Oatmeal Pancakes stacked on a plate, topped with whipped cream, pomegranate seeds, nuts and maple syrup.

Oatmeal Pancakes

Oatmeal Pancakes – a little bit heartier, and a little bit healthier, too, you won’t need too tall of a stack to fill you up. They’re overnight oatmeal meets buttermilk pancakes, perfect for those mornings when you need a robust start to your day. Make a big batch and freeze them for a midweek treat!

Oatmeal Pancakes stacked on a plate, topped with whipped cream, pomegranate seeds, nuts and maple syrup.
Oatmeal Pancakes

Oatmeal Pancakes – a little bit heartier, and a little bit healthier, too, you won’t need too tall of a stack to fill you up. Simply soak oatmeal overnight in buttermilk, and in the morning, you’ve got a wholesome base for your pancakes!

Note: This post first appeared on October 12, 2013 as part of the Simple Sundays series. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

Stack of oatmeal pancakes topped with coconut whipped cream, pomegranate seeds and crushed hazelnuts, and served with maple syrup and blueberries.

You know it’s been a long week when all you can think of is how much you look forward to sleeping in (even if ‘in’ means 6:30 am), and staying in your robe and pajamas as you linger over a cup of hot coffee.

When all you want is to pad around in your fuzzy slippers in the kitchen to make your family’s favorite weekly stack of pancakes.

To actually sit down to breakfast, without the worry of having to rush anywhere.

And after that, well, who knows? A day without a schedule would be ideal.

I’m not sure what it was about this week in particular, but the family calendars all aligned to be full of activities, deadlines, and travel. By the time Friday rolled around, all I could think of were making these hearty Oatmeal Pancakes.

What are you looking forward to this weekend? Whatever it may be, I hope you have time to rest and recuperate. And I hope you include a batch of these Oatmeal Pancakes. They’ll get you going for another busy week ahead.

Overhead shot of oatmeal pancakes topped with coconut whipped cream, pomegranate seeds and crushed hazelnuts.

HOW TO MAKE OATMEAL PANCAKES (OVERNIGHT OATMEAL PANCAKES)

It’s a bit of a departure from our usual Buttermilk Pancakes, which I do make each weekend. But this recipe came from a dear old friend of mine, she shared it with me a few months ago, and I can’t believe I’ve neglected to share it here. Heartier than your typical pancake, what I love about these pancakes are that they remind me so much of my go-to breakfast during the week, Overnight Refrigerator Oatmeal. Prep work is made simpler as you leave oats to soak in a bath of buttermilk; when you wake the next morning, all you have to do is add the short list of ingredients and before you know it, you’re flipping wholesome pancakes that will leave you nourished and satisfied.

  1. Mix oatmeal and buttermilk in a bowl or jar and let it sit overnight in the refrigerator.Step by Step Instructions for How to Make Oatmeal Pancakes | Oats soaking in buttermilk
  2. In the morning, preheat the griddle over medium-low heat. Whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt in a small bowl.
  3. Add to the bowl of oatmeal and buttermilk, along with the eggs and melted butter. Whisk together with a fork until it just comes together.Step by Step Instructions for How to Make Oatmeal Pancakes | Making the batter.
  4. Using an ice cream scoop or ladle, pour batter (about half a cup), 2 inches away from one other. When pancakes are slightly dry around edges, about 2-3 minutes, flip over. Cook until golden, about 1 minute.
  5. Serve warm with a drizzle of pure maple syrup, or your favorite compote and toppings.Step by Step Instructions for How to Make Oatmeal Pancakes | Pancakes ready to serve.

MORE SWEET BREAKFAST RECIPES TO TRY

Love these oatmeal pancakes? Here are more breakfast recipes to try
Sweet Potato Pancakes
Sunday Morning Pancakes
(Eggless) Dark Chocolate Pancakes
Apple Oatmeal Blender Waffles
Coconut Ube Rolls
Cherry Rolls
Chocolate Zucchini Belgian Waffles
Apple Stuffed Belgian Waffles
Chocolate Buttermilk Belgian Waffles
Gingerbread Belgian Waffles

Note: This post first appeared on October 12, 2013. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

Stack of oatmeal pancakes topped with coconut whipped cream, pomegranate seeds and crushed hazelnuts, and served with maple syrup and blueberries.

