Oatmeal Pancakes

One of my favorite ways to start Sunday mornings is with a batch of fluffy pancakes. And not just any regular pancakes, but these hearty Oatmeal Pancakes!

close up of syrup drizzling onto a stack of pancakes


 

You can’t beat a stack of hot pancakes doused in real maple syrup and warm, melty butter. I have lots of pancake recipes on the site simply because I love them! And there are so many variations rather than just the traditional pancake, so I never get bored. But I also love oatmeal, like Cinnamon Roll Oatmeal.

bite of pancakes on a gold fork

Ingredients

These are the best pancakes because they’re made with simple ingredients that you might already have on hand. Let’s walk through the ingredient list together.

  • Old fashioned oats – Don’t worry, you won’t have big chunks of oats in your pancakes. These will get blended in the food processor until they are nice and fine. I prefer to use rolled oats, which are softer and have more surface space than steel cut oats, therefore they blend smoother.
  • All-purpose flour – In addition to the oats, we need something to help hold these healthy pancakes together. You can also use whole wheat flour or flour alternatives if you’re looking to add more whole grains.
  • Baking powder – You know those perfectly spaced bubbles that pop onto the top of a ready-to-flip pancake? Those are thanks to the baking powder- it literally creates air.
  • Kosher salt – We just need a bit of salt to help balance out all of the flavors.
  • Milk – I prefer to use whole milk or low-fat milk if that’s all I have in the refrigerator. However, almond milk or coconut milk can be used here as well.
  • Whole egg – I’ve seen some recipes call for only egg whites, or even a flax egg, but for this oatmeal pancake recipe we will be using whole eggs.
  • Unsalted Butter – What’s a pancake without butter? To make the batter, we will need melted butter. You can also substitute coconut oil, margarine or alternatives to make these healthy oatmeal pancakes. Any which way, make sure it is unsalted or omit the additional Kosher salt.
  • Maple syrup – Because I’m a syrup fanatic, I also like to add a little pure maple syrup to my batter. It gives a nice maple flavor, especially when using real maple syrup (not syrup flavored sugar water).
  • Sugar – Just to add a little more sweetness to the batter, throw in some granulated sugar. It also caramelizes nicely to make a browned crust.
  • Vanilla extract – I always like adding a splash of vanilla to my pancakes. It rounds out the flavors quite nicely. Other extracts are an option- almond is tasty!
  • Ground cinnamon – And last but not least, a dash of cinnamon really sends these pancakes over the top! Nutmeg is also a fan favorite.
stack of pancakes with a triangular section cut out

How to Make Oatmeal Pancakes

  1. Dry ingredients. Add the oats, flour, baking powder, and salt to a blender or large food processor. Pulse a few times until combined and the oats start to form a powder, but leave some of the oats whole to provide texture. Scrape down the sides of the blender to make sure everything is incorporated.
step-by-step making oatmeal pancakes
  1. Wet ingredients. Then add the remaining ingredients to the oatmeal mixture and blend until combined. This is optional, but if you allow the batter to rest for about 15 minutes, the baking powder will make the batter fluffier because it has more time to activate and make air pockets.
  2. Prepare griddle. Preheat a griddle or electric skillet on medium heat (325°F) and grease with butter or nonstick spray.
  3. Cook. Pour about 1/3 cup of the pancake batter onto the hot skillet. Let it cook until small bubbles have formed at the top. Those small bubbles are a sign that the bottom is hot enough to be cooked without having to check it. Flip and cook for another minute. Repeat until you’ve used up the remaining batter.
  4. Keep warm. Store cooked pancakes on a wire rack in a just warm oven. Stacking them on a baking sheet or plate creates steam and this can make pancakes rubbery and lose that caramelized pancake texture on the outside.
oatmeal pancake on a wire rack

Topping Ideas

Take them one step further by adding your favorite topping(s). These are some of our favorites, but feel free to be creative and come up with your own:

  • Fresh fruit. Sliced ripe bananas can turn these into banana oat pancakes! We also like fresh berries like blueberries, raspberries and strawberries.
  • Peanut butter. Slather on some peanut butter or almond butter for another few grams of protein.
  • Chocolate chips. You could add a cup chocolate chips straight to the batter, or sprinkle a few right on top of the cooked pancakes. Peanut butter chips and caramel chips are other good options.
  • Syrups. There is nothing better than true maple syrup, but sometimes I switch it up with blueberry syrup, Dutch honey (vanilla syrup), apple cider syrup or cranberry syrup.
oatmeal pancakes topped with fresh fruit and pat of butter

Storage and Freezing

If you’ve got leftover oatmeal pancakes, no problem! They’re super easy to freeze. Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie.

