Cinnamon Oatmeal Pancakes

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Cinnamon Oatmeal Pancakes-these light and hearty pancakes are a favorite at our breakfast table! The batter can be made in advance and they freeze well too!

Cinnamon Oatmeal Pancakes with fruit on top

Healthy Pancakes

Maxwell turned one last week and he is already Mr. Motor Mouth. He can already say 15 or so words. Caleb started talking at nine months, so he is taking after his brother. His newest word is pancake. We made Cinnamon Oatmeal Pancakes for breakfast over the weekend and he loved them! We gave him a baby pancake, but that wasn’t enough. He wanted more! He started saying pancake over and over until we gave him another one. I guess he figured if he wanted more pancakes he better learn to speak up! Smart kiddo! I was begging for more of these pancakes too!

Oatmeal Pancakes with Cinnamon topped with blueberries

How To Make Oatmeal Pancakes

We almost always eat Quaker oatmeal for breakfast. It is our standard breakfast, but sometimes we like to mix things up. We are wild like that:) Pancakes are always a good choice and these Cinnamon Oatmeal Pancakes are hands down a favorite. They are light, hearty, and easy to make. I bet you have all of the ingredients on hand!

I use Quaker Old Fashioned Oats and like to let the batter sit for at least 20 minutes so the oats can soften up. You can make the batter in advance and keep it in the fridge until you are ready to use!

The addition of oats adds fiber to the pancakes and also a satisfying texture. The cinnamon adds a hint of sweetness to the wholesome pancakes.

We like to top our pancakes with fresh fruit and maple syrup! YUM!

making oatmeal pancakes homemade

Great School-Day Breakfast

These Cinnamon Oatmeal Pancakes are the perfect back to school breakfast. I know, we don’t want to face reality and talk about back to school, but the time is here! Where did the summer go?

To make back to school mornings easier, make these pancakes. They are the perfect way to start the day! And good news, these pancakes freeze beautifully! Make a big batch and keep them in the freezer. Reheat in the toaster or microwave and you are good to go! They are a lifesaver on busy school mornings…or for when Maxwell is begging for more pancakes:)

Easy Oatmeal Pancakes with cinnamon and blueberries

And now for some fun news…Quaker is teaming up with Fuel Up to Play 60, the nation’s largest in-school wellness program, and Emmitt Smith to encourage and inspire families to balance eating sensibly and getting active as they fuel up for back-to-school. To inspire families to kick start the upcoming school year, they are giving families a chance to win one of 1,000 Back-to-School Fuel Packs, complete with Quaker products and a Fuel Up to Play 60 football to encourage physical activity.

To enter for your chance to win a Fuel Pack, follow @Quaker on Twitter and tweet your family’s favorite way to fuel up for the start the school year, using the hashtags #QuakerBTS and #Sweepstakes. One thousand participants will receive a Fuel Pack, and one lucky participant will also win a grand prize. Entries may be submitted once per day from Monday, August 10 to Friday, August 14. To learn more about your chance to win a Fuel Pack and for Official Rules, follow @Quaker on Twitter.

And don’t forget to fuel up with these Cinnamon Oatmeal Pancakes! Enjoy!

Eating Cinnamon Oatmeal Pancakes

Cinnamon Oatmeal Pancakes

These healthy, hearty, and delicious pancakes are a breakfast favorite! We like to keep a stash in the freezer for busy weekday mornings!
4.55 from 11 votes
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes

Ingredients

  • 1 cup white whole wheat flour
  • 1 cup Quaker Old Fashioned Oats
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups buttermilk
  • 1/4 cup unsalted butter melted and cooled to room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
  2. In a medium bowl, combine buttermilk, melted butter, eggs, and vanilla extract. Whisk until combined.
  3. Pour wet ingredients over dry ingredients and stir until combined. Let pancake mixture sit for at least 20 minutes. You can cover and put the mixture in the refrigerator for 3-4 hours before making the pancakes.
  4. When ready to cook, heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone.
  5. Serve pancakes with fruit and maple syrup, if desired.
  6. Note-these pancakes freeze well. Let them cool completely and then wrap in plastic wrap and put in a freezer bag. When ready to eat, remove from freezer and reheat in microwave or the toaster.

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Disclosure-this post is in partnership with The Quaker Oats Company, but our opinions are our own. Thank you for supporting the brands that continue to make Two Peas and Their Pod possible. 

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Yum! These look amazing! I’m pretty much obsessed with oatmeal, pancakes and especially oatmeal pancakes 🙂 And I loved the note about freezing pancakes – while I freeze pancakes all the time, I’ve never thought about heating them in the toaster. Great idea!

  2. I’m wondering if the fat can be lowered by substituting oil for butter, and using low fat buttermilk for full fat buttermilk? These sound delicious, but I would like to make them “diet friendly”.

  3. Definitely a smart kiddo – if there’s one word to learn early and well it should be pancakes! Especially if it gets him these – they look absolutely amazing!

