17 Hearty Oatmeal Pancake Recipes for Amazing Mornings

Nothing beats the smell of fresh pancakes cooking on a weekend morning. These oatmeal pancake recipes combine the comfort of classic flapjacks with wholesome oats.

Each recipe brings something special to your breakfast table, from fruity additions to protein-packed versions that keep you satisfied all morning long.

01. Banana Whole Wheat Oat Pancakes

Sweet banana pancakes made with whole wheat flour and hearty oats. These fluffy hotcakes earn rave reviews from families everywhere.

Ingredients: 1 cup whole wheat flour, ½ cup rolled oats, 2 tablespoons brown sugar, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup milk, 2 ripe bananas (mashed), 2 large eggs, 2 tablespoons melted butter, 1 teaspoon vanilla extract.

How To Make Banana Whole Wheat Oat Pancakes

1. Combine flour, oats, brown sugar, baking powder, and salt in a large mixing bowl. Whisk these dry ingredients together until evenly distributed, ensuring your pancakes will have consistent texture throughout.

2. In a separate bowl, mash bananas until mostly smooth with just a few small chunks remaining for texture. Add milk, eggs, melted butter, and vanilla extract, whisking until well combined and creamy.

3. Pour the wet ingredients into the dry mixture and stir gently until just combined. Don’t overmix – a few lumps are perfectly fine and will create tender pancakes.

4. Heat a griddle or large skillet over medium heat and lightly grease with butter. Pour ¼ cup batter per pancake and cook until bubbles form on surface and edges look set, about 3-4 minutes per side until golden brown.

02. Nutty Barley Oat Pancakes

Multi-grain pancakes featuring barley flour, oat flour, and wheat germ. The combination creates deliciously nutty flavors that even whole grain skeptics will love.

Ingredients: ½ cup barley flour, ½ cup oat flour, ¼ cup wheat germ, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup buttermilk, 2 large eggs, 3 tablespoons melted butter, 2 tablespoons honey.

How To Make Nutty Barley Oat Pancakes

1. Whisk together barley flour, oat flour, wheat germ, sugar, baking powder, and salt in a large bowl. The wheat germ adds wonderful nuttiness, so make sure it’s evenly distributed throughout the flour mixture.

2. In another bowl, combine buttermilk, eggs, melted butter, and honey. Whisk vigorously until the honey is completely dissolved and the mixture is smooth and well blended.

3. Add wet ingredients to dry ingredients and stir gently until just combined. The batter will be slightly thicker than regular pancake batter due to the hearty flours.

4. Cook on a preheated griddle over medium-low heat, using about ⅓ cup batter per pancake. These take a bit longer to cook through, about 4-5 minutes per side until deep golden brown and cooked through completely.

5. Serve immediately with butter and maple syrup. I recommend reducing added sweeteners since these pancakes have natural nutty sweetness from the grains.

03. Make-Ahead Raisin Oatmeal Pancakes

Overnight pancake batter that’s ready to cook first thing in the morning. This time-saving recipe consistently earns five-star reviews from busy families.

Ingredients: 1 cup old-fashioned oats, 1 cup buttermilk, ¾ cup all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon baking soda, ½ teaspoon salt, 2 large eggs, ¼ cup melted butter, ½ cup raisins.

How To Make Make-Ahead Raisin Oatmeal Pancakes

1. The night before, combine oats and buttermilk in a large bowl. Stir well, cover tightly with plastic wrap, and refrigerate overnight. This softens the oats and creates incredibly tender pancakes.

2. In the morning, whisk together flour, brown sugar, baking soda, and salt in a separate bowl. Make sure the baking soda is evenly distributed for proper rise.

3. Add eggs and melted butter to the oat mixture, stirring until well combined. The mixture should look creamy and thick at this point.

4. Fold in the flour mixture and raisins, stirring just until combined. Don’t overmix – the batter should remain slightly lumpy for the fluffiest results.

5. Cook on a hot griddle over medium heat, using ¼ cup batter per pancake. Cook until bubbles form and pop on the surface, then flip and cook until golden brown, about 3 minutes per side.

04. Applesauce Oatmeal Pancakes

Thick and filling pancakes made with wholesome applesauce and oats. Kids love these hearty breakfast treats that you can prep the night before.

Ingredients: 1 cup rolled oats, 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup milk, ½ cup unsweetened applesauce, 2 large eggs, 2 tablespoons vegetable oil, 1 teaspoon cinnamon.

