Home » Posts » Healthy From Scratch Food » Pancakes with Oats Recipe
pancakes with oats recipe - pancakes on the griddle cooking

Pancakes with Oats Recipe

We recommend products we would use ourselves and all opinions expressed here are our own. This post may contain affiliate links, which means we might make a small commission at no extra cost to you. This helps us keep the blog running. See our full disclosure here.

Pancakes Recipe with Oats : A Wholesome Breakfast Option

Our pancakes with oats recipe creates a breakfast that’s fast, easy and delicious. Packed with fiber, protein and flavor, oats are a great addition to your morning routine. Combined with whole wheat flour, these pancakes offer a high-fiber option that will keep you feeling full and satisfied.

Why Use Oats in Your Pancake Recipe

Oats are incredibly versatile and can be used in a variety of recipes, from pancakes to porridge. Along with the whole wheat pastry flour, with the addition of oats these pancakes are packed full of fiber and flavor. As well as fiber, oats are also loaded with nutrients like protein, and antioxidants. They give the pancakes a nice mouthfeel and are a satisfying way to start your day.

How to Make Pancakes with Oats (Recipe Highlights)

This recipe is exceptionally fail-proof. You need about 2 cups of liquid. We like to mix our homemade yogurt with milk which gives the pancakes a slightly tangy flavor. The amount of yogurt to milk doesn’t matter much – you just need about two cups. Thicker liquid will make for more dense pancakes. And if you don’t want to use whole wheat flour, use all purpose.

The longer the oats can soak in the wet ingredients, the softer they will be. But don’t worry if you want to throw these together quickly, these will be ready to cook within 10 minutes of starting. As long as the oats soak for about 5-10 minutes while you put all of the other ingredients together, you’ll still get a nice textured pancake.

measured milk and yogurt for pancake recipe
oats being measured for pancake batter
  1. In a mixing bowl, combine oats, with a mixture of milk and yogurt. You could also use buttermilk. At this point we like to add some sourdough discard but this step is optional.
  2. In a separate bowl, whisk together eggs, milk, oil, and vanilla extract and add them to the oats and milk.
  3. Mix together whole wheat flour, baking powder, salt, and any other desired spices (such as cinnamon or nutmeg).
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for a few minutes while you preheat a skillet or griddle over medium heat. (Or if you want you can let the batter sit overnight in the refrigerator)
  5. Preheat your skillet and pour the batter onto the skillet, using about 1/4 cup for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  6. Serve warm with your favorite toppings and enjoy!
batter for oatmeal pancakes with whole wheat flour ready to mix
pancakes with oats on the griddle

Oat Pancake Variations & Serving Suggestions

  • Add-ins: Get creative with your pancake add-ins! Try mixing in chocolate chips, fresh berries, chopped nuts, or mashed bananas for extra flavor and texture. About 3/4 cup of add-ins should be an optimal amount.
  • Toppings: Serve your pancakes with a drizzle of maple syrup, a dollop of Greek yogurt, or a sprinkle of powdered sugar. Fresh fruit, whipped cream, and nut butter are also delicious options.
  • Pairings: These pancakes pair perfectly with a hot cup of coffee or tea. For a complete breakfast, serve them alongside scrambled eggs, bacon or sausage, and fresh fruit.

This is one of those recipes you will want to bookmark. We make these a few times a month! For more wholesome breakfast ideas using oats, be sure to check out our Pumpkin Coffee Cake Recipe and our How to Make Porridge with Any Grain posts.

cooked whole wheat oat pancake made using oat pancakes recipe

Oat Pancakes

These healthy oat pancakes are a nutritious and delicious breakfast option. Made with oats, whole wheat pastry flour, and optional sourdough discard, they are filling, flavorful, and easy to make.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: healthy, high fiber, sourdough discard, wheat
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 320kcal
Cost: $3


  • Mixing bowl
  • Whisk or fork
  • Skillet or griddle
  • Spatula


  • 480 g milk and plain yogurt combination approximately 2 cup, you can use all milk if you do not want to use yogurt, or buttermilk
  • 130 g oats approximately 1 1/2 cups
  • 50 g pure olive oil approximately 1/4 cup
  • 100 g eggs approximately 2 large eggs
  • 60 g sourdough discard optional
  • 3 g vanilla extract approximately 1/2 teaspoon
  • 20 g cane sugar approximately 1 tablespoon
  • 3 g fine sea salt approximately 1/2 teaspoon
  • 170 g whole wheat pastry flour approximately 1 1/4 cups
  • 12 g baking powder approximately 2 1/2 teaspoons


Soak the Oats & Make the Batter

  • In a mixing bowl, combine the milk and yogurt (with the sourdough discard if using) and oats.
  • Add the olive oil, eggs, vanilla extract, cane sugar, and fine sea salt.
  • Add the flour and baking powder to the wet ingredients and mix until just combined. Do not overmix; it’s okay if the batter is slightly lumpy.

Optional Overnight/Long Ferment Step:

  • Cover and let it sit at room temperature for at least 2 hours and refrigerate overnight.

Cook the Pancakes

  • Heat a skillet or griddle over medium heat and lightly grease with oil or butter.
  • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on the other side.
  • Repeat with the remaining batter.
  • Serve warm with your favorite toppings.


  • The optional sourdough discard adds flavor and nutrition, but it can be omitted if you don’t have any on hand.
  • Adjust the consistency of the batter by adding more milk or yogurt if needed. For a thicker batter, add less liquid; for a thinner batter, add more liquid.
  • These pancakes can be made ahead and stored in the refrigerator for a few days or frozen for longer storage.


Serving: 171g | Calories: 320kcal | Carbohydrates: 44g | Protein: 10g | Fat: 11g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 6.7g | Cholesterol: 72mg | Sodium: 377mg | Potassium: 319mg | Fiber: 5.5g | Sugar: 6.4g | Vitamin A: 122IU | Vitamin C: 0.4mg | Calcium: 151mg | Iron: 2.8mg

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top
Subscription Form

Subscribe To Our Free Newsletter & Never Miss Out!

Stay in the loop with our latest recipes, tips, and exclusive offers! Simply enter your name and email below.