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Oatmeal Pancakes are easy to make and a more filling than your typical pancake recipe. The batter comes together in just 5 minutes with ingredients you probably already have on hand!

A stack of Oatmeal Pancakes topped with a pad of butter with syrup being poured on it.

Pancakes are a classic breakfast option. If you want to make a more filling pancake that keeps you full longer, try making oatmeal pancakes. The batter can be made a head and kept in an airtight container in the fridge for 3 to 5 days. Just give it a quick store before cooking up your pancake batter for a quick and hearty breakfast the whole family will love.

  • What are the best kind of oats to use to make oatmeal pancakes?

    Oatmeal pancakes can be made with either quick oats (instant oats) or old fashioned rolled oats. The quick oats will have hardly any texture and you may not even notice they are there. Rolled oats will have more of a texture in the pancake. We do not recommend using steel cut oats to make pancakes as they will have an unpleasant chewiness.
  • Can I use whole wheat flour in this recipe?

    Yes! Whole wheat flour can be used interchangeably in this recipe. Please keep in mind that the use of whole wheat will make for a more dense pancake. You can use partial whole wheat to retain a bit of fluffiness.
  • Can I use oat flour in this recipe?

    Yes, for a fully oatmeal based pancake, you can use oat flour in this recipe in place of the all-purpose flour. This will change the overall texture of the pancake, but it will still be enjoyable and delicious. To make your own oat flour at home, simply process oats in a blender or food processor until pulverized into a flour substance.

If you like this recipe, you may be interested in these other pancake recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

A stack of Oatmeal Pancakes topped with a pad of butter with syrup being poured on it.
Oatmeal Pancakes are easy to make and a more filling than your typical pancake recipe. The batter comes together in just 5 minutes with ingredients you probably already have on hand!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 10 minutes
Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/2 cup quick oats
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 1/4 cup salted butter melted
Instructions
  • In a large mixing bowl, stir together flour, quick oats, sugar, baking powder, baking soda, and salt.
  • Whisk in buttermilk, eggs, and melted butter just until combined.
  • Preheat a flat griddle over medium-high heat.
  • Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.
  • Cook other side until golden brown. Serve hot with syrup.
Notes

Nutrition

Serving: 1pancake | Calories: 70kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 248mg | Potassium: 46mg | Fiber: 1g | Sugar: 3g | Vitamin A: 159IU | Calcium: 31mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: Oatmeal pancakes
A stack of Oatmeal Pancakes topped with a pad of butter with syrup being poured on it.
Oatmeal Pancakes are easy to make and a more filling than your typical pancake recipe. The batter comes together in just 5 minutes with ingredients you probably already have on hand!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 10 minutes
Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/2 cup quick oats
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 1/4 cup salted butter melted
Instructions
  • In a large mixing bowl, stir together flour, quick oats, sugar, baking powder, baking soda, and salt.
  • Whisk in buttermilk, eggs, and melted butter just until combined.
  • Preheat a flat griddle over medium-high heat.
  • Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.
  • Cook other side until golden brown. Serve hot with syrup.
Notes

Nutrition

Serving: 1pancake | Calories: 70kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 248mg | Potassium: 46mg | Fiber: 1g | Sugar: 3g | Vitamin A: 159IU | Calcium: 31mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: Oatmeal pancakes
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