Family Favorite Oatmeal Pancake Recipe (+ Video)
Family Favorite Oatmeal Pancake Recipe (+ Video)
Delicious Oatmeal Pancakes – This easy and delicious recipe is filled with oats and is one the whole family will love for breakfast and the holidays!
Pancakes of any kind are always a hit in my house. Sure, we love the classic buttermilk pancakes, but with a few simple add-ins, you can have chocolate chip pancakes, blueberry pancakes, or these healthy oatmeal pancakes!
hearty and fluffy
My kids just want their food to taste good. As a mom, I’m always looking for ways to make recipes healthier. These oatmeal pancakes are a win for both of us! As a bonus, the oats in the pancakes kept my growing kids eating longer. 🙂
These easy oatmeal pancakes are not only hearty but light and fluffy. We tried butter and maple syrup, but also yogurt and fruit. Both options were delicious!
The batter for these pancakes is thicker than typical pancakes, so I like to cook them over medium-low heat so they cook all the way through without getting too brown. You can always add a little milk to the batter if you want.
How to Make Oatmeal Pancakes
I’m sure these delicious pancakes will be in our regular breakfast rotation. My kids begged me to make some with chocolate chips, so we’ll try this option next. Wish I had some in front of me now!
To make the batter, simply whisk together the oats, flour, baking powder, soda water and salt in a small bowl. shelved.
In a large bowl, whisk together brown sugar, eggs, oil, vanilla, and buttermilk. Gently stir dry ingredients into buttermilk mixture. Pour or spoon the batter onto a medium-low skillet. Cook until lightly browned, then flip and cook on the other side.
No buttermilk? no problem!Here are some buttermilk substitutes
- Add 1 tablespoon of vinegar or lemon juice, then pour in enough milk to measure 1 degree Celsius. Stir and let stand for 5 minutes.
- 1 Âľ teaspoon tartar plus 1 c milk. Stir.
- Use 1 cup plain yogurt
What’s the difference between old fashioned oats and instant oats?
Oat kernels are used to make both types. The difference is that with instant oats, the kernels are cut before rolling, resulting in smaller flakes, which are ideal for using recipes because smaller flakes cook faster.
You can make your own quick oats using old-fashioned oats. Just put old fashioned oats in a food processor and pulse 3-5 times is enough to cut the oats into small pieces. Be careful not to pulse too many times or you will end up with oat flour.
Servicing/Storage Tips:
what to put in pancakes besides butter and syrup:
- fresh fruit with or without whipped cream
- sprinkle with powdered sugar
- yogurt
- cream cheese
- Honey.
- applesauce
- fruit preserves
- jam
- chopped nuts
- peanut butter
- peanut butter
Can I make the batter ahead of time? Because baking powder is a leavening agent, it’s best to use the batter right away. However, you can store the batter in the refrigerator for a day or two before cooking, and they may not rise.
How to Store/Reheat Oatmeal Pancakes:
- Refrigerator: Store cooked pancakes in an airtight container for 3-4 days
- Freezer: Quick Freeze Pancakes: Place pancakes in a single layer on a baking sheet. Freeze for 1-2 hours. Transfer to an airtight freezer-safe container. Label and freeze for up to 3 months.
- The easiest way to reheat is in the microwave. Heat in 20 second increments until warm.
- Another easy way is to use a toaster.
- For large batches of pancakes, bake in an oven set at 350°F for about 10 minutes or until warm.
We love pancakes for breakfast and hope you do too! This recipe is so easy and delicious.
For more pancake recipes, check out:
Course breakfast
American food
Prep time 5 minutes
Cook Time 4 minutes
18 pancakes
Calories 101 kcal
by Lil’ Luna
- 1 cup instant oats
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons brown sugar
- 2 eggs
- 1/4 cup oil
- 1 teaspoon vanilla
- 2 cups buttermilk
- In a small bowl whisk together oats, flour, baking powder, soda water and salt. Set aside. In a large bowl, whisk together brown sugar, eggs, oil, vanilla, and buttermilk.
Gently stir dry ingredients into buttermilk mixture. Pour or spoon the batter onto a medium-low skillet. Cook until lightly browned, then flip and cook on the second side.
Serve hot with butter and syrup, or toppings of your choice.