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Home Recipe Index Breakfast French Toast, Pancakes, & Waffles

Oatmeal Pancakes

4.9 /5
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Polly Conner
By: Polly ConnerPosted: 10/5/23Updated: 11/8/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

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!

Oatmeal pancakes stacked with butter on top and syrup drizzling down. this …


 
Table of Contents
  • Why Oatmeal Pancakes Are Amazing
  • Oatmeal Pancake Mix Ingredients
  • How to Make a Large Batch of Oatmeal Pancake Mix
  • Storing the Pancake Mix
  • Making Oatmeal Pancakes
  • Cooking Note
  • How to Serve Oatmeal Pancakes
  • FAQs
  • Oatmeal Pancakes

Why Oatmeal Pancakes Are Amazing

  1. 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.
  2. 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!
  3. Satiety: Thanks to the whole grains, they provide long-lasting energy and keep you full. A satisfying breakfast option to have on hand.
  4. 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.
  5. 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.
A fork with a bite of oatmeal pancakes on it.

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:

Labeled ingredients for oatmeal pancake mix.

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.
Oats that have been ground up in a food processor.

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
Dry ingredients for oatmeal pancakes in a mixing bowl.

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.

Oil added to pancake mix.

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:

  1. Store the dry mix for 1-3 months in a cool, dark place in the pantry or cabinet.
  2. Store the dry mix in the refrigerator for up to 6 months.
  3. 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.
Dry oatmeal pancake mix in a large container.

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.

A scoop of oatmeal pancake mix, an egg, and milk being mixed together.
Oatmeal pancake mix being whisked together.

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.

Oatmeal pancakes stacked with butter on top and syrup drizzling down.

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

Can I freeze pancakes for later?

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.

Do I need a food processor for the oats?

You can use a blender, food processor, or a clean coffee grinder to grind the oats into flour.

What if I can’t find white whole wheat flour for this recipe?

Replace with half all purpose flour and half regular whole wheat flour.

Can I use this mix for waffles?

Yes, after mixing up the batter, add a few tablespoons extra oil. Read more tips for how to turn pancake mix into waffle mix.

Can I use quick oats?

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 stacked with butter on top and syrup drizzling down.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 8 reviews

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!

Yield: About 10 cups dry mix (enough to make 60–70 4-inch pancakes) 1x
Prep: 10 minutesCook: 3 minutesTotal: 13 minutes
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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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

To Make Dry Mix:

  1. 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.
  2. 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. 
  3. 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.
  4. 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:

  1. Note: 1 cup of dry mix will make about 7-8 four-inch pancakes.
  2. 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. 
  3. 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!
© Author: Polly Conner
Cuisine: American Method: Stovetop

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Polly Conner

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.

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  1. Amy says

    Posted on 2/18/24 at 2:38 pm

    Thank you for this pantry mix recipe. Healthier than most other mixes, I am looking forward to making this.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 2/18/24 at 7:41 pm

      Hi Amy. Hope you enjoy the pancakes!

      Reply
  2. Richard says

    Posted on 12/2/23 at 1:36 pm

    This makes delicious pancakes as well as waffles. I’m a diabetic so this is much healthier than just using regular pancake or waffle mixes. Thank you.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 12/3/23 at 3:05 pm

      Hi Richard. I’m glad you found us and enjoy both pancakes and waffles with this mix. Thank you for taking the time to leave a review!

      Reply
  3. Lauren says

    Posted on 10/17/23 at 8:55 am

    I’ll never go back to normal pancake mix again. These were delicious (not to mention very filling thanks to the oats!) The texture was just right—fluffy on the inside with a subtle nutty flavor from the oats. Plus, they were a healthier alternative to traditional pancakes. I’ll definitely be making these oatmeal pancakes a regular part of my breakfast routine. Highly recommended!

    Reply
    • Polly ConnerPolly Conner says

      Posted on 10/17/23 at 8:55 am

      Yay! They are my go-to recipe for pancakes as well. Glad you liked them.

      Reply
  4. Jessica says

    Posted on 2/4/23 at 3:14 pm

    The baking soda taste came out very strong. Can I confirm if should be tablespoons or teaspoons?

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 2/5/23 at 8:37 am

      Hi Jessica. I’m sorry to hear that. Tablespoons are correct. Perhaps it wasn’t mixed thoroughly.

