Oatmeal Pancakes with Chocolate Chips

An easy recipe for a healthier breakfast choice, these Oatmeal Pancakes with Chocolate Chips are made with oats, whole wheat, and the perfect touch of sweetness from mini chocolate chips.

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Whether pancakes, waffles, or muffins, my family sure does love breakfast! Pair these oatmeal pancakes with a Tropical Smoothie or this Pinapple Banana Kale Smoothie for a delicious, healthy breakfast.

I have a go-to pancake recipe that I’ve made well over 100 times. (My kids really like pancakes!!) I have the recipe memorized now, but back when I first started making them, I’d always go to my copy of a family cookbook.

Every time I would make those pancakes, I would stare at a recipe for Oatmeal Pancakes that was sandwiched between my favorite pancake recipe and another favorite pancake recipe, these Whole Wheat Blender Pancakes. After looking at the recipe way too many times, I just had to try the recipe.

The only change I made from the original recipe was to swap in whole wheat flour, leave out the sweetening, and add the chocolate chips. Truth be told, my kids are often pancake snobs, so I wasn’t even sure they would like these. Only my daughter likes anything with whole wheat, so I really thought they wouldn’t care for these pancakes.

And then they ate the whole batch. Just the 3 of them. I’d say they were a hit.

How to Make Oatmeal Pancakes

1. Start by combining the oats, flour, baking powder and salt in a food processor. A blender will work for this as well.
2. Pulse the ingredients until they are all combined and the oats are finely ground. Pour this into a large bowl.
3. Combine the egg whites, milk and vegetable oil and pour this into the dry ingredients.
4. Mix this all together and let it sit for about 10 minutes. This helps it to thicken up the batter a bit. The dry ingredients will absorb the wet ingredients, so this helps with lumps, as well.
5. Gently stir the chocolate chips into the batter.
6. Heat a griddle and spray it with nonstick cooking spray. Pour about 1/3 cup of the batter per pancake onto the griddle and cook until the edges are brown and the batter is bubbling. Flip and cook the second side.

We’ll usually have these with some maple syrup, but they are actually pretty good on their own!

Tips and Tricks

• You will want a food processor or blender to pulverize the oats. These will not be the same if they oats are whole.
• If you like a thinner pancake, you can cut the flour back to 1/2 cup.
• For a sweeter pancake, add up to 1/2 cup of chocolate chips.
• Don’t skip the step of letting the batter sit. The batter will be very thin, but will thicken up a bit while it is sitting.
• We have even made these without the chocolate chips, and my kids still ate them!
• Make sure the pan is hot before pouring the batter on the griddle.
• These pancakes are best right after they are made, but leftovers can be refrigerated and heated back up to serve later.

More Favorite Pancake Recipes

Oatmeal Pancakes with Chocolate Chips

5 from 4 votes

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Course: Breakfast

Cuisine: American

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An easy recipe for a healthier breakfast choice, these Oatmeal Pancakes with Chocolate Chips are made with oats, whole wheat, and the perfect touch of sweetness from mini chocolate chips.

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Ingredients

• ▢ 1 1/2 cups old fashioned oats
• ▢ 3/4 cup whole wheat flour
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 2 egg whites lightly beaten
• ▢ 1 1/2 cups milk
• ▢ 1 teaspoon vegetable oil
• ▢ 1/3 cup miniature chocolate chips

Instructions

• In a food processor or blender, combine the oats, flour, baking powder and salt. Pulse until the oats are finely ground.
• Pour the oat mixture into a large mixing bowl.
• Combine the egg whites, milk and vegetable oil. Stir this mixture into the oat mixture.
• Stir just until combined. Let the mixture sit for 10 minutes.
• Heat a griddle over medium heat. Spray with nonstick cooking spray.
• Gently stir the chocolate chips into the batter.
• Pour about 1/3 cup of the batter onto the hot griddle. Cook until the pancake starts to bubble and until it browns on the edges. Flip the pancake and cook on the second side.
• Continue to cook until all of the pancakes have been made.

Recipe Notes:

For a thinner pancake, use only 1/2 cup of whole wheat flour.

For more sweetness, add up to 1/2 cup miniature chocolate chips.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving: 1/4 of recipe, Calories: 351kcal (18%), Carbohydrates: 51g (17%), Protein: 11g (22%), Fat: 12g (18%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 5g, Cholesterol: 4mg (1%), Sodium: 705mg (31%), Fiber: 6g (25%), Sugar: 15g (17%)

Keywords: oatmeal pancake recipe, oatmeal pancakes