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.
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.
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
APPLE CINNAMON OATMEAL
BERRY BAKED OATMEAL
OVERNIGHT OATS
BANANA PANCAKES
BAKED FRENCH TOAST
PEANUT BUTTER PANCAKES
COLD BREW COFFEE
Free Baking Guide!
Join thousands of other bakers and subscribe to our newsletter!
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!
Gina says
Absolutely delicious! Thanks for the recipe!
Namrata says
Delicious recipe, the only thing I changed was grinding the oats instead of using whole. They turned out so yummy!
Allison says
Thanks for taking the time to leave a comment. I’m glad you enjoyed them! 🙂
Anna says
I’m just curious about the calories. Is it per one pancake? Per serving?
Allison says
Per serving, which is one-fourth of the whole recipe.
Sandra says
These pancakes are very good. I did grind my oats and also added 2 TBS of flax seeds. I am a pre-diabetic, so I try to add fiber where ever I can. I also added fresh ground wheat instead of plain. These did not bother my blood sugar, so I am very happy!
Allison says
That’s great! Thanks for sharing. 🙂
GWC says
Terrific. Wholesome. I used the lemon juice to make the buttermilk. Very fluffy as advertised.
Allison says
I’m glad you enjoyed them. Thanks for taking the time to share your experience. 🙂
Melinda says
My kids love this recipe. I added a banana and cinnamon. Thank-you
Allison says
I’m glad you enjoyed them! 🙂 Thanks for taking the time to comment.
Janis says
These are so good. I put them in my waffle iron and were great.
Allison says
Great idea! I’m glad you enjoyed them. 🙂
Chris says
What yummy, comforting pancakes! I puréed the soaked oats and may try puréeing the dry oats and then soaking them. Thank you for the recipe!
Allison says
You’re welcome. I’m glad you enjoyed them!
Mandy Smith says
How many pancakes does this recipe make? I couldn’t find that anywhere.
Allison says
It should be about 8-10. Enjoy!
Denyce says
I’m not a pancake person and I don’t like oatmeal unless it’s put into something else. Well, your pancakes looked so good I thought I give them a try. OMG! This will be my only pancake recipe. Can’t wait to fix them for my girls.
Allison says
I’m glad you enjoyed them! 🙂