These Oatmeal Pancakes are an absolute delight, and so easy, too! It all starts with a simple overnight oat soak. You can even feel better knowing they are full of whole grains! (Let’s just forget about the Syrup). I’ll give you all the tips you need to make these pancakes perfect! Originally posted April 16, 2012.
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These pancakes are so worth the effort. And by effort, I don’t really mean effort; all it takes is remembering to soak the oats overnight. After that, it’s as simple as regular pancakes. They are absolutely delicious, plus you get whole grains underneath all that syrup. Yes please! I like them best sprinkled with cinnamon. What could be better for lazy Sunday mornings?
One important thing to remember when making these pancakes is to set your heat at a lower temperature so that the oats have time to cook. Cooking food longer at a lower temperature was not a trick I have always had up my sleeve. One time in college I was making dinner with a date. We were cooking a thick chicken breast in a skillet, and for some reason we were in a hurry. So I turned the heat up to high, reasoning that it would cook faster.
I still remember the look of incredulity on that guy’s face. He stared at me like I had 3 eyes, and explained, in small words, that if we did that it would burn the outside and not cook the inside at all. I felt like a complete moron. Our relationship ended soon after, probably because this guy thought I would be making him eat raw meat for the rest of his life.
Let’s get into making these awesome pancakes!
Ingredients for oatmeal pancakes
Here’s the list of what you need if you’re going to the store. Most of these are pantry basics! The full recipe is below at the bottom of the post.
- Old fashioned oats (quick oats work too!)
- Buttermilk (see recipe note for substitution)
- Flour
- Kosher salt
- Baking powder
- Baking soda
- Brown Sugar
- Butter
- Eggs
- Cinnamon
How to make Oatmeal Pancakes
Start by combining the oats and buttermilk and letting them soak overnight. This softens the oats and fills them with that tangy buttermilk flavor we’re going for. You could probably get away with a shorter soak time of 4-6 hours.
In the morning when you are ready to eat, add all the dry ingredients together in a big bowl.
Next add your wet ingredients to the bowl with the soaking oats. Melt the butter in a small bowl and fold into the buttermilk and oats mixture. Some recipes might use vegetable oil, but we are butter people. For life guys. Say it with me now.
My favorite tip for pancakes I learned from making The Best Buttermilk Pancakes. It’s so easy: all you have to do is separate the egg whites from the yolks. This gives pancakes the BEST texture, all fluffy and no gummy. Yes please. So crack the whites into the bowl you melted the butter in and set aside for now. Add the yolks to the oatmeal mixture:
After stirring in the eggs, fold in the dry flour ingredients. You really don’t want to overdo it here. Overmixing pancakes makes them tough and sad.
Now grab those egg whites again. Beat them with a fork or a whisk, you don’t need a mixer or anything fancy. Just some good ol elbow grease for 30-60 seconds until they look nice and foamy. Then fold it into the batter. Don’t over do it! Keep it light! You don’t want to lose the air from the whipped whites which help give the pancakes their volume.
Now grease the griddle and flip your worries away one pancake at a time! Or if you are anything like me, practice using all the curse words you know as you destroy your pancakes by flipping them terribly. Ha. I don’t know why I’m so bad at this job, my 10 year old does it better than me.
I like to keep my cooked pancakes on a baking sheet in the oven set to warm to keep them toasty before serving. Or serve them up immediately with way too much syrup and some fresh fruit!!
What to serve with oatmeal pancakes
I am in love with this Buttermilk Syrup recipe! It is just so warm and foamy and good, I can never say no to a little more. Of course, choose your favorite store bought syrup, maple or otherwise. I also have this super simple easy homemade syrup. But as for other toppings for a great pancake experience, check it out:
- Maple syrup
- Strawberries, bananas, blueberries, raspberries, basically any fruit is a win
- Jam or jelly
- Any fruit reduction syrup (cook fruit with a little sugar for a while)
- Whipped cream go homemade or go home
- Peeled and cooked apples with cinnamon
- Flavored yogurt
- Toasted pecans or granola These would match really well here
- Peanut butter and powdered sugar (I’m telling you guys!!)
- Melted chocolate or caramel. I mean right? Try the ganache from these Dark Chocolate Waffles.
- Chocolate chips or your favorite flavored chips.
As far as protein goes, this pancake recipe is super-charged with the oats. However, if you want a bit more meat on your menu, I’ve got you covered:
- Bacon is classic. I’ll show you how to bake bacon in the oven in 10 minutes.
- For a crowd: Cheesy Hashbrown Breakfast Casserole
- Eggs. Again, if you’ve got a group or are making this for a holiday morning try my Make Ahead Scrambled Eggs
And here is one of the shots of these beauties when I first posted them back in 2012! It may not look like much, but Eric always says when you know they taste amazing it looks good even when the photo is bad. I guess you’re going to have to take his word for it 😂
Frequently Asked Questions
Oatmeal pancakes are like the overachievers of the pancake world. They’re packed with oats, which means you’re getting a healthy dose of fiber, and they can help keep you feeling satisfied long past the sugar high of the syrup runs its course. So eat guilt free! (Which I hope you always do any way!)
