A stack of fluffy oatmeal pancakes is the perfect weekend breakfast! They’re easy to make, satisfying, and you can add all kinds of mix-ins to make them your own.
But these oatmeal pancakes are different! The addition of oats makes them hearty and satisfying, without being too heavy. And if you want to add even more protein, you can always pair them with scrambled eggs or fried eggs.
Easy Oatmeal Pancakes
Let me tell you, these oatmeal pancakes are absolutely perfect. They have all the classic pancake flavors that we love, but they’re made with wholesome oats for fiber and a hint of oat-y flavor. (And if you want to get really creative, you can add in some chocolate chips, blueberries, or chopped apples.)
The best part is that these pancakes are light and fluffy. No flat pancakes here! The taste and texture are spot-on and they cook up perfectly every time.
See recipe card below this post for ingredient quantities and full instructions.
- Rolled oats – Also known as old-fashioned oats.
- Whole milk – You can substitute almond milk or another dairy-free milk if you prefer.
- Eggs – Here’s the best way to crack eggs.
- Unsalted butter – You’ll need some for the batter and some for cooking.
- Granulated sugar
- All-purpose flour – White whole wheat flour can be used to add even more fiber to the recipe.
- Baking powder
- Ground cinnamon
- Kosher salt
- Mix-ins of choice – Try chocolate chips, berries, or bananas. You can also add vanilla extract if you’d like.
- Maple syrup – For serving.
How to Make Oatmeal Pancakes
1. Soften the Oats
Whisk together the oats and milk in a bowl. Let the mixture sit for 10 minutes, or until the oats soften. Melt a tablespoon of butter in the microwave.
2. Finish the Pancake Batter
Add the eggs, melted butter, and sugar to the oats and stir to combine. Whisk in the flour, baking powder, cinnamon, and salt, being careful not to over-mix. Let the batter sit for 5 minutes to thicken.
3. Cook the Pancakes
Heat the remaining butter in a large non-stick skillet set over medium heat. (Alternatively, you can generously coat the skillet with cooking spray.) Place 2 tablespoons of batter onto the skillet for each pancake and cook for about 3 minutes, or until bubbles form, pop, and leave small holes on top. Add any mix-ins, then flip and cook for another 2 to 3 minutes, or until both sides are golden brown.
A batch of these pancakes is delicious with maple syrup for breakfast on Sunday mornings, but if you want to make them even more special, try serving them with:
- Fresh berries and fruit
- Whipped cream
- A drizzle of chocolate sauce
- Chopped nuts
- A dollop of Greek yogurt
- Peanut butter
How to Store Leftover Oatmeal Pancakes
These pancakes are best served fresh, but if you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for 3 months.
Reheat oatmeal pancakes in the microwave, toaster oven, or in a skillet over medium-low heat. If you need to warm up a big batch, you can place them on a baking sheet, cover it with foil, and warm them in a 325ºF oven.
Yes! These pancakes are made with whole grain oats and have a good amount of fiber. You can also add in mix-ins like bananas or berries for an extra nutritional boost.
There are a few things you can do to make sure your pancakes are light and fluffy. First, don’t over mix the batter. Second, let the batter sit for 5 minutes so it thickens; thick batter won’t spread on the skillet.
If you use gluten-free oats and substitute the all-purpose flour with a measure-for-measure gluten-free flour substitute, these pancakes are gluten-free.
The best way to reheat pancakes is in a sauté pan over medium-low heat. You can also reheat them in the microwave, but they will get a little soggy that way.
More Favorite Pancake Recipes
- 1 cup rolled oats
- 1 cup whole milk
- 2 large eggs
- 2 tbsp unsalted butter
- 1 tbsp granulated sugar
- ⅔ cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp ground cinnamon
- pinch of kosher salt
- ½ cup mix-ins of choice optional (chocolate chips, berries, bananas, etc.)
- maple syrup for serving
- Combine the oats and milk in a bowl and whisk to combine. Let sit for 10 minutes for the oats to soften. While the oats soften, melt 1 tbsp of butter and set aside.
- Add the eggs, melted butter, and sugar to the oats. Stir to combine. Next, add the flour, baking powder, cinnamon, and salt. Whisk to combine but be sure to not over mix. Let stand for 5 minutes.
- Heat the remaining butter in a large non-stick sauté pan over medium heat. Spoon 2 tbsp of batter into the hot pan and cook for about 3 minutes or until bubbles form on top of the pancake. If using mix-ins, sprinkle them onto the pancake now.
- Flip and cook for another 2-3 minutes or until golden brown. Serve with maple syrup.