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Homemade Chocolate Chip Oatmeal Cookie Pancakes photo

Chocolate Chip Oatmeal Cookie Pancakes

These Chocolate Chip Oatmeal Cookie Pancakes are a delicious blend of fluffy pancakes and sweet cookie goodness!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup white whole wheat flour
  • 3/4 cup oats (old-fashioned or quick)
  • 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
  • to taste Chocolate chips

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or frying pan
  • Spatula
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, whisk together the white whole wheat flour, oats, brown sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, beat the egg and then add the vanilla extract, buttermilk, and canola oil. Whisk until well combined.
  3. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined.
  4. Fold in the chocolate chips to the pancake batter.
  5. Heat your griddle or frying pan over medium heat.
  6. 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.
  7. 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.