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 – 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.
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.
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.
- Mix oatmeal and buttermilk in a bowl or jar and let it sit overnight in the refrigerator.
- 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.
- 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.
- 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.
- Serve warm with a drizzle of pure maple syrup, or your favorite compote and toppings.
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.
Oatmeal Pancakes
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
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
Comments
COOKBOOK
I never rate or comment but OMG. Mom to a 7 month old abs 3 year old here and the whole family LOVES these! These are our go to breakfast. I halve the recipe usually, and it’s just the right amount for us. 12 silver dollar pancakes and 2 bigger ones. Never any leftovers! I forget to make buttermilk (mix a little lemon juice or vinegar in with the milk and let set for 5 minutes), but honestly can’t say I can tell a difference. They are great and I’ve made them every day for the last week! Never a flop. They are such a wholesome breakfast I’m happy to make them for my family!
Hi Jane! Wow, I am SO touched that you took the time to rate and comment — and thrilled that the pancakes are a hit with your family!! Thank you!!
Yum yum yummmmmmm! Followed exactly, they turned out awesome! Ate with homemade buttermilk syrup (drool)
I’m so glad you liked it Jacy! I bet the homemade buttermilk syrup took it over the top (that sounds amazing!!)!
why do you use both bank by powder and baking soda in this recipe?
Certain recipes, as in the case of these pancakes, call for both baking powder and baking soda to make sure that there is enough leavener to lift the batter – especially when you have acid (in this case, buttermilk). The baking soda neutralizes the acid, and the baking powder gives it a little extra lift.
Since I found this recipe few months ago, I made it twice every single weekend since. I have been searching for that perfect healthy pancakes recipe for years and it was either too complicated to make or not good enough or not healthy enough. This one ticks all the boxes and I’ll never ever make any other pancakes in my life. Thank you so much for creating it.
PS I sometimes use buttermilk and sometimes homemade kefir. Both turn out same.
FYI…
Hi Andre! I believe you probably meant to share/email this recipe, but it looks like you left a comment instead! Next time, there is an email button under the “Share This” part under the recipe card that should help. Hope you enjoy the recipe!
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!!
Wow, what a wonderful coincidence! I’m so glad you found the recipe again, Kate!!
Good stuff
Thanks!
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!
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!
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❤️
I’m so thrilled you loved the oatmeal pancakes, Madzka!
Oatmeal pancakes
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!
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!
This is like my dream breakfast, imagine waking up to this every morning!
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 :)
So glad you and your 6 year old enjoyed them, Penny!
I want to make these tonight. Does it have to soak overnight?
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
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!
Hi Liren,
I was wondering if I could substitute whole wheat flour for the all purpose flour.
Joy
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.
These sound perfect, I love pancakes & the addition of oatmeal to add more grains is always a win.
I couldn’t agree more, Raquel. Always nice to find ways to make things just a little bit healthier :)
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!
I’m so glad you approve! Thank you, Amanda :)
What a beautiful pancake! I want to reach in and help myself to a big bite! :) Beautiful photographs too!
Why thank you, Anne!
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!
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 :)
These look like a nice break from our traditional pancake routine. Pinning to try them soon!
Thanks for sharing it, Julie, I hope you do try them, it’s a nice change of pace!
Yum yum these look sooo delicious
Thanks, Rochelle!
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.
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!
Love this idea! Looks both healthy and delicious!
Thanks Jodee, it really is!
Love this recipe Liren!! So flavorful and healthy. Your family is lucky to get these every week. Always feels an indulgence for me :)))
We look forward to our weekly pancakes so much, Asha :) It’s an indulgence we must have!
These pancakes are right up my alley with my favorite oatmeal. You can’t beat this breakfast!
You can always count on oatmeal for a great start :)
These sound great. Love adding oatmeal to pancakes!
Thanks, Sherri! I sure feel less guilty when I eat these since it’s loaded with oats!
This is a great idea, can’t wait to try! Do you have to use buttermilk, or will regular milk work?
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!
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!
Sounds like a perfect start to the day, Simone! I say enjoy it and stay in bed as long as you can!
Don’t be surprised to find me at your door for breakfast tomorrow ;). These pancakes look glorious!
You’re always welcome, Laura :)