How To Make Applesauce Oatmeal Pancakes

1. Mix oats, flour, sugar, baking powder, salt, and cinnamon in a large bowl. Whisk thoroughly to ensure the cinnamon is evenly distributed for consistent flavor in every bite.

2. In another bowl, combine milk, applesauce, eggs, and oil. Whisk until smooth and well blended. The applesauce adds natural sweetness and creates incredibly moist pancakes.

3. Pour wet ingredients into dry ingredients and stir until just combined. The batter will be thick and hearty – this is exactly what you want for substantial pancakes.

4. Heat griddle over medium heat and lightly grease. Use ⅓ cup batter per pancake, cooking until edges are set and surface bubbles, about 4 minutes. Flip and cook until golden brown and cooked through.

05. Whole Wheat Blueberry Oat Pancakes

Kid-approved pancakes hiding nutritious whole wheat flour and olive oil. Fresh blueberries burst with sweetness in every fluffy bite.

Ingredients: ¾ cup whole wheat flour, ½ cup rolled oats, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup milk, 2 large eggs, 3 tablespoons olive oil, 1 teaspoon vanilla extract, ¾ cup fresh blueberries.

How To Make Whole Wheat Blueberry Oat Pancakes

1. Combine whole wheat flour, oats, sugar, baking powder, and salt in a large mixing bowl. Whisk well to break up any clumps in the whole wheat flour for smooth pancakes.

2. In a separate bowl, whisk together milk, eggs, olive oil, and vanilla until completely smooth. The olive oil creates tender pancakes without the heaviness of butter.

3. Add wet ingredients to dry ingredients and stir gently until just combined. Fold in blueberries carefully to avoid bursting them and turning the batter purple.

4. Cook on a preheated griddle over medium heat, using ¼ cup batter per pancake. Cook until bubbles form on surface and edges look dry, then flip and cook until golden brown, about 3-4 minutes per side.

5. Serve immediately while the blueberries are still warm and juicy. These freeze beautifully for quick weekday breakfasts when reheated in the toaster.

06. Gluten-Free Flourless Blueberry Oat Pancakes

Quick-cooking oats replace flour entirely in these naturally gluten-free pancakes. Perfect for anyone reducing processed ingredients while still enjoying fluffy breakfast treats.

Ingredients: 1½ cups quick-cooking oats, 1 cup milk, 3 large eggs, 2 tablespoons honey, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¾ cup fresh blueberries.

How To Make Gluten-Free Flourless Blueberry Oat Pancakes

1. Add oats, milk, eggs, honey, baking powder, salt, vanilla, and cinnamon to a blender. Blend on high speed for 60-90 seconds until the mixture is completely smooth and creamy.

2. Let the batter rest for 5 minutes to allow the oats to fully hydrate and thicken. This step is crucial for pancakes that hold together perfectly when flipped.

3. Gently fold in blueberries by hand, being careful not to burst them. The batter should be pourable but thick enough to hold its shape on the griddle.

4. Cook on a medium-heat griddle lightly greased with butter or oil. Use ¼ cup batter per pancake and cook until bubbles form and edges are set, about 3-4 minutes per side until golden.

07. One-Bowl Quick Oatmeal Pancakes

Simple oatmeal pancakes made entirely in one measuring cup for minimal cleanup. This clever technique makes busy school mornings so much easier.

Ingredients: ½ cup rolled oats, ¾ cup milk, 2 tablespoons butter, 1 large egg, ½ cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, ½ teaspoon salt.

How To Make One-Bowl Quick Oatmeal Pancakes

1. In a large glass measuring cup, heat milk in the microwave for 45 seconds until warm but not boiling. This helps soften the oats quickly for tender pancakes.

2. Stir oats and butter directly into the warm milk. Let sit for 3-4 minutes while the oats absorb the liquid and the butter melts completely.

3. Add egg to the oat mixture and whisk until well combined. The warm milk will slightly cook the egg, creating a rich, custard-like base.

4. Add flour, sugar, baking powder, and salt directly to the measuring cup. Stir until just combined – don’t worry about small lumps as they’ll disappear during cooking.

5. Cook immediately on a hot griddle over medium heat. Use about ¼ cup batter per pancake and cook until golden brown on both sides, about 3 minutes per side.

