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Oatmeal Pancakes are hearty pancakes with whole grains and fluffy texture! It’s a great recipe for a weekend morning breakfast when you have a little extra time.
Do you want more yummy pancake recipes? Try my Cinnamon Roll Pancakes, Dutch Baby Pancakes, and Buttermilk Pancakes w/ Buttermilk Syrup.
Oatmeal Pancake Recipe
Everyone will love seeing these delicious pancakes at the breakfast table! I love serving pancakes because you can set out an assortment of toppings and everyone can create their own. We love all the pancakes toppings such as butter, pure maple syrup, flavored syrups, powder sugar, jam and jellies, warmed peanut butter + banana slices is a family favorite, or serve it alongside some fresh fruit and fresh berries.
The addition of oats in the pancakes provides some heartiness, nutrition, and makes the texture of the pancakes so fluffy with a really great nutty flavor.
Ingredient List For Oat Pancakes
- Whole Milk
- Old-Fashioned Rolled Oats : Make sure you are using whole, old-fashioned oats and not the quick oats instant oats.
- Oil : You can use canola oil, vegetable oil, olive oil, avocado oil, etc.
- Large Egg
- All-Purpose Flour : I use unbleached all-purpose flour.
- Light Brown Sugar
- Baking Soda
- Butter : You will need butter for the skillet pan when cooking the pancakes.
How To Make Fluffy Pancakes With Oatmeal
In a large bowl, add the milk and old-fashioned oats, and stir to combine. Allow the mixture to sit for 5 minutes. until the oats have softened.
Stir the oil and large egg into the softened oat mixture.
In a separate smaller bowl, whisk together the all-purpose flour, brown sugar, and baking soda.
Add the dry ingredients into the bowl of wet ingredients and stir just until combined and mixed together.
Heat a griddle or skillet pan over medium heat. Add a pat of butter (as much or little as wanted) to the pan and allow it to melt.
Pour about 1/2 cup of the oatmeal pancake batter onto the griddle or skillet pan. Cook pancakes until the bottom is golden brown, flip the pancake over and cook until the bottom is golden brown. Repeat this with the rest of the batter, using more butter as needed.
Serve warm with butter, drizzle of maple syrup, powdered sugar, fresh fruit, fresh berries, and/or jam.
How To Store Leftover Pancakes
- Refrigerator : Oatmeal pancakes should stored in a large Zipoc bag, or airtight container, in the fridge for up to 7 days. You can reheat in the toaster oven or microwave.
- Freezer : Place a piece of parchment paper or wax paper between each pancake to prevent them from sticking and freezing to each other. Then, put the pancakes inside a freezer-safe bag or container, remove as much air as possible, and freeze for up to 3 months. To reheat, you can microwave or use a toaster oven to heat until heated through. It may take longer to heat from frozen.
Can I Make Any Substitutions?
- Whole Milk : Almond milk or full-fat coconut milk are good choices for a dairy replacement. You can also use 2% milk. Buttermilk is another substitute that can be made.
- All-Purpose Flour : I recommend sticking with all-purpose flour but if you really wanted to, you can use oat flour or whole-wheat flour. Keep in mind that oat flour and whole wheat flour tend to produce denser baked good (aka – pancakes) so the texture of the pancake will be different and not as fluffy if using all purpose flour.
What Should I Serve With Oatmeal Pancakes?
We love these pancakes served with a smear of butter, drizzle of maple syrup and then all the fresh berries. Other options are flavored syrups, powdered sugar, jam or jelly, drizzle of peanut butter or Nutella (warm it up in the microwave if wanted), finely chopped pecans or almond slices, and banana slices. You can serve your favorite topping(s) of choice with these pancakes.
Recipe FAQ’s
How Can I Keep Them From Drying Out When Reheating?
To keep pancakes from drying out when reheating, you can wrap them in a slightly damp paper towel or place a small glass half-full of water in the microwave beside the plate with the pancake on it.
Any Best Tips For Making The Best Oatmeal Pancakes?
When you first pour the batter, look for the air bubbles coming up through the batter to know when they are getting close to being ready to flip. Also, make sure your pan or griddle is hot before you pour the batter, and add a little butter or oil between each batch to ensure the pancakes don’t stick to the hot griddle. Immediately spread some butter on the hot pancake so it melts into the pancake for extra deliciousness when eaten.
More Breakfast Recipes
Oatmeal Pancakes
Ingredients
- 1½ cups whole milk
- 1 cup whole old-fashioned oats (not quick oats)
- 2 tablespoons oil (olive, canola, vegetable, avocado, etc)
- 1 large egg
- 1½ cups all-purpose flour
- 2 tablespoons packed light brown sugar
- 1 teaspoon baking soda
- butter or oil (for cooking the pancakes)
Instructions
- In a large bowl, add the milk and old-fashioned oats, stir to combine. Allow the mixture to sit for 5 minutes until the oats have softened.1½ cups whole milk, 1 cup whole old-fashioned oats
- Stir the oil and large egg into the softened oat mixture.2 tablespoons oil, 1 large egg
- In a separate smaller bowl, whisk together the all-purpose flour, brown sugar, and baking soda.1½ cups all-purpose flour, 2 tablespoons packed light brown sugar, 1 teaspoon baking soda
- Add the dry ingredients into the bowl of wet ingredients and stir just until combined and mixed together.
- Heat a griddle or skillet pan over medium heat. Add a pat of butter (as much or little as wanted) or oil to the pan and allow it to melt.butter or oil
- Pour about 1/2 cup of the oatmeal pancake batter onto the griddle or skillet pan. Cook pancakes until the bottom is golden brown, flip the pancake over and cook until the bottom is golden brown. Repeat this with the rest of the batter, using more butter as needed.
- Serve warm with butter, drizzle of maple syrup, powdered sugar, fresh berries, and/or jam.
Notes
Nutrition
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