Oatmeal Pancakes – a simple breakfast the whole family will enjoy. Add everything into the blender, cook on your griddle and voila, you have some of the best pancakes you’ll ever make.
My kids love pancakes in the morning; besides crepes, it’s their most requested breakfast item. They love them so much we will even make them for dinner. And these Oatmeal Pancakes are one of my favorite recipes for my kids morning favorite.
In our house, my son Aiden is known as the pancake king. He makes some of the best pancakes I have ever had. Naturally, I thought it would be fun to have a pancake throw-down. So I needed to perfect my homemade pancake recipe, to ensure a victory.
These Oatmeal Pancakes are going to be the flapjack recipe that brings me the win! I just know it. And another great thing about these pancakes is that you can make large batches – triple or double the recipe – and freeze the already cooked pancakes for later. To warm them up, just stick them in the toaster and you have an easy, homemade pancake breakfast without bringing the blender, griddles and everything else out. Easy, right!
These pancakes have a great nutty flavor from the oats and more of a hearty texture. I love using my NutriBullet Select to make these pancakes, and of course, Raspberry Peach Sauce to go with them. Really you can make any sort of sauce or syrup to go with this oatmeal pancake recipe. I even just prefer plain with butter or peanut butter.
These Oatmeal Pancakes are soon to make me the winner of the McCollum Kitchen Thrown-Down – Pancake Addition. Tune in soon for the winner. Until then, whip up a batch of these Oatmeal Pancakes – your whole family will enjoy them. XOXO San
How do you make oatmeal pancakes?
Place oats into blender.
Pulse until oats have become like flour, a fine powder.
Add flour, sugar, salt, baking powder & soda and pulse until combined.
Add remaining ingredients and blend until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides, serve hot with syrup!
How do you store pancakes?
Stack the pancakes, with a layer of wax paper in between each cake.
Store in an airtight container at room temperature for about 5-7 days.
You can also place the pancakes in the refrigerator or freezer.
They will last around 5-7 days in the refrigerator.
To freeze, store in an airtight freezer bag.
They will keep for 1-2 months in the freezer.
The unused batter can be kept in the fridge for about 5 days.
Don’t forget to pin this recipe for Oatmeal Pancakes to your favorite Pinterest board for later.
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1 tablespoon white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk or milk if you use milk your pancakes will be thin, but still tasty
- 2 teaspoons vanilla extract
- 2 tablespoons vegetable oil
- Place oats into blender, I used the NutriBullet Select.
- And pulse until oats have become like flour, a fine powder.
- Add flour, sugar, salt, baking powder & soda and pulse until combined. Add remaining ingredients and blend until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, serve hot with Raspberry Peach Sauce or your favorite syrup.