Oatmeal Pancakes

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.

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

APPLE CINNAMON OATMEAL
BERRY BAKED OATMEAL
OVERNIGHT OATS
BANANA PANCAKES
BAKED FRENCH TOAST

NEVER MISS A RECIPE! SUBSCRIBE to our free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM

Oatmeal Pancakes

These Oatmeal Pancakes are loaded with whole grains and they bake up fluffy and soft. A delicious and hearty way to start your day!

5 from 9 votes

Print Pin

Course: Breakfast

Cuisine: American

Prep Time: 20 minutes

Cook Time: 10 minutes

10 minutes

Total Time: 30 minutes

Servings: 4

Calories: 294kcal

Author: Allison - Celebrating Sweets

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

*In a pinch you can use regular milk or a buttermilk substitute. You will likely need to increase the flour (see below). I highly recommend regular buttermilk, if possible. 

**If your batter seems thin (it spreads quickly when scooping it onto the griddle), you can stir in an additional 2-3 tablespoons of flour. This might be necessary if using a substitute for the buttermilk that is thinner than actual buttermilk. 

Nutrition

Calories: 294kcal | Carbohydrates: 40g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 246mg | Potassium: 419mg | Fiber: 3g | Sugar: 10g | Vitamin A: 366IU | Calcium: 195mg | Iron: 2mg

Tried this recipe?Leave a comment and rating below!