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


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!



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


  1. Make Dry Mix: 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. Set Dry Mix Aside: Transfer the oat mixture to a large bowl, and make a well in the center.
  3. Add Wet Mix: 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. Griddle The Pancakes: 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. Flip the Pancakes: 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.



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.


  • 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

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