Chocolate Chip Oatmeal Cookie Pancakes
If you’re looking for a breakfast that combines the best of both worlds—pancakes and cookies—then look no further than these delightful Chocolate Chip Oatmeal Cookie Pancakes. Fluffy, chewy, and studded with melty chocolate chips, these pancakes bring the nostalgic taste of oatmeal cookies to your morning table. Whether you’re serving them to family or enjoying a quiet brunch by yourself, these pancakes promise to satisfy both your sweet tooth and your craving for comfort food.
The Upside of Chocolate Chip Oatmeal Cookie Pancakes
Imagine waking up to the aroma of fresh pancakes sizzling on the griddle, each one promising a warm, gooey center filled with chocolatey goodness. The beauty of these Chocolate Chip Oatmeal Cookie Pancakes lies not just in their incredible flavor but also in their nutrition. With the addition of oats and whole wheat flour, they pack a punch of fiber and nutrients, making them a healthier choice that doesn’t skimp on taste. These pancakes are perfect for a cozy weekend breakfast or a quick weekday meal that feels like a treat.
What We’re Using
To make these scrumptious Chocolate Chip Oatmeal Cookie Pancakes, gather the following ingredients:
- 1 cup white whole wheat flour
- 3/4 cup oats (old-fashioned or quick oats work)
- 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
What’s in the Gear List
To make your cooking experience smooth and enjoyable, here’s what you’ll need in your kitchen:
- Mixing bowls – for combining dry and wet ingredients.
- Whisk – to ensure a lump-free batter.
- Griddle or frying pan – for perfectly cooked pancakes.
- Spatula – to flip those pancakes easily.
- Measuring cups and spoons – for accurate ingredient measurements.
Chocolate Chip Oatmeal Cookie Pancakes: Step-by-Step Guide
Creating these Chocolate Chip Oatmeal Cookie Pancakes is a breeze! Just follow these simple steps:
Step 1: Combine the Dry Ingredients
In a large mixing bowl, whisk together the white whole wheat flour, oats, brown sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed for consistent flavor.
Step 2: Mix the Wet Ingredients
In a separate bowl, beat the egg and then add the vanilla extract, buttermilk, and canola oil. Whisk until well combined, and the mixture is smooth.
Step 3: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula or whisk until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 4: Add the Chocolate Chips
Now, fold in the chocolate chips to the pancake batter, distributing them evenly throughout the mixture.
Step 5: Preheat Your Griddle
Heat your griddle or frying pan over medium heat. To test if it’s ready, sprinkle a few drops of water on the surface; if they sizzle and evaporate, you’re good to go!
Step 6: Cook the Pancakes
Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until you see bubbles forming on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
Step 7: Serve and Enjoy!
Once cooked, stack your pancakes on a plate and serve warm with your favorite toppings such as maple syrup, sliced bananas, or a dollop of yogurt. Dive in and enjoy the deliciousness of your Chocolate Chip Oatmeal Cookie Pancakes!
Allergy-Friendly Substitutes
If you have dietary restrictions or preferences, here are some easy substitutes you can make:
- Gluten-Free Flour: Substitute the white whole wheat flour with a gluten-free all-purpose flour blend.
- Dairy-Free Milk: Replace buttermilk with almond milk or oat milk, adding a splash of vinegar for tanginess.
- Flax Egg: For a vegan option, use 1 tbsp ground flaxseed mixed with 2.5 tbsp water instead of the egg.
- Maple Sugar: Instead of brown sugar, try using coconut sugar or maple sugar for a different flavor profile.
Behind the Recipe
The inspiration for these Chocolate Chip Oatmeal Cookie Pancakes came from the classic oatmeal cookie we all know and love. The combination of oats and whole wheat flour not only brings a wholesome aspect to your breakfast but also offers a delightful texture that resembles that of a freshly baked cookie. The addition of chocolate chips turns these pancakes into a treat that feels indulgent, yet they’re made with nourishing ingredients.
Many readers have expressed their joy over how these pancakes are a great way to kick-start the day while still keeping health in mind. The balance of flavors and textures makes this recipe a favorite for both kids and adults alike.
Save It for Later
If you’re like most busy individuals, you may want to prepare these Chocolate Chip Oatmeal Cookie Pancakes ahead of time. You can easily double the recipe and store any leftovers in the refrigerator for up to three days. Simply reheat them on a skillet or in the microwave for a quick breakfast option. You can also freeze the pancakes for up to a month—just make sure to separate each pancake with parchment paper before placing them in a freezer-safe bag.
Chocolate Chip Oatmeal Cookie Pancakes Q&A
Can I make these pancakes ahead of time?
Absolutely! You can prepare the batter and store it in the refrigerator for up to 24 hours. Additionally, cooked pancakes can be refrigerated for up to three days or frozen for longer storage.
What type of oats should I use?
Old-fashioned oats or quick oats are both great options for this recipe. Old-fashioned oats will give you a bit more texture, while quick oats will blend more seamlessly into the batter.
Can I substitute the buttermilk?
Yes! If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
How can I make these pancakes healthier?
To make these pancakes even healthier, consider reducing the amount of brown sugar or using a natural sweetener like mashed bananas or applesauce. You can also add in some ground flaxseed or chia seeds for an extra nutritional boost.
The Last Word
Chocolate Chip Oatmeal Cookie Pancakes are a delightful way to enjoy breakfast while indulging in the flavors of a beloved cookie. They are easy to prepare, and the combination of wholesome ingredients makes them a fantastic choice for a nourishing start to your day. With endless possibilities for customization and toppings, this recipe is bound to become a staple in your household. So, gather your ingredients, fire up that griddle, and enjoy a plateful of these scrumptious pancakes that will surely make your mornings brighter!
Chocolate Chip Oatmeal Cookie Pancakes
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the white whole wheat flour, oats, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the egg and then add the vanilla extract, buttermilk, and canola oil. Whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined.
- Fold in the chocolate chips to the pancake batter.
- Heat your griddle or frying pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form, about 2-3 minutes, then flip and cook until golden brown.
- Stack your pancakes on a plate and serve warm with your favorite toppings.
Notes
- Substitute white whole wheat flour with gluten-free flour for a gluten-free option.
- Use dairy-free milk instead of buttermilk for a dairy-free version.
- Cooked pancakes can be refrigerated for up to three days or frozen for one month.
