These made-from-scratch buttermilk Oatmeal Pancakes are traditional light and fluffy pancakes with a healthy dose of old-fashioned rolled oats added to them. The end result is healthier pancakes with more vitamins, protein, antioxidants, and plenty of fiber.
Tasty Oatmeal Pancakes
Enjoy these with some fresh berries, Greek yogurt, and hot coffee for your Sunday morning breakfast or brunch, and you will think you died and went to heaven. If you like this recipe, try my banana nut bread, overnight steel-cut oats, yogurt parfaits, and oatmeal biscuits.
Oatmeal Pancake Ingredients
- Dairy – buttermilk, eggs, and butter (either salted or unsalted
- Flour – all-purpose flour, oat flour, or whole wheat flour
- Oats – old-fashioned oats
- Sugar – just a tablespoon
- Leaveners – baking powder and baking soda
- Cinnamon
- Vanilla Extract – pure vanilla extract
- Salt
- Oil – vegetable oil or safflower oil
How to make Oatmeal Pancakes
First, in a large bowl, whisk together the buttermilk, egg, and melted butter. Then in a medium bowl, whisk together flour, oats, sugar, baking powder, baking soda, cinnamon, vanilla extract, and salt. Now add the dry ingredients to the wet ingredients and stir just until combined. Do not over-mix, as it can make the pancakes tough. Cover the bowl with a dry towel and let the batter rest for 20-30 minutes.
Heat the griddle or the pan over medium heat. Coat with cooking spray. Pour 1/3 cup pancake batter onto the griddle and cook until small bubbles appear on the top of the pancake. Flip and cook until browned on the other side. For best results, serve warm with real maple syrup or with fresh fruit.
Recipe notes and helpful tips
- For optimum texture and health benefits, use old-fashioned oats, not steel-cut oats.
- Warm your buttermilk and eggs to room temperature.
- Protip – save some money and make your own buttermilk at home. Simply add 2 tablespoons of lemon juice or white vinegar to a large measuring cup. Then fill the measuring cup up to the 1 3/4 cup line with milk and stir to combine. Let sit for 5 minutes, and then proceed with the recipe.
- Mix the ingredients just until incorporated. Pancakes can become tough if overmixed.
- Add chocolate chips, mashed bananas, blueberries, peanut butter, or strawberries for flavor variations.
- Freeze for up to 2 months in heavy-duty freezer bags. See below for more freezing tips.
Storage and Reheat
Store leftovers in a zipper bag in the fridge for up to 4 days. Reheat in the toaster, toaster oven, or microwave.
To reheat non-frozen pancakes in the microwave, place 2-3 pancakes on a microwave-safe plate. Cook in the microwave at 60% power for about 20-30 seconds. If frozen, increase the time to 30-60 seconds.
The best way to freeze pancakes
To freeze these and other pancakes, wait until they cool completely, then lay them in a single layer without touching them on a parchment paper-covered baking sheet. Place in the freezer on a level, flat spot until frozen. This process is known as flash freezing, and it prevents the pancakes from sticking together when combined in a freezer bag or container.
This, in turn, gives you the choice of removing and reheating as many pancakes as you like. Once frozen, transfer to zipper freezer bags removing as much of the air as possible, and freezer for up to 2 months. Reheat frozen pancakes in the microwave at 60-70% power for about 30-60 seconds, depending on how many are in a stack. If still chilly, flip the stack and heat it at a reduced power for 15-20 more seconds.
More delicious breakfast treats that you will love!
Oatmeal Pancakes
Ingredients
- 1 3/4 cup buttermilk warmed to room temperature
- 2 large eggs lightly beaten
- 2 tablespoons butter melted
- 1 ½ cups all purpose flour
- 1 cup old fashioned rolled oats
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1/2 tablespoon vegetable oil
Instructions
- In a large bowl, whisk together the buttermilk, eggs, and melted butter. In a medium bowl, whisk together flour, oats, sugar, baking powder, baking soda, cinnamon, vanilla extract, and salt. Add the flour mixture to the buttermilk and stir just until combined. Let the batter rest for 30 minutes.
