Oatmeal Pancakes
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Oatmeal pancakes are hearty, flavorful, and full of whole grains that won’t leave you hungry hours later. This recipe is for a large batch of dry mix you can store in the fridge or freezer. It’s almost like a healthier Bisquick at your fingertips! Want a fun twist on pancakes? Try our Sheet Pan Pancake recipe!
Why Oatmeal Pancakes Are Amazing
- Healthiness: Oatmeal pancakes are a nutritious choice due to their fiber content and vitamins. One of the many reasons we love oat based recipes like our Overnight Oats, Pumpkin Baked Oatmeal, or Blueberry Oatmeal Muffins.
- Distinct Flavor: The mixture of oat flour, whole wheat flour, and all purpose flour yields a subtle nutty and earthy taste to these pancakes. With a hint of coconut oil, this flavor combo is divine!
- Satiety: Thanks to the whole grains, they provide long-lasting energy and keep you full. A satisfying breakfast option to have on hand.
- Freezer Friendly: Whether you decide to freeze the dry mix or make a large batch of pancakes and freeze them for busy mornings, this recipe is super handy. We love making extras and freezing all of our pancake recipes like our Zucchini Pancakes and Healthy Pumpkin Pancakes.
- Great for Kids: Oatmeal pancakes are a great recipe for 1 year olds or little eaters. They are easy for little gums and full of nutrition.
Oatmeal Pancake Mix Ingredients
This recipe is to help you make up a large batch of dry mix to keep on hand. Store it in the refrigerator or freezer so you can whip up Oatmeal Pancakes any time you want. Here are the main ingredients:
Ingredient Notes:
Oil – I use coconut oil because I like the hint of sweetness it adds. You could use any other tasteless oil like avocado oil or grape seed oil. Vegetable oil will work but is more processed.
Flour – The secret to making a fluffier pancake is using the white whole wheat flour variety, which is now available in most major grocery stores. Important: If you can’t find that specific kind of flour, use half whole wheat and half unbleached, all-purpose flour in it’s place.
Oats – Quick oats will work fine in this recipe. I chose to use rolled oats because they are less processed, though. Regardless of which oats you use, make sure you blend/process them until they are a fine flour. We’ll show you how to do this below.
When you’re ready to make a batch of pancakes with your mix, you’ll also need an egg and whole milk (or plain dairy-free milk) on hand.
How to Make a Large Batch of Oatmeal Pancake Mix
Perhaps the most important part of making Oatmeal Pancakes is grinding up the oats into an oatmeal flour.
Grind the Oats
You can use a blender, food processor, or a coffee grinder to grind the oats into flour. Here’s how:
- Blender or Food Processor: Add the oats to the blender or food processor and pulse until you achieve a fine, powdery consistency. Stop and scrape down the sides as needed to ensure even grinding. This method may take a minute or two.
- Coffee Grinder: If you have a clean coffee grinder, you can use it specifically for grinding oats into flour. Just add the oats and grind until you have a fine flour.
Combine Dry Ingredients
Grab a large (and I mean LARGE) mixing bowl–preferably at least 4 quarts or larger. Whisk together all of the dry ingredients:
- Processed oats
- White whole wheat flour
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Baking soda
Add the Oil
With hand mixer on slow speed, drizzle the oil into the bowl slowly while the mixer is running. (Alternately, you can gently stir the oil in by hand.) The pancake mix should start to form small crumbles. Stop mixing at this point.
Storing the Pancake Mix
This mix will make about 10 cups all said and done. Think of it like a homemade (but healthier) Bisquick mix. I store it in a Pop Top Airtight Container for easy access.
There are multiple ways to store Oatmeal Pancake Mix. Here are the best ways to store whole grains like our pancake mix, according to MasterClass:
- Store the dry mix for 1-3 months in a cool, dark place in the pantry or cabinet.
- Store the dry mix in the refrigerator for up to 6 months.
- Freeze the dry mix for up to 12 months or so. It’s best to freeze in a freezer bag and squeeze out as much air as possible for this method.
Making Oatmeal Pancakes
Now that you have a large batch of Oatmeal Pancake Mix ready to go whenever you want them, here is how you actually make the pancakes.
1. For a batch that yields about 8 pancakes, whisk together:
- 1 cup of dry mix
- 1 large egg
- 2/3 cup whole milk (sub: plain dairy-free milk)
Scale up this recipe as much as you want.
Cooking Note
The mixture may seem thin at first but the oats will soak up the milk and it thickens as it stands.
If you don’t have time to wait for it to thicken, just add in a little more mix.
If it seems too thick, just add more milk.
You won’t mess up the recipe by making small adjustments like this.
2. Preheat a large skillet over medium heat. Grease the pan with cooking spray or butter. Using about 1/4 cup batter per pancake, cook until bubbles form on the surface. Then flip and cook until golden brown.
