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Home » Breakfast » Oatmeal Pancakes

Oatmeal Pancakes

Published: Feb 19, 2021 · Modified: Oct 27, 2021 by Allison · 86 Comments

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

Stack of pancakes topped with butter and syrup.

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.  

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.

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.

Stack of pancakes topped with butter and syrup.

MORE BREAKFAST RECIPES

APPLE CINNAMON OATMEAL
BERRY BAKED OATMEAL
OVERNIGHT OATS
BANANA PANCAKES
BAKED FRENCH TOAST
PEANUT BUTTER PANCAKES
COLD BREW COFFEE

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Recipe

Stack of pancakes topped with butter and syrup.

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!
4.88 from 57 votes
Print Pin SaveSaved!
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
10 minutes minutes
Total Time: 30 minutes 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

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!

 

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Comments

  1. Molly

    May 25, 2023 at 6:51 am

    5 stars
    Me and my family loved it! I will be making it again! We added some cinnamon sugar and that just added another level of goodness!

    Reply
    • Allison

      June 04, 2023 at 10:27 am

      I’m glad you enjoyed them. Thanks for stopping by!

      Reply
  2. Bettie

    June 11, 2023 at 2:55 am

    5 stars
    I used almond extract in place of vanilla ,in the same exact quantity and also added ½ tsp of Cinammon. I must admit, this is our new favourite pancakes

    Reply
    • Allison

      June 12, 2023 at 11:51 am

      I’m glad you enjoyed them! 🙂

      Reply
  3. Lis

    July 12, 2023 at 8:55 am

    5 stars
    So moist and fluffy. Adding to the fam fav breakfast list. Is it possible to sub all purpose flour for white whole wheat to make it more nutritious?! Thanks

    Reply
    • Allison

      July 17, 2023 at 7:19 am

      I would start with replacing half the all purpose with whole wheat. All whole wheat might make the pancakes too dense and heavy. Enjoy!

      Reply
  4. Lisa Anderson

    August 09, 2023 at 11:15 am

    5 stars
    This recipe is beyond delicious! I added fresh blueberries to mine and they turned out amazing!! Best pancakes I’ve made ever! Highly recommended.

    Reply
    • Allison

      August 09, 2023 at 12:40 pm

      Thanks for the kind review. 🙂

      Reply
  5. KristinWinkler

    September 17, 2023 at 5:26 am

    Could you use quick oats?

    Reply
    • Allison

      September 21, 2023 at 11:20 am

      Probably but I’ve only made the recipe as written so I can’t say for sure.

      Reply
  6. Meg

    September 17, 2023 at 11:31 am

    5 stars
    Added 1/8 tsp cinnamon, nutmeg and cloves and 1/2 cup chopped walnuts. They were fantastic.

    Reply
    • Allison

      September 21, 2023 at 10:22 am

      I’m glad you enjoyed them. 🙂

      Reply
  7. Elisheba

    November 22, 2023 at 10:22 pm

    5 stars
    The recipe turned out great, we will definitely be making these again and again. Thank u so much

    Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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