Key ingredients

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.

Pancake batter in a large bowl and cooking on a skillet.

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.