Chocolate Chip Oat Pancakes
Start your morning off right with these irresistible Chocolate Chip Oat Pancakes—a hearty, flavor-packed twist on classic pancakes! Featuring a blend of wholesome old-fashioned oats, warm cinnamon, and gooey semi-sweet chocolate chips, this easy recipe strikes the perfect balance between indulgence and nutrition. The oats are pulsed into a coarse flour, giving the pancakes a delightful texture, while brown sugar and vanilla add a cozy sweetness. Ideal for busy mornings or leisurely weekend breakfasts, these pancakes come together in just 25 minutes from start to finish and will fill your kitchen with a heavenly aroma. Serve them warm with a drizzle of maple syrup, fresh fruit, or a dollop of whipped cream for a meal the whole family will love. Perfect for a crowd, this recipe yields fluffy, golden pancakes that are as visually appealing as they are delicious.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 0.75 cup All-purpose flour
- 2 tablespoons Brown sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 large Egg
- 1 cup Milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 0.5 cup Semi-sweet chocolate chips
- 1 as needed Oil or butter (for greasing the pan)
Instructions
In a blender or food processor, pulse the rolled oats a few times until they break down into a coarse flour-like consistency. Set aside.
In a large mixing bowl, combine the oat flour, all-purpose flour, brown sugar, baking powder, cinnamon, and salt. Whisk together to blend evenly.
In a separate medium bowl, whisk together the egg, milk, vanilla extract, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the chocolate chips with a spatula, ensuring they’re evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or a small dab of butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake, leaving spaces in between. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes carefully with a spatula and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as syrup, fruit, or a dollop of whipped cream.
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 570 mg | 25% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 21.4 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 213 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
