Oatmeal Pancakes

This thick & hearty, easy oatmeal pancakes recipe keeps your family nourished and ready for the day. An easy breakfast idea!

Thanks to Milk Life for sponsoring this post. As always, all opinions are my own.

Oatmeal Pancakes

In the first few months that we started sharing recipes with you on Tastes of Lizzy T, we posted a crazy amount of pancake recipes. Saturday mornings at our house have always meant a big pancake breakfast, so over the years we had tried and perfected many different pancake recipes.

With the business of life, it had been awhile since I had tested a new pancake recipe. Although it took me at least a year (I know, pathetic!) to actually make these oatmeal pancakes, they’ve been in my mind for much longer. Almost as long as our oatmeal breakfast cookies.

Oatmeal Pancake Recipe

This recipe comes from an old Amish cookbook. Sometimes the recipes in my recipe books that are decades old are a little off. They may take major tweaking to get them just right because ingredients and cooking methods are just not the same as they used to be.

For these easy oatmeal pancakes? They just took a tiny bit of tweaking. My kids are fabulously honest recipe taste-testers. They woke up to these pancakes about 4 mornings in a row as I was testing them. They truly loved the hearty pancakes that tastes similar to baked oatmeal. I wish you could’ve seen their smiles!

Is there a difference between old fashioned oats and quick oats?

This recipe calls for quick oats. Old fashioned oats are rolled whole oat kernels. Quick oats are when the oat kernels are cut into smaller pieces before being rolled. This results in smaller oat flakes which means they will absorb water more quickly and take less time to cook.

Can you make quick oats from old fashioned oats?

If you don’t have quick oats on hand for this recipe, simply place the old fashioned oats in a food processor and pulse 4-5 times until they are in smaller pieces. Watch to make sure you don’t get oatmeal powder. You just want them chopped up.

How to Make Oatmeal Pancakes

Oatmeal pancakes only take about 20 minutes from start to finish. Here are some hints:

• Whisk together the dry ingredients in one bowl.
• Mix together the wet ingredients in another bowl.
• Pour the dry ingredients into the wet ingredients and mix just until combined. Be careful not to over mix the batter. It’s ok if there are still a few lumps. If you want your pancakes as light as possible, mix just until combined!
• Heat a skillet to 350 degrees Fahrenheit and spray with cooking spray (or grease lightly with oil). Spoon about ¼ cup pancake batter onto the hot griddle and cook until the pancake has bubbles on top.
• Flip the pancake and cook for another minute or two until the pancake is cooked through.

What to put on pancakes instead of syrup?

100% pure maple syrup is a classic pancake topping, but what if you’re looking for something a little different to put on pancakes? Here are some ideas:

• Butter and brown sugar. Just try it. Trust me.
• Raspberry sauce
• Strawberry topping
• A drizzle of warm peanut butter
• Hazelnut spread
• Fresh fruit
• Powdered sugar
• Honey
• Yogurt

Whip up a batch of these oatmeal pancakes for your family, pour them all a glass of milk, and talk about how a donation as small as $5 can deliver a gallon of fresh milk to kids in their community, who may be sitting right next to them at school.

Will you join us in giving back to the community? Donate at Milk Life. They (and the people across the nation they serve) appreciate any amount you can give.

Give Now.

Other Pancake Recipes

• Cinnamon Roll Pancakes
• Ginger Spice Pancakes
• Honey Wheat Pancakes
• Cornmeal Pancakes
• Funfetti Pancakes
• Peanut Butter Chocolate Chip Pancakes

We LOVE this pancake griddle for easy pancake making!

Oatmeal Pancakes

5 from 3 votes

This thick & hearty, easy oatmeal pancakes recipe keeps your family nourished and ready for the day. An easy breakfast idea!

Servings 12

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

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Ingredients

 

US Customary - Metric

• 1 cup all-purpose flour (147 grams)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon packed brown sugar
• 1/2 teaspoon salt
• 1 1/2 cups quick cook oats (144 grams)
• 2 large eggs (beaten)
• 1 1/2 cups 2% milk
• 1/4 cup sour cream
• 1/4 cup canola oil
• 1 teaspoon vanilla extract

Instructions

 

• In a small bowl, whisk together the flour, baking soda, baking powder, sugar, salt and oatmeal. Set aside.
• In a larger bowl, whisk together the eggs, milk, sour cream, oil and vanilla.
• Pour the dry ingredients into the wet ingredients and mix just until combined. Do not overmix.
• Heat a skillet to 350 degrees.
• Spray the skillet with cooking spray.
• Spoon ¼ cup pancake batter on the hot skillet. Cook for 2-3 minutes or until there are bubbles popping on the top.
• Flip the pancake and cook for an additional 1-2 minutes, or until the pancake is done.
• Repeat with the remaining batter.
• Serve the pancakes warm with your choice of toppings.

Notes

The calories shown are based on the recipe making 12 pancakes, with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition

Calories: 158kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 219mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 105IU | Calcium: 67mg | Iron: 1.1mg

Author Julie Clark

Course Breakfast

Cuisine American

Calories 158

Keyword easy breakfast, fluffy pancakes, healthy pancakes, pancake breakfast

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