Thick and hearty oatmeal pancakes are easy to make and super satisfying. One taste and you’ll agree that you may just have found your new favorite breakfast!

Oatmeal pancakes in a tall stack, topped with whipped cream and a strawberry.

Oatmeal pancakes are a hearty way to fill up and feel good. Flavored with just a dash of ground cinnamon, these fluffy pancakes will remind you of an oatmeal cookie. 

About this recipe

Oatmeal has been a breakfast staple for centuries, and it’s easy to see why! Oatmeal is made from oats that have been flattened, and in the case of quick oats, really flattened and sometimes slightly precooked. Whole grains are a healthy source of energy and they tend to slow digestion, meaning they’ll keep you full for a long time. 

These oatmeal pancakes are slightly sweetened by maple syrup and a hint of vanilla extract, making them taste like a bowl of oatmeal in pancake form. Unlike a typical bowl of oatmeal, this recipe skips the added colors and added granulated sugar.

Of course, if you’re looking to sweeten your pancakes a little, you can toss in a handful of raisins or mini chocolate chips. All the benefits of oatmeal with all the extra appeal of cookie-like tastiness. That’s a breakfast I’ll hop out of bed for any day!

Syrup dripping down the sides of a stack of 5 fluffy pancakes.

What you need

  • Oats, of course! You can use quick oats or old fashioned rolled oats for this recipe. See the recipe card for detailed instructions.
  • Wet Ingredients: Milk, eggs, maple syrup (we love that this recipe is naturally sweetened!), unsalted butter or an oil of your choice, and vanilla extract.
  • Dry Ingredients: Aside from the oats, you’ll need all-purpose flour, baking powder, ground cinnamon, and salt. Of course, you could leave the cinnamon out but we love the warm hint of spice it adds to the pancakes.
Overhead view of bowls of ingredients: oats, flour, butter, vanilla, cinnamon, and more.

How to make oatmeal pancakes from scratch

In a large bowl, mix together oats and milk. If using old fashioned rolled oats, let oats soak in milk for ten minutes. 

Oats, milk, and a whisk in a glass mixing bowl

Add eggs, oil or butter, maple syrup, vanilla. Whisk to combine.

Wet ingredients and oats in a mixing bowl.

On top of wet ingredients, add flour, baking powder, cinnamon, and salt. Gently toss dry ingredients together before stirring into wet ingredients. Don’t overmix.

Pancake batter in a glass mixing bowl.

Heat a griddle over medium heat. If desired, butter or oil the pan. Scoop batter by about 1/4-cup portions onto heated pan. Cook until bubbles appear and pancakes start to look dry around the edges, 3-4 minutes.

Uncooked pancakes on a griddle.

Flip and cook for another 2-3 minutes or until golden brown and cooked through. Repeat with remaining batter. Serve immediately.

Cooked pancakes on a griddle.

How to make these hearty pancakes your own

  • These oatmeal pancakes are delicious on their own, and they also serve as a great pancake base! You can mix in your favorite add-ins for oatmeal cookies, like chocolate chips, raisins, walnuts, craisins, etc.
  • If you prefer honey or agave with your oatmeal, you can swap it for the syrup.
  • These pancakes travel well, so don’t be afraid to take them for lunch. Reheat slowly in the microwave until heated through, and top with warmed peanut butter or candied almond butter, sliced almonds, and fresh fruit for a filling meal.
Pancakes arranged on a platter with toppings surrounding them.

Top them!

Oatmeal pancakes taste great with a classic topping of butter and maple syrup.

You can also add texture by sprinkling chopped green apples and nuts on top, with an extra sprinkle of cinnamon. They pair well with strawberry sauce, blueberry sauce, or chocolate syrup. Or try them with maple cinnamon butter to complement the cinnamon in the pancakes.

These are a pretty blank slate, so they go really well with whatever you like to put on pancakes.

Stack of pancakes with butter.

Storage Suggestions

Store leftover pancakes in the refrigerator for up to 4 days

Reheating Tips

Reheat leftover pancakes in the microwave for 20-30 seconds, in the toaster oven, or on a griddle over medium-low heat.

Pancakes with no toppings, fresh fruit on plate.

Love oats? Try these recipes!

Stack of pancakes with whipped cream and strawberries.

Get the Recipe: Oatmeal Pancakes

Thick and hearty oatmeal pancakes are easy to make and super satisfying. One taste and you’ll agree that you may just have found your new favorite breakfast!
5 from 1 vote

Ingredients

  • 1 cup quick oats or old fashioned rolled oats see instructions
  • 1 cup milk
  • 2 large eggs beaten
  • 2 tablespoons melted unsalted butter or oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  • In a large bowl, mix together oats and milk. If using old fashioned rolled oats, let oats soak in milk for ten minutes.
  • Add eggs, oil or butter, maple syrup, vanilla. Whisk to combine.
  • On top of wet ingredients, add flour, baking powder, cinnamon, and salt. Gently toss dry ingredients together before stirring into wet ingredients. Don’t overmix.
  • Heat a griddle over medium heat. If desired, butter or oil the pan. Scoop batter by about 1/4-cup portions onto heated pan. Cook until bubbles appear and pancakes start to look dry around the edges, 3-4 minutes. Flip and cook for another 2-3 minutes or until golden brown and cooked through. Repeat with remaining batter. Serve immediately.

Notes

  • Makes about 12 pancakes
  • Store leftover pancakes in the refrigerator for up to 4 days.
  • Reheat leftover pancakes in the microwave for 20-30 seconds, in the toaster oven, or on a griddle over medium-low heat.
Serving: 3pancakes, Calories: 339kcal, Carbohydrates: 48g, Protein: 11g, Fat: 11g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 573mg, Potassium: 243mg, Fiber: 3g, Sugar: 10g, Vitamin A: 393IU, Vitamin C: 1mg, Calcium: 287mg, Iron: 3mg