With a new year comes a new breakfast routine (obviously), and these Oatmeal Chocolate Chip Cookie Pancakes are just what your mornings need (obviously). Every bite is filled with oats, chocolate chips and warm spices tucked inside soft and fluffy pancakes that taste amazing with just about any toppings, from fresh fruit to nut butter to extra chocolate chips and a waterfall of maple syrup. New year, new pancakes!
Oatmeal Chocolate Chip Cookie Pancakes Recipe
Hello hello! I think last time we talked, it was still 2019! Gosh, time flies. I wasn’t expecting to take so long of a break, but to be honest, I think my body/mind were telling me I needed it. And so this time, I listened. And because I gave myself that time away–intentionally or unintentionally–I’m back with a brand-new recipe and I’m genuinely excited to share it with you.
I’ve said this many times before, but it continues to ring true for me: Breakfast is the hardest meal for me to get creative with every day. I wake up, I go straight for the coffee, and the last thing I have the energy or time for is to whip up anything beyond a piece of peanut butter toast or to reach for anything else other than a protein bar. Do you feel the same way? Here’s a thought: Let’s make these oatmeal chocolate chip cookie pancakes ahead of time, together, so that come the fog and grog of early morn, we can simply pop a few of these tasty BBs in the microwave, top them with our favorite fixings and eat a breakfast that we’re actually excited about.
I’ve been doing this for the past few days and I have to say, it’s made all the difference. I have an extra pep in my step, and I know it’s not just from the coffee (though I do really love and appreciate coffee). These pancakes taste so seriously delicious–with flavors reminiscent of oatmeal chocolate chip cookies, but more filling and satisfying for breakfast in pancake form–they might just become a permanent part of your new morning routine.
How to Make Oatmeal Chocolate Chip Cookie Pancakes
Making these pancakes is as easy as making, well, any pancake recipe. First, we’ll whip up the wet ingredients: Egg, buttermilk, maple syrup for a touch of sweetness and richness, melted butter, and vanilla. Then, we’ll whisk the dry ingredients together: Flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Combine the two, then let the batter rest for a bit. This is key because the batter will be pretty loose at first. But give it a few minutes to allow the flour and oats to soak up the liquid, and soon enough it will thicken up. Stir in the chocolate chips, and cook up some pancakes!
I like to pour pancake batter using a ladle or a 1/4 cup dry measuring cup. Some people like to pour it from a liquid measuring cup with a pour spout, and that’s cool, too! One tool I 100% recommend, however? A nonstick griddle. I use my griddle for pancakes, grilled cheese sandwiches, French toast, etc. and I LOVE that it maintains the temperature so well and makes a bunch of pancakes at once.
Tips for the Best-Ever Pancakes
If you’re ready to mix up your breakfast routine for good, here are a few tips to keep in mind:
- If the batter has rested for a full 10 minutes but still seems too thin, add in more flour, 1 tablespoon at a time, until it’s thick enough that when you pour it onto the griddle, it expands slowly across the surface.
- For a healthier take on these pancakes, swap the chocolate chips for cacao nibs.
- Yes, you can make these gluten-free pancakes! Just use gluten-free 1:1 all-purpose flour and you’re good to go.
- With leftover oats, try these Oatmeal Chocolate Chip Cookies!
And with that, my friends, I wish you a very happy new year full of tasty cookie pancakes.
Oatmeal Chocolate Chip Cookie Pancakes
Ingredients
- 1 large egg
- 1 cup low fat buttermilk
- 2 tablespoons unsalted butter, melted
- 2 teaspoons maple syrup
- ¼ teaspoon vanilla
- 1 cup all-purpose flour, plus 2 tablespoons (for 1x batch)
- ¼ cup old-fashioned rolled oats
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- pinch nutmeg
- ½ cup semisweet chocolate chips
- butter or maple syrup , for topping (optional)
Instructions
- In a large bowl, beat eggs well. Whisk in buttermilk, butter, maple syrup and vanilla.
- In a separate large bowl, whisk flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg until well combined.
- Slowly whisk dry ingredients into wet ingredients until just combined. Let batter rest 10 minutes to thicken.
- Meanwhile, heat a griddle or large nonstick pan over medium heat. Once heated, brush lightly with butter, oil or cooking spray.
- Stir chocolate chips into batter. Pour a scant 1/4-cup batter for each pancake onto hot greased griddle (leave at least 2 inches of space between pancakes on a griddle). Cook on the first side until edges are dry and bubbles form, about 2 minutes. Flip and cook on second side until cooked through and golden brown on both sides. Transfer to a plate.** Repeat with remaining batter, stirring batter between cooking batches so chocolate chips and oats don't sink to the bottom.
- Serve warm pancakes with extra chocolate chips, butter and maple syrup, if desired.
Notes
- *Don't have buttermilk on hand? You can easily make a buttermilk substitute by adding 1 tablespoon lemon juice or vinegar to a measuring cup, then filling the cup to the 1-cup line with milk. Let the mixture stand for 5 minutes before using.
- **To keep pancakes warm while you're cooking the rest of the batter, place the pancakes on a baking sheet or heatproof plate in a 200°F oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!More pancakes, please!
