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Homemade Chocolate Chip Oatmeal Cookie Pancakes recipe image
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Chocolate Chip Oatmeal Cookie Pancakes

These Chocolate Chip Oatmeal Cookie Pancakes combine chewy oats with sweet chocolate chips for a deliciously hearty breakfast treat!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Keyword: Easy, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 1 cup white whole wheat flour
  • 3/4 cup oats
  • 3 tbsp packed brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1 tbsp vanilla extract
  • 1 1/2 cups buttermilk
  • 3 tbsp canola oil
  • Chocolate chips to taste

Instructions

  • In a large mixing bowl, whisk together the white whole wheat flour, oats, brown sugar, baking powder, baking soda, and salt. Make sure there are no lumps and everything is well mixed.
  • In a separate bowl, beat the large egg, then add the vanilla extract, buttermilk, and canola oil. Whisk until the mixture is smooth and well combined.
  • Pour the wet ingredients into the dry ingredients, stirring gently. Be careful not to overmix; a few lumps are perfectly fine. This will help keep your pancakes light and fluffy.
  • Gently fold in the chocolate chips. You can add as many or as few as you like, depending on how chocolatey you want your pancakes to be.
  • Heat your griddle or non-stick skillet over medium heat. Lightly grease it with a little canola oil or cooking spray to prevent sticking.
  • Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 2-3 minutes on the other side until golden brown.
  • Remove the pancakes from the griddle and keep them warm while you cook the remaining batter. Serve warm with maple syrup, fresh fruit, or a dollop of yogurt.

Equipment

  • Mixing Bowls
  • Whisk
  • Griddle or non-stick skillet
  • Measuring Cups and Spoons
  • Spatula
  • Serving plates

Notes

  • Substitute gluten-free flour to make this recipe gluten-free.
  • Use almond or oat milk instead of buttermilk for a dairy-free version.
  • Replace the egg with a flax egg for a vegan alternative.
  • Freeze cooked pancakes with parchment paper between them for up to 2 months.
  • Add nuts or dried fruit for extra texture and flavor.