Oatmeal Pancakes

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.

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

Make a batch of these easy buttermilk Oatmeal Pancakes for a fiber-rich healthy change of pace. So quick and easy, they will quickly become a family favorite. 

5 from 25 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 18 pancakes

Calories: 95kcal

Author: Beth Pierce

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

Calories: 95kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 214mg | Potassium: 67mg | Fiber: 1g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 0.004mg | Calcium: 61mg | Iron: 1mg

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