These easy and healthy Oatmeal Pancakes are a nourishing, satisfying and delicious breakfast to fuel you through your morning! Made from scratch with whole grains and healthy fats, the fluffy pancakes are a freezer-friendly meal prep option that you can enjoy all week long!
As we approach the start of the New Year, I know that many of us are looking forward to returning to a healthier lifestyle and routine. The holidays are fun, but geez -- I need to lay off the eggnog for awhile!
Instead of choking down a bland bowl of flavorless oats or sipping on a green juice, how about whipping up a batch of these easy Oatmeal Pancakes to get you through the week?! Eating right and staying fit doesn't have to be boring! Instead, treat yourself to a wholesome and satisfying breakfast that won't leave you starving an hour later!
How to make healthy Oatmeal Pancakes:
Making pancakes with oatmeal is so easy! Let's start with the basic ingredients (which you probably already have in your pantry): quick oats and milk!
First, soak the oats in the milk for about 5-10 minutes. This will soften the oats and will allow them to absorb some of the liquid (and thicken the batter).
Meanwhile, sift (or whisk) together the dry ingredients.
Add the dry ingredients to the oat mixture and stir to combine.
Finally, the wet ingredients: eggs, oil and vanilla extract.
Add the wet ingredients to the batter, stir to completely combine, and your batter is ready!
Use a ¼-cup scoop to pour pancake batter on a greased, hot griddle.
After just 2-3 minutes per side, your pancakes will be puffy, fluffy and golden brown!
You're going to love the hearty, chewy texture that you get from this oatmeal pancake recipe! It's such a filling and satisfying way to start the day!
What to serve with Oatmeal Pancakes:
- Top your pancakes with a pat of butter and a drizzle of maple syrup!
- Add some fruit on the side or on top, too. Try sliced bananas or fresh berries with your breakfast.
- For extra protein, round out your plate with scrambled eggs or sausage.
- Enjoy the cool creamy contrast of Greek yogurt on top of your pancakes or in a bowl with fresh fruit on the side!
- Skip the butter and syrup and spread nut butter on top of your pancakes!
COOK'S TIPS AND RECIPE VARIATIONS:
- If you prefer vegan Oatmeal Pancakes, substitute a non-dairy milk alternative (such as almond milk) for the regular milk. Wondering how to make Oatmeal Pancakes without eggs? Try using flax eggs!
- Love Banana Oatmeal Pancakes? Top your pancakes with sliced banana, or add a ripe, mashed banana to your batter in lieu of the oil.
- Have some buttermilk to use up? You can make Buttermilk Oatmeal Pancakes by replacing the regular milk with an equal amount of buttermilk.
- Prep ahead! Cook the pancakes as instructed, allow to cool completely, and then wrap each individual pancake tightly with plastic wrap. The pancakes will keep in the refrigerator for at least 5 days, or in the freezer for at least 1-2 months. You can thaw or reheat one pancake (or more) at a time in the microwave, as needed.
Other easy pancake recipes that you might enjoy:
- Dump-and-Bake Easy Buttermilk Pancakes
- Healthy Banana Pancakes
- Sneaky Healthy Chocolate Chip Pancakes
Oatmeal Pancakes
Ingredients
- 2 cups milk, buttermilk or other milk of choice
- 1 ½ cups quick oats
- ¾ cup whole wheat flour (all-purpose flour will also work)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Pinch of nutmeg
- 2 eggs lightly beaten
- 2 tablespoons coconut oil (or other mild oil such as canola oil)
- ½ teaspoon vanilla extract
- For serving: butter,maple syrup, whipped cream, applesauce, fresh berries, sliced banana
Instructions
- Pour milk over oats and allow to sit for about 5-10 minutes.
- Meanwhile, sift together flour, baking soda, baking powder, sugar, cinnamon, salt and nutmeg.
- Add sifted dry ingredients to the oat mixture and stir until well combined.
- Stir in eggs, oil and vanilla extract until completely combined.
- For each pancake, pour about ¼ cup of batter onto a hot griddle that has been greased with butter or sprayed with cooking spray. Cook until pancakes are puffed and golden brown on each side (about 2-3 minutes per side).
Notes
- If you prefer vegan Oatmeal Pancakes, substitute a non-dairy milk alternative (such as almond milk) for the regular milk. Wondering how to make Oatmeal Pancakes without eggs? Try using flax eggs!
- Love Banana Oatmeal Pancakes? Top your pancakes with sliced banana, or add a ripe, mashed banana to your batter in lieu of the oil.
- Have some buttermilk to use up? You can make Buttermilk Oatmeal Pancakes by replacing the regular milk with an equal amount of buttermilk.
- Prep ahead! Cook the pancakes as instructed, allow to cool completely, and then wrap each individual pancake tightly with plastic wrap. The pancakes will keep in the refrigerator for at least 5 days, or in the freezer for at least 1-2 months. You can thaw or reheat one pancake (or more) at a time in the microwave, as needed.
- Top your pancakes with a pat of butter and a drizzle of maple syrup!
- Add some fruit on the side or on top, too. Try sliced bananas or fresh berries with your breakfast.
- For extra protein, round out your plate with scrambled eggs or sausage.
- Enjoy the cool creamy contrast of Greek yogurt on top of your pancakes or in a bowl with fresh fruit on the side!
- Skip the butter and syrup and spread nut butter on top of your pancakes!
These were very good! I followed the recipe as listed using 1% milk, brown sugar instead of white sugar, and then added 2 T. ground flax to the batter. These fried up really well and I put broken pecan pieces on each pancake before I flipped them. I had some leftover batter, so I stuck in the fridge for the next day. Finished frying them and the batter was still delicious! I stuck the extra pancakes in the freezer for another breakfast. Love this recipe. Will definitely make these again! Yum!!
Thanks, Cynthia! So glad that you enjoyed them!
Made these for my young boys yesterday. I followed the recipe but added chocolate chips in for fun. My 6 year old proclaimed them the best pancakes ever and said I should only make these from now on! Quite the complement as I have made many pancake recipes and most of them turn out great.
That's amazing, Danielle! Thank you so much for letting me know!
Can you use old fashioned oats, if you don’t have quick oats?
Hi, Jaymee! No, I don't recommend the old fashioned oats in this recipe. I tested the pancakes with the old fashioned oats, but I found that those larger oats didn't soak up the milk as well as the quick oats, which resulted in a thinner batter. When I cooked the pancakes, the batter spread quite a bit, instead of creating a nice, thick, fluffy pancake. 🙂
If you only have old-fashioned oats available, you could probably pulse them into a finer texture using a blender or food processor. Then measure out 1 1/2 cups of those processed oats to use in the pancakes. I bet that would work okay!
Ok so I gave the oats a right chop in my magic billet and lessened the milk and it worked out great! They are delicious!
That's awesome, Jaymee! Thanks for circling back to let me know!