These Oatmeal Pancakes are tender and fluffy with more fiber than traditional pancakes. Serve them with scrambled eggs and fresh fruit for a satisfying breakfast.
They’re delicious with maple syrup, but also great topped with berries and a drizzle of vanilla sauce or a spoonful of yogurt for extra creaminess.
Homemade Oatmeal Pancakes
Homemade Oatmeal PancakesI’m not a morning person on weekdays, so simple breakfasts like oatmeal, cereal, or toast are our usual go-to. On weekends I enjoy making a warm, special breakfast for the family—pancakes, waffles, or eggs are always a hit.
These oatmeal pancakes are a tasty alternative to classic buttermilk pancakes. The oats add fiber and a pleasant texture while keeping the pancakes soft. Brown sugar lends a mild sweetness that pairs well with butter and syrup or fresh fruit.
This batch was served with maple syrup, but my favorite way to enjoy them is with fresh fruit and a dollop of yogurt or whipped cream. Feel free to customize with add-ins like blueberries, chopped nuts, or a pinch of cinnamon.
Tips for making oatmeal pancakes:
- Quick oats work best because they absorb liquid quickly and give the right texture. If you only have old-fashioned oats, pulse them briefly in a blender or food processor to break them down slightly.
- Real buttermilk improves flavor and tenderness. To make a substitute, add 2 tablespoons lemon juice or vinegar to a measuring cup, then fill to 2 cups with milk. The batter may be a bit thinner; you can let it rest to thicken. Another substitute is 1/4 cup sour cream mixed with 1 3/4 cups milk.
- Use an ice cream scoop or measuring cup to portion batter so pancakes are uniform in size and cook evenly.
- Cook over medium to medium-low heat so the centers cook without over-browning the outsides. Flip when bubbles cover the surface and the edges begin to look set. Avoid pressing the pancakes with your spatula—keeping them tall preserves their fluffiness.
How to make oatmeal pancakes:
In a small bowl, whisk together the oats, flour, baking powder, baking soda, and salt. In a large bowl, whisk the brown sugar, eggs, vegetable oil, vanilla, and buttermilk until combined.
Gently stir the dry ingredients into the wet mixture until just combined—do not overmix. Preheat a skillet over medium-low heat and lightly oil it. Pour or spoon batter onto the hot skillet. Cook until bubbles appear across the surface and the bottoms are lightly browned, then flip and cook the other side until golden. Keep the pancakes tall by not pressing them with the spatula.
Serve hot with butter and syrup or your preferred toppings.
Give these oatmeal pancakes a try—your family will likely love them. You can easily vary the recipe by folding in blueberries, sliced bananas, chopped nuts, or a dash of cinnamon for different flavor profiles.
A few more favorite breakfast recipes:
- Bacon Breakfast Casserole
- Oatmeal Waffles
- Coconut Granola
- Buttermilk Pancakes
Oatmeal Pancakes Recipe
Oatmeal Pancakes
Kara
Pin Recipe
Ingredients
- 1 cup quick oats
- 1 cup all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 3 Tbsp brown sugar
- 2 eggs
- ¼ cup vegetable oil
- 1 tsp vanilla
- 2 cups buttermilk
Instructions
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Whisk together oats, flour, baking powder, baking soda, and salt in a small bowl. Set aside.
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In a large bowl, whisk together the brown sugar, eggs, oil, vanilla, and buttermilk.
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Lightly stir the dry ingredients into the buttermilk mixture. Pour or spoon batter onto a medium low skillet. Cook till lightly browned, then flip and cook on the second side.
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Serve hot with butter and syrup, or your choice of toppings.
Notes
Nutrition