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Oatmeal Pancakes

These quick, easy pancakes use rolled oats and whole wheat, but they still taste great.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Servings 12 3-inch pancakes
Calories 85 kcal


  • 1 1/4 cups milk
  • 1 cup quick oats
  • 1 tbsp oil
  • 2 eggs beaten
  • 1/2 cup whole wheat flour
  • 1 tbsp brown sugar
  • 1 tsp baking powder
  • 1/4 tsp salt


  • Combine the milk and rolled oats in a bowl and let stand at least 5 minutes.
  • Add the oil and beaten eggs, mixing well.
  • Stir in the flour, sugar, baking powder and salt.
  • Mix just until the dry ingredients are moistened.
  • Bake on a hot, lightly oiled griddle, using 1/4 cup of batter for each pancake.
  • Turn them when the top is bubbly and the edges are slightly dry. (Don't laugh! They don't form┬ánice circles in the pan.)


If you make the original recipe, you'll have a reasonable number of pancakes for four, which can be a helpful way to avoid overdoing it. However, if you're not worried about that, you might want to double it, because the extras make handy on-the-go snacks when eaten plain, or fun midweek breakfasts when heated.