This Oatmeal pancakes recipe with chocolate chips is from our friend Lindsay. It’s a fun way to start the morning with a sweet treat!
cookie dough oatmeal pancakes

Oatmeal Pancakes Recipe with Chocolate Chips

A great way to start our morning always begins with a well made cappuccino. Inspired by Lindsay of Love and Olive Oil, we made this morning even better by adding a stack of pancakes stuffed with cookie dough. Now, how is it that a few balls of cookie dough added to pancakes can take a breakfast to elevated perfection? Chocolate.

The answer: Cookie dough stuffed with chocolate chips, stuffed inside a stack of pancake-goodness is the best way to treat someone on Valentine’s morning.

If your lover, girlfriend, boyfriend, hubbie, kids or best friend doesn’t like chocolate (shame on them), then you can make a batch of peanut butter cookie dough, snickernoodle cookie dough or what ever it takes to say “I Love You”.

oatmeal pancakes recipe

Out of cookie dough ideas? Then you must explore Lindsay’s adorable book, The Cookie Dough Lovers Cookbook. It’s a collection of a wonderful recipes made with her own egg-free cookie dough creation. From a collage of baked treats, she’s been able to masterfully make and inspire dishes for everyone who has ever loved cookie dough. Or at least in her own words, “… for anyone who’s ever been caught with a finger in the mixing bowl.”

We used our own chocolate chunk dough recipe for these luscious stack of pancakes, but thoroughly enjoyed her oatmeal pancake recipe. And a heaping dollop of our favorite orange marmalade added the perfect, fruity balance to the stack. These hearty pancakes are filled with the texture and scent of oatmeal in every bite. To It’s one of those recipes that make you feel less guilty about the cookie dough because there’s the whole oats in there. When in guilt phase, just add more oats and all will be better.

Enjoy! These are super fun pancakes for kids too.

oatmeal pancakes recipe


Cookie Dough Oatmeal Pancakes

Adapted from Lindsay Landis' book, The Cookie Dough Lovers Cookbook. We used our chocolate chunk cookie dough which we nearly always have a batch of dough in the freezer, but feel free to use which ever cookie dough you love. And if you are uncomfortable eating cookie dough because of the raw eggs, you have to check out Lindsay's book which is filled with egg-free cookie doughs or check out the book's companion website
5 from 3 votes


  • 1 cup (150g) Old-Fashioned Oats , divided
  • 3/4 cup (95g) Flour , use less flour if refrigerating overnight
  • 1 1/2 Tablespoons (20g) Brown Sugar
  • 1/2 teaspoon (2.5g) Baking Soda
  • 1/2 teaspoon (2.5g) Baking Powder
  • 1/4 teaspoon (2g) Kosher Salt or Sea Salt
  • 1 cup (240ml) Buttermilk *see Note 1
  • 1 Egg , lightly beaten
  • 2 Tablespoons (30g) unsalted Butter , melted
  • 1/2 teaspoon (3ml) Vanilla Extract
  • 1 cup (@300g) Chocolate Chunk Cookie Dough (about) *see headnote


  • Put 1/2 cup of oats in a food processor or blender and pulse until oats are coarsely ground but not pulverized, about 8-10 seconds.
  • In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, and salt. Stir in ground oats and remaining 1/2 cup of oats into flour until evenly mixed.
    Stir in buttermilk, egg, butter and vanilla extract until just incorporated. Refrigerate for at least 30 minutes or up to overnight to allow it to thicken.
  • When ready to make pancakes, form cookie dough into many marble-sized balls.
  • Heat a large non stick skillet over medium-high heat. Melt a little butter in the pan and spread across pan surface.
  • After butter just finishes sizzling, ladle 1/4 cups worth of batter to make pancakes. Place about 5 pieces of cookie dough in each pancake.
  • Cook until bottoms are browned and top is bubbly, about 2 minutes. Carefully flip over and cook until browned, about 2 more minutes. If pancake outsides are cooking faster than the inside can finish, lower heat so they cook at the same rate. Repeat with remaining batter.
    Serve warm with preferred syrup, jam, or whipped cream.


Note 1: To make a quick buttermilk substitute, add 1 Tablespoon of lemon juice to just under a cup of milk. Stir and wait for about 5 minutes or until it curdles.

Nutrition Information per Serving

Calories: 542kcal, Carbohydrates: 75g, Protein: 11g, Fat: 22g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 590mg, Potassium: 290mg, Fiber: 3g, Sugar: 29g, Vitamin A: 355IU, Calcium: 129mg, Iron: 3mg