Chocolate Chip Oatmeal Pancakes

These Chocolate Chip Oatmeal Pancakes are the perfect and healthy way to kick start your day with great flavor and ease! Completely fluffy, soft, and thick, these pancakes are truly irresistible. Whip them together in just 30 minutes total and add your favorite toppings for an extra indulge! Vegan and Gluten-Free options available.

The Best Chocolate Chip Pancake Recipe

There's just something about chocolate chip or oatmeal pancakes that takes the cake every time. BUT when you include both in the mix, pancakes are just elevated to another level and these Chocolate Chip Oatmeal Pancakes are the epitome of delicious. Plus, I've created this mini guide on Tips for Making the Perfect Pancakes in case you're looking to make them even more irresistible. Although I've been making pancakes since my teenage years, these tips that I've learned along the way has truly come in handy. Haha.

With these flapjacks (what we call them in the South-----IYKYK), they come easily whipped together using flour, rolled oats, your favorite sweetener, salt, pinch of cinnamon, vegetable oil, eggs, milk, and of course premium chocolate chips or chopped chocolate for a bit of fanciness. Everything comes together in a mixing bowl and a spoon or spatula and then the cooking + flipping begins. The ultimate trick to thicker but fluffy pancakes is in the batter being thick yet scoop-able. Too runny of a batter will always produce super thin pancakes and if it's too thick, then they'll be dense.

And the best part is that these pancakes work as a great healthy breakfast option or something decadent for brunch or even dinner (because breakfast for dinner is indeed a thing). They work for almost any time of day to be honest.

Of course, with Valentine's Day on the horizon, I've been whipping together a few recipes that I think would make perfect additions to the Day of Love, as many of us would call it and these pancakes are the perfect thing to add to your morning routine on that day. For the special day, it's all about the toppings to spruce things up, so think about adding fresh fruit like berries or strawberries, chopped nuts, chopped chocolate instead of chips, edible flowers, and the list goes on.

Whelp, if you're a huge pancake fan, then you're sure to love these Fluffy Banana Oat Pancakes, Warm Vegan Apple Cinnamon Pancakes, Dairy-Free Almond Blueberry Pancakes, Perfect Whole Wheat Strawberry Pancakes, and these One-Bowl Fluffy Vegan Oreo Pancakes. Truly all faves in our house.

But back to these Chocolate Chip Oatmeal Pancakes --- They will be your go-to for any occasion-- just the right amount of sweetness, thickness, fluffiness, softness + chocolate gooeyness! AND is altogether easy to make—using simple ingredients. It’s a win, win situation—believe me! A flavor that's beyond mouthwatering – Perfect for beginner cooks/pancake makers, fool-proof + incredibly delicious. Ready in just 30 minutes!

Why You’ll LOVE These Chocolate Chip Pancakes

• Flavorsome. The chocolate chips, oats, and warm cinnamon in these pancakes add a subtle sweetness. A flavorful combination if you ask me. 
• Easy. This Chocolate chip pancake recipe is simple and doesn’t take much time at all, and best of all, you don’t need any fancy equipment!
• Perfect texture. I don’t want to toot my own horn, but these pancakes are so fluffy and moist that you’ll want to whip them up every morning, not just on weekends or special occasions.
• Gluten-Free + Vegan Options. If you are gluten sensitive no problem. Or if you're more into plant-based ingredients-----We have a gluten free + vegan version that’s just as tasty and fluffy!

How to Make Chocolate Chip Oatmeal Pancakes

Don’t be intimidated by a pancake recipe. I know that many people are afraid to experiment with pancakes because they might not be perfect. But you probably already have most, if not all, of the ingredients at home for these Oatmeal Pancakes with chocolate chips.

INGREDIENTS

• Thick Cut Rolled Oats. Choose gluten-free if necessary.
• All-purpose flour. I recommend organic flour from Bob’s Red Mill or Kind Arthur's.
• Large egg, at room temperature: Acts as a binding agent for the dough.
• Chopped chocolate. I use premium chocolate bars from Ghirardelli or Hu Kitchen and chop them roughly into medium-sized pieces. You can also use chocolate chips as well.
• Maple syrup. This vegan-friendly liquid sweetener is subtly sweet and won’t overpower the chocolate and oatmeal flavors. You can also sub maple syrup with Agave, date syrup, coconut sugar, brown sugar, or pure cane sugar. If you’re not vegan, honey also works.
• Baking powder. This will lighten your pancakes so they’re fluffy and airy. Make sure your baking powder is fresh (not expired!) for best results.
• Cinnamon. This spice adds a bit of warm flavor to the pancakes and it helps to amplify the chocolate flavors.
• Almond milk. You can use any dairy-free milk you have on hand (try our Creamy Homemade Oat Milk or Easy Homemade Coconut Milk)
• Vanilla. Another important flavor boost to these decadent oatmeal pancakes.
• Unsalted butter. I like organic options like Vital farms for the pancake batter (if subbing the oil) and for cooking.

