Oatmeal Chocolate Chip Pancakes Recipes

 5 from 1 reviews

Chocolate Chip Oatmeal Pancakes | The Blonde Buckeye
Chocolate Chip Oatmeal Pancakes

Everyday weekday, I start out with a spinach-blueberry smoothie and either scrambled eggs, oatmeal or some other ‘healthy’ whole-grain cereal. So on the weekends, sometimes I need a treat.

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Since I love love LOVE breakfast food in general, it can be anything from waffles and pancakes to an omelet, or both. It just breaks up the monotony from the week. And it makes me super happy.

Chocolate Chip Oatmeal Pancakes | The Blonde Buckeye
Oatmeal Chocolate Chip Pancakes

Although… I still feel guilty when I eat something like a donut for breakfast (plus I’m hungry like 15 minutes later!) Let me tell you, these pancakes are the best of both worlds!!

They are full of oats and whole wheat flour to  help you feel full and satisfied. But at the same time, they are technically chocolate chip pancakes.

They are sooo delicious. Probably the best breakfast ev-er. In addition to french toast and waffles of course.

Chocolate Chip Oatmeal Pancakes Pictures

Chocolate Chip Oatmeal Pancakes | The Blonde Buckeye
Chocolate Chip Oatmeal Pancakes | The Blonde Buckeye
Chocolate Pancake

Chocolate Chip Oatmeal Pancakes | The Blonde Buckeye
Breakfast pankcake
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Chocolate Chip Oatmeal Pancakes5 The Blonde Buckeye

Oatmeal Chocolate Chip Pancakes Recipes

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


  • Author: The Blonde Buckeye
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 Minutes
  • Yield: 6 1x


Makes about 5-6, 4″ pancakes


  • ½ cup Rolled Oats
  • ¼ cup Whole Wheat Flour
  • ¼ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Cinnamon
  • Pinch of Salt
  • 1 Egg
  • 4 Tablespoons Milk
  • 1 Mashed Banana (very ripe or previously frozen)
  • 2 Tablespoons Unsalted Butter, melted & slightly cooled
  • 3 Tablespoons Mini Chocolate Chips
  • 3 Tablespoons Pecan Pieces (optional)
  • Oil for cooking (vegetable or canola, preferably)
  • Additional Chocolate Chips & Maple Syrup for serving


  1. In a large bowl, whisk together the oats, flours, baking powder, cinnamon and salt until combined. In a separate bowl, whisk together egg, milk, banana and butter until combined. Add the wet ingredients into the dry, mixing until just combined (do not over-mix, there can be lumps in the batter). Gently fold in chocolate chips and nuts, if using.
  2. Preheat a large skillet or griddle to medium heat (like a 5 or 6 out of 10). Once heated (test by sprinkling a few drops of water onto the griddle – if they sizzle, it’s heated up). Coat the pan with about a teaspoon of oil. Scoop out about ¼ cup portions of the batter onto the hot griddle. Cook until bubbles start to form and pop on the surface. Flip the pancakes over & continue to cook the bottom for about another minute, or until fully cooked & light golden brown. Repeat this process with the remaining batter. Place any cooked pancakes in the oven at 175 degrees F while you cook the rest. Top with additional chocolate chips & serve with good-quality maple syrup.
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  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: Pancake, Chocolate, Cookie, Recipe

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