This post may contain affiliate links. Read our disclosure policy here.
With teens who wake up around 11 on weekends, these oatmeal pancakes are the kind of recipe I make when I want a more satisfying, wholesome breakfast.
Why Oatmeal Pancakes are a Breakfast Upgrade
Each serving of these oatmeal pancakes has 3g of fiber and 10g of protein, which helps keep everyone full longer and avoid that usual pancake crash. It's one of those easy upgrades I like to make without anyone noticing. And unlike my oat pancakes with bananas, I don't get the usual "ugh, bananas" reaction from my daughter.
Ingredients
These are made with old-fashioned oats, which are first soaked in a mixture of milk (dairy or non-dairy), eggs, a little sugar (to sweeten), vanilla, and the optional cinnamon. Then, you’ll add a little melted butter (for moisture), all-purpose flour to build the batter, baking powder to make them fluffy, and a pinch of salt.
How to Make Oatmeal Pancakes
- Soak the oats in the wet ingredients for 10 minutes.
By soaking the oats in the liquid mixture, they’ll soften and thicken up in texture, which is an essential first step when making this oatmeal batter. - Finish mixing the batter and let it rest for 5 minutes.
You’ll add the dry ingredients and butter, mix, and let the batter sit again for just 5 minutes. The flour will assimilate into the oatmeal mixture and thicken. - Cook the pancakes over medium heat.
Pour the batter onto a hot, greased pan, scooping from the bottom of the bowl to pick up the oats that settle. Cook them for about 2 minutes per side. - Serve with your favorite toppings and pancake syrup.
These usually disappear faster than I can cook them, but leftovers keep great in the fridge for up to 3 days or in the freezer.
Why Soak the Oats
Soaking the oats allows them to absorb the liquid (becoming oatmeal) and allows the batter to thicken properly. If you skip this step, the batter stays too loose, and the pancakes won't form.
Will Kids Know The Difference?
Honestly? Probably not. They taste delicious and feel like the fluffy pancakes they're used to. You get the win at breakfast without anyone side-eyeing their plate.
Oatmeal Pancakes (10g protein 3g fiber)
Ingredients
- 1 cup old-fashioned oats
- 1 cup milk, any
- 2 large eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon, optional
- 1 tablespoon butter, melted
- ⅔ cup all-purpose flour
- 2 ½ teaspoons baking powder
- Pinch salt, omit if butter is salted
Instructions
Make the batter:
- In a large bowl, combine the milk, eggs, sugar, vanilla, and cinnamon (if using). Add the oats to the liquid mixture and mix.
- Let them sit in the bowl for 10 minutes to absorb the liquid. You can't skip this step. Melt the butter, and let it cool while the oats sit.
- Give the oats in the bowl a quick mix. Add the melted butter, flour, baking powder, and salt. Mix to combine the batter, then let it sit for 5 more minutes.
Cook the pancakes:
- Heat a non-stick pan or griddle over medium heat. Once hot, grease it and immediately pour up to ¼ cup batter per pancake. Always fill the scoop from the bottom of the batter up to pick up the oats that settle.
- Cook the first side for 2 minutes, until the edges begin to look defined and bubbles form on the pancake. Flip the pancakes over and cook the second side for another 2 minutes. Transfer to a plate or a 200F oven to keep warm while you cook the rest.
Serve & Storage:
- Serve warm, topped with your favorite pancake toppings and syrup.
- Refrigerate leftover pancakes in an airtight container for up to 3 days. Reheat pancakes in the microwave for 30 seconds to 1 minute, in a pan, or in the toaster oven.
Karen says
These are delicious! So much more filling than other recipes, and the flavor was outstanding.
Jenna says
I usually make your blender recipe but today I discovered these oatmeal pancakes and I have to say my kids loved them just as much if not more! They feel like a traditional pancake, not as dense, and yet have all the wholesomeness of a bowl of oatmeal but better.