Oatmeal Pancakes

A little bit heartier, and a little bit healthier, too, you won’t need too tall of a stack to fill you up. Perfect for those mornings when you need a robust start to your day. Make a big batch and freeze them for a midweek treat! This recipe makes about 16 pancakes.
Oatmeal Pancakes stacked on a plate, topped with whipped cream, pomegranate seeds, nuts and maple syrup.
Print This Pin This
5 from 2 votes
Course Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Overnight Soaking 10 hours
Total Time 10 hours 25 minutes
Servings 5 servings
Calories 285kcal

Ingredients

  • 2 cups rolled oats/oatmeal
  • 2 cups buttermilk
  • 1/2 cup all-purpose flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoons kosher salt
  • 2 large eggs lightly beaten
  • 1/4 cup melted unsalted butter plus an additional teaspoon for cooking
  • Optional additions: berries, raisins, pecans, maple syrup, etc.

Instructions

  • Mix oatmeal and buttermilk in a bowl or jar and let it sit overnight in the refrigerator.
  • In the morning (or when ready to cook), preheat a griddle or non-stick pan over medium-low heat.
  • Whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt in a small bowl. Add the flour mixture to the bowl of oatmeal and buttermilk, along with the eggs and melted butter. Whisk together with a fork until it just comes together.
  • Using a pastry brush, brush remaining melted butter onto griddle. Wipe off excess with a paper towel.
  • Pour batter (about half a cup per pancake) onto the griddle, 2 inches away from one other. An ice cream scoop makes this quick and easy. When the pancakes are slightly dry around edges, about 2-3 minutes, flip over. Cook until golden on the other side, about 1 minute.
  • Serve warm with a drizzle of pure maple syrup and your favorite toppings!

Notes

Recipe courtesy my dear friend, Liz B.

 

OATMEAL PANCAKE TIPS

  • What kind of oatmeal can I use? For this recipe, I recommend using rolled oats (also called old-fashioned oats). Do not use quick-cook or steel cut oats, as the texture and consistency will be very different.
  • How to keep pancakes warm: Preheat the oven to 175°F. As you cook the pancakes, transfer them to a sheet pan and keep warm in the oven.
  • Can the pancakes be frozen? Yes! Cool the pancakes completely on a wire rack. Then store the pancakes with a sheet of parchment or wax paper between each pancake in a freezer safe container. This will make it easy for you to separate one pancake and reheat!
  • How to reheat frozen pancakes: The easiest way to reheat frozen pancakes is in the microwave. Place between 1-4 pancakes on a microwave-safe plate and cover with a damp paper towel. Reheat in 20 second increments until warmed through.

Nutrition

Calories: 285kcal | Carbohydrates: 28g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 100mg | Sodium: 444mg | Potassium: 314mg | Fiber: 2g | Sugar: 7g | Vitamin A: 537IU | Calcium: 166mg | Iron: 2mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

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  1. Kate

    5 stars
    I had this recipe written in a notebook. I tossed it when it was full. Then I wanted these pancakes. O dear! And I opened my FB timeline. There is my favorite hearty oatmeal pancake recipe. Many thanks!!! Delicious!!

    Reply
  2. Dianne

    5 stars
    Handsdown the best pancake recipe I’ve ever eaten. Great texture and taste. Wonderful with just a sprinkle of powdered sugar. So most and tender with crispy edges. YUM!

    Reply
    • Liren Baker

      Dianne, you made my day! I’m SO glad you love the pancakes as much as we do! My daughter loves eating them with a sprinkle of powdered sugar, too! Thank you for coming back to let me know!

      Reply
  3. Madzka

    I made them today, using mix of yoghurt and milk instead of buttermilk which I didn’t have in my fridge. Simple, crispy, delicious! I felt satisfied but not full❤️

    Reply
  4. TiffanyK

    I made a half batch of these today and they turned out thin. Do you think halfing the batch changed the texture? They tasted great but very flat! 

