Oatmeal Pancakes

Oatmeal pancakes are tender, hearty, and delicious! These fluffy stacks are sure to hit the breakfast spot.

These are easy to make and whip up pretty quickly. The whole family is sure to enjoy this hearty goodness. For more perfect pancakes try Lemon Poppy-Seed Pancakes with Raspberry Syrup, Apple Pancakes with Spiced Maple Syrup, Pumpkin Pancakes with Buttered Pecan Maple Syrup

A stack of oatmeal pancakes on a blue plate

Hearty and Delicious!

Pancakes is one of my most favorite breakfast foods. There is just something so comforting about a warm stack of flapjacks.

I love that you can change up the flavor profile depending on how your feeling that morning, or how you’re feeling with each helping! I love to top mine with fruit jams and jellies, or a warm homemade buttermilk syrup.

These oatmeal pancakes are not only hearty and tender, but delicious. They definitely hit the morning craving spot. 

Ingredients for oatmeal pancake recipe

How to Make Oatmeal Pancakes

MIX. 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.

REST. Let the batter stand while a griddle is being heated.

COOK. Once the griddle has reached medium high heat pour 1/4 cup of batter per pancake onto the griddle. Cook until browned on both sides.

SERVE. Serve hot with your favorite topping.

TOPPINGS: We like to top ours with nut butters, chocolate chips, or fruit (and syrup of course!).

Variations

Want to change them up? It’s easy to do. Here are a few ideas:

  • Pumpkin Oatmeal Pancakes: Add 1 cup of pumpkin puree to your batter to give it that delicious pumpkin flavor while adding a bit of moisture. You can also add a tsp of pumpkin pie spice.
  • Banana Oatmeal Pancakes: Add 1-2 mashed overripe bananas to the batter.
  • Blueberry Oatmeal Pancakes: Add 1 cup of fresh blueberries to the batter.
  • Vegan: You can substitute the chicken eggs for flax eggs and use non-dairy milk. And don’t forget to use an oil spray instead of butter to coat your griddle/pan!

Adding oats to pancake batter

Tips for Achieving the Perfect Pancake

What type of oats? Rolled oats will provide the best texture; you don’t want a texture that’s rough or crunchy, so I advise not using steel cut oats. You also don’t want to use instant oatmeal because the oatmeal is already so processed that it won’t hold up in the batter and you won’t get that texture we’re after.

How to make them light and fluffy? You can make your pancakes have a nice and soft texture by letting the batter rest for 10 minutes or so. This helps the oats soften instead of having dry flakes in your batter. 

Why are my pancakes dense? You might have kept all the oats whole instead of blending them, when you blend them in the food processor/blender, they create a lighter texture and it doesn’t weigh your batter down as much. Next time, try quickly grinding them in a food processor for 45 seconds-1 minute before combining the oats and buttermilk. This will break up the oats and make the batter fluffier.

How to know when pancakes are ready to flip? You want to make sure you don’t flip your pancakes too early! So make sure to leave your pancake alone until you see that its formed bubbles and that the bubbles have popped. It should look like the edges are kind of dried out. Then you’re ready to flip it! The second side of the pancake shouldn’t take as long.

How to keep pancakes warm? Place them on an oven-safe platter while the oven sits at 200 degrees. This will be the most effective way to keep all of your pancakes warm if you’re making a lot!

How to make oatmeal pancakes in a food processor

Making Ahead and Storing

We love to make a big batch of pancakes AHEAD OF TIME, and store them for an easy breakfast the rest of the week. If you’re planning to go through them quick, STORE them in an airtight container in the fridge for 2-3 days.

For more long term storage, they FREEZE beautifully. Let them cool completely and then layer them between layers of parchment paper. Place these sandwiched pancakes in an airtight bag/container.

The easiest way I’ve found to REHEAT them is to pop them in the toaster until they’re warmed through. To reheat several at once, place them on a baking sheet at 350 for about 10 minutes.

A stack of healthy oatmeal pancakes with syrup

For more pancake recipes:

Oatmeal Pancake Recipe

Oatmeal pancakes are tender, hearty, and delicious! These fluffy stacks are sure to hit the breakfast spot.
5 from 3 votes
Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4
Calories: 210kcal
Print Recipe

Ingredients

  • 1/2 c all purpose flour
  • 1/2 c quick cooking oats - or regular rolled oats
  • 1 tbsp white sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 c buttermilk
  • 1 tsp vanilla
  • 2 tbsp vegetable oil
  • 1 egg

Instructions

  • 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.
  • Let the batter stand while a griddle is being heated. Once the griddle has reached medium high heat pour 1/4 cup of batter per pancake onto the griddle.
  • Cook until browned on both sides. Serve hot with your favorite topping.

Nutrition

Calories: 210kcal | Carbohydrates: 24g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 669mg | Potassium: 128mg | Fiber: 1g | Sugar: 6g | Vitamin A: 134IU | Calcium: 63mg | Iron: 1mg