Oatmeal Pancakes Recipe

Active Time:

25 mins

Total Time:

35 mins

Servings:

4

Oatmeal pancakes are proof that one ingredient can make a huge difference. What do you get when you replace half the flour in your pancakes with nutty, chewy oats? You get pancakes that are light, fluffy, sweet, and delicious.

With just nine ingredients needed to whip up these flavorful flapjacks, with most likely already in your pantry, breakfast is about to get even better. We added maple syrup and cinnamon straight to the batter so that every bite is bursting with that classic pancake flavor. Now that's a breakfast we could make over and over again.

Learn how to make oatmeal pancakes, and try these on a weekend morning very soon.

What Do Oatmeal Pancakes Taste Like?

As light and tender as traditional pancakes, but with an added nutty boost from old-fashioned oats, oatmeal pancakes are a must-make breakfast item. Vegetable oil adds tenderness, and eggs bind and help lift the batter, with help from baking powder, for a fluffy result. There's also a delicious boost of flavor from the addition of maple syrup and cinnamon.

As versatile as traditional pancakes, you can even dot these pancakes with any mix-ins you like before flipping for a wide range of flavors, from blueberry to chocolate chip, banana, and more.

Ingredients for Oatmeal Pancakes

Check your pantry: You can probably whip up a batch of these pancakes right now. To make oatmeal pancakes, you'll need:

Old-fashioned rolled oats: Blended with the remaining ingredients to give the pancakes structure and flavor. If using quick oats, you can substitute in an equal quantity.
All-purpose flour: Helps bind and give the batter structure.
Vegetable oil: Adds moisture and tenderness to the pancakes. You can also use another neutral oil like canola oil.
Large eggs: Binds the batter and adds richness.
Pure maple syrup: Adds sweetness, flavor, and additional moisture. You could use honey instead.
Cinnamon: For a subtle warmth and spice.
Baking powder: Acts as a leavening agent to lift the pancakes as they cook.
Milk: To create the desired consistency for the pancake batter.
Vegetable oil or butter: For greasing the pan for even browning.

ingredients for Oatmeal Pancakes — Caitlin Bensel; Food Stylist: Torie Cox

Optional Mix-Ins

This pancake recipe works well with a variety of mix-ins, like chocolate chips, blueberries, walnuts, or strawberries.

How To Make Oatmeal Pancakes

A quick blend, short rest time, and you'll be ready to break out the griddle. Full instructions are below, but here's a brief recap before you get started:

Step 1. Blend batter: Blend pancakes ingredients until smooth.
Step 2. Add oats: Stir in remaining oats if desired, and let batter sit.
Step 3. Cook pancakes: Coat a griddle lightly with oil or melted butter and heat. Portion 1/4 cup batter onto griddle for each pancake, cooking in batches. Add mix-ins, if using. When bubbles form on surface, flip and cook remaining side. Serve warm.

Oatmeal Pancake Variations

To change up these hearty pancakes, consider these variation ideas:

Mix-ins: Top the pancakes with a variety of mix-ins, from sliced bananas to berries, finely diced apples, chocolate chips, nuts, shredded coconut, and more before flipping.
Spice: Add a pinch of ground cardamom, nutmeg, ginger, or pumpkin or apple pie spice to the batter for additional warmth and flavor.
Citrus: Mix lemon or orange zest into the batter for a citrusy kick. Sprinkle in poppy seeds for a classic combination.
Gluten-free or dairy-free: Turn these pancakes gluten- or dairy-free by swapping the all-purpose flour with a gluten-free flour blend, or the milk with a plant-based option.
Size: These pancakes can be made mini or large if preferred. Just adjust the cooking time as needed.
Toppings: Whether you serve the pancakes with a pat of butter and more maple syrup, a drizzle of honey, jam or fruit compote, whipped cream, nut butter, fresh fruit, or sprinkling of nuts or chocolate chips, there's no end to the ways they can be enjoyed.

Can I Make Oatmeal Pancake Batter Ahead?

Great news: To get ahead of your morning prep, you can even prepare this batter in advance. Blend the batter as directed (waiting to add any additional oats as in Step 2), then transfer to an airtight container and refrigerate for up to two days.

When you're ready to cook, let the batter stand for a few minutes at room temperature. Give a gentle stir, and adjust the consistency with a splash of milk if needed. Stir in additional oats, if using, and let rest. Cook as directed.

How To Store and Reheat Leftover Oatmeal Pancakes

The best part of leftover pancakes? You've got a quick breakfast on the go available for whenever you need it.

Cool the leftover pancakes and store well-wrapped or in an airtight container in the refrigerator for up to four days. You can also freeze them. Just place on a baking sheet and freeze until firm, then transfer to freezer-safe zip-top bags or airtight containers and freeze for up to two months.

Bring to room temperature, then warm in a toaster oven, oven, or the toaster until heated through when ready to serve.

What To Serve With Oatmeal Pancakes

Whether you serve oatmeal pancakes as a quick weekday breakfast or at your next brunch gathering, they pair well with all of your morning favorites, including eggs, crispy bacon, breakfast potatoes, fruit salad, and more.

More Unique Pancake Recipes You'll Love

While classic pancakes never go out of style, sometimes you're craving something a little more exciting. These flavorful recipes are a fun way to get everyone running to the breakfast table:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 1/4 cups old-fashioned rolled oats, divided
1 cup all-purpose flour
1 Tbsp. vegetable oil
2 large eggs
2 Tbsp. pure maple syrup, plus more to serve
3/4 tsp. cinnamon
2 tsp. baking powder
1 cup milk
Vegetable oil or unsalted butter, for greasing the griddle

Directions

Blend pancake batter:

To a blender or food processor, add 1 cup oats, flour, vegetable oil, eggs, maple syrup, cinnamon, baking powder and milk. Blend just until smooth.

Caitlin Bensel; Food Stylist: Torie Cox
Add oats:

For a more distinct oat flavor and texture, stir the remaining 1/4 cup of oats into the batter and let sit for 10 minutes to soften the oats.

Caitlin Bensel; Food Stylist: Torie Cox

Test Kitchen Tip

This step can be skipped if you're in a hurry.
Cook pancakes:

Coat a griddle lightly with vegetable oil or melted unsalted butter and heat over medium. Working in batches, scoop 1/4 cup batter per pancake into preheated skillet (2 to 3 pancakes per batch). Add mix-ins, if using. Cook, undisturbed, until pancake edges are dry and bubbles begin to form on surface, 2 to 3 minutes. Flip and cook for another minute or until cooked through. Repeat with all remaining batter. Serve warm.

Caitlin Bensel; Food Stylist: Torie Cox

Frequently Asked Questions

Can this recipe be made with other kinds of milk?

Yes! For a dairy-free pancake, you can use any type of milk you like, including soy, oat, or almond milk.
What toppings go well with oatmeal pancakes?

The nutty flavor of oatmeal pancakes pairs well with a variety of toppings, including maple syrup, honey, nut butters, Greek yogurt, nuts, fruit compotes, whipped cream, and more.