Looking For a Healthier Sweetener Option?

The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this list offers a few great ideas to incorporate healthy sweeteners into your diet.

Tips + Hacks for Making the Perfect Chocolate Chip Oatmeal Pancakes Every Time

Ensuring that you make the perfect chocolate chip pancakes each time can sometimes feel like a science, but it’s fairly easy with these simple tips + hacks:

TIP #1: LOW + SLOW IS BEST.

When it comes to cooking your pancakes, keeping the heat on low is the key. This ensures that your pancakes are fully cooked through without making the outsides dark before their time.

TIP #2: DOUBLE CHECK THAT LEAVENERS AREN’T EXPIRED.

Ensuring that the leaveners that are used (baking powder, baking soda, etc) aren’t expired and are completely fresh. This ensures that your pancakes rise at their best and are super fluffy as intended.

TIP #3: ABSOLUTELY NO OVER-MIXING!!

Once all ingredients are combined after stirring with a spatula (or whisk), stop mixing. Remember, you want airy, fluffy pancakes—not chewy pancakes due to the gluten formulating from over-mixing.

TIP #4: LET THE BATTER SIT TO REST.

Yes, this is an important step also. I suggest letting the batter sit for 10 minutes or so to allow the ingredients to “activate” which helps to create a fluffy pancake in the end!

TIP #5: EVENNESS IS KEY.

While we often try to measure with our eye for the most even pancakes, sometimes we can just miss the mark. That’s why I love using a measuring cup (about ½ cup) to measure out the batter evenly and create a nice sequence for my stack. 

TIP #6: YES, THE CORRECT PAN MATTERS.

I find that using a flat cast-iron griddle works the best when making pancakes. However, I’ve also found great results with larger cast-iron skillets (10-12 inches), which give more room for the flipping despite their slopped sides.

TIP #7: FLIP WHEN IT’S TIME, OK?!

Yes, you read that right. We can sometimes flip beforehand which creates that mess and ruined flip that we desperately try to avoid once mid air. That’s why you should wait until the edges are formed AND bubbles have formed and begin “popping” + opening up into holes, which means you’re in the safe zone.

TIP #8: FLIP ONLY ONCE!

I’ve definitely been tempted to flip and then flip again, but once is best. This ensures that you don’t ruin the edges or the entire pancake on your final flip. Besides, cooking them low + slow ensures that the centers are well done.

TIP #9: BUTTER IN BETWEEN.

I use to only butter the pan during the initial first pancake, however, I’ve learned that lightly greasing or buttering in between every pancake helps to keep them consistently golden and perfectly done.

Add In Ideas

While these chocolate chip oatmeal pancakes are absolutely delicious the way that they are made, for an extra crunch or flavor—why not throw in some irresistible additions? I like to add in --

• Nuts like pecans, walnuts, macadamia + hazelnuts work great!
• Coffee--- Just a shot of espresso elevates the entire decadent experience + it's a great pick me up.
• Pretzels. It's sweet + salty heaven!
• Butterscotch. Try taking a page out from these Oversized Crinkled Chocolate Chip Butterscotch Cookies as inspo!
• Coconut flakes
• White chocolate
• Caramel
• Marshmallows
• Bananas

How to Store + Freeze Leftover Pancakes

If you’re thinking about storing your leftover pancakes for a longer period of time OR you’d rather meal prep them for less hassle, it’s so easy to freeze them. When you freeze them, they generally last for up to 6 months when stored properly. If you

Personally, I love doing method #2, however, you can always pick and choose which works best for you:

Method #1: Place your cooled pancakes in an even layer on a baking sheet lined with parchment paper and freeze for about 1 hour or so. Once solid, add them to an airtight sealed container or ziplock bags and store in the freezer.

Method #2: Once your pancakes are cooled, stack them together with parchment paper in between each pancake and place them into an airtight sealed container or ziplock and store in the freezer.

When you’re ready to reheat and serve, simply do so in a microwave, toaster, oven, or over the stove top in a skillet until warmed through.

Common Q + A's for these Chocolate Chip Oatmeal Pancakes!

