These Oatmeal Pancakes are a delicious way to start the day! Serve them with maple syrup and fresh fruit for a healthy and hearty breakfast.
The Best Oatmeal Pancakes
My family loves pancakes for breakfast, and these oatmeal pancakes are one of our favorites! Like these Healthy Pancakes, these oatmeal pancakes are made with wholesome ingredients. Old fashioned oats add fiber and whole grains, while protein-packed Greek yogurt adds moisture and richness to the batter. Cinnamon and vanilla bring a touch of warm spice and sweetness.
The secret to the best oatmeal pancakes? Soak the oats! Soaking the oats in milk for 15 minutes before adding them to the pancake batter softens and plumps the oats and gives the pancakes the best texture. While the oats soak, you can mix up the dry and wet ingredients, to keep this recipe quick and easy. Which is what we all need in the morning!
Ingredients You’ll Need
Here’s a look at the recipe ingredients, including substitution options.
- Old Fashioned Rolled Oats: Be sure to use old fashioned rolled oats. The texture of the pancakes will not be as good with quick oats, and steel cut oats will not work in this recipe.
- Milk: I usually use whole milk. 2% or non dairy milk, such as almond milk, can also be used.
- Butter: Just 2 tablespoons of butter add richness and flavor.
- Flour: I like to use white whole wheat flour or regular whole wheat flour for added nutrition. All-purpose flour also works well in this recipe.
- Baking Powder and Baking Soda: To help the pancakes rise as they cook.
- Salt: Brings out all of the other flavors.
- Eggs: Two eggs provide structure and help the pancakes to rise.
- Greek Yogurt: Tangy plain Greek yogurt adds moisture, richness and flavor. Full fat yogurt will give you the richest flavor, but low-fat will also work.
- Honey: Adds a touch of sweetness. You can substitute pure maple syrup.
- Cinnamon and Vanilla: The warm spice of cinnamon and the sweet notes of vanilla extract make these oatmeal pancakes especially delicious.
How to Make Oatmeal Pancakes
Here’s an overview of the easy steps to making this oatmeal pancake recipe. Find the full recipe with ingredient amounts and instructions in the recipe card below.
- Stir together the oats and milk and then set them aside to soak for 15 minutes.
- Whisk together the dry ingredients: flour, baking powder, baking soda, salt and cinnamon.
- Combine the wet ingredients. First, whisk together the eggs, Greek yogurt, honey and vanilla. Then whisk in the melted butter.
- Stir in the soaked oats.
- Use a rubber spatula to mix in the dry ingredients.
- Cook the pancakes on an electric griddle or nonstick skillet until golden brown on both sides.
Top with a drizzle of maple syrup and fresh berries, and enjoy! For added protein, serve the pancakes with eggs, Greek yogurt, or a spoonful of peanut butter or almond butter.
Oatmeal Pancakes Recipe Tips
- Use the spoon and level method to measure the flour to get an accurate measurement. Scooping the flour directly with the measuring cup can cause you to pack in too much flour.
- When combining the wet and dry ingredients, don’t overmix the batter. Mix until everything is just combined.
- I’ve tested this recipe with both honey and pure maple syrup. I’ve found that honey makes the pancakes brown faster, so you have to watch them carefully so that they don’t burn. On my electric griddle set to 325° F, 3 minutes on the first side and 2 minutes on the second was the perfect cook time for pancakes made with honey. The pancakes made with pure maple syrup took a few minutes longer to cook.
- If you have an electric griddle, it will allow you to cook lots of pancakes at the same time.
To Freeze and Reheat
Like most pancakes, these oatmeal pancakes freeze wonderfully. I like to make a big batch and freeze the extras for quick breakfasts (or even snacks!) later on. Once cool, store pancakes in a zip-top plastic bag in the freezer for up to 3 months. Thaw at room temperature or using the defrost setting in the microwave. Reheat gently in the microwave.
- 1 ½ cups old fashioned rolled oats
- 1 ¼ cups milk
- 2 tablespoons unsalted butter
- 1 cup white whole wheat flour, or all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¾ cup plain Greek yogurt, full fat or 2%
- 2 tablespoons honey*, or pure maple syrup
- 2 teaspoons vanilla extract
- Stir together the oats and milk in a medium bowl. Stir. Set aside for 15 minutes to let the oats soak up some of the milk while you prepare the rest of the pancake ingredients.
- Place the butter in a small bowl and melt in the microwave (or melt on the stove). Set aside.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl, combine the eggs, plain Greek yogurt, honey (or pure maple syrup) and vanilla. Whisk until smooth. Then whisk in the melted butter. Use a rubber spatula to stir in the oat and milk mixture.
- Pour the dry ingredients into the wet ingredients. Use the rubber spatula to mix until just combined, being careful to not over-mix the batter.
- Heat an electric griddle or non-stick skillet over medium heat (325° F). Grease the griddle or skillet with cooking spray, if it requires greasing.
- Use a ¼ cup measuring cup to scoop scant ¼ cups of the pancake batter onto the griddle (the ¼ cup measuring cup should be about ¾ full). Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, 3-5 minutes. Flip the pancakes and cook them on the second side until golden, about 2 minutes. Serve pancakes with maple syrup, if desired.
- I’ve tested this recipe with both honey and pure maple syrup. I’ve found that honey makes the pancakes brown faster, so you have to watch them carefully so they don’t burn. On my electric griddle set to 325° F, 3 minutes on the first side and 2 minutes on the second was the perfect cook time for pancakes made with honey. The pancakes made with pure maple syrup took a few minutes longer to cook.
- Oatmeal pancakes can be stored in an airtight container in the freezer for up to 3 months.