How to Serve Oatmeal Pancakes
Aside from the obvious partners in crime (maple syrup and butter), we’d highly recommend topping them Maple Whipped Cream and/or with Strawberry Freezer Jam.
Serve with a side of Oven Baked Bacon for the perfect sweet and savory combo.
Or, if you’re trying to stick with the “healthy” theme, serve these with a Baked Omelette or Cheddar Chive Egg Bites and our Classic Fruit Salad instead.
FAQs
Absolutely! I do this all the time. Let pancakes cool completely. Place in a gallon-sized freezer bag in single layers. Divide each layer with parchment paper. Seal tightly, squeezing out any excess air, and freeze. When ready to eat, pull out however many you want and use the defrost setting on the toaster or microwave until heated through.
You can use a blender, food processor, or a clean coffee grinder to grind the oats into flour.
Replace with half all purpose flour and half regular whole wheat flour.
Yes, after mixing up the batter, add a few tablespoons extra oil. Read more tips for how to turn pancake mix into waffle mix.
Yep, they will work fine. In fact they blend up a bit smoother. I choose to use old fashioned oats because they are less processed and usually cheaper.
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Oatmeal Pancakes
This oatmeal pancake recipe is packed with wholesome ingredients that will satisfy all your hungry eaters. Make a batch to throw in the freezer and pull out for a fantastic homemade breakfast!
Ingredients
- 3 1/2 cups old fashioned oats (sub: quick oats)
- 3 cups white whole wheat flour (sub: 1 1/2 cups all purpose flour + 1 1/2 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 melted coconut oil (sub: avocado oil or another neutral tasting cooking oil)
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Instructions
To Make Dry Mix:
- Grind up oats in a blender or food processor until it’s a fine, powdery consistency. You may need to use a spatula to push down the sides.
- Mix all the dry ingredients–the oat flour, white whole wheat flour, all purpose flour, sugar, baking powder, salt, and baking soda–together on low speed using a hand mixer or stand mixer (paddle attachment works best) or by hand with a whisk.
- With mixer on low speed, drizzle the oil into the bowl slowly while the mixer is running. (Alternately, you can gently stir the oil in by hand.) The pancake mix should start to form small crumbles. Stop mixing at this point.
- Store in an airtight container in the pantry for 1-2 month, in the fridge for 6 months, and in the freezer about a year.
To Make the Pancakes:
- Note: 1 cup of dry mix will make about 7-8 four-inch pancakes.
- Whisk together 1 cup of mix, 2/3 cup of milk and one egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Add more milk if too thick.
- Heat a griddle and drop the batter onto it. When edges start to look dry, give them a flip! Cook until desired consistency.
Freeze For Later: Fully cook and cool. Freezer in single layers, divided by parchment or wax paper, in a gallon-sized freezer bag or container. Squeeze out all the excess air, seal tightly, and freeze.
Prepare From Frozen: Pop them in the toaster. Then microwave for about 20 second intervals, as needed to heat through.
Notes/Tips
- 1 cup of mix will make about 7-8 pancakes.
- The secret to making a fluffier pancake is using the white whole wheat flour variety, which is now available in most major grocery stores. Important: If you can’t find that specific kind of flour, use half whole wheat and half unbleached, all-purpose flour instead.
-
The mixture may seem thin at first but the oats will soak up the milk and it thickens as it stands. If you don’t have time to wait for it to thicken, just add in a little more mix. If it seems too thick, just add more milk. You won’t mess up the recipe by making small consistency adjustments.
- To make these dairy free, use plain dairy-free milk of your choice instead of whole milk.
- We have not tested making these gluten-free, but let us know if you do and have success!
I made half of the dry mix but had to add a cup of oil not half, however it’s amazing
Hey did you mean teaspoon instead of tablespoon for the baking powder and soda ?
I tired this recipie and the taste of baking soda is strong 🙁
Do you recommend whole milk for a particular reason? We usually have 1% on hand.
Whole milk is yummy, but 1% will work just fine. 😉
I absolutely love your pancake ideas..made healthier. My husband has become the ‘cook’ in our home due to my many chronic illnesses, now a horrific fall resulting in many more months of home health, home PT and many additional months at a PT clinic. He has mastered waffles with his new waffle maker, our 4 yr old granddaughter informed ‘Big Da’ that he really needed to get because she really didn’t like his pancakes very much. ha ha He told me to ‘Go order a good waffle maker with express shipping!’ I did as told and now our gdaughter is loving her Big Da’s waffles. Question: Do you think We could grind oats for waffles in same way?
Also, another QUESTION please: We just got a Panasonic Bread Maker and every recipe calls for Dry milk, any way to substitute fresh milk if I am not using the timer so it will not spoil? Hubby forgot to buy the dry milk and I really want to try make some bread before he goes shopping again next week.
