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Homemade Chocolate Chip Oatmeal Pancakes photo

Chocolate Chip Oatmeal Pancakes

These Chocolate Chip Oatmeal Pancakes are a delightful breakfast treat! Fluffy, hearty, and loaded with chocolate chips, they’re perfect for any time of the day.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 3/4 cup white whole wheat flour
  • 3/4 cup ground oats (old-fashioned oats run through a food processor or oat flour)
  • 3 1/2 tsp baking powder (not baking soda)
  • 1 tbsp white sugar
  • 1 egg (room temperature)
  • 4 tbsp butter (melted but slightly cooled)
  • 1 1/4 cup milk (keep another 1/4 cup handy)
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips (mini chips are recommended)

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or skillet
  • Measuring cups and spoons
  • Spatula

Method
 

Instructions:
  1. Start by gathering all your ingredients and measuring them out. This will make the cooking process smoother and more enjoyable. Make sure your egg is at room temperature for better mixing.
  2. In a large mixing bowl, whisk together the white whole wheat flour, ground oats, baking powder, and sugar. This will ensure that your leavening agent is evenly distributed throughout the mixture.
  3. In another bowl, whisk together the egg, melted butter, milk, and vanilla extract until well combined. If your butter has solidified a bit, that's okay; just make sure it's not hot when you add it to the egg and milk mixture.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few lumps are perfectly fine. If the batter seems too thick, add a splash of milk until you reach your desired consistency.
  5. Gently fold in the chocolate chips, making sure they are evenly distributed throughout the batter. If you prefer, you can save a few chips to sprinkle on top of the pancakes while cooking.
  6. Preheat your griddle or skillet over medium heat. Lightly grease it with a bit of butter or oil. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
  7. Serve your delicious Chocolate Chip Oatmeal Pancakes warm with maple syrup, fresh fruit, or yogurt. Enjoy every bite of this hearty breakfast treat!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze pancakes separated with parchment paper for up to 2 months.
  • For a vegan version, use a flax egg and non-dairy milk.