This oatmeal pancakes recipe is made with whole wheat flour, rolled oats, and applesauce, giving them a hearty, wholesome flavor that’s perfect for breakfast or dinner. They’re fluffy, flavorful, and a definite family favorite.
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If you’ve been looking for a pancake recipe that’s a little healthier, you’re in luck. These oatmeal pancakes use oats to thicken the batter, giving you a heartier pancake that’s still light and fluffy. Plus, the oats add some extra fiber and nutrients to your breakfast.
Love breakfast for dinner? You should also try my German pancakes or my best waffle recipe for a breakfast treat. And if you’re a fan of make-ahead breakfasts, you’ll definitely want to check out my overnight French toast casserole.
This is my family’s go-to simple homemade healthy oatmeal pancake recipe made with whole grain flour. I created this recipe to accommodate my family’s love of oats. There aren’t very many pancake recipes out there with rolled oats in them and I have no idea why! Oats serve a great thickener for the batter.
Why I Love This Recipe
- Family Favorite: This oatmeal pancakes recipe has been a hit with my family for years. The hearty, comforting flavors are just what we need to start the day off right.
- Easy to Make: The recipe is straightforward, and the pancakes turn out fluffy and delicious every time. It’s a great way to upgrade your usual pancake routine.
- Hearty and Healthy: Rolled oats give these pancakes a unique, slightly nutty flavor and a hearty texture that sets them apart from the regular pancake.
- Make-Ahead Option: You can easily make a big batch of these pancakes and freeze the leftovers for quick and easy breakfasts throughout the week. It’s a time-saver!
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Key Ingredients
- Whole Wheat Flour: This hearty flour adds a nutty flavor and a boost of fiber to the pancakes, making them more filling.
- Rolled Oats: They give the pancakes a deliciously rustic texture and a subtle, oaty flavor.
- Unsweetened Applesauce: This acts as a healthy substitute for oil or butter, keeping the pancakes moist without adding extra fat.
- Egg: It helps to bind the ingredients together, giving the pancakes structure and a fluffy texture.
- Brown Sugar: It sweetens the pancakes and also helps to give them a lovely golden color.
- Ground Cinnamon: This spice adds a warm, comforting flavor that pairs perfectly with the oats.
- Milk: This is will help us get the right consistency for the pancake mix.
- Salt: A pinch of salt enhances all the other flavors in the recipe, making the pancakes more delicious.
- Ground Cinnamon: This spice adds a warm, comforting flavor that pairs perfectly with the oats.
Equipment
- Large Bowl – This is where you’ll mix your dry ingredients and later combine them with the wet ingredients.
- Griddle – This is the most important piece of equipment for making pancakes. It provides a large, flat cooking surface and allows you to cook several pancakes at once.
How to Make Oatmeal Pancakes Recipe
Preparation
Start by gathering all your ingredients so that it’s easy to mix them together as this recipe comes together very quickly.
Step 1 – Mix the Dry Ingredients
Combine the dry ingredients. This includes whole wheat flour, rolled oats, baking powder, salt, and cinnamon. Stir them together in a large bowl.
Step 1 – Combine the Wet and Dry Ingredients
In a separate bowl, whisk together the wet ingredients. This includes milk, egg, brown sugar, and unsweetened applesauce. Once combined, add this mixture to the dry ingredients and stir until they are well combined.
Step 2 – Let the Batter Rest and Preheat the Griddle
Allow the pancake batter to sit for 5 minutes. This will help the oats to soften and the flour to absorb the liquid. In the meantime, preheat your griddle over medium-high heat.
Step 3 – Cook the Pancakes
Once the griddle is hot, it’s time to cook the pancakes. Pour the batter onto the griddle using a 1/4 measuring cup. Let the batter cook until you see bubbles form over most of the pancake, then flip it over. Turn the heat down to low and cook for an additional minute. Remove the pancake from the griddle and repeat this process.
Expert Tip
The key to perfect, golden pancakes is a hot griddle on one side of the pancake and a warm griddle on the other.
Recipe Variations
- Buttermilk: Substitute the regular milk with buttermilk for a tangier flavor. This will also make your pancakes extra fluffy.
- Vanilla: Add a teaspoon of vanilla extract to the batter for a sweet, aromatic flavor.
- Blueberries: Gently fold a cup of fresh blueberries into the batter for a fruity twist. This is a great way to add a pop of color to your pancakes.
What to Serve With
- These hearty oatmeal pancakes are a perfect weekend breakfast treat. Serve them with a generous dollop of whipped cream and a drizzle of maple syrup for a decadently sweet start to your day.
- If you’re in the mood for a savory breakfast, these pancakes also pair well with crispy bacon and a side of sunny-side-up eggs. The salty, smoky flavor of the bacon is a great contrast to the sweet, fluffy pancakes. For a healthier option, top your oatmeal pancakes with a mix of fresh berries and a spoonful of Greek yogurt. The tartness of the berries and yogurt is a great complement to the rich, hearty pancakes.
Make Ahead Instructions
You can make these oatmeal pancakes and freeze them to enjoy them throughout the week. Make sure to place a sheet of parchment paper between each pancake before popping them in the freezer in a freezer-safe bag.
Recipe FAQs
These oatmeal pancakes stand out because they incorporate rolled oats and whole wheat flour, giving them a heartier texture and a nuttier flavor compared to regular pancakes.
Yes, you can use instant oats in this recipe, but the texture of the pancakes may be slightly different. Instant oats are more processed and may result in a softer texture.
Storing and Reheating
- Storing: If you have leftover pancakes, you can store them in the refrigerator for up to 3 days. Make sure they are completely cooled before placing them in an airtight container.
- Freezing: These oatmeal pancakes also freeze beautifully. After they have cooled, place a sheet of parchment paper between each pancake and store them in a freezer-safe bag or container. They can be kept in the freezer for up to 2 months.
- Thaw: When you’re ready to enjoy your frozen pancakes, simply let them thaw at room temperature. This should take about 1-2 hours.
- Reheating: Once thaw, you can reheat the pancakes in a toaster, toaster oven, or microwave. Heat them for about 20-30 seconds per pancake, or until they are warm all the way through.
More Breakfast Recipes You’ll Enjoy
Serving Size
- What to Expect: This oatmeal pancake recipe yields enough pancakes to serve 3 people.
- How to Scale: If you’re expecting more than 3 servings, you can easily double the recipe. Just make sure to use a larger bowl to mix the ingredients and a larger skillet or griddle to cook the pancakes in batches.
Oatmeal Pancakes
Ingredients
- 1 1/4 Cup whole wheat flour
- 1/4 Cup rolled oats
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 1/8 Cup milk
- 1 large egg
- 2 Tablespoons brown sugar
- 2 Tablespoons unsweetened applesauce
Instructions
- In a large bowl, stir together whole wheat flour, rolled oats, baking powder, salt, and cinnamon.
- In a liquid measuring cup, whisk together milk, egg, brown sugar, and unsweetened applesauce.
- Add your liquid to the mixture of dry ingredients and stir until combined.
- Allow the batter to sit for 5 minutes while you heat up your griddle using medium-high heat.
- Using a 1/4 measuring cup, pour the batter on your hot griddle. When you see bubbles formed over most of the batter, flip the pancake over and turn the heat down to low for an additional one minute. Remove the pancake, turn your heat back up and repeat.
Notes
Nutrition
This recipe was originally published in 2015. It has been updated with more information to lead to greater success. The recipe remains the same.