08. Earthy Buckwheat Oat Pancakes

Multi-flour pancakes featuring buckwheat’s distinctive nutty flavor balanced with oats and traditional flours. This combination creates complex, satisfying breakfast cakes.

Ingredients: ½ cup buckwheat flour, ¼ cup whole wheat flour, ¼ cup all-purpose flour, ¼ cup rolled oats, 2 tablespoons brown sugar, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup buttermilk, 2 large eggs, 3 tablespoons melted butter.

How To Make Earthy Buckwheat Oat Pancakes

1. Whisk together buckwheat flour, whole wheat flour, all-purpose flour, oats, brown sugar, baking powder, and salt in a large bowl. Make sure all flours are well combined for even texture.

2. In another bowl, combine buttermilk, eggs, and melted butter. Whisk vigorously until the mixture is smooth and the butter is fully incorporated without any streaks.

3. Add wet ingredients to dry ingredients and stir gently until just combined. The buckwheat creates a heartier batter that’s slightly thicker than regular pancakes.

4. Cook on a preheated griddle over medium-low heat, as buckwheat can brown quickly. Use ⅓ cup batter per pancake and cook for 4-5 minutes per side until deep golden brown.

5. Serve with butter and pure maple syrup to complement the earthy buckwheat flavor. These pancakes pair beautifully with fresh berries or sliced bananas for added sweetness.

09. High-Protein Vanilla Cinnamon Pancakes

Flourless protein pancakes packed with cottage cheese, oats, and protein powder. These fuel-packed breakfast cakes keep you satisfied for hours.

Ingredients: ½ cup instant oats, ½ cup low-fat cottage cheese, 4 large egg whites, 1 scoop vanilla protein powder, 1 teaspoon cinnamon, ½ teaspoon vanilla extract, 2 packets stevia sweetener, cooking spray.

How To Make High-Protein Vanilla Cinnamon Pancakes

1. Add all ingredients to a blender and blend on high speed for 45-60 seconds until completely smooth. The cottage cheese should be fully incorporated with no lumps remaining.

2. Let batter rest for 2-3 minutes to allow the oats to absorb liquid and thicken slightly. This creates pancakes that hold together better when cooking.

3. Heat a non-stick skillet or griddle over medium-low heat and spray with cooking spray. These pancakes cook differently than traditional ones, so lower heat prevents burning.

4. Pour small pancakes using about 3 tablespoons batter each. Cook for 3-4 minutes until edges are set and bubbles form, then flip carefully and cook 2-3 minutes more until golden.

10. Butterscotch Oatmeal Scotchie Pancakes

Indulgent pancakes studded with butterscotch chips and hearty oats. These moist and fluffy breakfast treats satisfy any sweet tooth perfectly.

Ingredients: 1 cup all-purpose flour, ½ cup rolled oats, ¼ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup milk, 2 large eggs, ¼ cup melted butter, 1 teaspoon vanilla extract, ½ cup butterscotch chips.

How To Make Butterscotch Oatmeal Scotchie Pancakes

1. Combine flour, oats, brown sugar, baking powder, and salt in a large mixing bowl. Whisk thoroughly to ensure the brown sugar is evenly distributed without any clumps.

2. In a separate bowl, whisk together milk, eggs, melted butter, and vanilla until smooth and well combined. Make sure the butter isn’t too hot or it will cook the eggs.

3. Pour wet ingredients into dry ingredients and stir gently until just combined. Fold in butterscotch chips carefully to distribute them evenly throughout the batter.

4. Cook on a medium-heat griddle, using ¼ cup batter per pancake. The butterscotch chips may cause some browning, so watch carefully and flip when bubbles form on surface.

5. Cook second side for 2-3 minutes until golden brown and cooked through. Serve immediately while the butterscotch chips are still melty and delicious inside the fluffy pancakes.

11. Vegan Chocolate Chip Oat Pancakes

Plant-based pancakes using soy milk, ground flax, and carob chips. These dairy-free and egg-free pancakes taste amazing with optional cinnamon and raisin variations.

Ingredients: 1 cup all-purpose flour, ½ cup rolled oats, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup soy milk, 2 tablespoons ground flax seeds, 3 tablespoons vegetable oil, 1 teaspoon vanilla extract, ½ cup carob chips.

How To Make Vegan Chocolate Chip Oat Pancakes

1. Mix ground flax seeds with 6 tablespoons warm water in a small bowl. Let sit for 5 minutes until thickened and gel-like. This flax mixture replaces eggs perfectly in vegan baking.

