Steel Cut Oat Pancakes

These are a healthier delicious option for pancakes. I serve these with a small amount of 100% Pure Organic Maple Syrup, can sub with a little honey or jam if preferred. Even my kids eat these up! This recipe makes a large batch to feed a large family or you can easily half the recipe. I make this large batch and freeze the the leftovers to warm in a toaster on busy mornings. This recipe makes about 20 pancakes

  • Author: Katia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 20 pancakes 1x
  • Category: Breakfast Pancakes
  • Cuisine: Breakfast


  • 2 cups Quick Cooking Steel Cut Oats (I use Bob's Red Mill Organic. If you use a different steel cut oat brand be aware the oats might clump up more when you soak them. I've had this happen with other brands that are milled differently apparently.)
  • 1.5 cups boiling water
  • 1/2 cup all purpose unbleached Flour
  • 1/2 cup whole wheat flour
  • 1 1/2 Tbsp Ground Flaxseed (optional)
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Sea Salt
  • 2 Cups Buttermilk (Can sub with 1 cup other Milk choice and 1 cup plain/ greek yogurt)
  • 1 Tbs Honey (or your preferred natural sweetener)
  • 2 Tbs Butter, melted
  • 1/2 tsp Vanilla extract
  • 2 Large Eggs, lightly beaten
  • Optional: Add 1/2 cup frozen or fresh blueberries to batter while cooking


  1. Measure Oats into a medium bowl and add 1.5 cups boiling water. Let soak for at least 5 minutes. (No need to strain as it will just be absorbed into the oats)
  2. While Oats soak measure out the dry ingredients: flour, flax, baking powder, baking soda, cinnamon & salt into a large mixing bowl.  Stir to combine.
  3. Preheat Griddle Pan to 350 degrees or Skillet to Med High (adjust skillet as needed for ideal cook)
  4. Once the oats are done soaking add the buttermilk, honey, butter, vanilla and eggs to the soaking oats bowl. Stir well to combine.
  5. Now add the wet ingredients to the dry ingredients bowl, stir to combine til there are no more large flour clumps visible.
  6. If your electric griddle or pan is done preheating spray cooking oil or lightly coat pan with olive oil.
  7. Use 1/4 Cup measuring cup to scoop batter onto cooking surface.
  8. *Optional- you can drop 4-5 blueberries or other small berries onto the batter at this point if you like.
  9. Cook until undersides start to brown and a bubble pops, about 3 mins (these do not bubble and pop as standard pancakes do so check underneath with spatula if unsure)
  10. Gently flip pancakes and cook again till lightly golden brown, about 3 minutes
  11. Place cooked pancakes in warmed oven at 170 deg. on baking sheet.



Add fresh or frozen blueberries to batter or just serve these with fresh fruit and real maple syrup.

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