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Delicious Oatmeal Pancakes

These soft and delicious Oatmeal Pancakes are a family favourite breakfast recipe! They’re hearty, healthy and so good!

If you’re looking for THE MOST delicious pancakes for brunch or breakfast today, these Oatmeal Pancakes are it! They’re soft, hearty, flavourful and so tasty.

a stack of oatmeal pancakes with syrup dripping down the sides

  • KID FRIENDLY – My kids LOVE these pancakes! They ask for them all the time.
  • HEALTHY – Loaded with hearty oats and bran.
  • DELICIOUS – Seriously, these pancakes are soft and flavourful.
a stack of oatmeal pancakes with a pat of butter on the top, and syrup drips down the sides

Perfect for weekend brunch!

Breakfast is my favourite meal of the day, both to eat and to prepare! But not so much breakfast during the week, because honestly, there is nothing creative about a bowl of cereal! But on weekends, it’s a different story. In our house, Saturday and Sunday are pancake days, and I live for them.

a stack of oatmeal pancakes with a pat of butter on the top, and syrup drips down the sides

Mom’s Oatmeal Pancakes

Our favourite pancakes are my Mom’s recipe for oatmeal pancakes. I’ve made this recipe countless times, seriously more times than I can count. These pancakes are flavourful, soft and so so delicious. So make a pot of coffee (with Bailey’s for a special treat!), make a fruit salad or slice some strawberries, whip up a batch of these pancakes, serve with maple syrup and enjoy your weekend!

a stack of oatmeal pancakes with syrup dripping down the sides

Oatmeal Pancake Recipe Tips

Over the years I have made these oatmeal pancakes so many times, with so different substitutions, so I thought I would share them here with you:

  • Oats: This recipe works well with either quick oats or rolled oats.
  • Milk: I usually use 2% milk, but I have also used oat milk, almond milk and condensed milk.
  • Bran: You can use oat bran or wheat bran.
  • Flour: I use all purpose flour. But you can also use whole wheat flour or a mixture of both. You can also use gluten-free flour.
  • Extras: Sometimes I will add 2 tsp of chia seeds or ground flax to the dry ingredients.
  • Variations: Here are some tasty flavour options:
    • Cinnamon: Add 1/2 tsp to the dry ingredients.
    • Vanilla: Add 1/2 tsp vanilla extract to the wet ingredients.
    • Blueberry Pancakes: You can also add blueberries to the batter to make blueberry oatmeal pancakes.
    • Apple Pancakes: You can add 1/4 cup chopped apples to the batter to make them apple oatmeal pancakes.
    • Nuts: If you like nuts, feel free to add a tablespoon or two of chopped nuts like pecans or walnuts.
    • Banana: Stir in 1 mashed banana into the batter. Then serve with peanut butter. Yum.
  • Storage: Store any leftovers in the fridge for up to 4 days.
  • Reheating: Reheat any leftover pancakes in the toaster or toaster oven.
  • Freezing: These pancakes freeze well. Store in an airtight container or ziplock bag in the freezer for up to 2 months. See my handy tip for freezing crepes that’s also useful for freezing pancakes!
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Mom’s Oatmeal Pancakes

a stack of oatmeal pancakes with syrup dripping down the sides

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5 from 2 reviews

These soft and delicious Oatmeal Pancakes are a family favourite breakfast recipe! They’re hearty, healthy and so good!

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 20 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop

Ingredients

Units Scale
  • 2 cups milk
  • 1 1/2 cups oats
  • 2 large eggs
  • 1/3 cup vegetable oil (or canola oil)
  • 1 cup all purpose flour
  • 1/4 cup oat bran or wheat germ
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp granulated sugar

Instructions

  1. Combine the milk and oats, then let sit for 5 minutes.
  2. In a separate large bowl mix together the egg and oil (I like to use a hand blender to do this).
  3. After the oats have soaked for at least 5 minutes, stir in the egg/oil mixture.
  4. In a separate bowl, mix together the flour, oat bran, baking powder, salt and sugar.
  5. Then add the wet ingredients to the dry ingredients, and blend until just combined.
  6. Scoop about 1/4 cup pancake batter for each pancake, then pour onto a preheated griddle or skillet over medium heat.
  7. Cook about 2-3 minutes on one side, until you see the bubbles popping and they’re golden brown on the bottom, then flip.
     

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Have a delicious day!

This post was originally published in 2010, and I have since updated it with new images and more helpful recipe tips!

Delicious Oatmeal Pancakes!

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14 Comments

  1. Made these for supper tonight. They taste fabulous with real maple syrup. Thank you for posting a healthy, tasty recipe

  2. Is there something I can sub for the wheat germ/oat bran… like more flour/oats? I don’t ever use those ingredients and don’t particularly want to purchase them for one recipe.