These Oatmeal Pancakes have been a favorite recipe of mine for way too long! I am so excited to be able to share them here on the blog finally! Read on to find out why they have a sort of double backstory and why I am just now able to share them here.

Oatmeal Pancakes with a pitcher or syrup pouring over a stack of pancakes

I fell in love with oatmeal pancakes  when I was in my early twenties and cooking at Isabelle’s On The Waterfront and the Willard Street Inn as a prep and line cook. You’ll remember that was the restaurant where they called me Brunch Spice and I got the recipe for the Best Chicken Marinade.

Anyway, on Fridays working in the café, the staff would prep out catering parties that were coming up for the weekend, and the Saturday and Sunday brunch recipes. I always volunteered to make the Foggy Morning Pancakes. That’s what they called their thick oatmeal pancakes made with butter cut into the batter. The recipe made a five gallon bucket of the batter! So it was quite a process!

Once I was done, and we opened for brunch on Saturday morning, they would griddle up to puffy and hearty pancakes with a buttery flavor I adored. Not to mention the customers. They also loved them and came back for them on the regular.

a tall stack of pancakes with butter on top and maple syrup poured over them

Later, when I landed a cookbook deal back in 2014, I knew I wanted to add Oatmeal Pancakes to the recipe lineup. This was a cookbook all about maple syrup, and in my opinion there is no better vehicle for maple syrup than a big stack of oatmeal pancakes.

The thing was, it was a lot harder than I thought it would be to take the general principle of the original Foggy Morning Pancakes and turn them into a single batch of pancake batter for the home cook to whip up on an actual foggy morning.

After a TON of testing, they earned their name on the pages of my book “Perfect Oatmeal Pancakes.” And friends, let me tell you, they really are perfect. They are light and fluffy, they brown up beautifully and the lightly buttery flavor shines through.

Late last year, my cookbook went out of print, so I was able to get the rights back to the recipes. And this is the first one I chose to share here on the virtual pages of Healthy Seasonal Recipes!

 By the way, I am still selling copies of the book (I bought up all the remaining stock I could.) NOTE: for tax reasons I cannot sell to Vermont residents.  

 

Ingredients For Oatmeal Pancakes

Old fashioned oats: The base of the dry mix starts out with ground up old fashioned oats. If you do not have old fashioned, quick cooking oats work just as well.

All-purpose flour: For fluffy texture, I use a cup of all-purpose flour. If you are out of all-purpose flour, you can use 1 ¾ cup whole-wheat flour instead, but the texture of the pancakes will be more dense, and the flavor of the wheat will be stronger.

White whole-wheat flour: I like to use white whole wheat flour because it has a light color and less pronounced wheat flavor. But if you cannot find it, you can use whole wheat flour instead. If you don’t have either, just use all-purpose instead.

Baking powder and baking soda: The leaveners for this batter are a blend of baking soda and baking powder. If you are out of one or the other, you can substitute them according to the instructions here

Salt: just a little dab will do ya!

Cold unsalted butter, cut into chunks: most pancakes use liquid fat, but these have cold fat cut into the dry mixture, like a biscuit. This helps these pancakes fluff up even higher!

Buttermilk: I have made this recipe with buttermilk, or today I used water and buttermilk powder (because that’s all I had.) If I had milk, I could have used 1 7/8 cup milk mixed with 2 tablespoons lemon juice or white vinegar.

Egg: The egg helps it hold together. You can sub in a flax egg if you are out of eggs.

Oil: I use avocado oil for my neutral cooking oil. But if you have another that you prefer, that’s fine. Just look for one with a high smoke point.

A stack of pancakes with a fork full of a bite

How To Make Oatmeal Pancake Batter

Grid The Oats

In order for these pancakes to have light and tender texture I opted for grinding the oats. This is how we did it at Isabel’s and I think it really gives the best texture.

Simply set up the food processor with the steel blade attachment. Add in the oats, and then process them for about 45 seconds.

Add in Dry Ingredients

Next add in the two flours, leaveners and salt and then process it all just to mix it together. If you’re using buttermilk powder, add that in this step.

Cut in Butter

When the butter is solid (instead of melted) the butter melts as it cooks and lets off a little bit of steam. This causes the pancakes to rise a little bit more. And makes them fluffier!

Next you’ll need to cut cold butter into small pieces and then pulse it into the dry mix with the blade attachment. You’ll want to make it so the texture is like a coarse meal.

Transfer the oatmeal mixture to a bowl

From here, you’ll want to dump the oatmeal mixture into a large mixing bowl. Make a well in the center.

For the wet mix, blend the buttermilk and egg together. If you are using buttermilk powder you’ll just use water and egg. If you are subbing in milk and lemon or vinegar, let that sit together for a minute to sour the milk before adding the egg.

How To Cook Oatmeal Pancakes

You can cook these in a skillet or griddle.

I prefer a griddle, because there is more room, and you can cook more at one time. But if you don’t have a griddle, then I recommend a non-stick skillet instead.

Preheat the Griddle or Skillet! 

Wait! Before you just slap that batter on there, test to make sure the griddle or skillet is hot enough by dropping a tiny bit of water onto the hot surface. If the water, sizzles and evaporates within a second or two, then you know it is ready for your batter.

