If you’re looking for a cozy, soul-warming breakfast with rustic flavor and satisfying texture, Oatmeal Pancakes are destined to become your new favorite. Creamy oats, tangy buttermilk, and a hint of cinnamon meld into fluffy stacks that just beg for maple syrup and a mountain of fresh fruit. Whether you want to brighten up a quiet morning or wow your brunch crowd, these pancakes have it all: whole-grain goodness, a tender crumb, and that irresistible aroma drifting from your skillet. Homemade Oatmeal Pancakes put regular flapjacks to shame—treat yourself and see!
Ingredients You’ll Need
You probably have everything you need in your kitchen right now! Each ingredient brings its own special flavor and texture to these Oatmeal Pancakes, ensuring a batch that’s soft, fluffy, and full of delicious depth.
- Old-fashioned rolled oats: The humble heart of these pancakes—soaked oats create a tender, hearty bite and classic oaty flavor.
- Buttermilk: Lends tangy richness and just the right amount of lift for perfectly tender pancakes.
- All-purpose flour: Gives structure, keeping the pancakes from being too dense.
- Brown sugar: Adds gentle sweetness and a hint of caramel that complements the oats.
- Baking powder: Helps the pancakes rise and become delightfully fluffy.
- Baking soda: Reacts with buttermilk to give extra lightness.
- Ground cinnamon: Infuses warmth and comfort with every bite.
- Salt: Balances the sweet flavors and enhances the overall taste.
- Large egg: Binds everything together and gives the pancakes beautiful color.
- Unsalted butter, melted: Adds richness and moistness throughout.
- Vanilla extract: Boosts the cozy, homemade aroma and flavor.
- Butter or oil for cooking: Prevents sticking and helps the outsides turn a gorgeous golden brown.
- Maple syrup and fresh fruit for serving: Bring brightness, color, and classic sweetness to complete your Oatmeal Pancakes experience.
How to Make Oatmeal Pancakes
Step 1: Soak the Oats
Start by mixing the old-fashioned oats and buttermilk together in a medium bowl. Let this mixture soak for 10 to 15 minutes. This little pause is where the magic begins! The oats soften and plump up, which gives your pancakes an amazing, almost creamy texture right in the batter. Don’t rush this step—it’s the secret to pancakes that are light, never dry or chewy.
Step 2: Whisk the Dry Ingredients
While your oats are busy soaking, combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a separate bowl. Give everything a thorough whisk to distribute the leavening and spice evenly. This ensures that every Oatmeal Pancake has just the right flavor and fluffs up like a dream when it hits the pan.
Step 3: Mix the Wet Ingredients
Once the oats have had a nice soak, stir in the egg, melted butter, and vanilla extract. Blend until everything’s smooth and the mixture looks rich and cohesive. You’ll notice the creamy consistency—this is what leads to those tender, melt-in-your-mouth Oatmeal Pancakes!
Step 4: Combine Wet and Dry Mixtures
Add the dry ingredients to the oat mixture. Stir gently just until the flour is incorporated—resist the urge to overmix, or you risk tough pancakes. The batter should look a bit lumpy and thick (that’s good!). Overworking means flatter, less-fluffy cakes, so go easy!
Step 5: Cook the Pancakes
Heat a skillet or griddle over medium heat and lightly grease with butter or oil. Using a 1/4 cup measure, scoop batter onto the hot surface. Let the pancakes cook until bubbles form and pop on the surface, about 2 to 3 minutes. Flip with confidence, and cook for another 1 to 2 minutes, or until both sides are beautifully golden. The scent will have everyone gathered in the kitchen!
Step 6: Serve and Enjoy
Stack those warm pancakes on plates while they’re still fluffy, steam rising. Top with maple syrup and a pile of fresh fruit, and watch these Oatmeal Pancakes vanish faster than you can say “seconds, please!”
How to Serve Oatmeal Pancakes
Garnishes
Make your Oatmeal Pancakes absolutely irresistible with a few thoughtful toppings. Pour over a waterfall of pure maple syrup, scatter with juicy fresh berries or banana slices, and dust everything with a sprinkle of powdered sugar. For a special touch, add a dollop of Greek yogurt or a swirl of nut butter for creamy, tangy contrast.
