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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OVERNIGHT OATS
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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!
Molly
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!
Allison
I’m glad you enjoyed them. Thanks for stopping by!
Evelyn
This is recipe gives the best oatmeal pancakes my kids and I have ever eaten. They’re delicious! Thanks for sharing.
Allison
You’re welcome! Thanks for stopping by. 🙂
Bettie
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
Allison
I’m glad you enjoyed them! 🙂
Lis
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
Allison
I would start with replacing half the all purpose with whole wheat. All whole wheat might make the pancakes too dense and heavy. Enjoy!
Lisa Anderson
This recipe is beyond delicious! I added fresh blueberries to mine and they turned out amazing!! Best pancakes I’ve made ever! Highly recommended.
Allison
Thanks for the kind review. 🙂
KristinWinkler
Could you use quick oats?
Allison
Probably but I’ve only made the recipe as written so I can’t say for sure.
Meg
Added 1/8 tsp cinnamon, nutmeg and cloves and 1/2 cup chopped walnuts. They were fantastic.
Allison
I’m glad you enjoyed them. 🙂
Elisheba
The recipe turned out great, we will definitely be making these again and again. Thank u so much
Cynthia Wandel
These pancakes are delicious! I know it said that are four servings, I would just like to know how many pancakes per serving there are.
Thanks,
Cindy
Shantè
I’d love to try this for breakfast one day! If I’m understanding your notes correctly, if I’m using regular milk, I would use 2-3 tbsp of flour. Is that correct? And the other ingredients will remain the same?
Allison
Yes, that is correct. Enjoy!
Shantè
And how long would you let it sit for, using regular milk?
Allison
Same amount of time. It’s for the oats to soften.
Hind Haddad
Best oat pancake ever 👏🏻❤️👏🏻
Allison
That’s great to hear! Thanks for stopping by. 🙂