Filling breakfast stack of Easy Oatmeal Pancakes made with old fashioned oats, wheat flour, and cinnamon topped in vanilla yogurt with chopped nuts.
Check out this stack I made over the weekend. Something about Sunday pancakes makes my heart smile. I wouldn’t call myself an expert but I love experimenting and creating new ways to make pancakes. Back in college when I lived in the dorms there was one main kitchen for each floor. I had my pots and pans from dollar general, a carton of eggs, sausage, and of course a box of pancake mix. Making pancakes from scratch was ideal but I made due with what I had. Cooking breakfast was important to me. I made pancakes countless of times and loved dressing up a stack with a fruit, yogurt, and other toppings. These days I make pancakes primarily from scratch.
[bctt tweet="Tired of oatmeal bowls? Make the perfect breakfast instead with Easy Oatmeal Pancakes."]
I seem to have about 3 canisters of oatmeal at the moment. Honestly, I don’t really know how it got this point.
Well, wait. I actually do.
I’m usually in the grocery store trying to stick the list I made but at some point I eventually get a fancy idea that may have involved oatmeal. Due to FOMO I assume I don’t have enough so I buy some only to come home and find out that I already have plenty. I can only eat so many oatmeal bowls and overnight oats on the go. You gotta get creative. Hence, Easy Oatmeal Pancakes. Shall we?
How to make Easy Oatmeal Pancakes
You will need 2 bowls to mix your wet and dry ingredients. In one bowl combine the flour, old fashioned oats, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Mix until well combined and set aside. In the second bowl add eggs, buttermilk, melted unsalted butter, and vanilla extract. Mix wet ingredients.
Pout the wet ingredients into the bowl with dry ingredients. Gently stir and continue to mix until just combined. Pancakes mix should be lumpy. Let pancake mix sit for at least 5 minutes. Heat a skillet over medium heat. Coat the skillet with cooking spray. Use a 1/4 cup measurement to scoop pancakes and transfer to skillet. Cook pancakes for 1-2 minutes or until top of pancake starts to bubble. Flip pancake over and continue cooking for an additional 1-2 minutes or until cooked thoroughly. This batch should make about 15 pancakes (when using a 1/4 cup measurement for each pancake).
Store these Easy Oatmeal Pancakes in a closed container in the fridge for a few days. To reheat I prefer the microwave (cook in 15 second increments to monitor pancakes). Overcooked pancakes will become hard/chewy. Another way to reheat pancakes is to place in oven or toaster oven and cover with aluminum foil. The foil will help prevent the pancakes from getting dry.
The good thing about pancakes is that they can be saved for later. Make your pancakes last even longer by flash freezing (this includes waffles as well). Using this technique each pancake will freeze completely through and will not stick together. It will be easier to pull apart when you’re ready to eat them again. Flash freeze pancakes by placing pancakes on a baking sheet in a single layer. Freeze pancakes for a couple of hours. Remove from freezer and then place in a plastic bag or container. Return to the freezer. If you can’t flash freeze (i.e. theres no room in the fridge to store a giant baking sheet… simply place pancakes in the plastic bag or container and separate pancakes with parchment paper. This will help keep the pancakes from sticking together while frozen. Frozen pancakes will retain the most freshness if eaten within two month although you certainly can keep them for longer.
If you’re looking for more pancake recipes check out these Whole Wheat Buttermilk Pancakes and Banana Pancakes with Yogurt, Blueberries, and Blackberries.
Easy Oatmeal Pancakes
Easy Oatmeal Pancakes made with 11 ingredients and full of old fashioned oats for a delicious and tasty stack of pancakes.
- 1 cup white whole wheat flour
- 1 cup old fashioned oats
- 1 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 2 eggs
- 2 cups buttermilk
- 1 tbsp unsalted butter melted
- 1 tsp vanilla extract
In a large bowl combine dry ingredients: oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
In a separate bowl combine wet ingredients: eggs, buttermilk, melted butter, vanilla extract.
Mix until well combined. Pour wt ingredients into bowl with dry ingredients. Let sit for at least 5 minutes.
Heat a large skillet over medium heat. Coat with cooking spray. Add 1/4 tsp of batter to skillet to form pancakes. Cook for 1-2 minutes (top of pancakes should start to show bubbles). Flip over. Cook for an additional 1-2 minutes or until done. Remove from pan.
Freeze additional pancakes by flash freezing. Place left over pancakes flat on baking sheet in single layer. Freeze for 1 hour. Remove pancakes and transfer to plastic bag or container and place back in the freezer. Enjoy your pancakes whenever you ready by using a microwave to heat them up.
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Jasmin Foster is a registered dietitian/food photographer focused on feel good balanced living providing recipes and tips to help you live your best life.