Oatmeal Pancakes

If you’re looking for a quick and wholesome breakfast that the whole family will enjoy, these Oatmeal Pancakes are a perfect choice.

Made with simple pantry staples and blended into a smooth batter, they come together in just minutes and cook up light, fluffy, and full of comforting flavor.

The addition of oats gives these pancakes a hearty texture and subtle nutty taste, while buttermilk keeps them tender and moist.

Whether topped with warm maple syrup, a pat of butter, fresh fruit, or a spoonful of applesauce, these pancakes make a satisfying breakfast for busy mornings or relaxed weekend brunches.

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4
Yield: 4 pancakes

Ingredients

  • 3/4 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions

  1. Add the buttermilk, flour, oats, egg, vegetable oil, sugar, vanilla extract, baking powder, baking soda, and salt to a blender or food processor.
  2. Blend until the mixture is completely smooth and the oats are fully incorporated into the batter.
  3. Heat a lightly greased griddle or large nonstick skillet over medium-high heat.
  4. Pour approximately 1/4 cup of batter onto the hot cooking surface for each pancake.
  5. Cook until bubbles begin to form across the surface and the edges start to set, about 1 to 2 minutes.
  6. Flip the pancakes and continue cooking until golden brown on the second side, about 1 to 2 minutes more.
  7. Serve warm with butter, maple syrup, applesauce, or your favorite pancake toppings.

Chef’s Notes

  • For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
  • Let the batter rest for 2 to 3 minutes before cooking to allow the oats to soften slightly.
  • Fresh blueberries, diced bananas, or chocolate chips can be folded into the batter after blending.
  • These pancakes freeze well. Cool completely, then store in a freezer-safe container for quick breakfasts.
  • If you don’t have buttermilk, substitute with 3/4 cup milk mixed with 2 teaspoons lemon juice or vinegar and let stand for 5 minutes.
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