What Kind of Milk For Fluffy Oatmeal Pancakes

When it comes to vegan milk options, there are so many possibilities. From soy milk to nut milk to the newest trend, potato milk, you can find a delicious plant-based option you love. And what makes these milks even better? You can make them from scratch at home! All of these dairy-free milk recipes will work for this Chocolate Chip Oatmeal Pancake recipe:

• Coconut Milk
• Quinoa Milk
• Potato Milk
• Cauliflower Milk
• Easy Homemade Creamy Cashew Milk
• Almond Milk Without Soaking
• Ultra Creamy Homemade Oat Milk

If you’re curious about the wide world of dairy-free milk options, start with this guide to The Best Milk Alternatives for Your Entire Household.

More Chocolate Recipes to Indulge

Now that you've fallen in love with the chocolate chips in this recipe, put them (or chopped chocolate) to good use with these other decadent chocolate-infused recipes:

• Hubby's Maple Chocolate Chip Cookies
• Chocolate Espresso Smoothie
• Chocolate Sweet Potato Cupcakes
• Creamy Homemade Caramel Hot Chocolate
• Peanut Butter Chocolate Milkshake
• Brown Butter Walnut Chocolate Chip Bread
• Triple Chocolate Protein Overnight Oats
• Chocolate Chip Chia Seed Muffins
• Chocolate Oreo Skillet Brownie
• The BEST Vegan Chocolate Chip Cookies
• Dairy-free Iced Mocha Latte

MADE OUR RECIPE(S)?

If you tried this Chocolate Chip Oatmeal Pancake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.

Chocolate Chip Oatmeal Pancakes

February 6, 2024 •

By Shanika

5 from 4 votes

Feel free to indulge in these delicious Chocolate Chip Oatmeal Pancakes. These nostalgic pancakes are not only incredibly fluffy but also bursting with bursts of chocolate and oat flavors. Best of all, they're super quick and easy to make and are a guaranteed favorite for the entire family!

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Serves: 6 pancakes

Units:

US Customary|Metric

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Ingredients

PANCAKES:

• 1 ½ cups organic all-purpose flour
• 1 cup organic rolled oats (For GF-friendly, ensure that they are certified gluten-free)
• 2 tsps baking powder
• ¼ teaspoon sea salt
• Pinch of ground cinnamon
• 2 large organic eggs, at room temp.
• 3 Tbsps pure maple syrup (You can use your fave sweetener)
• 1 teaspoon vanilla extract
• 2 Tbsps vegetable oil, organic
• 1 cup Almond milk (You can use regular whole milk or your fave plant-based milk)
• 1 ½ cups chocolate chips, premium (You can reduce to 1 cup if desired; also can use chopped chocolate instead)
• Unsalted butter, for cooking

TOPPINGS:

• Whipped cream
• Chopped chocolate or chocolate chips, premium

Instructions

TO MAKE THE BATTER:

• In a large bowl, add the flour, oats, baking powder, cinnamon, and salt together and whisk until combined.
• Make a small well in the middle of the dry ingredients and add in the milk, eggs, maple syrup, oil, and vanilla stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.

FOLD IN THE CHOCOLATE CHIPS:

• Using a wooden spoon or spatula, fold in the chopped chocolate or chocolate chips into the batter until just combined. DO NOT OVERMIX.

COOK THE PANCAKES:

• Add 1 tablespoon of unsalted butter to a heated skillet over medium-high heat and wait until fully melted. Pour ½ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
• Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
• To serve, stack pancakes onto one another and top with whipped cream, chopped chocolate or chocolate chips and lightly drizzle with maple syrup, if desired.
• Bon Appetit!

Tips & Tricks

• FREEZE OPTION: If you’d like to make these banana bread pancakes ahead of time, you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy  breakfast to grab anytime.
• GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
• VEGAN OPTION: To make these pancakes vegan, simply omit the eggs and substitute with 2 'flax eggs' (2 Tablespoons flaxseed meal + 4 Tbsps water) and create a dairy-free buttermilk by adding 1 Tablespoon of apple cider vinegar to the milk. Also, ensure that the chocolate is vegan-friendly and the whipped cream is subbed with coconut whipped cream.
• SWEETENER: If you choose to opt out of maple syrup, you can always substitute with date syrup, coconut sugar, brown sugar, or organic cane sugar.
• OIL: Instead of vegetable oil,  you can always use coconut oil or melted vegan butter, if preferred.

Nutrition

Calories: 449kcal | Carbohydrates: 69g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 318mg | Potassium: 258mg | Fiber: 2g | Sugar: 32g | Vitamin A: 91IU | Calcium: 193mg | Iron: 2mg

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