Oatmeal Pancakes

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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!

pouring syrup on oatmeal pancakes

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!
frying oatmeal pancakes on skillet

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

Oatmeal Pancakes are everything you love about regular pancakes but with with a little extra texture and fiber, thanks to the added oats!
servings 12 pancakes
Prep Time 10 mins
Cook Time 10 mins

Ingredients

Instructions

  • Measure all dry ingredients into a large bowl: all purpose flour, oats, baking powder, baking soda, cinnamon, sugar and salt. Whisk to combine.
    dry ingredients in glass bowl
  • Create a well in the center of the dry ingredients for all the remaining wet ingredients.
    ingredients in glass bowl
  • 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.)
    oatmeal pancake batter in glass bowl
  • 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.
    frying oatmeal pancakes on skillet
  • Serve warm with syrup.
    oatmeal pancakes on white plate

Nutrition

Calories: 116kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 137mg | Potassium: 118mg | Fiber: 1g | Sugar: 2g | Vitamin A: 61IU | Calcium: 57mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: oatmeal pancakes

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3 Responses
  1. Gina Townsend

    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.😋

  2. joan

    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?

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