These Oatmeal Pancakes are fluffy and tender, and have more fiber than traditional pancakes. Pair them with scrambled eggs and fruit for a hearty, delicious breakfast!
We love serving these pancakes with buttermilk syrup, or vanilla sauce and berries.
Homemade Oatmeal Pancakes
Homemade Oatmeal PancakesI am not a morning person, so on school days we usually eat oatmeal, cereal, or toast. On weekends however, I like to whip up yummy hot breakfasts. Pancakes or waffles and eggs are always a top choice if I ask my kids.
These oatmeal pancakes were a tasty alternative to our traditional buttermilk pancakes, and the extra fiber makes them a little more healthy. Oats give them a nice texture, but they are still soft and yummy. Brown sugar adds a bit of sweetness.
This time around I served them with maple syrup, but my favorite way to eat them is with fresh fruit and a little yogurt or whipped cream. You can add anything you like!
Tips for making oatmeal pancakes:
- Quick oats work best for these pancakes. If you don’t have them, you can use regular oats. Just pulse them for a few seconds in a blender or food processor till they are a bit smaller.
- Real buttermilk helps with the flavor and texture of the pancakes, so I recommend using it. You can make a substitute by placing 2 tablespoons of lemon juice or vinegar in a liquid measuring cup and filling to the 2 cup mark with milk. The pancake batter will be thinner using this method. Another alternative is to use 1/4 cup of sour cream plus 1 3/4 cups of milk, whisked together.
- I like to use an ice cream scoop or measuring cup to pour my batter so the pancakes turn out the same size.
- I like to cook my pancakes over medium to medium low heat so they have time to cook through without getting too brown. You’ll know it’s time to flip the pancakes when the surface is covered in bubbles and the edges of the pancake start to turn dry. You want them to be nice and golden brown.
How to make oatmeal pancakes:
Whisk together oats, flour, baking powder, soda, and salt in a small bowl. Set aside. In a large bowl, whisk together the brown sugar, eggs, oil, vanilla, and buttermilk.
Lightly stir the dry ingredients into the buttermilk mixture. Don’t overmix or the pancakes will be tough. Use a paper towel to spread some oil on your skillet, and preheat it to medium low. I use my electric skillet and it works like a charm.
Pour batter onto the hot skillet. Cook till bubbles cover the surface and the bottom is lightly browned, then flip and cook on the second side. Resist the urge to press down on the pancakes with the spatula! You want them tall and fluffy. 🙂
Serve pancakes hot with butter and syrup, or your choice of toppings.
Give these oatmeal pancakes a try, I bet they’ll be a hit with your family. You could even change things up a little by adding blueberries, nuts, or cinnamon to the batter. Be creative!
A few more favorite breakfast recipes:
Bacon Breakfast Casserole
Oatmeal Waffles
Coconut Granola
Buttermilk Pancakes
Oatmeal Pancakes Recipe
Hearty oatmeal pancakes sweetened with brown sugar. Make sure you use quick oats. They absorb liquid quicker. Regular oats can result in a very thin batter. If your batter is too thin, let it sit for a few minutes till it thickens up.Oatmeal Pancakes
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
18
Serving Size:
1
Amount Per Serving:
Calories: 93Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 289mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 3g
I’ve made these pancakes several times and I love them. I really don’t like oatmeal but this is delicious. I’ve used different flavors of instant oatmeal but cut back on the amount of brown sugar and this is really good. I notice several people complained about it being to runny. I just simply added more instant oatmeal and the consistency was great!!! I also see someone asked can the batter be made the night before. I always store my extra batter in a container in the fridge being I’m the only one in the house eat these and they are even better the next day.
Thanks so much for your tips! I’ve never tried keeping my batter overnight, so I’m happy to hear that it works – a great morning timesaver!
I’ve made these several times and I love them. I really don’t like oatmeal but this is delicious. I’ve used different flavors of instant oatmeal but cut back on the amount of brown sugar and this is really good. I notice several Perrine complained about it being to runny. I just simply added more instant oatmeal and the consistency was great!!! I also see someone asked can it be made the night before. Well I always store my extra batter in a container in the fridge being I’m the only one in the house eat these and they are even better the next day.
This batter came out way too runny snd I did use quick oats
can you make this the night before and refrigerate the batter overnight?
I don’t recommend it. The baking powder activates when you add the liquid, so by the morning it will have already caused the batter to rise, and you will end up with flat pancakes instead of fluffy ones.
I thought the batter was too thin. Don’t add as much buttermilk.
I agree, Carol. Batter was way too thin. More like crêpes.
Sorry your batter turned out so thin. Did you use quick oats? Since they are ground finer, they absorb more of the buttermilk. I haven’t had great luck with regular oats in this recipe.
Can I use half and half if I don’t have buttermilk or should I do the milk and lemon juice
I would use the milk and lemon juice, you need the acid that’s in the buttermilk. 🙂
My kids love pancakes so much we even have them for dinner sometimes! Love this oatmeal twist!
Pancakes for dinner are always a hit at my house! 🙂
What a perfectly delicious way to get my kids to eat more fiber!
You gotta sneak it in any way you can, right?
I bet these are delicious! Thanks for the recipe!
These are awesome. Taste amazing and so so filling. Perfect for breakfast, lunch or dinner.
Oatmeal pancakes are brilliant – much more fiber than regular flour pancakes and so delicious! Thank you for the recipe!