Easy Oatmeal Pancakes

These Oatmeal pancakes are a wholesome and hearty twist on the classic breakfast favorite. Bringing together the nutty flavor of oats with the fluffy texture of traditional pancakes. Made by incorporating rolled or ground oats into the batter, these pancakes are not only filling but also packed with fiber and nutrients to keep you energized throughout your morning. Plus it only takes 20 minutes to make these fluffy pancakes!

For more pancake recipes you have to check out my Lemon Poppy-Seed Pancakes with Raspberry Syrup, Apple Pancakes with Spiced Maple Syrup, or Pumpkin Pancakes with Buttered Pecan Maple Syrup. 

Recipe Ingredients

Oats – Rolled oats provide the best texture. Avoid steel-cut oats, as they can make the pancakes rough or crunchy. Instant oatmeal is too processed and won’t hold up well in the pancake batter.

Buttermilk – Adds moisture and tang to the batter, resulting in tender and fluffy pancakes. You can use my homemade buttermilk for the best results.

For a full list of ingredients and amounts, see the recipe card below.

Variations

Toppings – Serve the pancakes with a variety of toppings like fresh fruit, such as sliced bananas or apples, and fresh berries like strawberries, blueberries, raspberries, or blackberries. For a decadent twist, try peanut butter, chocolate chips, or a sprinkle of chopped nuts.

Oil Alternatives – Replace vegetable oil with coconut oil for a light tropical flavor, or use melted unsalted butter for a rich, creamy taste.

Add Spices – Try adding ½ teaspoon of cinnamon, nutmeg, or cardamom to the batter. These spices work well with the oats and add a warm, flavorful twist to these hearty pancakes.

Flour Variations – Replace all-purpose flour with whole wheat flour for a heartier texture and added fiber. For a gluten-free option, use oat flour or a certified gluten-free flour blend to maintain the pancake’s structure and flavor.

Buttermilk Alternatives – To make this dairy-free, use almond milk mixed with a teaspoon of lemon juice. For creaminess and tang, replace the buttermilk with Greek yogurt, or combine half buttermilk and half Greek yogurt for a thicker batter.

How to Make Easy Oatmeal Pancakes

Step 1: Add the oatmeal and buttermilk to the bowl of a food processor or in a blender. Allow the mixture to sit for a few minutes. Add the remaining ingredients and puree until smooth.

Step 2: Let the batter stand while a griddle is being heated. Once the griddle has reached medium-high heat, pour ¼ cup of batter per pancake onto the griddle.

Step 3: Cook until browned on both sides. Serve hot with your favorite topping.

Expert Tips

Flip When Ready – Wait for bubbles to pop and edges to dry slightly before flipping pancakes to avoid tearing.

Avoid Overmixing – For the best results, combine the dry ingredients (flour, sugar, baking powder, baking soda, salt) in one bowl and the wet ingredients (buttermilk, egg, vanilla, oil) in another before mixing together. This helps maintain the batter’s texture and prevents overmixing.

Keep Pancakes Warm – Place cooked pancakes on a baking sheet in a 200°F (93°C) oven while finishing the batch to keep warm before serving.

FAQs

Storage Information

STORE pancakes in an airtight container in the fridge for 2–3 days if you plan to eat them soon. For longer storage, FREEZE the pancakes. Let them cool completely, then layer them with parchment paper and place them in an airtight container or bag.

To REHEAT, warm the pancakes in a toaster for a quick option. For multiple pancakes, reheat them on a baking sheet in a 350°F (175°C) oven for about 10 minutes.

More Pancake Recipes to Try

• Blueberry Peach Cornmeal Pancakes
• Buttermilk Banana Bread Pancakes
• Blender Pancakes
• Gingerbread Pancakes
• Strawberry Yogurt Pancakes