Easy Oatmeal Pancakes

updated Jan 25, 2024

A simple, homey recipe for pancakes made with old-fashioned rolled oats.

Serves4

Makes12 (3-inch) pancakes

Prep15 minutes

Cook20 minutes to 24 minutes

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I am someone who relishes the idea of Sunday morning pancakes — stacks of them eaten lazily in my pajamas with plenty of hot coffee nearby. But the reality is that every time I indulge in a pancake breakfast, I barely make it a few hours before my energy drops and I’m hungry again. The solution? Oatmeal pancakes.

Stir some rolled oats (they’re filled with fiber and protein!) into your usual pancake batter and the result is something that’s a bit more wholesome and a lot more satisfying. Don’t worry, though — our recipe is no less fluffy or worthy of a heavy drizzle of maple syrup.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Christine Buckley

Oats Solve the Pancake Breakfast Crash

The trouble with traditional pancakes is they’re mostly a combination of refined flour and sugar. That means that while delicious, they’re a simple carbohydrate that will cause your blood sugar to spike and then quickly drop — giving you a quick burst of energy but leaving you hungry shortly after.

Adding a whole grain counters this problem. Whole-grain oats are full of fiber and even have a little bit of protein (a half cup serving, uncooked, contains 5 grams of protein). As a registered dietitian I can tell you that both of these give you longer-lasting energy. Oats also lend a few additional vitamins and minerals to each bite, which never hurts.

Please note that we recommend adding rolled oats, not steel-cut oats to pancakes. Steel cut oats take much longer to soak and have a heartier texture. Want a higher proportion of oats in your pancakes? Try our gluten-free banana oatmeal pancake recipe.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Christine Buckley

The Best Texture Comes from Soaking

In order to ensure the oats don’t mess with the pancakes’ light and fluffy texture, soaking is key. Simply combine rolled oats with milk in your mixing bowl and let them hang out for 10 minutes while you gather your other ingredients. The oats will soften and start to break down, ensuring your pancakes won’t taste too hearty and the oats are easier to digest and absorb.

Oatmeal Pancakes

A simple, homey recipe for pancakes made with old-fashioned rolled oats.

Prep time 15 minutes

Cook time 20 minutes to 24 minutes

Makes 12 (3-inch) pancakes

Serves 4

Nutritional Info

Ingredients

  • 1 cup

    old-fashioned rolled oats

  • 1 cup

    milk, regular or non-dairy

  • 2

    large eggs

  • 1 tablespoon

    unsalted butter, plus more for cooking

  • 1 tablespoon

    granulated sugar

  • 2/3 cup

    all-purpose flour

  • 2 teaspoons

    baking powder

  • 1/4 teaspoon

    kosher salt

  • 1/4 teaspoon

    ground cinnamon (optional)

Instructions

  1. Whisk 1 cup rolled oats and 1 cup milk together in a large bowl. Let stand for 10 minutes for the oats to soften. Meanwhile, melt 1 tablespoon unsalted butter and set it aside to cool.

  2. Add the butter, 2 eggs, and 1 tablespoon granulated sugar to the oats, and whisk to combine. Add 2/3 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon, if desired, and whisk until just combined; do not overmix. Let stand for 5 minutes more. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.

  3. Add 1 teaspoon butter to the pan and swirl to coat. Drop the batter into the pan in 2-tablespoon portions, cooking 3 at a time. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.

  4. Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, using 1 teaspoon butter for each batch.

Recipe Notes

Storage: The pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.