These multigrain Oatmeal Pancakes are fluffy and hearty and sure to become a family favorite! Made with buttermilk, old-fashioned oats, white whole-wheat flour and sweetened with just a touch of pure maple syrup.
Oatmeal Pancakes
These oatmeal pancakes have become our go to weekend pancake recipe. I love that they are multigrain and sweetened with just a touch of pure maple syrup. My kids love that they are so fluffy and tasty!
Oat Pancakes
Start by soaking old-fashioned oats in the buttermilk for 10 minutes. This softens the oats and makes for an outstanding texture!
Healthy Oatmeal Pancakes
This oatmeal pancake recipe is healthy, but so tasty! Old-fashioned oats, white whole-wheat flour for texture, tangy buttermilk instead of butter or oil and lightly sweetened with pure maple syrup instead of granulated sugar.
Our family has made these oatmeal pancakes dozens of times now! They are perfect paired with blueberries or raspberries. Since this oatmeal pancake recipe is not heavy on added fat or sugar, you can add a smear of real butter and a drizzle of maple syrup for a truly delicious pancake breakfast.
Hearty oat pancakes are great served with almond butter or peanut butter too!
Oatmeal Pancake Recipe
- 2/3 cup old-fashioned oats
- 1 1/3 cups reduced fat buttermilk
- 1 tablespoon pure maple syrup
- 3 ounces white whole-wheat flour about 3/4 cup
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 egg, lightly beaten
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In a large mixing bowl, combine dry oatmeal and buttermilk and let soak for 10 minutes.
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In a small bowl, combine flour, baking powder, baking soda and salt, whisk to combine dry ingredients.
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Heat a non stick electric griddle to medium heat.
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Add maple syrup, vanilla and egg into buttermilk oatmeal mixture and whisk together. Add dry ingredients and whisk just until combined.
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Measure 1/4 cup batter onto hot griddle and cook until edges are dry and starting to set. Flip and cook other side another 2-3 minutes.
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Serve with butter and warm pure maple syrup.
Make sure to use white whole-wheat flour in this recipe for the best texture.
Spray griddle with non stick cooking spray prior to cooking pancakes, if needed.
6 Weight Watchers SmartPoints per serving (3 pancakes)
Adapted from Cooking Light Magazine
You may also like:
One Point Weight Watchers Pancakes
Old Fashioned Sour Cream Blueberry Pancakes
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Raspberry Cheesecake Pancakes from Eazy Peazy Meals
5 Easy Dinner Ideas for Busy Weeknights
My five FAVORITE recipes for busy families!
- Quick to make
- Light on your budget
- Easy to clean-up
- and...most important...absolutely DELICIOUS
FYI Eggs arent listed in ingredients, but is mentioned in the directions!
Thank you so much for the comment, Kim! I updated the recipe card.
Just made these—breakfast for dinner with eggs and bacon. Delicious!! Thanks!
That’s great! So glad you liked them!❤️
Just made them. I added some orange rind and orange extract and sprinkled with blueberries. The were delicious!!
Thank you, Terry! I just love this recipe, I’m so glad you enjoyed them. Your additions sound so delicious!
These pancakes are the best ever! So good!
I know what I will be having for breakfast tomorrow! This will pair perfectly with my morning cup of coffee!
Lovely! And someone comment on her additions so will have to try it!
I love oatmeal pancakes! So much heartier and actually keep me full for awhile! I bet these would be great with fresh blueberries too!
We make ours in the blender and they turn out a bit flatter, but so easy and delicious!
I have made oatmeal pancakes by using the flavored quick oat mixed with a store bought pancake mix. Using equal parts of oats and pancake mix, water and my favorite creamer. They are delicious and so easy!