Easy Oatmeal Pancakes Recipe

Packed with protein and fiber, these quick and easy oatmeal pancakes are much healthier than regular flapjacks.

But don’t worry, they’re just as fluffy and delicious!

I love pancakes but don’t always have time to make a big batch.

That’s why I love these oatmeal pancakes. They’re quick and easy to make but are still entirely delicious! 

You need only a handful of common ingredients and very little skill in the kitchen.

Of course, they’re extra scrummy covered in syrup with fresh fruit and whipped cream, too!

If you’ve never tried oatmeal pancakes before, I highly recommend them.

The BEST Oatmeal Pancakes

Oatmeal pancakes are a healthier alternative to regular pancakes because the added oats bring along plenty of nutrients you don’t get from flour alone.

Between the vitamins, minerals, fiber, and antioxidants, oats have been known to aid in weight loss, lower blood sugar levels, and reduce the risk of heart disease.

And it’s so easy to add them to pancake batter!

These babies have a mild flavor and the most wonderfully tender texture.

Serve them with your favorite pancake toppings, and nobody will even notice the oats.

Though if you are worried people taste bits of oats, don’t be. You’ll make the batter in a blender, so it’ll be smooth as silk!

Ingredients 

• Oats: The trick to making these quickly is to use fast-cooking oats. I prefer Quaker’s Instant Oats, but you can use Great Value or any other brand you choose. Just be sure they’re fast-cooking – that’s the critical part. 

• Flour: I prefer all-purpose flour because it’s easy to work with and something we all have on hand. But if you need gluten-free or keto-friendly pancakes, you’re welcome to try those instead. The flour is less about taste and more about holding everything together anyway. 

• Buttermilk: Although other recipes call for different types of milk, I use buttermilk. It makes the fluffiest and tastiest pancakes around – every single time.

• Egg: The egg acts as a binding agent, keeping everything together. It also contributes to the pancakes’ airy, light texture.
  • If you don’t have eggs, you can use a substitute, such as flax seeds or mashed bananas (yum!).
  • Just keep in mind, this will change the overall texture – and likely make the pancakes a bit more dense.

• Vegetable Oil: Vegetable oil helps keep the batter moist. It also prevents the pancakes from sticking to the pan, burning, and pulling apart when you flip them.

• Vanilla Extract: Vanilla gives the pancakes a warm, rich flavor. Use extract or paste, not essence!

• White Sugar: Adding sugar to pancakes means they’re sweet enough to enjoy alone. Even if you don’t want to add toppings, that’s okay! Pancakes made with a bit of sugar taste just as incredible sans syrup, butter, and all the rest.  

• Baking Powder and Baking Soda: Baking powder adds air and lightness to your baked goods, including pancakes. It’s also what gives you those fun little bubbles in the batter. (The ones that let you know it’s time to flip!) Baking soda does the same thing. You could choose one or the other, but I like to use both for best results.

• Salt: A dash of salt makes everything taste better; pancakes are no exception.

How to Make the Pancakes Fluffy

As written, this recipe produces naturally fluffy pancakes. However, there’s really no such thing as too fluffy when it comes to pancakes. 

So, to ensure the lightest, airiest, most fluffalicious pancakes ever, here are a few tips to help:

• Don’t overmix the batter! Overmixing the batter is one of the biggest mistakes you can make when cooking pancakes.
  • You want to combine the ingredients thoroughly, but don’t whip them to death.
  • Instead, combine things gently, and once they’re smooth, stop mixing! 

• Cook the pancakes thoroughly over medium heat. Adding oats to the batter means the pancakes will cook differently than expected.
  • Each side shouldn’t take longer than 2 minutes or so but keep a close eye on them.
  • Ensure they cook through entirely before removing them from the heat. 
  • Each pancake should be slightly springy when you touch it.

• Don’t be afraid to soak the oats. I typically don’t do this because I don’t see the need. But give it a shot if you’ve tried everything else and your pancakes aren’t fluffy.
  • Soak them in the buttermilk before adding the other ingredients to soften them and improve the texture.

Tips for the Best Oatmeal Pancakes

Here are a few more tips for making the best pancakes possible: 

• Add some fun extras to make them extra yummy! I’m talking blueberries, strawberries, cinnamon, chocolate chips, peanut butter chips…you get the idea.

• Always preheat the skillet or griddle. You want the surface hot enough that the batter starts cooking immediately.
  • The batter will take too long to cook if the skillet is still cold or just barely warm.
  • It may also cook unevenly, so it’s better to start with an already hot surface. 

• Use a griddle to make bigger batches. There’s nothing wrong with cooking pancakes in a skillet – it’ll just take longer. Electric griddles have even heat and more surface area, so feeding a crowd is a breeze.

• Let the batter rest before cooking. This allows the flour to absorb the liquid, leaving it thick and fluffy.

• Adjust the heat as needed. The longer you cook, the hotter the pan will get. Monitor this and adjust the heat if necessary to keep the pancakes from burning.
  • If the pan gets too hot, the outsides will cook quickly, leaving the insides uncooked.

Storage and Freezing Instructions 

I’ll be honest; I don’t often have leftover pancakes. They always seem to vanish!

But if you do have leftovers, there are ways to store them for later:

Keep cooked and completely cooled pancakes in an airtight container in the fridge for up to 4 days.

To cook, just take out as many as you need and nuke them in the microwave for 20-30 seconds.

To keep pancakes around for longer, it’s best to freeze them. They keep their texture and taste better from frozen than refrigerated.

Freeze cooked and completely cooled pancakes in a single layer on a baking sheet. When frozen, remove them from the sheet and place them in freezer bags for 2-3 months. 

This is a terrific option for anyone with lots of hungry mouths and busy mornings.

Make a big batch when you have the time, and they’re ready in the freezer whenever you need them.

Reheat frozen pancakes in the microwave or the oven at 350 degrees Fahrenheit. 

Oatmeal Pancakes Topping Ideas

As much as I love these oatmeal pancakes on their own, the toppings are where you can go wild.

My fave is caramelized bananas, but here are some other fabulous options:

• Maple syrup (or honey): You can’t go wrong with good, old-fashioned maple syrup. (Honey makes a decent alternative, too.) It’s sweet, sticky, and scrumptious. You could even go with Caro if you prefer, but maple’s where it’s at. 

• Whipped cream and berries: Try whipped cream and your favorite berries for something a little lighter. The fruit adds a bit of tart tanginess to the overall flavor. Use whipped coconut cream if you prefer.

• Various nut butters: Try peanut butter, almond butter, or something else. They all add a rich earthiness that’s hard not to love. 

• Plain butter: Butter is like maple syrup; it’s a classic. You can’t go wrong with a pat or two. 

• Chocolate, caramel, Nutella, and more: You can’t beat pancakes with a generous drizzle of something sweet.

More Pancake Recipes You’ll Love

Jiffy Cornbread Pancakes
Paleo Pumpkin Pancakes
Chocolate Chip Pancakes
Eggnog Pancakes
Trisha Yearwood’s Blueberry Pancakes