2. Combine flour, oats, sugar, baking powder, and salt in a large bowl. Whisk well to ensure even distribution of all dry ingredients throughout the mixture.

3. In another bowl, whisk together soy milk, flax mixture, oil, and vanilla until smooth. The flax gel should be completely incorporated into the liquid ingredients.

4. Add wet ingredients to dry ingredients and stir until just combined. Fold in carob chips gently, being careful not to overmix the delicate vegan batter.

5. Cook on a medium-heat griddle lightly oiled with vegetable oil. Use ¼ cup batter per pancake and cook until bubbles form and edges look dry, about 4 minutes per side.

12. Hearty Buttermilk Cornmeal Oat Pancakes

Stick-to-your-ribs pancakes combining rolled oats, flour, and cornmeal for incredible texture. The buttermilk creates tender, tangy pancakes that satisfy completely.

Ingredients: ¾ cup all-purpose flour, ½ cup rolled oats, ¼ cup cornmeal, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1¼ cups buttermilk, 2 large eggs, 3 tablespoons melted butter.

How To Make Hearty Buttermilk Cornmeal Oat Pancakes

1. Whisk together flour, oats, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. The cornmeal adds wonderful texture, so make sure it’s evenly distributed.

2. In another bowl, combine buttermilk, eggs, and melted butter. Whisk until smooth and well blended. The acidity in buttermilk reacts with baking soda for extra fluffy pancakes.

3. Pour wet ingredients into dry ingredients and stir gently until just combined. Don’t overmix – a few lumps are fine and will create the most tender results.

4. Let batter rest for 3-4 minutes while you heat the griddle. This allows the oats and cornmeal to absorb liquid for better texture and easier flipping.

5. Cook on medium heat using ⅓ cup batter per pancake. These are substantial pancakes that take about 4 minutes per side to cook through completely until golden brown.

13. Peanut Butter Jelly Oatmeal Pancakes

Childhood favorite sandwich transformed into fluffy oatmeal pancakes with peanut butter and jelly swirls. Let the batter rest for thicker, more tender results.

Ingredients: 1 cup rolled oats, ¾ cup all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup milk, 2 large eggs, 3 tablespoons creamy peanut butter, 2 tablespoons melted butter, ¼ cup grape jelly.

How To Make Peanut Butter Jelly Oatmeal Pancakes

1. Combine oats, flour, brown sugar, baking powder, and salt in a large bowl. Whisk well to ensure all ingredients are evenly distributed for consistent pancake texture.

2. In another bowl, whisk together milk, eggs, peanut butter, and melted butter until smooth. Make sure the peanut butter is completely incorporated without any streaks remaining.

3. Add wet ingredients to dry ingredients and stir until just combined. Let batter rest for 10-15 minutes to allow oats to absorb liquid and thicken the mixture.

4. Heat griddle over medium heat and lightly grease. Pour ¼ cup batter per pancake, then drop small spoonfuls of jelly on top and swirl gently with a toothpick.

5. Cook until bubbles form and edges are set, about 4 minutes. Flip carefully and cook until golden brown, about 3 minutes more. The jelly creates beautiful purple swirls throughout.

14. Smooth Blended Oat Pancakes

Food processor blended oats with traditional pancake ingredients create perfectly smooth batter. These fluffy flapjacks have subtle oat flavor without any texture.

Ingredients: ¾ cup rolled oats, ¾ cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup milk, 2 large eggs, 3 tablespoons melted butter, 1 teaspoon vanilla extract.

How To Make Smooth Blended Oat Pancakes

1. Process oats in a food processor for 30-45 seconds until they’re finely ground into flour-like consistency. This creates smooth pancakes without any oat pieces.

2. Add flour, sugar, baking powder, and salt to the ground oats. Pulse a few times to combine all dry ingredients evenly throughout the mixture.

3. Add milk, eggs, melted butter, and vanilla to the food processor. Process for 15-20 seconds until the batter is completely smooth and well combined.

4. Let batter rest for 2-3 minutes while heating your griddle. This allows the ground oats to hydrate fully for the most tender pancakes possible.

5. Cook on medium heat using ¼ cup batter per pancake. These cook quickly due to the smooth texture, about 2-3 minutes per side until golden brown and fluffy.

