These Oatmeal Pancakes are loaded with whole grains and they bake up fluffy and soft. A delicious and hearty way to start your day!
My favorite way to consume oats? In pancake form! Stacked high, slathered with salted butter, and dripping with syrup. Best. Breakfast. Ever.
We’re talking about whole grain oatmeal goodness meets fluffy and tender pancakes. A nutritious breakfast that will stick with you until lunch time.
Recipe overview: Oatmeal Pancakes
Here’s what makes these pancakes the best:
- Oats: Oats make these pancakes hearty and filling. Although you might think the oats would make these pancakes dense, they are surprisingly fluffy and tender.
- Buttermilk: Buttermilk softens and tenderizes the oats and it makes the pancakes moist.
- Flour: Oats are our primary dry ingredient, but there is all purpose flour in here, too. The flour helps hold everything together and it lightens the heaviness from the oats.
- Butter: Melted butter in the batter and plenty of melted butter for greasing your griddle.
Recipe tips:
- Allow yourself enough time. The oats and buttermilk need to soak for 15 minutes before proceeding with the pancake batter.
- Don’t have buttermilk? In a pinch you can use one of my Buttermilk Substitutes, but I recommend using actual buttermilk if you can. If you use a substitute (or regular milk) you might need to add a couple extra tablespoons of flour since the liquid will likely be a bit thinner than buttermilk.
- Grease your griddle liberally (butter is best)! This helps to give the pancakes a golden color and slightly crisp edges.
- Leftovers can be stored in the refrigerator and reheated in the microwave as needed.
- Leftover oats? Make a batch of Breakfast Bars.
Oatmeal Pancake Flavors:
This recipe is a blank canvas that you can play around with. Here are several other flavors to try:
Blueberry Oatmeal Pancakes: Drop a few blueberries onto the pancake batter as you place it on the griddle.
Banana Oatmeal Pancakes: Stir ⅓ cup chopped walnuts or pecans into the batter and serve the pancakes with sliced bananas.
Chocolate Chip Oatmeal Pancakes: Stir ⅓ cup chocolate chips into the batter.
Oatmeal Raisin Pancakes: Add ½ teaspoon cinnamon, ¼ cup chopped walnuts, and ¼ cup raisins to the batter.
Berry Oatmeal Pancakes: Top the pancakes with fresh berries and berry preserves (heat it and use it in place of syrup) and fresh berries.
MORE BREAKFAST RECIPES
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BERRY BAKED OATMEAL
OVERNIGHT OATS
BANANA PANCAKES
BAKED FRENCH TOAST
PEANUT BUTTER PANCAKES
COLD BREW COFFEE
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Recipe
Oatmeal Pancakes
Ingredients
- 1 cup old fashioned oats
- 1 ¼ cups buttermilk*
- 2 tablespoons granulated sugar
- 1 large egg
- 2 tablespoons unsalted butter, melted
- ¾ teaspoon vanilla extract
- ⅔ cup all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- butter, for serving and greasing griddle
- maple syrup, for serving
Instructions
- In a large bowl, combine oats and buttermilk. Allow to sit at room temperature for 15 minutes for the oats to soften.
- Add sugar, egg, melted butter, and vanilla to the oat mixture. Whisk until combined. Sprinkle the flour, baking powder, and salt over the top and mix with a rubber spatula or wooden spoon until combined. Be careful not to over mix. Set aside while you preheat your griddle.
- Place a nonstick griddle over medium-low heat. Generously grease the griddle with butter. Using a ⅓ cup measuring cup (or an ice cream scoop), drop/pour the batter onto the griddle, slightly spreading it as you pour it**. Cook until golden brown, then flip and continue cooking until cooked through.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Vicki
We make these pancakes often. Thank you.
Allison
You’re welcome! Thanks for taking the time to comment. 🙂
Linda
I have made these pancakes using alternate milk, egg whites, ground cinnamon and a combination of rolled oats and powdered oats, minus the sweetener. Adding Greek yogurt makes them very fluffy, and light. I no longer buy pancake mix. Lovely recipe. Thanks for sharing.
Allison
You’re welcome! I’m glad you enjoyed them. 🙂
Marilyn
This sounds great! Did you add the Greek yogurt instead of buttermilk? If not, how much did you use ?
Jioe Croisant
Just had them for breakfast this morning and were they ever GOOD, thanks for sharing the recipe. First time for Oatmeal Pancakes but won’t be the last time.
Allison
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Julie Moody
My Tuesday morning go to for my Granddaughter and I!I use 2% milk with no additional flour and they come out great! So delicious!
Allison
I’m so glad! Thanks for stopping by. 🙂
Jessica
I’m obsessed, my partner is obsessed, my toddler is obsessed. I make these for all my visitors and they love it! This recipe took over my regular pancake recipe and I won’t go back. They turn out perfect everytime!
Allison
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Lassie Locklair
Can I use quick-cook oats in this recipe?
Allison
Hi! I haven’t tried it but I would assume so. If necessary, add a bit more flour (see note in the recipe card). Enjoy!
Shari
Can you grind the oats into powder instead of soaking?
Allison
You’re soaking the oats in buttermilk which is needed for the recipe, so you can’t omit the buttermilk completely.
Angela M
Fantastic recipe! My only change was making my own buttermilk by using whole milk and a little over a tablespoon of vinegar. i will add a pinch of cinnamon next time. I love how they brown. Delicious! A keeper!
Allison
I’m glad you enjoyed them! 🙂