in an airtight container for 3-4 days
- Freezer: Flash freeze pancakes: Place pancakes in a single layer on a baking pan. Freeze for 1-2 hours. Transfer to an airtight freezer safe container. Label and freeze for up to 3 months.
- The easiest way to reheat is in the microwave. Heat in 20 second increments until hot.
- Another easy way is to use a toaster.
- For larger batches of pancakes use an oven set at 350 degrees F and bake for about 10 minutes or until hot.
We love having pancakes for breakfast, and hope you do too! This recipe is so simple and delicious.
For more pancake recipes, check out:
- Chocolate Chip Pancakes
- White Chocolate Berry Pancakes
- Blueberry Pancakes
- Banana Nut Pancakes
- Apple Pancakes
- Buttermilk Pancakes
- German Pancakes
Oatmeal Pancake Recipe
- 1 cup quick oats
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3 Tbsp brown sugar
- 2 eggs
- 1/4 cup oil
- 1 tsp vanilla
- 2 cups buttermilk
- Whisk together oats, flour, baking powder, soda, and salt in a small bowl. Set aside.In a large bowl, whisk together 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.