15. Three-Flour Hearty Oat Pancakes

Substantial pancakes made with rolled oats, all-purpose flour, and whole wheat flour combination. These truly live up to their hearty name with wonderful flavor.

Ingredients: ½ cup rolled oats, ½ cup all-purpose flour, ½ cup whole wheat flour, 2 tablespoons brown sugar, 1 teaspoon baking powder, ½ teaspoon salt, 1¼ cups buttermilk, 2 large eggs, 3 tablespoons melted butter, 1 teaspoon vanilla extract.

How To Make Three-Flour Hearty Oat Pancakes

1. If you have time, soak oats in buttermilk for 15 minutes to soften them. If rushed, you can grind the oats in a blender first, then combine with the buttermilk.

2. In a large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking powder, and salt until well combined and no clumps remain.

3. Add eggs, melted butter, and vanilla to the oat-buttermilk mixture. Whisk until smooth and well blended, making sure the butter is fully incorporated.

4. Pour wet ingredients into dry ingredients and stir gently until just combined. The batter will be thick and hearty due to the multiple flours and oats.

5. Cook on a preheated griddle over medium heat using ⅓ cup batter per pancake. These substantial pancakes take about 4-5 minutes per side to cook through completely.

6. Serve immediately with butter and maple syrup. These freeze beautifully for quick reheating on busy weekday mornings when you want a hearty breakfast.

16. Spiced Oatmeal Raisin Cookie Pancakes

Decadent yet healthy pancakes that taste like your favorite oatmeal cookies. Extra spices and brown sugar create sweet, fluffy breakfast treats.

Ingredients: 1 cup rolled oats, ¾ cup all-purpose flour, ¼ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon allspice, 1 cup milk, 2 large eggs, ¼ cup melted butter, ½ cup raisins.

How To Make Spiced Oatmeal Raisin Cookie Pancakes

1. Combine oats, flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and allspice in a large bowl. Whisk thoroughly to ensure all spices are evenly distributed for consistent flavor.

2. In another bowl, whisk together milk, eggs, and melted butter until smooth. Make sure the butter isn’t too hot or it will scramble the eggs.

3. Add wet ingredients to dry ingredients and stir until just combined. Fold in raisins gently, distributing them evenly throughout the spiced batter.

4. Cook on a medium-heat griddle using ¼ cup batter per pancake. The brown sugar may cause faster browning, so watch carefully and adjust heat if needed.

5. Cook until bubbles form on surface and edges look set, about 3-4 minutes. Flip and cook until golden brown and fluffy, about 3 minutes more on the second side.

17. Crunchy Whole Grain Cornmeal Pancakes

Multi-grain pancakes featuring cornmeal for delightful crunch and natural sweetness. Kids consistently rate these as the best pancakes with amazing flavor despite minimal sugar.

Ingredients: ½ cup whole wheat flour, ½ cup all-purpose flour, ⅓ cup cornmeal, ¼ cup rolled oats, 1 tablespoon sugar, 1 teaspoon baking powder, ½ teaspoon salt, 1¼ cups milk, 2 large eggs, 3 tablespoons melted butter, 1 teaspoon vanilla extract.

How To Make Crunchy Whole Grain Cornmeal Pancakes

1. Whisk together both flours, cornmeal, oats, sugar, baking powder, and salt in a large mixing bowl. Make sure the cornmeal is evenly distributed for consistent crunch in every bite.

2. In another bowl, combine milk, eggs, melted butter, and vanilla. Whisk until smooth and well blended, ensuring the butter is completely incorporated without streaks.

3. Pour wet ingredients into dry ingredients and stir gently until just combined. Don’t overmix – the batter should remain slightly lumpy for the most tender results.

4. Let batter rest for 5 minutes to allow the cornmeal and oats to absorb liquid and soften slightly while maintaining their pleasant texture.

5. Cook on a preheated griddle over medium heat using ⅓ cup batter per pancake. The cornmeal creates beautiful golden color and adds wonderful crunch to each fluffy bite.

6. Serve immediately while hot with butter and maple syrup. The natural grain flavors shine through beautifully, creating satisfying pancakes that keep you full all morning long.

Final Thoughts

These oatmeal pancake recipes prove that healthy breakfast choices don’t mean sacrificing flavor or satisfaction. Each variation offers something special for different tastes and dietary needs.

Whether you prefer make-ahead convenience or protein-packed fuel, there’s an oatmeal pancake recipe here that will become your new weekend morning tradition.