- Heat the griddle or the skillet to medium heat. Brush the griddle with vegetable oil. Pour 1/3 cup batter onto the griddle. Cook until small bubbles appear on the top of the pancake, and it is golden brown on the bottom. Flip and cook until browned on the other side. Serve warm with pure maple syrup or whipped cream.
Notes
- For optimum texture and health benefits, use old-fashioned rolled oats, not steel-cut oats.
- Warm your buttermilk and eggs to room temperature.
- Protip - save some money and make your own buttermilk at home. Simply add 2 tablespoons of lemon juice or white vinegar to a large measuring cup. Then fill the measuring cup up to the 1 3/4 cup line with milk and stir to combine. Let sit for 5 minutes, and then proceed with the recipe.
- Mix the ingredients just until incorporated. Pancakes can become tough if overmixed.
- For flavor variations, add chocolate chips, mashed bananas, blueberries, peanut butter, or strawberries.
- To reheat non-frozen pancakes in the microwave, place 2-3 pancakes on a microwave-safe plate. Cook in the microwave at 60% power for about 20-30 seconds. If frozen, increase the time to 30-60 seconds.
- Store leftovers in a zipper bag in the refrigerator for up to 4 days. Store leftovers in a zipper bag in the fridge for up to 4 days. Reheat in the toaster, toaster oven, or microwave.
- Freeze for up to 2 months in heavy-duty freezer bags. See below for more freezing tips.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
KIEN
THESE PANCAKES ARE MY NEW GO TO! THEY ARE SOOOOOOOOO GOOD!!!!!!
Beth Pierce
Thank you, Kien!
Melissa C
We love these oatmeal pancakes. They are delicious, easy to make, and a great way to stay healthy and get your fiber. Try topping them with a little great yogurt and fresh berries.
Beth Pierce
Great tip, Melissa! Thanks for sharing!
Catherine
Oatmeal pancakes are my new breakfast obsession! The heartiness from the oats and the fluffy texture—it’s a breakfast dream come true.
Sue-Tanya Mchorgh
Adding oats for that extra health boost is such a brilliant idea. Can’t wait to whip up a batch of these light and fluffy delights. Thanks for sharing the recipe for a healthier breakfast option!
Melissa
YES, The touch of old-fashioned rolled oats not only makes them fluffy but adds a healthy twist. Everyone can use a healthy twist to start off the New Year!
Beth Pierce
So true, Melissa!
Karen
I am starting out the new year eating healthier. These pancakes were a nice surprise with plenty of flavor and texture from the oatmeal yet still light and fluffy. Thanks for the recipe.
Beth Pierce
Thanks, Karen! So glad that you liked the pancakes!
Stephanie
There isn’t much better than diving into a stack of pancakes in the morning – unless, of course, it’s these oatmeal pancakes. Fantastic recipe!
Erik
Great oatmeal pancakes! I always love your recipe, Beth.
Beth Pierce
Thank you, Erik!
Sandra
These are my go to pancakes! So good and very easy to make!
Amanda
I cannot think of a better way to start the day than oatmeal pancakes! These were fantastic! I will make them again and again!
Sara
My goodness! These are absolutely the best pancakes I’ve ever eaten! I’ve made and eaten many… these will be the only ones I ever make again. They are perfection! ❤️
Beth Pierce
Thanks, Sara! You made my day!
Mary J Robbins
I’ve made these several times. The fact the oatmeal is used whole and not ground up is what makes these so good. I serve them with Greek yogurt, berries and pecans. Thank you for the recipe.
Beth Pierce
The pleasure is all mine, Mary! Sounds delicious with yogurt, berries, and pecans!
Cheryl N Decker
Is a recipe adjustment necessary for Waffles?
Beth Pierce
I have not tried this as waffle batter but generally speaking waffles have more fat and eggs. Let us know if you experiment.
Swathi
These oatmeal pancakes were delicious The family really enjoyed them. I will make them again.
Catalina
We make pancakes every Sunday! I’ve made these pancakes this time and everyone loved them!