Oat pancakes | Dinners, Dishes & Desserts

Oatmeal Pancakes – light, fluffy and delicious pancakes with lots of oatmeal flavor and maybe some chocolate chips to make them even more delicious!

Breakfast is always a favorite meal of the day. Especially when you can eat pancakes! These oatmeal pancakes are super easy to make, use homemade oatmeal to give them lots of flavor and texture!

Oat pancakes

Sometimes you just want cookies for breakfast. You know it’s probably not the right thing to do, so you try to make a smarter decision. Enter the oatmeal pancakes with a few chocolate chips added. These will give you all the flavor of your favorite oatmeal chocolate chip cookies, but in a healthier, more morning-friendly way.

Why You’ll Love These Pancakes

• This recipe uses homemade oatmeal, so no need to run to the store for special ingredients. Just break out your old fashioned tin of oats and we’ll grind them into flour in less than a minute!
• Pancakes are one of the best things to make in double or triple batches and then put in the freezer. You can pack a few pancakes and have a homemade breakfast in minutes on a busy morning.
• Get creative with your toppings. This has a hint of cookie flavor so I had to add chocolate chips, but they are optional. You can leave them aside and add nuts or raisins. Top with maple syrup or drizzle with peanut butter and serve with berries. The options are endless to customize them.

What you will need

• All purpose flour
• Old fashioned oats – you can also use oatmeal if you already have it on hand
• light brown sugar
• Cinnamon
• baking powder
• Baking soda
• Salt
• Buttermilk – instructions are included on how to make your own if you don’t have any!
• Egg
• Vanilla extract
• Melted butter
• Chocolate chips, optional but delicious!

How to make oatmeal pancakes

Be sure to scroll down to the recipe card for full measurements and instructions!

1. The first step is to prepare your oats. Add the old-fashioned oats to a blender or small food processor and grind until you have a fine, flour-like crumb.
2. In a large bowl, combine the flour, ground oats, brown sugar, baking powder, baking soda, salt and cinnamon. Put aside
3. In a small bowl, whisk together egg, buttermilk, vanilla and melted butter until very well blended. (There are notes in the recipe card below for making your own buttermilk)
4. Add the buttermilk mixture to the flour mixture and mix until just combined. Add the chocolate chips.
5. Heat a griddle or large skillet over medium heat. Spray the pan with nonstick spray or butter to coat the surface.
6. Place about 1/4 cup of batter on the hot surface. Cook for about 2 minutes, until the edges are set and bubbles appear on top of the pancakes. Flip and cook for an additional 1-2 minutes until cooked through.
7. Serve immediately topped with butter and syrup.

Oatmeal pancake recipe tips

• This recipe uses a mixture of all-purpose flour and oats to give you the flavor of oatmeal, but even more of the light, fluffy texture of a traditional pancake. This therefore means that they 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.
• Since this recipe uses all-purpose flour, you’ll need to be careful when mixing everything together. One of the tricks to obtaining light and fluffy pancakes is not to overmix the batter. This begins to build up the glutens in the flour and this can lead to a tougher pancake.
• The chocolate chips are completely optional! Feel free to remove them completely or replace them with something else (nuts, dried fruit, etc.)
• The best way to get evenly sized pancakes is to use an ice cream scoop to scoop up the batter and place it in your hot pan or griddle.

Can I use quick cooking oats in these pancakes?

Yes, they will work fine, you grind them into flour. You’ll want to avoid steel cut oats because they won’t grind as well, and instant oatmeal packets because they have added ingredients you don’t want.

Oatmeal pancake fillings

This is where you can really get creative and add whatever you want! Traditional butter and maple syrup are delicious, but you can mix them any way you like.

Pancake storage tips

I love making large 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 refrigerator for 5 to 6 days. You can then reheat in the microwave or toaster for a quick breakfast.

Freeze – pancakes in the freezer really well. Arrange pancakes in a single layer on a baking sheet. Place in the freezer for a few hours until frozen solid. 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.

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