Oatmeal Pancakes

stack of oatmeal pancakes

Serves: 6


1¼ cup milk, low-fat or non-fat

1 cup oatmeal, uncooked (use old-fashioned oats or quick oats)

1 tablespoon oil

2 eggs, beaten

¼ teaspoon salt

¼ cup whole-wheat flour

¼ cup white flour

1 tablespoon brown sugar

1 teaspoon baking powder

Vegetable oil cooking spray


  1. Combine milk and oatmeal in a bowl. Let stand for 5 minutes.
  2.  Add oil and eggs, mixing well.
  3. Stir in flour, sugar, baking powder, and salt.
  4. Pour ¼ cup of batter for each pancake on a griddle or frying pan lightly sprayed with vegetable oil. Stir batter before pouring each pancake.
  5. Cook for about 2 minutes or until bubbles appear on top of pancake batter, then turn over using a spatula.
  6. Cook the other side for approximately 2 more minutes.


  • Serve with ½ cup sliced fruit such as strawberries, blueberries, or bananas.
  • Make a double batch of batter, cook, and then freeze.
  • For a quick breakfast defrost and cook pancakes in the microwave for about 2 minutes.

Nutrition Facts

Serving size: 1 pancake; Calories: 160; Carbohydrates: 21 g; Fiber: 2 g; Fat: 6 g; Saturated fat: 1 g;  Sodium: 230 mg    


Adapted from EFNEP Adult Curriculum developed by KSU & Iowa State University Cooperative Extensions.

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutritionThe Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources