Oatmeal Chocolate Chip Pancakes

Thick but still fluffy, these Oatmeal Chocolate Chip Pancakes are full of soaked whole rolled oats for the best texture and flavor and perfect for breakfast.

What type of oats should be used for pancakes?

I did many a test for these pancakes hoping that I could use quick cooking oats because the soaking process would be 1/4 of the time. However, when I tested these by soaking whole rolled oats, the flavor and texture were just so much better. That being said you can use either regular whole rolled oats or gluten free rolled oats!

Can I add blueberries instead?

Yes! You can add any of the normal things to these pancakes. Think banana chocolate chip, blueberry, etc!

Can these be made gluten free?

I haven’t tested these as gluten free; however, I plan to soon so I’ll update this post once I do! I do think it would work because there is very little flour in the pancakes and it acts as more of a binder than giving the pancakes structure.

Tips for making Oatmeal Chocolate Chip Pancakes

• You do need to let the oats soak. Ideally you just prep them the night before and keep in the fridge overnight but I think you could get away with just soaking them for about an hour in the morning before making the batter.
• This is one of the few times that I feel like a classic chocolate chip is best. You want them to keep their shape in the pancake. I think semisweet is best for pancakes!
• The key to an evenly, fully cooked pancake is to keep the heat of the pan low. You want to give the pan ample time to heat up but don’t be tempted to turn it hot. If you have an electric stove that runs cold, you can definitely go up to a medium/medium low but with a normal stove you want it on the low end of medium low.
• Everyone has their own preference on how they like their pancakes cooked. I don’t love a butter cooked, crispy edged pancake, I like them soft and golden brown and then topped with a bit of extra salty butter. But you can do either!
• If you aren’t cooking them in loads of butter, I love either of these nonstick griddle pans for pancakes (and french toast and bacon, and everything). Single burner griddle pan OR Double burner griddle pan

Additional recipes to try!

• Banana Walnut Buttermilk Pancakes
• Lemon Blueberry Pancakes
• Buttermilk Waffles

Ingredients for Oatmeal Chocolate Chip Pancakes

• Whole Rolled Oats: Whole rolled oats will give these pancakes the best flavor and texture.
• Milk: I like to use whole milk for the batter but any milk will work!
• Egg: One standard large egg gives the pancakes a little fluff and a little structure.
• Greek Yogurt: Rather than buttermilk, these pancakes use whole milk greek yogurt because the oats are already soaked in milk. Any yogurt should work, just note if you use a sweetened yogurt you’ll want to cut the added sugar in half.
• Sugar: A little white granulated sugar gives these pancakes just the right amount of sweetness but a coconut sugar would work too!
• Salt: A pinch of fine sea salt enhances and balances out the flavors.
• Vanilla: Vanilla extract is kind of like seasoning when it comes to these pancakes, it really just rounds out the flavor.
• All Purpose Flour: Any all purpose flour will work for this batter. I haven’t tested it but I think a gluten free flour would work too!
• Baking Soda & Powder: Both of these help make the pancakes rise so make sure they aren’t expired.
• Chocolate chips! Any chocolate chips you have will work but I love the ghirardelli semi sweet chocolate chips!

How to make Oatmeal Chocolate Chip Pancakes?

Soak the oats

• In a medium bowl add in the whole rolled oats and milk. Cover and place in the fridge – ideally overnight but minimum 1 hour (even 2 hours is great!)

Pancake batter

• Once the oats have soaked, it’s time to make the batter!
• In a medium mixing bowl, whisk together the egg, sugar, yogurt, vanilla and salt. Then add in the soaked oats and whisk again.
• Last but not least add in the flour, baking soda, and baking powder and whisk to combine.
• Leave the batter to sit while the pan heats up.

Cook the pancakes

• Heat your pan over medium low heat. Give it at least 5-7 minutes to heat up but don’t be tempted to turn the heat any hotter.
• Once hot, scoop about 1/2 cup of pancake batter onto the pan. Let it sit and spread for about a minute. *If you aren’t using a nonstick griddle pan, add a bit of butter to the pan once it’s hot.
• Sprinkle the surface with chocolate chips and gently press them into the pancake.
• The top won’t look ready, but gently check the underside of the pancake after a few minutes. It should be a deep golden brown. Once cooked, flip the pancake in one swift movement.
• Leave the pancake to cook for another few minutes. These will probably take a bit longer than a normal pancake because you’re cooking over low heat which allows the thick batter to cook all the way through.
• Check to see if the pancake is fully cooked by tapping on the top, it shouldn’t wiggle. If it still wobbles leave it to cook a bit longer.
• If you’re making a bunch, keep the cooked pancakes on a plate or baking sheet in the oven at 200 F (or even without the heat on it will help them stay warm).

To serve

• Of course you can top the pancakes with anything you want but I love to add a little bit of salted butter, some more chocolate chips, and a dusting of powdered sugar.

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