• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Chicken
  • Beef
  • Pork
  • Seafood
  • Sides
  • Dessert
The Seasoned Mom
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About Me
  • Recipe Index
  • Contact
    • Disclosure
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » What We're Eating » Oatmeal Pancakes

    Oatmeal Pancakes

    Published: Dec 29, 2018 by Blair Lonergan

    Jump to Recipe
    Long collage of easy and healthy oatmeal pancakes recipe

    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!

    Pouring maple syrup over a stack of Oatmeal Pancakes

    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!

    Four oatmeal pancakes on a blue and white plate with a pat of butter on top

    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!

    Carton of 2% milk and canister of quick oats

    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).

    Soaking quick oats in milk in large glass bowl

    Meanwhile, sift (or whisk) together the dry ingredients.

    Sifting dry ingredients for oatmeal pancakes

    Add the dry ingredients to the oat mixture and stir to combine.

    Whisking dry ingredients into wet ingredients in glass bowl for oatmeal pancakes

    Finally, the wet ingredients: eggs, oil and vanilla extract.

    Coconut oil vanilla extract and eggs for oatmeal pancakes

    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.

    Scooping oatmeal pancake batter with ¼ cup measure

    After just 2-3 minutes per side, your pancakes will be puffy, fluffy and golden brown!

    Cooked oatmeal pancakes on a hot griddle

    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!

    Plate of oatmeal pancakes with coffee mug in the background

    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.

    Pouring maple syrup on a stack of four oatmeal pancakes

    Other easy pancake recipes that you might enjoy:

    • Dump-and-Bake Easy Buttermilk Pancakes
    • Healthy Banana Pancakes
    • Sneaky Healthy Chocolate Chip Pancakes
    Print Pin
    5 from 3 votes

    Oatmeal Pancakes

    These easy and healthy Oatmeal Pancakes are a nourishing, satisfying and delicious breakfast to fuel you through your morning!
    Course Breakfast
    Cuisine American
    Keyword easy pancakes, healthy pancake recipe, oatmeal pancakes
    Prep Time 15 minutes
    Cook Time 6 minutes
    Total Time 21 minutes
    Servings 14 pancakes
    Calories 98kcal
    Author Blair Lonergan

    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

    For purposes of calculating nutrition information, I used 2% milk. Nutrition facts will change slightly if you use nonfat milk, almond milk, or other milk of choice.
    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.
    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!
     

    Nutrition

    Serving: 1pancake | Calories: 98kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 184mg | Potassium: 138mg | Fiber: 1g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 0.8mg
    « 4-Ingredient Dump and Bake Pizza Casserole
    Christmas Recap + Our Week in Meals #111 »

    Follow The Seasoned Mom on Instagram and show us what you're making! Use hashtag #theseasonedmom

    LIKE THIS POST? THEN STICK AROUND!

    GET FREE EMAIL UPDATES WITH EASY, QUICK-PREP RECIPES THAT ELIMINATE MEALTIME STRESS!

    Success! Now before I can send you the free 10-Minute Miracles download, you need to check your email to confirm your subscription. That confirmation email should be waiting for you in your inbox!

    There was an error submitting your subscription. Please try again.

    Powered by ConvertKit

    Reader Interactions

    Comments

    1. Cynthia

      November 13, 2019 at 8:52 pm

      5 stars
      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!!

      Reply
      • Blair

        November 14, 2019 at 5:37 am

        Thanks, Cynthia! So glad that you enjoyed them!

        Reply
    2. Danielle

      November 17, 2019 at 8:03 am

      5 stars
      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.

      Reply
      • Blair

        November 17, 2019 at 3:18 pm

        That's amazing, Danielle! Thank you so much for letting me know!

        Reply
    3. Jaymee Turner

      February 20, 2020 at 2:20 pm

      Can you use old fashioned oats, if you don’t have quick oats?

      Reply
      • Blair

        February 20, 2020 at 2:42 pm

        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!

        Reply
        • Jaymee Turner

          February 23, 2020 at 1:28 pm

          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!

          Reply
          • Blair

            February 23, 2020 at 5:53 pm

            That's awesome, Jaymee! Thanks for circling back to let me know!

            Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hey, I'm Blair!

    Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. It's down-home, country-style cooking!

    Read More

    Want Quick-Prep Recipes?

    Sign up for my exclusive emails and get this free guide!

    Success! Now before I can send you the free 10-Minute Miracles download, you need to check your email to confirm your subscription. That confirmation email should be waiting for you in your inbox!

    There was an error submitting your subscription. Please try again.

    No spam guaranteed. Unsubscribe at any time. Powered by ConvertKit

    © 2017–2022 The Seasoned Mom     About     Privacy