Oatmeal Pancakes

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

I 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

Yield: 18 pancakes

Oatmeal Pancakes

Print

Hearty oatmeal pancakes sweetened with brown sugar.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

• 1 cup quick oats
• 1 cup flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3 Tbsp brown sugar
• 2 eggs
• 1/4 cup oil
• 1 tsp vanilla
• 2 cups buttermilk

Instructions

1. Whisk together oats, flour, baking powder, soda, and salt in a small bowl. Set aside.
2. In a large bowl, whisk together the brown sugar, eggs, oil, vanilla, and buttermilk.
3. 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.
4. Serve hot with butter and syrup, or your choice of toppings.

Notes

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.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 93 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 22mg Sodium: 289mg Carbohydrates: 11g Fiber: 1g Sugar: 3g Protein: 3g

To see all my breakfast recipes, click HERE.