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Stack of pancakes topped with butter and syrup.
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5 from 25 votes

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!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
10 minutes
Total Time 30 minutes
Servings 4
Calories 294kcal


  • 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
  • cup all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • butter for serving and greasing griddle
  • maple syrup for serving


  • 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. 


*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. 


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