These made-from-scratch buttermilk Oatmeal Pancakes are light and fluffy. They contain a healthy dose of old-fashioned rolled oats, which results in healthier pancakes with more vitamins, protein, antioxidants, and fiber.
Enjoy these with fresh berries, Greek yogurt, and hot coffee for your Sunday morning breakfast or brunch; 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.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Buttermilk: To save money, make your buttermilk at home. Add 2 tablespoons of lemon juice or white vinegar to a large measuring cup. Then, fill the cup to the 1 3/4 cup line with milk and stir to combine. Let it sit for 5 minutes, and then proceed with the recipe.
- Butter: Unsalted or salted.
- Rolled oats: For optimum texture and health benefits, use old-fashioned oats, not steel-cut oats or quick oats.
- Vanilla extract: For the best flavor, use the pure stuff.
- Oil: Vegetable or safflower.
How to make Oatmeal Pancakes
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, whisk together the buttermilk, egg, and melted butter in a large bowl. Then, in a medium bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, vanilla extract, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Do not over-mix, as this 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 tiny 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 fresh fruit.
Preparation Tips
- Warm your buttermilk and eggs to room temperature.
- 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 at 60% power in the microwave for about 20-30 seconds. If frozen, increase the time to 30-60 seconds.
Frequently Asked Questions
Either the pan was too hot, or you flipped them too soon. Cook until golden brown on both sides.
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. This process 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, remove as much air as possible, and freeze for up to 2 months. Reheat frozen pancakes in the microwave at 60-70% power for 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 Breakfast Recipes
Oatmeal Pancakes Recipe
Ingredients
- 1¾ cup buttermilk warmed to room temperature
- 2 large eggs lightly beaten
- 2 tablespoons butter melted
- 1½ cups all purpose flour
- 1 cup old fashioned rolled oats
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ 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
- Warm your buttermilk and eggs to room temperature.
- 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.
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!