These easy oatmeal pancakes have been made countless times and everyone always loves them. One of my most popular recipes!
My mom is the best cook in the world and this oatmeal pancakes recipe proves it. It doesn’t matter how great the dish is that I’ve made on any particular day, nothing can ever compete with mom’s home cookin’.
I really hope you try them; they’re so delicious and light, with a different texture from regular pancakes. You won’t even notice the oatmeal (don’t worry, these don’t taste like “healthy” pancakes – they’re just good)!
Easy Oatmeal Pancake Ingredients
- All-Purpose Flour: Lightens the heaviness from the oats. Try these flour substitutes for gluten-free and other flour options.
- Old-fashioned rolled oats: You can use quick oats as well if you like.
- Granulated sugar: Just a little bit of sweetness that also browns the crust.
- Baking powder & soda: The leaveners add lift and bubbles to these pancakes.
- Kosher salt: Just a little salt to balance out all the flavors.
- Buttermilk & Milk: These soften and tenderize the oats and makes the pancakes moist. Whole milk, reduced-fat, and even skim milk will work. Use real buttermilk, a substitute will not be the same.
- Vegetable oil: Any unflavored vegetable oil substitute will work fine.
- Eggs: The binder that holds everything together.
(Scroll down to the bottom for the printable recipe card with detailed recipe instructions.)
How to Make Oatmeal Pancakes
- Mix Wet & Dry Ingredients: Mix the wet and dry ingredients separately, then combine.
- Grill the Pancakes: Each side is cooked until the bottom is golden-brown, bubbles appear on top and the edges begin to look slightly dry.
Oatmeal Pancakes Tips & Variations
- Oatmeal Pancakes Mix-Ins: These pancakes are delicious with just butter and syrup but you can also drop in chocolate chips, nuts, peanut butter, blueberries and other berries, raisins or bananas to name a few ideas.
- Pancake Toppings: Take a look at this list of delicious pancake toppings.
- Best Oats: Use old-fashioned rolled oats for optimum texture, steel-cut oats won’t work for this recipe.
- Use Fresh Ingredients: The baking soda should be no more than 6 months old and the baking powder not past the expiration date on the bottom of the can, usually 2 years.
- Wet ingredients first, then dry: Always whisk the liquid ingredients first. It allows the liquid ingredients to emulsify and there is the added benefit in that the dry ingredients won’t stick to the bottom when added on top.
- Don’t Over-Mix: A few lumps are ok and over-mixing will make the pancakes tough and chewy.
- Rest the Batter: The oatmeal needs to soften and the resting time will also allow the flour to absorb the liquid and lumps will resolve themselves without over-mixing.
- Ready the Sides & Serve Warm: While the batter is resting ready the syrup, butter and any other toppings so the pancakes can be served right from the stove.
- Low and Slow Heat: A medium-low temperature is the way to go with this recipe which gives the outside time to brown and the insides time to cook.
Easy Oatmeal Pancakes Recipe
Yield:
12 Pancakes
Prep Time:
15 minutes
Cook Time:
20 minutes
Additional Time:
15 minutes
Total Time:
50 minutes
These easy oatmeal pancakes have been made countless times and everyone always loves them. One of my most popular recipes!
Ingredients
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups buttermilk, don’t substitute, it won’t be the same!
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 eggs
Instructions
- Mix all dry ingredients in one bowl and wet ingredients in another. Add wet to dry and mix well (batter will be thin). Let sit for at least fifteen minutes so the oatmeal softens and the batter rests.
- Melt half a tablespoon of butter (or just spray with Pam) in a preheated skillet (preferably cast iron); add 1/4 cup of batter for each pancake. Cook at a medium-low heat for 2-3 minutes until the bottom is golden-brown, bubbles appear on top and the edges begin to look slightly dry. Flip and cook 2-3 minutes longer until second side is golden-brown.
- Repeat until batter is gone while adding 1 teaspoon of butter for each additional pancake.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 389Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 99mgSodium: 1100mgCarbohydrates: 44gFiber: 2gSugar: 13gProtein: 12g
This data was provided and calculated by Nutritionix.
More delicious breakfast recipes:
- Raspberry Almond Flour Pancakes
- Lemon Ricotta Pancakes with Fresh Berries
- Skillet Cinnamon Rolls (with a cream cheese dip)!
- Pull Apart Monkey Bread
- Homemade Andouille Sausage
Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.
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