Side Dishes
Pair your pancakes with something light and refreshing—think citrus fruit salad, crisp apple slices, or a small bowl of vanilla yogurt. If you want something heartier, a side of veggie sausage or scrambled eggs balances the meal, letting the Oatmeal Pancakes shine as the star.
Creative Ways to Present
Stack your pancakes tall and proud on a pretty platter, scattering berries between layers for a festive look. You can also make mini Oatmeal Pancakes for a fun brunch platter that’s perfect for sharing. For kids (or the kid in all of us), try topping with smiley faces made from sliced fruit or chocolate chips!
Make Ahead and Storage
Storing Leftovers
Extra Oatmeal Pancakes can be kept in an airtight container in the fridge for up to three days. Make sure they’ve cooled completely before sealing to prevent sogginess. They taste just as good on day two, possibly even better as the flavors settle in.
Freezing
Oatmeal Pancakes freeze beautifully and are a lifesaver for busy mornings! Lay cooled pancakes in a single layer on a baking sheet and freeze until firm, then transfer to a zip-top bag or airtight container. They stay fresh for up to 2 months.
Reheating
For best results, reheat Oatmeal Pancakes in the toaster or oven at 350°F until warmed through—this keeps them crisp around the edges. The microwave works for a quick fix, but the texture is hotter and softer.
FAQs
Can I make Oatmeal Pancakes gluten-free?
Absolutely! Simply swap the all-purpose flour for your favorite gluten-free blend, and double-check that your oats are certified gluten-free. You’ll get all the flavor and fluffiness without any gluten.
What if I don’t have buttermilk?
No buttermilk? No problem! Mix 1 cup milk with 1 teaspoon of lemon juice or vinegar, stir, and let it sit for 5 minutes. It will curdle slightly, mimicking classic buttermilk for perfect Oatmeal Pancakes.
How do I add more nutrition to these pancakes?
Try stirring a tablespoon of flaxseed or chia seeds into the batter for a fiber and omega-3 boost. You can also swap half the flour for whole wheat to make extra hearty and wholesome Oatmeal Pancakes.
Can I double the recipe for a crowd?
Definitely! This recipe scales up beautifully, so double or triple as needed for your brunch guests. Just keep cooked pancakes warm in a 200°F oven while you finish the batch.
What’s the best way to keep leftover pancakes from getting soggy?
Cool the pancakes completely before stacking or storing. Layer them with parchment or wax paper to keep them from sticking, and always reheat in a toaster or oven to revive that perfect texture.
Final Thoughts
There’s nothing quite like waking up to a warm stack of homemade Oatmeal Pancakes. They’re nourishing, flavorful, and incredibly easy—no wonder they’re loved by all ages. Give them a try and watch them disappear from your table. Your mornings might just get a little brighter!
Print
Oatmeal Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes (about 4 servings)
- Category: Breakfast, Brunch
- Method: Stovetop, Frying
- Cuisine: American
- Diet: Vegetarian
Description
Start your day with these fluffy Oatmeal Pancakes, a hearty and delicious twist on classic pancakes. Made with wholesome ingredients like oats, buttermilk, and a hint of cinnamon, these pancakes are sure to become a breakfast favorite.
Ingredients
Dry Ingredients:
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Additional:
- butter or oil for cooking
- maple syrup and fresh fruit for serving
Instructions
- Soak Oats: In a bowl, combine oats and buttermilk. Let soak for 10–15 minutes to soften.
- Mix Dry Ingredients: In another bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: Stir egg, melted butter, and vanilla into the oat mixture. Add dry ingredients and mix gently until just combined (do not overmix).
- Cook Pancakes: Heat a lightly greased skillet or griddle over medium heat. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2–3 minutes, then flip and cook 1–2 minutes more until golden brown.
- Serve: Serve warm with maple syrup and fresh fruit.
Notes
- For extra nutrition, add 1 tablespoon flaxseed or chia seeds to the batter.
- If you don’t have buttermilk, use milk mixed with 1 teaspoon lemon juice or vinegar.
- These pancakes freeze well—reheat in the toaster or oven.
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 6 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
