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Oatmeal Pancakes are everything you love about regular pancakes but with with a little extra texture and fiber, thanks to the added oats! Flavored with cinnamon and vanilla, these will make a hearty and filling breakfast. Extra delicious with Cinnamon Roll Syrup and a big side of Bacon!
Oatmeal Pancakes | A Hearty Breakfast
My kids love a hot breakfast. Most days we opt for toast or cereal out of sheer convenience, but every so often I make pancakes and realize how much we all like pancakes. Ha! The other day, I decided to switch things up and add some oats and cinnamon to my original pancake batter for a change and what.a.delicious.change it was! Not only did it add extra nutrition, but it made them more filling and hearty. Truly a delicious, healthier version of pancakes I’m sure you will love just as much.
Main Ingredients Needed
The beauty of making pancakes is it only takes a few pantry staples to make them. Odds are you have everything on hand to make these beauties! Here’s what you’ll need to make these Oatmeal Pancakes:
- All-Purpose Flour – I regularly use unbleached flour, but bleached is fine! Use what you have.
- Rolled Oats – fiber and texture, oh my!
- Baking Powder + Baking Soda – our leavening agents to create big, beautiful pancakes.
- Cinnamon – a warm spice that brings that comforting flavor and nods to classic oatmeal.
- Sugar + Salt – to sweeten and balance flavors.
- Egg – egg
- Vegetable Oil or Butter – for moisture and texture.
- Milk – for more moisture and texture.
- Vanilla – for simple yet delicious flavor.
Add-Ins
And if you are looking to add-in some yummy ingredients try these:
- Blueberries: such a good super food to add to these healthy oatmeal pancakes.
- Chocolate Chips: maybe not too healthy here but chocolate chip pancakes are the bomb dot com.
- Apples: apples are also a great way to add some healthy texture and flavor.
- Nuts: anything from almonds, to walnuts. Or maybe even peanut butter!
How to Make Oatmeal Pancakes
No crazy directions here. Make a simple batter, fry them up and then enjoy! More details and recipe increments are found in the printable recipe card below.
Step 1: Make the Batter
In a large bowl, whisk all the dry ingredients together. This includes the all purpose flour, oats, sugar, salt, baking powder, baking soda and cinnamon. Create a well in the center of the dry ingredients for all the remaining wet ingredients. Add those in and whisk to create your batter. It should be pretty thick. This is normal!
Step 2: Fry Your Pancakes
Preheat a nonstick skillet over medium to medium-low heat. Add butter or nonstick cooking spray to the hot pan. Pour batter onto hot griddle and spread into circles. Cook until lightly browned and golden on both sides.
Step 3: Enjoy!
Serve these plain, with butter and syrup or make my favorite homemade Cinnamon Roll Syrup. It tastes like a cinnamon roll…on a pancake. Yum!
Storing Oatmeal Pancakes
Pancakes in general need to be stored in an airtight container in the fridge for up to 5 days! My husband likes to store them on the counter, but I find they last much longer in the fridge. Reheat in the microwave and add syrup when you’re ready to serve.
Freezing Instructions
Or freeze in a freezer-safe bag for up to 3 months. You can thaw in the fridge overnight then warm up in the microwave in the morning or alternately, you can pop two frozen pancakes into the toaster to reheat (but not make toasty…unless you like that.)
More Pancake Recipes to Try!
So try these Oatmeal Pancakes soon! I promise you’ll love them. The printable recipe card is below, enjoy 🙂
Oatmeal Pancakes
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup rolled oats
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoon vegetable oil or butter
- 1 1/4 cups milk
- 1/2 teaspoon vanilla
Instructions
- Measure all dry ingredients into a large bowl: all purpose flour, oats, baking powder, baking soda, cinnamon, sugar and salt. Whisk to combine.
- Create a well in the center of the dry ingredients for all the remaining wet ingredients.
- Whisk to combine and create a mostly smooth batter (with the exception of the oats which will make it seem a little lumpy, but thats normal.)
- Preheat a nonstick skillet over medium to medium-low heat. Add butter or nonstick cooking spray to the hot pan. Using a 1/4 cup measure, pour batter onto hot griddle and spread into circles. Cook until lightly browned and golden, then flip and cook other side. Remove cooked pancakes from pan.
- Serve warm with syrup.
I’ve been looking for a good oatmeal pancake recipe, can’t wait to try this!!
Thank you for sharing
I was wondering if I just made oat flour for the all purpose and continued with your recipe how that would work out. Looking forward to your response. Love looking at your pictures of your kids, who are growing rapidly. Do you miss New York?
These are super delicious and filling. I only had quick oats which worked out well. And I added Craisins and pecans, just because I had them.😋