Oatmeal Pancake Recipes

Does your family love pancakes?  My boys (especially my little one) love them but I usually only have time to make them on the weekends.  They sleep as long as they possibly can in the mornings before school and inhale a quick breakfast on their way out the door in the morning. 

Last week on spring break, I made some Oatmeal Whole Wheat pancakes for my kids and they loved them.  The recipes was really easy and it made enough so that I had extra for making future batches of pancakes. 

These oatmeal pancakes are one of our very favorite pancakes.  The texture is amazing and the taste was delicious!  I think you will love them too!

How to make Oatmeal Whole Wheat Pancakes.

Ingredients

• 3 1/2 cups rolled (quick) oats
• 3 cups whole wheat flour
• 2 cups all-purpose flour
• 3 tablespoons sugar
• 3 tablespoons baking powder
• 1 tablespoon salt
• 1 tablespoon baking soda
• 1 cup vegetable or canola oil

Directions

• Mix all the dry ingredients together in a mixer.
• If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix.
• With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct .
• Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
• To make the pancakes: whisk together 1 cup of mix, 1/2 to 1 cup buttermilk (depending on how thick you want your batter), and 1 egg.
• The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats.
• Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side.

Oatmeal Pancake Recipes

5 from 1 vote

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Ingredients

  

• 3 1/2 cups rolled quick oats
• 3 cups whole wheat flour
• 2 cups all-purpose flour
• 3 tablespoons sugar
• 3 tablespoons baking powder
• 1 tablespoon salt
• 1 tablespoon baking soda
• 1 cup vegetable or canola oil

Instructions

 

• Mix all the dry ingredients together in a mixer
• If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix.
• With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running.
• When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil).
• Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
• To make the pancakes: whisk together 1 cup of mix, 1/2 to 1 cup buttermilk* (depending on how thick you want your batter), and 1 egg.
• The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats.
• Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side.

Tried this recipe?Let us know how it was!

Here are a few other recipes you may like!

Birthday Cake Pancakes

Homemade Glazed Donuts

Strawberry Shortcake Crepes