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These Oatmeal Pancakes are soft, fluffy, and made with hearty oats for a comforting breakfast everyone loves. They’re easy to make, filling, and perfect for busy mornings or relaxed weekend brunches. Load them with chocolate chips, butter, syrup, or fresh fruit for a warm, satisfying start to the day.
Breakfast is always a favorite meal of the day. Especially when you can have pancakes! These oatmeal pancakes are super easy to make, use a homemade oat flour to give them great flavor and texture!
Oatmeal pancakes are the perfect way to turn a classic breakfast into something a little more hearty and comforting. By adding oats to traditional pancake batter, you get pancakes that are soft and fluffy with just a bit of texture.
This recipe is simple to make and uses pantry staples you likely already have on hand. Whether you’re cooking breakfast for the family or planning a cozy weekend brunch, oatmeal pancakes are an easy, wholesome option that still feels like a treat.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- All-Purpose Flour
- Old Fashioned Oats – you can also use oat flour if you already have some on hand
- Light Brown Sugar
- Cinnamon
- Baking Powder
- Baking Soda
- Salt
- Buttermilk – instructions are included for how to make your own if you don’t have any!
- Egg
- Vanilla Extract
- Melted Butter
- Chocolate Chips – optional but delicious!
Oatmeal Pancakes
Ingredients
- 1 cup all-purpose flour
- 3/4 cup ground oats, see notes
- 3 Tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup buttermilk, see notes
- 4 Tablespoons butter, melted and slightly cooled
- 1 whole large egg
- 2 teaspoon vanilla extract
- 1/3 cup chocolate chips, optional
Instructions
- In a large bowl combine flour, ground oats, brown sugar, baking powder, baking soda, salt, and cinnamon. Set aside1 cup all-purpose flour, 3/4 cup ground oats, 3 Tablespoons brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In a small bowl whisk together egg, buttermilk, vanilla, and melted butter until very well combined.1 1/4 cup buttermilk, 4 Tablespoons butter, 1 whole large egg, 2 teaspoon vanilla extract
- Add buttermilk mixture to the flour mixture, and mix until just combined. Fold in chocolate chips.1/3 cup chocolate chips
- Heat a griddle or a large skillet over medium heat. Spray pan with non-stick spray or butter to coat the surface.
- Scoop about 1/4 cup of batter onto the hot surface. Cook for about 2 minutes, until the edges are set and bubbles appear over the top of the pancakes. Flip and cook for an additional 1-2 minutes until cooked through.
- Serve immediately topped with butter and syrup.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Oatmeal Pancakes
- Prep Oats. The first step is to make your oats. Add old fashioned oats to a blender or small food processor and grind until fine crumbs, similar to flour.
- Dry Ingredients. In a large bowl combine flour, ground oats, brown sugar, baking powder, baking soda, salt, and cinnamon. Set aside
- Wet Ingredients. In a small bowl whisk together egg, buttermilk, vanilla, and melted butter until very well combined. (There are notes in the recipe card below for making your own buttermilk)
- Combine. Add buttermilk mixture to the flour mixture, and mix until just combined. Fold in chocolate chips.
griddle” class=”wp-image-50675″/>- Cook. Heat a griddle or a large skillet over medium heat. Spray pan with non-stick spray or butter to coat the surface. Scoop about 1/4 cup of batter onto the hot surface. Cook for about 2 minutes, until the edges are set and bubbles appear over the top of the pancakes. Flip and cook for an additional 1-2 minutes until cooked through.
- Serve. Serve immediately topped with butter and syrup.
Oatmeal Pancake Recipe Tips
- Gluten Free? This recipe uses a mix of all-purpose flour and oats to give you the flavor of oatmeal, but still more of the light and fluffy texture of a traditional pancake. So that means these are not gluten-free. If you want gluten-free, you can substitute an all-purpose gluten free flour like Bob’s Red Mill or Cup4Cup.
- Don’t Over Mix. Because this recipe uses all-purpose flour, you will want to be careful when you are mixing everything together. One of the tricks to light and fluffy pancakes is to not overmix the batter. This starts the glutens to develop in the flour and it can lead to a tougher pancake.
- Chocolate. The chocolate chips are completely optional! Feel free to leave them out completely, or substitute something else in (nuts, dried fruit etc.)
- Scooping. The best way to get uniform sized pancakes is to use an ice cream scoop to scoop the batter and place in your hot skillet or griddle.
- Type of Oats. You can use old fashioned oats or quick cooking, you are grinding them to a flour. You will want to avoid steel cut oats, as they will not grind nearly as well, and instant oatmeal packets, as they have added ingredients you don’t want.
Oatmeal Pancake Toppings
This is where you can really get creative and add whatever you like! Traditional butter and maple syrup are delicious, but you can mix it up however you want.
- Mixed Berry Jam would be delicious spread on top of this
- Serve with fresh fruit and a dusting of powdered sugar
- Drizzle Peanut Butter or another nut butter on top
- Strawberry Syrup would be a great combination
Pancake Storage Tips
I love to make big batches of pancakes because they are so easy to store and have on hand for the week or even a few months!
Refrigerate – store leftover pancakes in an airtight container in the fridge for 5-6 days. You can then reheat in the microwave or toaster for a quick breakfast.
Freeze – pancakes freezer really well. Arrange pancakes in a single layer on a baking sheet. Place in the freezer for a couple hours until they are frozen. Remove and place in a freezer safe plastic bag for 3-4 months in the freezer. You can microwave pancakes for 1-2 minutes from frozen.
These look soooo good! I’d eat them for breakfast, dinner or dessert!
I’d want these pancakes for breakfast, lunch, and dinner! (Is that acceptable?) 😀
What a great combination. My kids would love these. They look amazing.
I adore pancakes. Especially chocolate chip ones! Your pancakes look amazingly moist, thick and delicious. Definitely trying this recipe!
Thank you for the great giveaways. I have my Walmart shopping list started and I Can’t believe it’s not butter is on the list.
These are super quick and super delicious! Made them for breakfast two days in a row. Hubby was in heaven. Only changes made were to cut the recipe in half (just two of us), used greek yogurt instead of buttermilk (on-hand sub), and sub apple sauce for the butter. Didn’t find that we needed to grind the oatmeal. We ate them with peaches and I didn’t think they needed a thing (aka – syrup). Start to plate in 10 minutes. Wonderful recipe. Thank you so much for sharing!
So glad you liked the pancakes! Thanks for coming back to share your thoughts!
YES! We have oatmeal! We have chocolate chips! I cannot wait to see how good these are!
These were fabulous! I love the added oats. I used kefir instead of buttermilk because that’s what I always use in place of buttermilk . My kids declare these a winner! 🙂
These pancakes were delicious. Thanks for the recipe!