The pancakes are ready to be flipped over when the edges start to set and you can see bubbles forming on the top. If you’re not 100% sure, you can slide your pancake turner under the edge and peek. We’re looking for light golden brown. If they’re pale and pasty, it’s not time yet.
When storing in the fridge, keep the pancakes in a tupperware or ziploc bag. They should last 3-5 days. To freeze, stick with the plastic freezer bag, making sure to squeeze out the extra air before sealing. They will last 2-3 months in freezer storage.
As for reheating pancakes, my preferred method is to just pop them in the toaster on medium. A toaster oven will have the same effect. They come out warm with a nice crunch on the outside. Just don’t cook them too long as you want to heat it up enough to get soft and warm in the middle without drying it out and ending up with a hockey puck! For big batch for groups, turn your oven on low and put them on a metal cookie rack. Check after 10 minutes to make sure they’re warmed through the middle. You could always use a microwave, but you’ll miss the toasty texture.
Buttermilk is best for this recipe, but if you really need a substitute, you can use cheater buttermilk: add 1 tablespoon lemon juice to a glass measuring cup, then fill the rest up to the 1 cup mark with milk (or cream). Use the highest fat milk you have, whole milk is best. Stir, let sit for 5 minutes, then use as called for in the recipe.
Expiration dates are always a bit of an estimate, right? (Do you trust me now? 😂) When in doubt, follow your nose. Buttermilk is by nature sour, so if it’s a little past the date you are probably fine. Give it a whiff and if it still smells like tangy buttermilk, go ahead and use it! If it smells rancid, toss it. If you see any mold growing or it looks pink, toss it.
Other great sweet breakfast recipes to try
- Waffles! << A tried and true recipe for the ages.
- The Best Pancakes I’ve Ever Made << the title does not lie. I’ve been making these pancakes for years now and they are still the best!
- Caramelized French Toast << I wanted to kick it up a notch with my french toast recipe. This will not disappoint
- Two words: German Pancakes!! (or are the two words “Dutch Babies”? 😂)
- Homemade Cinnamon Rolls << This the way to decadently treat you and your loved ones to a delicious breakfast.
- Gingerbread Pancakes with Lemon Syrup << One of my favorite flavor variations on pancakes! So great around the holidays.
- Fluffy Ricotta Pancakes from JustSoTasty
- Cinnamon Apple Pie Pancakes from Averie Cooks
Homemade Oatmeal Pancakes
Ingredients
- 2 cups old fashioned oats, or quick oats
- 2 and 1/2 cups buttermilk
- 1/2 cup all purpose flour, spooned and leveled
- 1 teaspoon kosher salt
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 2/3 cup brown sugar, firmly packed
- 1/2 cup butter, melted
- 2 eggs, separated
- cinnamon, for sprinkling (optional)
Instructions
- Combine oats and buttermilk in a large bowl, cover and refrigerate over night.
- In another bowl, sift together flour, salt, baking powder, and baking soda. Stir in sugar and brown sugar.
- When you are ready to eat, melt the butter in a small bowl. Add the melted butter to the buttermilk and oats mixture. Crack the egg whites into the same bowl you melted the butter in. Add the yolks to the buttermilk mixture and whisk well.
- Use a spatula to stir the flour mixture into the buttermilk mixture; make sure you do not over-mix. Just until combined.
- Beat the egg whites in the small bowl with a fork or whisk for about 30-60 seconds until bubbly and foamy. Add to the pancake batter and fold in.
- Grease a griddle or frying pan using bacon grease, if you have it. Use butter if you don’t. Set to medium or medium low heat. Pour out the pancakes. Flip when they are bubbly on top. Do not be tempted to turn the heat up higher! Low and slow is best.
- Store these pancakes in the fridge for up to 5 days. They freeze great too! Freeze in a ziplock. I like to toast them right out of the freezer, toast them two times in a row and it's usually just about perfect.
Could you turn the oatmeal into oat flour & then just combine based on the rest of your steps?
Hi Lisa! Oat flour creates a different texture than rolled/old-fashioned oats in pancakes. In this recipe the oats get nice and soft overnight soaking in the buttermilk; give it a try this way and see how you like it!
My kids love these pancakes! I have to set my alarm to remember to mix the oats and buttermilk the night before but it’s worth it. I mix the dry ingredients too so I’m the morning I just need to melt the butter and add the eggs. It’s fast enough so even my high schooler can have a warm breakfast at 7:15 am. :)
These pancakes are SO good! I cooked them today. Easy, too. I used homemade buttermilk made of milk and vinegar. Your tip, to keep the heat at a lower temperature so as to make sure the oats were cooked adequately, was excellent. Thanks, Karen, for another wonderful recipe! I always know I’ll be cooking up something delicious. Keep those recipes coming!
Those look really good! I will try them! And it’s probably a great thing that it didn’t work out with that other guy…look where you are now, living your happily ever after. :)
Too true Sandy!! Let me know what you think of the pancakes!
oooh, you take the best pictures, they makes me so hungry! good song choice, btw, i like it :)