How To Cook the Pancakes on A Griddle or skillet

  1. If you have a pancake griddle, you will be able to cook all the batter in three batches. (four pancakes per batch.) Depending on the width of the pan, you’ll probably only be able to cook two at a time. (Maybe three if the batter is particularly thick.)
  2. To coat the cooking surface evenly with the oil, I dip a silicone pastry brush in a dish of the oil, and then spread it out over the surface.
  3. Ladle the batter onto the griddle in 1/3 cup amounts. It may be thick! If so, spread it out with the back of a spoon or ladle if necessary.
  4. Brush the oil over the griddle between each batch. By the second or third batch, you’ll want to reduce the heat. If the oil starts smoking, you’ll want to turn the heat down.

How To Know When To Flip Pancakes

  • Let the pancakes sit there undisturbed until most of the bubbles have popped and the edges are starting to dry out and the bottoms are browned.
  • Then quickly but gently flip them over. If yours lands askew, resist the urge to try to reposition it. That probably will make matters worse.
  • Let them cook on the second side just until the centers are set. I press down with my fingertips to see if they feel liquidy in the center. The second side is much faster usually.

Steps To Make Oatmeal Pancakes

Can These Oatmeal Pancakes Be Made Ahead?

If you want to make these pancakes ahead you can. Here is how:

  1. Prepare the dry mix (include cutting in the butter.)
  2. Transfer that to a resealable container or bag. You can freeze that mix for up to a month, or refrigerate for up to a week.
  3. The buttermilk and egg can be whisked together one day ahead. Just transfer that to a resealable container, or cover with plastic and refrigerate.
  4. When you are ready to make the pancakes, stir the two mixtures together as directed in step two and three below.

 

How To Freeze These Oatmeal Pancakes

If you do not eat all of the pancakes you can freeze them. They actually are great and I love the ability to “indulge” in a couple of pancakes on a random weekday morning. Here’s how to do it:

  1. Once the pancakes are cooked, space them out onto baking sheets. Set the baking sheets in the freezer, and let the pancakes freeze. I let them freeze for about 6 hours.
  2. Remove the pancakes from the sheet pans, and transfer them to a resealable freezer bag. Freeze for up to one month.
  3. To reheat, place two pancakes on a plate and microwave until hot. My microwave is 1200 watts and it only takes 1 minute to reheat two pancakes.

More Healthy Pancake Recipes To Try

Thank you for reading! If you make this recipe, please come back and let me know by leaving a star rating and review! 

Happy Cooking!

~Katie

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a stack of pancakes from the side with syrup drizzling over them

Oatmeal Pancakes

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 11 to 12 pancakes 1x
  • Category: Breakfast
  • Method: Stove top
  • Cuisine: American

Description

These light and fluffy Oatmeal pancakes are made with buttermilk and whole wheat flour. The key to tender and light oat pancakes is grinding up the oats and cutting in cold butter to make them rise extra high!


Scale

Ingredients

1/2 cup old fashioned oats

1 cup all-purpose flour

¾ cup white whole-wheat flour

1 tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

3 tablespoons cold unsalted butter, cut into chunks

2 cups fat-free buttermilk, see substitution notes

1 egg, lightly beaten

1 tablespoon avocado oil or canola oil


Instructions

  1. Grind oats in a food processor until it resembles the texture of coarse flour, about 45 seconds. Add flour, whole-wheat flour, baking powder, baking soda and salt and pulse to combine. Add butter, and pulse until the mixture resembles coarse meal.
  2. Transfer the oat mixture to a large bowl, and make a well in the center.
  3. Whisk buttermilk and egg together in a glass measuring cup. Pour into the center of the well and gradually stir into the oat mixture.
  4. Heat non-stick skillet or griddle over medium-high heat until a bead of water sizzles and evaporates in a second. Brush some of the oil over the skillet or griddle. Ladle batter 1/3 cup at a time onto the griddle, spreading out into a circle and spacing to account for spread.
  5. Cook undisturbed, until the pancake bottoms are browned, most of the bubbles have popped and the edges are starting to dry out, 2 to 3 minutes. Flip and continue cooking until the other sides are browned, 1 to 2 minutes longer. Transfer to a plate or baking sheet to keep warm. Repeat with the remaining batter in several batches, re-brushing with oil as necessary and adjusting heat to prevent scorching.

 


Notes

Buttermilk Substitutions:

If you do not have fresh buttermilk: pour 2 tablespoons lemon juice or white vinegar in the bottom of a two cup measuring cup. Fill to the 2 cup mark with cold milk. Stir and let sit for several minutes.

To use buttermilk powder. Follow instructions on the package, adding the powder to the dry mix in step one. Use water in place of the buttermilk in step three.

To Freeze Leftover Pancakes:

  1. Once the pancakes are cooked, space them out onto baking sheets. Set the baking sheets in the freezer, and let the pancakes freeze solid, about 6 hours.
  2. Remove the pancakes from the sheet pans, and transfer them to a resealable freezer bag. Freeze for up to one month.
  3. To reheat, place two frozen pancakes on a plate and microwave until hot. My microwave is 1200 watts and it only takes 1 minute to reheat two pancakes.

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 269
  • Sugar: 5 g
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 9 g

a large stack of pancakes with syrup and butter

Oatmeal Pancakes