Chocolate Chip Oatmeal Cookie Pancakes

Imagine waking up to the warm, inviting aroma of freshly cooked pancakes infused with the delightful essence of chocolate chip oatmeal cookies. These Chocolate Chip Oatmeal Cookie Pancakes are a delicious twist on your classic breakfast favorite. Each bite is fluffy, a little chewy from the oats, and bursting with chocolatey goodness. Perfect for lazy weekend mornings or a special brunch, this recipe is sure to please everyone at the table.

There’s something undeniably comforting about pancakes, and when you add in the familiar flavors of oatmeal cookies, it transforms breakfast into an indulgent treat. Not only are these pancakes easy to whip up, but they also bring together wholesome ingredients that make every bite feel a little more special. So, let’s dive into why you’ll love these Chocolate Chip Oatmeal Cookie Pancakes and how to make them!

Reasons to Love Chocolate Chip Oatmeal Cookie Pancakes

• Flavorful Fusion: Combining the classic flavors of chocolate chip cookies with fluffy pancakes creates an irresistible breakfast experience.
• Healthy Twist: With the use of white whole wheat flour and oats, these pancakes pack in fiber and nutrients, making them a wholesome choice.
• Customizable: Feel free to add nuts, dried fruits, or even different types of chocolate to make these pancakes your own.
• Quick to Prepare: This recipe comes together in no time, making it perfect for busy mornings or leisurely brunches.
• Kid-Friendly: Kids will love the sweet chocolatey flavor, making it an easy way to get them excited about breakfast.

Ingredient List

• 1 cup white whole wheat flour
• 3/4 cup oats
• 3 tablespoons packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1 tablespoon vanilla extract
• 1 1/2 cups buttermilk
• 3 tablespoons canola oil
• Chocolate chips, to taste

Equipment Breakdown

• Mixing Bowls: For combining dry and wet ingredients separately.
• Whisk: To ensure all ingredients are well blended.
• Measuring Cups and Spoons: For accurate measurements of ingredients.
• Non-stick Skillet or Griddle: For cooking the pancakes evenly.
• Spatula: To flip the pancakes without breaking them.

Step-by-Step: Chocolate Chip Oatmeal Cookie Pancakes

Step 1: Combine Dry Ingredients

In a large mixing bowl, whisk together the white whole wheat flour, oats, brown sugar, baking powder, baking soda, and salt until well combined. This will ensure the leavening agents are evenly distributed throughout the flour.

Step 2: Mix Wet Ingredients

In another bowl, beat the egg and then add the vanilla extract, buttermilk, and canola oil. Mix until smooth and fully incorporated.

Step 3: Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients and fold gently with a spatula. Be careful not to overmix; a few lumps are okay! This will keep your pancakes tender.

Step 4: Add Chocolate Chips

Fold in chocolate chips to taste. Whether you like a lot or just a sprinkle, this is where you can customize your pancakes.

Step 5: Preheat and Cook

Heat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of oil or cooking spray. Once hot, pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Step 6: Serve Warm

Serve your pancakes warm with your favorite toppings, such as maple syrup, whipped cream, or additional chocolate chips. Enjoy every bite of these delectable Chocolate Chip Oatmeal Cookie Pancakes!

International Equivalents

• 1 cup white whole wheat flour: 120 grams
• 3/4 cup oats: 75 grams
• 3 tablespoons brown sugar: 36 grams
• 1 large egg: 50 grams
• 1 tablespoon vanilla extract: 15 ml
• 1 1/2 cups buttermilk: 360 ml
• 3 tablespoons canola oil: 45 ml

Frequent Missteps to Avoid

• Overmixing the batter can lead to tough pancakes. Mix until just combined.
• Not preheating the skillet properly can cause uneven cooking. Make sure it’s hot before pouring in the batter.
• Using too much oil can make pancakes greasy. A light coating is all you need.
• Forgetting to add in the chocolate chips! They are essential for that cookie flavor.

How to Store & Reheat

If you have leftovers (which is rare!), store the pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or microwave for a quick breakfast fix. You can also freeze them for up to 2 months. Just be sure to separate the pancakes with parchment paper to prevent sticking!

Reader Questions

Can I make these pancakes gluten-free?

Absolutely! You can substitute the white whole wheat flour with a gluten-free flour blend that can be used for baking.

What can I use instead of buttermilk?

You can make your own buttermilk by combining 1 1/2 cups of milk with 1 1/2 tablespoons of vinegar or lemon juice. Let it sit for about 5-10 minutes before using.

How can I make these pancakes vegan?

To make these pancakes vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), and use almond milk or soy milk combined with vinegar as a buttermilk substitute.

Can I add other mix-ins to the batter?

Definitely! Chopped nuts, dried fruits, or even different types of chocolate can be added for extra flavor and texture. Get creative!

Serve & Enjoy

Now that you’ve crafted these delightful Chocolate Chip Oatmeal Cookie Pancakes, it’s time to gather your loved ones around the breakfast table. The pancakes are not only a feast for the taste buds but also a visual treat when garnished with fresh fruits or a drizzle of syrup. Each bite is a perfect blend of nostalgia from oatmeal cookies and the comforting fluffiness of pancakes. So pour yourself a cup of coffee or tea, savor the moment, and enjoy the delightful flavors of this unique breakfast creation. These pancakes are sure to become a favorite in your household, bringing smiles and satisfaction to everyone who tries them!

Chocolate Chip Oatmeal Cookie Pancakes

Start your day with these fluffy, chocolatey pancakes that taste like oatmeal cookies! Perfect for brunch or a cozy breakfast!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup white whole wheat flour
• 3/4 cup oats
• 3 tablespoons packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1 tablespoon vanilla extract
• 1 1/2 cups buttermilk
• 3 tablespoons canola oil
• Chocolate chips to taste

Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula

Method

 

1. In a large mixing bowl, whisk together the white whole wheat flour, oats, brown sugar, baking powder, baking soda, and salt until well combined.
2. In another bowl, beat the egg and then add the vanilla extract, buttermilk, and canola oil. Mix until smooth and fully incorporated.
3. Pour the wet mixture into the dry ingredients and fold gently with a spatula. Be careful not to overmix; a few lumps are okay!
4. Fold in chocolate chips to taste.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease it. Once hot, pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
7. Serve warm with your favorite toppings, such as maple syrup, whipped cream, or additional chocolate chips.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat pancakes in the toaster or microwave for a quick breakfast fix.
• Freeze pancakes for up to 2 months, separating with parchment paper.