Oatmeal Chocolate Chip Pancakes

5 from 4 votes

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.

Prep Time10

Cook Time15

soaking2

Total Time2 25

Course: Breakfast

Cuisine: American

Keyword: chocolate chip, oatmeal, pancakes

Servings: pancakes

Calories: 282kcal

Equipment

Double Griddle Pan

Ingredients

Pancake Batter

140 grams whole rolled oats
250 grams whole milk
1 egg standard large
150 grams full fat greek yogurt
1 tablespoon granulated sugar
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
60 grams all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
60 grams chocolate chips more or less per your wishes

Instructions

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.

Notes

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

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