oatmeal pancakes

It seems like everywhere I turn people (bloggers) are making all these fancy schmancy versions of oatmeal.  Brownie batter overnight oats, carrot cake, chocolate chip cookie dough, cinnamon roll, etc… I was even browsing pinterest and noticed the home page had an entire section dedicated to just ‘oatmeal.’   I had no idea people loved the stuff THAT much.  We’re boring.  We just eat plain old oatmeal with a little drizzle of honey.  In fact, it’s a pretty standard breakfast around here, but, I don’t make oatmeal fresh every morning.  I can’t be bothered to clean that same sticky oatmeal pot every.single.day.  I’d go nuts.  I usually make a big pot once a week and we just scoop out portions throughout the week.  Inevitably we have leftover oatmeal by the end of the week.  Even though it’s probably only pennies worth of food, still, I hate wasting it.  So I’ve been trying to think of ways to use it.  Pancakes, perfect!

Given that my baby hates sitting in a high chair to eat, most food I make her requires it be portable for a 1 year olds wandering hands.  I’ve made numerous recipes over the past few months trying to find a food she can just drag around with her.  A food that will mop my floor as she drags it, but also one that offers her some substance and nutrients (maybe the dust she gathers along the way offers her some vitamins or protein?  That’s my theory).  Muffins are too crumbly, cookies are too sweet, but pancakes.  Pancakes have been the ticket!   A quick google search, and BAM, we have ourselves some oatmeal pancakes!  They’re toddler and baby approved.  Also mom and dad approved.

oatmeal pancake

You can add fruit or chocolate chips to the batter too, but my kids act like anything but a plan pancake is poison, so we just reserve all of our ‘add ins’ to be used as toppings. Blackberries and a big scoop of greek yogurt were my toppings of choice, and they were the perfect balance of tart, juicy and creamy.  I didn’t even need any syrup.

oatmeal pancakes

 In the same way that a simple bowl of oatmeal is  just the starting point for many flavor combinations, this pancake is a blank canvas filled with possibility.  Get creative with how you’ll eat your oatmeal pancakes!

Oatmeal Pancakes

Oatmeal Pancakes


  • 1 3/4 cup all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 3 tbsp melted butter
  • 1 1/4 cups milk (anything from non-fat, whole or buttermilk)
  • 1 cup cooked oatmeal (cooked and cooled)
  • 1 tbsp molasses (or honey)
  • 2 large eggs


Whisk the dry ingredients together in a large bowl.

In a smaller bowl, whisk the melted butter, milk, cooked oatmeal, molasses and eggs together until thoroughly combined.

Pour the wet ingredients into the dry ingredients and whisk. Don’t over mix. Whisk just until the dry ingredients are wet, but still a little lumpy. The batter should be slightly thick.

Heat a griddle over medium heat and rub the pan with butter. Using a 1/4 cup measuring cup, scoop batter onto hot pan. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown (about 5 minutes total).

Serve the pancakes hot, straight from the skillet.

*To freeze pancakes, allow the cooked pancake to cool completely, then store them in a ziplock bag. Reheat in the microwave or the oven (a toaster might even work too, but I haven’t tried that yet).

*Makes about 18 pancakes (depending on the size).


Recipe Adapted from Smitten Kitchen