When you’re ready to enjoy them again, they’re easy to reheat. You can do this in the toaster oven, toaster or the oven and just reheat until warm.

oatmeal pancake recipe for pinterest

More pancake recipes:

angle view of a stack of funfetti pancakes topped with whipped cream and sprinkles

Funfetti Pancakes

5 from 8 votes
Perfect for breakfast or brinner, this light and fluffy Funfetti Pancake recipe is perfect for birthday pancakes or Sunday brunch!
See The Recipe!
overhead shot of slice taken out of sheet pan pancakes

Sheet Pan Pancakes

5 from 7 votes
Fluffy Sheet Pan Pancakes are a quick & easy way to make breakfast for a group. With tons of options for add ins, this will surely be your go to breakfast!
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Lemon Poppy Seed Pancakes

4.43 from 19 votes
Add something light and fresh to your brunch menu with these Lemon Poppy Seed Pancakes!
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close up of pancakes with maple syrup
oatmeal pancakes drizzled with maple syrup and fresh fruit

Oatmeal Pancake Recipe

4.82 from 16 votes
Fluffy and hearty, these easy Oatmeal Pancakes are the perfect way to start a weekend morning! Top with maple syrup, butter and fresh fruit!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 10 4-inch pancakes

Ingredients

Instructions

  • Add the oats, flour baking powder, and salt to a blender or large food processor. Pull the mixture a few times until combined and the oats are mostly smooth, some larger bits will remain.
  • Add the milk, eggs, melted butter, syrup, sugar, vanilla and cinnamon, blend again until mixed. Allow batter to rest for a few minutes.
  • Heat a griddle or skillet on medium heat (325°F) and grease with butter or nonstick spray.
  • Pour approximately 1/3 cup of the pancake batter into the pan/skillet. Let them cook for 1-2 minutes, or until bubbles have formed at the top. Flip and cook for another minute. Repeat until you've used up all of the pancake batter.
  • Garnish with desired toppings.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Notes

  • Fresh fruit. Sliced ripe bananas can turn these into banana oat pancakes! We also like fresh berries like blueberries, raspberries and strawberries.
  • Peanut butter. Slather on some peanut butter or almond butter for another few grams of protein.
  • Chocolate chips. You could add a cup chocolate chips straight to the batter, or sprinkle a few right on top of the cooked pancakes. Peanut butter chips and caramel chips are other good options.
  • Syrups. There is nothing better than true maple syrup, but sometimes I switch it up with blueberry syrup, Dutch honey (vanilla syrup), apple cider syrup or cranberry syrup.

Nutrition

Calories: 131 kcal, Carbohydrates: 18 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 41 mg, Sodium: 54 mg, Potassium: 143 mg, Fiber: 1 g, Sugar: 7 g, Vitamin A: 157 IU, Vitamin C: 1 mg, Calcium: 63 mg, Iron: 1 mg
Author: Kathryn Donangelo
Calories: 131
Course: Breakfast
Cuisine: American
Keyword: homemade pancakes, oatmeal pancakes
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!

Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Questions and Reviews

  1. Hi, I have a question.
    Can’t we just simply use oat flour? In that case what would the equivalent to 11/2 cups of old fashioned oats be? When you mean old fashioned you mean traditional, not pre cooked? Or instant? Sorry for all the questions. Kind regards from Argentina

  2. 5 stars
    OUTSTANDING, MY HUSBAND TOOK ONE BITE AND SAID THEY WERE DELICIOUS. I feel the same way. I cut the sugar down to 1 tablespoon.
    I cut the sugar down to 1 tablespoon.

  3. 5 stars
    I haven’t tried oatmeal pancakes till now. A perfect healthy alternative to processed flour. Thanks for the recipe. My sons will love these.

  4. 5 stars
    These Oatmeal Pancakes were so delicious! I was very impressed, and so was the hubby. I will be making this recipe again!!!

  5. 5 stars
    Now that’s the kind of breakFEAST that will really power you through a day! I can’t wait to make these.