      Reply
  5. Kenton says

    Posted on 1/21/23 at 8:02 pm

    They taste OK, though its hard to tell if they’re done and I like my pancakes to actually get puffy, not be flat… as a pancake

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/23/23 at 10:25 am

      Hi Kenton. Next time you could try adding a little less milk and letting the batter sit longer so it will be thicker and puffier.

      Reply
  6. Jen says

    Posted on 11/22/22 at 9:26 am

    Excellent pancake mix! You can also use less milk and add something like applesauce and cinnamon.

    Reply
    • Rachel Tiemeyer says

      Posted on 11/22/22 at 12:09 pm

      Thanks for the review and the tip, Jen! Glad you enjoyed this mix. 🙂

      Reply
  7. Karen Kea says

    Posted on 9/2/22 at 6:11 am

    If entire recipe is frozen, do I have to completely thaw it out to get the desired amount out? What happens to the remainder? Can it be refrozen?

    Reply
    • Rachel Tiemeyer says

      Posted on 9/3/22 at 2:47 pm

      You can just take out what you need to and leave the rest in the freezer. No need to thaw first!

      Reply
  8. Virginia says

    Posted on 7/27/22 at 9:12 pm

    Yum. Used this recipe and added more coconut oil to make waffles. Will become my new go to for pancakes and waffles. The oatmeal and coconut oil create a delicious unique flavor.

    Reply
    • Rachel Tiemeyer says

      Posted on 7/28/22 at 7:34 am

      Thanks for the feedback and idea for how to make it into waffles! Yes, I love coconut oil in baked goods. Such a great idea.

      Reply
  9. Cynthia says

    Posted on 7/24/22 at 10:38 am

    Would this recipe work for waffles?

    Reply
    • Rachel Tiemeyer says

      Posted on 7/25/22 at 11:41 am

      Polly has tried this and it works with a little extra oil. We wrote an article about how to adapt pancake mix for waffle mix here: https://thrivinghomeblog.com/turn-pancake-mix-into-waffle-mix/

      Reply
  10. Gary says

    Posted on 7/1/22 at 12:46 am

    I’m confused by the milk, it’s somewhere between one half and one cup?

    Reply
    • Rachel Tiemeyer says

      Posted on 7/1/22 at 5:32 pm

      We just updated the recipe to correct that typo. Sorry for the confusion!

      Reply
  11. Kristen says

    Posted on 2/25/22 at 9:00 am

    We love love love love love this! This recipe tastes so good for blueberry pancakes. Does anyone know how to adapt it into a waffle mix?

    Reply
    • Rachel Tiemeyer says

      Posted on 2/25/22 at 11:49 am

      Thanks for the review, Kristen. Although we haven’t tested this particular mix as waffles yet, we have another post that might help you out: https://thrivinghomeblog.com/turn-pancake-mix-into-waffle-mix/

      Reply
  12. Hana says

    Posted on 8/30/20 at 2:14 pm

    I have a go to pancake recipe. I like how you came up with this mix. I am thinking of making the flour mix (whole wheat + all purpose + oats) and then use that in my pancake recipe that uses buttermilk and two tbsp of butter. This way I can trick the kids and they won’t feel much difference in taste 🙂

    Reply
    • Rachel Tiemeyer says

      Posted on 8/31/20 at 2:00 pm

      Great idea! Smart, mama!

      Reply
  13. Liz says

    Posted on 8/18/19 at 10:21 am

    Can you make all the pancakes and freeze them? Or only freezer the uncooked batter? 🙂

    Reply
    • PollyPolly says

      Posted on 8/18/19 at 10:26 am

      I do it both ways! I love to make up a bunch of pancakes and freeze them fully cooked. They are super easy to rewarm in the morning. I also like to have a batch of the dry mix stashed away too. Whatever works best for you!

      Reply
  14. Allison says

    Posted on 5/26/19 at 9:17 am

    I wish I’d discovered this blog ages ago! I’m in nursing school now (second career), and I’ve pretty much stopped combing the web for different meal planning options after finding this blog. I’m finding gold time after time on here. These pancakes are a huge hit! Next to no mess, can be adapted with different milks, fruit, spices, and syrups. My 11 year old can whip up a batch of pancakes when I’m not around, no problem. They taste great! Thank you!

    Reply
    • PollyPolly says

      Posted on 5/26/19 at 10:02 am

      Thanks so much for the wonderful comment. I even shared this on our socials!! So glad we found YOU!

      Reply
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