Quick oatmeal pancakes

Amy Brinkley

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Adding oatmeal to your pancakes has never been easier (or quicker)!

Quick Oatmeal Pancakes | ChefMom.com

Did you know that in less than 10 minutes total, you can have oatmeal pancakes cooked, hot and ready to eat? Adding quick oats to instant pancake batter gives a healthy texture to otherwise plain, boring pancakes. Add fruit and you have a quick, easy and well-balanced breakfast for your family.


Yields 6 pancakes


  • 1-1/2 cups instant "complete" pancake mix
  • 1/2 cup quick cooking oats
  • 1-1/2 cups water
  • Maple syrup and fresh fruit (optional for topping)


  1. In a medium bowl, stir pancake mix, water and oats with a large spoon until there are no longer any large lumps. Allow batter to sit for 2 minutes to thicken.
  2. Heat a lightly greased skillet over medium heat. Pour 1/3 cup of batter into the skillet for each pancake.
  3. Turn the pancakes when the tops are bubbled and edges are cooked.
  4. Cook until bottoms are golden brown.
  5. Serve with maple syrup and fresh fruit if desired.

Batter for quick oatmeal pancakes | ChefMom.com

Start by mixing your 3 simple ingredients in a medium bowl:  complete pancake mix, quick cooking oats and water. Stir until there are no more large lumps and allow batter to sit for about 2 minutes.

Quick Oatmeal Pancakes Cooking | ChefMom.com

Pour about 1/3 cup of batter into a lightly greased skillet that has been heated over medium heat. Flip the pancakes with a spatula when the tops of the pancakes start to bubble and the bottom is golden brown.

Quick Oatmeal Pancakes | ChefMom.com


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Amy Brinkley
Amy is the writer behind the food blog, The Blond Cook. She and her boxer dog Chance live on the coast of North Carolina in Morehead City. Amy works in the medical field by day, and is an avid food lover and photographer by night. Amy’s cooking style is influenced by her small town roots and love of comfort food. In her spare time she enjoys cooking, food photography, running and fishing.