Quick and Easy Oatmeal Chocolate Chip Pancakes

Like most families, pancakes are a staple in my house. I hate to admit it, but many mornings I take the easy route and reach for the boxed mix.

In an effort to make my kids’ favorite breakfast a little bit healthier, the other morning I whipped up a batch of these super-easy pancakes. It was a school morning, and I still was able to make them in about 10 minutes flat. Bonus!

The key to these pancakes is to grind the oats in a food processor prior to making the batter so they have that smooth, pancake texture. If you like a rougher texture, try the recipe without this step (making it even faster!).

The batter comes together quickly. First, you whisk together the dry ingredients in a large bowl. Then, you whisk together the wet ingredients in a small bowl to combine and add it to the dry ingredients, mixing until just blended.

Then, fold in the optional (but never in my house!) chocolate chips – just a few make them appealing to the kiddos without crashing the whole grains they’ll get as well.

Cook, pouring 1/4 cup of batter for each pancake on a pre-heated griddle or frying pan, over medium heat, until bubbles form and the edges are cooked.

Flip, and cook an additional 1 to 2 minutes, until the other side is golden brown.

If you want to make this a really speedy weekday breakfast, you can also prep the night before by combining the dry ingredients in one bowl, and the wet in another. Just mix them together in the morning, and you are good to go!

Oatmeal Chocolate Chip Pancakes

Serves 4


1 cup white or white whole wheat flour

3/4 cup oats, ground in food processor

3 tablespoons brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 egg

2 teaspoons vanilla

1 1/4 cup milk

4 tablespoons butter, melted

1/3 cup chocolate chips


1. In a large bowl, combine the flour, oats, brown sugar, baking powder, baking soda, salt and cinnamon.

2. In a small, bowl whisk together the egg, milk and butter. Add this mixture to the dry ingredients, and mix until just combined. Fold in chocolate chips, if you like.

3. Heat a griddle or frying pan over medium heat (about 375 F) and butter or spray the pan with non-stick cooking spray. Pour batter in 1/4 cupfuls and cook until the edges are cooked and bubbles form on the surface. Flip the pancakes and cook until the other side is golden brown, about 2 minutes.

4. Enjoy!

More pancakes, please!
Gluten-Free Quinoa Pancakes
Pecan, Cinnamon and Nutmeg Pancakes
Dark Chocolate Chip Pancakes

What's Fresh from @RachaelRay

Rachael Ray