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.
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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!
Meredith
We love making pancakes for breakfast on the weekend and I am so excited to try these delicious looking oatmeal ones! Pinning!!
Claudia Lamascolo
I just bought oatmeal and was looking to see what I can make with it! This is perfect timing . I am going to try them tomorrow thanks
kim
Love trying new pancake recipes and will be making these for sure! Can’t wait!
Sandi
Oatmeal Pancakes are a favorite of ours. We always try to achieve a fluffy recipe.
Sarah Walker Caron
What a great idea to soak the oats first! These pancakes look so good. Can’t wait to try the recipe.
Sarah
Hi! I was just wondering how many pancakes constitute a serving for the nutritional information? Thanks-they were delicious!
Celebrating Sweets
The nutrition facts are for one fifth of the recipe. That should be about 3 small/medium sized pancakes. Glad that you enjoyed them!
Lewis Johnson
That looks insanely good.
Mackenzie
I just made these and I had much more success using a silver dollar-size. When they were larger than the size of my spatula they fell apart when I tried to flip them. I cooked them on medium heat.
Shaye
These were awesome! I substituted gluten free all purpose flour in the recipe and it still turned out perfect! Cooking with gluten free flour is always a gamble. This will be my go to recipe for pancakes. No more expensive gluten free pancake mix for me! I wish I knew how to tweak it for waffles.
Celebrating Sweets
I’m so glad that worked out. Thanks for taking the time to comment. 🙂
Suzanne Du Rée
I just tried the recipe, cutting it in half – approximately, leaving out the vanilla entirely. I added berries on the side and drizzled a bit of bourbon barrel-aged maple syrup over the top. I was only able to eat three of the pancakes – very tasty and filling. My question now is, what to do with the rest of the batter? Can I freeze it?
Allison
Hi, Suzanne. I would not recommend freezing the batter, but you can absolutely cook the remaining batter and freeze the leftover pancakes. Reheat the pancakes in the oven or microwave as needed. Thanks for stopping by. 🙂