I have used the oatmeal pancake mix to make waffles multiple times. I usually just add a tablespoon of extra oil to the batter but you’ll probably be ok if you skipped that if you don’t want to.
As far as subbing milk for dried milk, as long as you don’t use a timer, I’m pretty sure that would work as well. In fact, Rachel told me she did and it turned out fine. I’m not making any promises because I’ve never done it myself but I don’t see why it would be a problem. Good luck!
I just made these and they were so tasty! I didn’t add the sugar or oil to the mix. (Is the oil for preservation? Or will I be able to get away with not adding it?) When I mixed up the pancakes I added honey, cinnamon, and vanilla to taste and used almond milk. Then in place of the egg I added a whole ripe banana. It was just like eating a slice or two of guilt free banana bread! Thanks for sharing such a fabulous pancake mix! 🙂
Great adaptations! Thanks for sharing your ideas, Amanda.
You pretty much turned this into a whole different recipe–well done!
Amanda, will you please add your measurements of the added ingredients you used. It sounds like my kind of pancakes / waffles. We just bought a new deep pocket waffle iron. Husband loves it.
would this mix work with your zucchini pancake recipe?
We’ve never tried it, but I have been known to throw zucchini in pancake mix a lot. Doesn’t seem to affect the texture or taste much at all, if you don’t go overboard.
Not true, Rachel! I actually do use the oatmeal mix for these and it works great. I just add the cinnamon, brown sugar and zucchini to the mix. I also use the oatmeal mix for our sweet potato pancakes.
How do you thaw the buttermilk quickly after its frozen? It was a hassle this morning trying to chop off a buttermilk ice block to make the pancakes. Also, do you store it in 1/2 cup increments, or do you just freeze the whole carton?
Have you tried making these into pancake muffins? I found a recipe for them but its using bisquick and I don’t buy that. It calls for 1 cup bisquick and 1/2 cup milk. Think I could keep this recipe exactly as in and fake in oven @ 350 for 20-30 mins?
I haven’t tried this but I love the idea and think it sounds like it could work. If you try it, please let us know. I’d love to figure out a way to make pancake making fast and in bulk (i.e. using the oven!).
How much melted coconut oil?
One cup. To sub coconut oil, simply use the same amount the recipe calls for.
I know this is old recipe but I hope someone can answer my question. If I am grinding the oats can I use regular oats instead of quick oats? I have ton of regular oats to use up. Just found your site today and already palnning 3 freezer meals this week. Thanks!
Hi Ginger, it’s no problem at all to grind regular oats. Thanks for reading our blog. We really do hope it’s useful to you. Let us know if you have any other questions.
I just made up the mix this afternoon. I am excited to try it out! My hubby is the pancake master and prefers using Bisquick with our girls. I’ll make it tomorrow morning for our family, and hopefully he’ll be sold on this new, healthier mix!! Thanks, ladies.
Hmm, healthy Cinnamon Roll pancakes. Now that would be a fun challenge!
Awesome. Thanks Rach. I don’t mind trying things out, but Kevin is the pancake maker in the family… and he does not handle disappointments as well as some of us who experiment in the kitchen often. 🙂 Now if only you could make the Cinnamon Roll pancakes he made two weeks ago healthier. Those were sooooooo good!
Carla, I tried out using coconut oil in place of vegetable oil. My pancakes tasted really good. I think the coconut oil, if melted first before adding to the mix, works great. You might notice that when you add the milk and eggs to the mix, there will be a few small clumps of coconut oil in the batter (that coagulates when it cools). This doesn’t matter once you cook them because it melts into the pancake.
In other Oatmeal Pancake news:
– I added a bit of pureed pumpkin, subbed a 1/2 cup of almond meal for some of the flour, and subbed a 1/2 cup of ground flaxseed for some of the oats. Worked fine.
– Like Polly said, I think it’s better to grind your oats first. Makes for a smoother texture.
– We topped ours with butter, applesauce, and cinnamon. Tasted like Apple Cake!
Thanks for another yummy, healthy recipe for our family, Polly!
I’m trying it out for lunch today with coconut oil. I’ll let you know how it goes!
Ok ladies, what can I use in place of vegetable/canola oil? I don’t keep the veg/can oil on hand anymore because I don’t use it enough and it seems to be the least desirable of all the oils.
I substituted butter in the pumpkin chocolate chip muffins yesterday and they turned out good. I’ve substituted coconut oil in homemade muffins, etc. and it has worked fine, but when I used it in a store bought cake mix (which I never buy, but a friend had brought one over to make a cake), I didn’t really like the texture. So, I’m not sure if coconut oil would work in this recipe.
Any thoughts?