Hearty Oatmeal Pancakes

Hearty Oatmeal Pancakes

14 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    45 m
Recipe by  jpandmary

“Great recipe my daughter made while visiting!”

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Adjust Servings

Original recipe yields 12 servings



  1. Mix the rolled oats and buttermilk together in a large bowl; allow to soak 15 minutes.
  2. Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt together in a separate large bowl.
  3. Beat the eggs and milk together in a separate small bowl; mix into the soaked oats. Stir the flour mixture into the oat mixture. If the batter seems dry, add milk about 1 tablespoon at a time until the desired consistency is achieved.
  4. Grease a skillet or griddle and place over medium heat. Ladle about 1/2 cup of batter per pancake onto your preheated cooking surface. Cook until the pancake is lightly golden brown, about 2 minutes, flip, and continue cooking to brown other side, another 1-2 minutes.

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Reviews (14)

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Sarah Jo

Sarah Jo

I cut this recipe in half. I "ground" my oats down in my mini-food processor before soaking them in "soured" milk, which is used in place of the buttermilk. I added one teaspoon of vanilla extract. This pancake recipe was SO GOOD. Hearty? YES! Very filling. The kids had theirs with peanut butter and jam, I had mine with organic applesauce on top. This may be our new favorite pancake recipe! NOTE: Because I cut this recipe in half, I had to figure out what to do about the half egg the recipe called for. I just used two full eggs and cut back on the extra milk called for. Wa-la, problem solved.

Deb C

Deb C

Just as the name suggests, this is a very hearty pancake, plus it has wonderful flavor and is healthy to boot - A perfect breakfast. Definitely soak the oats to soften them, however if you don’t have time to soak the oats, you can grind the oats in the blender before adding in the additional ingredients. I made the recipe exactly as written with the exception of halving the recipe and wouldn’t make any additional changes. Two pancakes per person worked for us.



I really got excited about a pancake recipe without added oil, so I wanted my kids to try this one. For starters, I had to make a substitution, the buttermilk-I did the old standby of adding a teaspoon of lemon juice for each cup of milk. Because I keep a container of blended oatmeal, I wasn't too worried about soaking the oats. These were the only changes I made to the original recipe before tasting them. It is a HUGE recipe and pretty easy to fix with ingredients normally on hand, (sans buttermilk) so that's a plus. They mixed up nicely and I supposed the cinnamon would be a flavor boost. I used Pam to spray my griddle with good success-no sticking. The pancakes when finished were cracked and dry on the outside. I attributed this to the lack of oil with the recipe. The texture inside was ok, but the taste was on the bland side. We couldn't even taste the cinnamon, so that measurement could easily be doubled. After my first 2 batches of pancakes were made, I added 3 TBSP. of vegetable oil for a more tender pancake. That was so much better! Then I added frozen blueberries to the pancakes and that made these AWESOME, and still kept with the hearty and healthy bent to them! The blueberries brought flavor to them and my kids and I liked these so much more after these 2 additions. So, a 5 star with the changes of blueberries or chopped apples, the oil and you have a great, hearty and healthy breakfast.

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Amount Per Serving (12 total)

  • Calories
  • 208 cal
  • 10%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 36.7 g
  • 12%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 443 mg
  • 18%

Based on a 2,000 calorie diet



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Oatmeal Pancakes II


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Mom's Oatmeal Blueberry Pancakes