Start your day off right with these irresistible Oatmeal Pancakes! Packed with wholesome oats and chocolate chips, they're the perfect breakfast treat for a cozy morning at home.
Hunting for the perfect breakfast recipes? Look no further because we've got a great recipe that will have you flipping with joy. Get ready for the best oatmeal pancakes you've ever tasted! This oatmeal pancake recipe is not your average flapjack affair. It's a delightful twist on the classic pancake that brings together the wholesome goodness of oats and the fluffy deliciousness of a pancake. Get ready to discover the magic of these awesome pancakes. Trust us; they'll have you craving breakfast all day long!
What Are Oatmeal Pancakes?
These delightful flapjacks take regular pancakes to a whole new level by incorporating hearty oats and decadent chocolate chips. With each bite, you'll experience a harmonious blend of chewy oats, melty chocolate, and a touch of pancake perfection. It's a breakfast experience that will make you wonder why anyone ever settled for plain old pancakes unless you like that sort of thing. In which case, check out these Classic Buttermilk Pancakes, Chocolate Chip Pancakes, or Cornmeal Pancakes!
What You Need to Make Oatmeal Pancakes
- Quick Oats – You can also use old fashioned oats or instant oatmeal packets!
- Flour – All-purpose or whole wheat flour is fine.
- Brown Sugar – Adds more depth to the pancakes than white sugar.
- Baking Powder
- Baking Soda
- Vanilla Extract
- Milk – Use whatever kind of milk you prefer. Whole milk, almond milk, etc.
- Vegetable Oil – Helps create super fluffy pancakes.
- Butter (for Greasing the Pan)
- Chocolate Chips
How to Make Oatmeal Pancakes
- Preheat your griddle or a large skillet over medium-high heat for pancakes.
- In a food processor, pulse the oats until they are almost a powder (A few chunks can remain).
- Add the dry ingredients – flour, sugar, brown sugar, baking powder, baking soda, and salt. Pulse once or twice longer to combine.
- Add the wet ingredients – vanilla, egg, milk, and vegetable oil. Pulse to combine.
- Carefully remove from the processor and make sure that all of the flour is combined until just wet.
- Place a small dollop of butter over the hot griddle or pan and swirl to coat.
- Pour in ⅓ cup portions of pancake batter and sprinkle each with a few chocolate chips.
- Cook until the pancake has set (tiny bubbles appear on the edges, and the bottoms are golden).
- Flip and cook 3 to 5 minutes longer until golden brown on both sides. Repeat with the remaining batter.
- Pile the pancakes high and serve while warm with extra butter and a drizzle of maple syrup if desired.
- Slather on some peanut butter for extra creamy indulgence!
- Do not overmix your pancakes! You want to fold the batter in a large bowl until the ingredients are just combined. There will still be some large lumps, but that's okay!
- Use a cookie scoop to get the perfect amount of batter every time!
- Add some mashed banana and make banana oatmeal pancakes or try these Banana Bread Pancakes instead!
- Add in different kinds of chips to jazz up this recipe, like white chocolate chips or peanut butter chips!
- Top with some fresh fruit!
- If using old fashioned oats (rolled oats), make sure to blend super well so you don't have huge chunks of oats.
- Make a double batch so you always have extra pancakes on hand!
What to Serve With Oatmeal Pancakes
Leftovers and Reheating
- Place pancakes in an airtight container in the refrigerator for 3-4 days.
- Store pancakes in an airtight container separated by a layer of parchment paper to prevent them from getting stuck to each other. Keep in the freezer for up to 2-3 months.
- When you're ready to enjoy the pancakes, simply thaw them in the refrigerator overnight (if frozen). Then, heat them up in a toaster, oven, or microwave.
Yes! However, the texture may vary slightly. Also, make sure to adjust the amount, as almond flour and regular flour do not have a 1:1 ratio.
Use a blender instead! Or bust out the hand mixer.
It's not recommended to use steel-cut oats in this recipe as they have a much longer cooking time and may affect the texture of the pancakes. Stick to quick-cooking oats for the best results in achieving fluffy and delicious oatmeal pancakes.
Absolutely! Use a 1:1 ratio.
More Breakfast Recipes to Try
Oatmeal Chocolate Chip Pancakes
- ½ cup quick cooking oats
- ½ cup flour
- 1 tbs sugar
- 1 tbs brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 egg
- 1 cup milk
- 2 tbs vegetable oil
- butter to grease pan
- ½ cup chocolate chips
- Preheat your griddle or skillet over medium-high heat for pancakes.
- In a food processor, pulse the oats until they are almost a powder. (A few chunks can remain).
- Add the flour, sugar, brown sugar, baking powder, baking soda, and salt and pulse once or twice longer to combine.
- Add the vanilla, egg, milk, and vegetable oil. Pulse to combine.
- Carefully remove from processor and make sure that all of the flour is combined until just wet.
- Place a small dollop of butter over the hot pan and swirl to coat.
- Pour in ⅓ cup portions of batter and sprinkle each with a few chocolate chips.
- Cook until pancake has set (tiny bubbles appear on the edges and bottoms are golden).
- Flip and cook 3 to 5 minutes longer on until golden on both sides.
- Pile the pancakes high and serve while warm with extra butter and syrup if desired.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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