    Reply
    • Liren Baker

      Hi Tiffany, that is interesting! Did the oats sit overnight? I wonder if it had enough time to soak? Also, egg size can make a difference – unfortunately not all large eggs are equal! Glad it turned out otherwise!

      Reply
  5. Penny

    i put the wet ingredients in the blender to break uP the Oatmeal a bit. We loved these, even my 6 year old scarfed them up :)

    Reply
  6. Audrey

    I want to make these tonight. Does it have to soak overnight? 

    Reply
  7. Janice

    Good Morning Liren, I have made this recipe all three ways and you are right Liren. Using all ww flour the pancakes were too dense. The half and half works great for those who can eat ww. I made the pancakes using white flour this morning and they were delicious. Great for a hearty breakfast and for a delectable meal anytime! Have a wonderful day and thanks for sharing. ;) JJ

    Reply
    • Liren

      Janice, I can’t thank you enough for such incredible feedback and recipe testing! I’m so glad you tried it and let me know how each variation turned out for you, thank you!

      Reply
  8. Joy D'Souza

    Hi Liren,
    I was wondering if I could substitute whole wheat flour for the all purpose flour.

    Joy

    Reply
    • Liren

      Hi Joy! Great question. I have not tried whole wheat flour in these pancakes, but my guess is that it would result in a very dense pancake. If you are able, I would perhaps do a 50:50 whole wheat to all purpose flour blend. Or, if you decide to try a full substitution, you may need to add more buttermilk to get the correct batter consistency. It is worth trying, though. I hope that helps, and if you do try it, please let me know how it goes.

      Reply
  9. Raquel

    These sound perfect, I love pancakes & the addition of oatmeal to add more grains is always a win.

    Reply
    • Liren

      I couldn’t agree more, Raquel. Always nice to find ways to make things just a little bit healthier :)

      Reply
  10. Amanda smith

    We are pancake snobs in this house and we r always looking for new recipes. These pancakes are awesome making them as we speak. I love the hearty texture. Thank you!

    Reply
  11. Monet

    Hi Liren. What gorgeous cakes! I wish it was Friday…so I could make these tomorrow (Saturday). Alas, it’s Monday and I’ll just have to wait until this next weekend. They look delicious…and healthy too. Perfect!

    Reply
    • Liren

      Monet! Friday will be here before we know it, hope you get a chance to make some pancakes. Though I’ll take one of your pumpkin doughnuts any day :)

      Reply
  12. Cristina

    My favorite breakfast item is pancakes…I’m going to have to try this! What does the soaking of the oats do…is it for texture or flavor? Really beautiful, Liren, and luv the toppings on these cakes.

    Reply
    • Liren

      I believe the soaking of the oats is more for texture. I tried skimping on the soaking once and it did make a difference. This really softens them up and allows them to fluff up when cooked!

      Reply
  13. Asha@fsk

    Love this recipe Liren!! So flavorful and healthy. Your family is lucky to get these every week. Always feels an indulgence for me :)))

    Reply
    • Liren

      We look forward to our weekly pancakes so much, Asha :) It’s an indulgence we must have!

      Reply
  14. marcie

    These pancakes are right up my alley with my favorite oatmeal. You can’t beat this breakfast!

    Reply
    • Liren

      Thanks, Sherri! I sure feel less guilty when I eat these since it’s loaded with oats!

      Reply
  15. Jenni

    This is a great idea, can’t wait to try! Do you have to use buttermilk, or will regular milk work?

    Reply
    • Liren

      I personally love using buttermilk in my pancakes as it makes for such a tender and lofty pancake. I haven’t tried subbing milk in these pancakes, but in general, whenever I do, I use a bit less as the batter will be thinner. Hope that helps, let me know if you try it!

      Reply
  16. Simone

    They do look awesome Liren… I am in fact reading this post on a Sunday morning while still being in bed… Tom is making breakfast so I’m waiting for my coffee and am just a little bit tempted to shout downstairs to make pancakes.. Lol. They look great! Hope you have a good weekend too!

    Reply
    • Liren

      Sounds like a perfect start to the day, Simone! I say enjoy it and stay in bed as long as you can!

      Reply
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