  4. Hate to Sk about substitutions, but do you think almond milk would be too thin? I will try and let you know, but just wondering! Thx

  5. Oh my gosh, I just made these using 1/2 cup oat flour and 1/2 cup brown rice flour instead of wheat to make them gluten free, and substituted brown sugar with coconut palm. I also added a handful of raisins. SO GOOD. I’ve never had any success with gluten free pancakes in the past, and had low expectations, but this recipe is perfect! Now I’m wondering how the batter would do in a waffle iron! Either way, I’m planning to make a big batch this weekend to freeze- thank you! 🙂

  6. These pancakes look very yummy. What is the best way you’ve found to freeze your pancakes? The best way I’ve found is to stack them in groups of 4-6 pancakes, wrap it in Press N’ Seal, put that into a freezer Ziplock, and then defrost one stack overnight. I pop them in the toaster in the morning. I thought there may be an easier way that still keeps them from sticking together and/or getting freezer burn.

  7. Hello. I have made several of your recipes & they are all good so far! This one is no exception. We love just about anything with oatmeal so was excited to try these pancakes. I made a few additions though that I think are worth sharing.  I added 2 spoonfuls of Trader Joes lemon curd to the wet ingredients. I also added slivered almonds while they were on the griddle. The lemon curd really made the delicious cakes more flavorful. Wasn’t an overwhelming lemon flavor but enhanced the cinnamon & vanilla extract already in them. Yum!!!

  8. I made these in heart shapes for a Valentine’s day breakfast this morning, and they were great! I followed the recipe as written except I soaked the  oats in one cup of the buttermilk over night then I just added that in with the other wet ingredients the next morning. Yum! These are the best oatmeal pancakes I have made…I just loved the cinnamon in them! Thank you for sharing your recipes, they never disappoint! 

  9. We don’t eat dairy in our house, could I use Almond milk to replace the buttermilk (probably won’t be as fluffy) and coconut oil for butter?

  10. Hi, how can I make these pancake without the buttermilk? I know I can subsitute the butter with non-dairy butter, but how do you suggest I subsitute the buttermilk with a non-dairy item? My daughter is allegeric to dairy…
    Thanks

  11. Delicious and healthy pancake recipe that was a great way to start the new year! I love the opportunity to use whole wheat flour and the addition of oatmeal was a definite bonus. Thanks for sharing!

  12. These tasted good, but the batter is like water and runs into a big puddle.  I did let it sit, first for 30 min and then for about an hour, no difference observed.  Not sure how you made nice round pancakes…

  13. before cooking anything I visit your website to find new and amazing dishes, really you are doing an amazing job to share such amazing recipes, keep sharing


  14. I used 1% milk instead of the buttermilk as I did not have any in the refrigerator however despite letting the oats and then the batter sit, it was still quite runny. The flavor of the pancakes was fabulous and they turned out a bit like crepes which wasn’t a bad thing. I also added a few drops of almond extract and you could taste just a hint which was great. I will definitely make these again but will mix batter the night before and see if that will thicken things up. My husband who isn’t a fan of pancakes loved them!

  15. Can anyone tell me the nutritional information for this recipe? Such as calories, fat and sugar percentage? I really want to try this but would like to know the nutritional factors.


  16. Hi, just wanted to let you know I found your recipe last week and have made it 4 times already! SO yummy!

    I can’t have too much dairy, so I used almond milk instead, but still delicious.

    I find if you warm up your milk and add the oatmeal to the warm milk, it helps soften the oats and helps with the thickness of the batter. I usually do this first, mix the dry ingredients, then put the butter into the milk and oats. The warm milk melts the butter. Then mix in eggs and vanilla, and combine wet and dry. We’ve also put blueberries in the pancakes and macerated strawberries go well with these.


  17. Literally the best pancakes I’ve ever had. It’s an instant family favorite! I adapted the recipe slightly due to what we have on hand, instead of buttermilk i used unsweetened almond milk, all purpose flour instead of wheat, and sprouted instant oats instead of Quaker. OH and I added a dash of vanilla powder too.. I love that these barely needed any syrup, just a light drizzle, and some bananas and blueberries on top. Magnificent! I would recommend this recipe to everyone. 


  18. i fall in love to see this & want to eat. by the way when i will come back from Italy i’ll make it by my self thanks for sharing with us

  19. Not a good recipe at all, batter was WAY too thin. I even added another 1/2 cup of oats and 1/4 c. flour b/c it seemed so thin when I was mixing, also let it sit almost 40 min and still could only make one huge pancake at a time.


  20. These are wonderful! I made them gluten free with a gluten free all purpose flour. I made them for my toddler who is firmly planted in picky eating so I used gluten free quick oats so the texture wasn’t too whole grain ish. And I didn’t have buttermilk on hand so I used almond milk with lemon juice as a substitute. They are so light and they taste like oatmeal cookies! What more could you want in a pancake!


  21. This is my favorite pancake recipe. We make a double batch and freeze leftovers for quick breakfast. It’s seriously the best.


  22. These were a total disaster. I let them sit for 30 minutes. Still runny. I ended up pouring out half the “batter”, put them in the blender and added double to oatmeal and flour, greek yogurt, and flax seed.


  23. what a nice level of perfection. I followed the recipe as written except I soaked the oats in one cup of the buttermilk over night then I just added that in with the other wet ingredients the next morning. Yum!

  24. Just made these: gluten free {almond and coconut flour combined} , dairy free {nut milk}, and sugar free I added a few scoops of protein powder too…. They are fantastic. SUCH A VERSATILE RECIPE! THANK YOU!!!!!

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