Easy Chocolate Chip Oatmeal Pancakes (So Fluffy!)

Fluffy Chocolate Chip Oatmeal Pancakes

Thick, fluffy oatmeal pancakes loaded with chocolate chips. Quick to make, kid-approved, and perfect for freezer breakfasts.

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Ingredients Equipment Method Notes

Ingredients

– 1 1/4 cups old-fashioned rolled oats
– 1 1/4 cups milk any kind
– 2/3 cup all-purpose flour
– 2 tablespoons granulated sugar or brown sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon optional
– 1 large egg
– 2 tablespoons butter melted (or neutral oil)
– 1/2 cup mini chocolate chips plus more for topping
– Butter or oil for the skillet

Equipment

– Mixing bowl
– Whisk
– Measuring cups and spoons
Nonstick skillet or griddle
– Spatula

Method

In a large bowl, stir oats and milk together. Let sit 8–10 minutes to soften.
Add flour, sugar, baking powder, salt, and cinnamon (if using). Stir just until combined.
Add egg and melted butter. Stir gently until you no longer see dry flour (don’t overmix).
Fold in chocolate chips.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Scoop about 1/4 cup batter per pancake onto the skillet.
Cook 2–3 minutes, until bubbles form and the edges look set. Flip and cook 1–2 minutes more until golden and cooked through.
Repeat with remaining batter, greasing the pan as needed.
Serve warm with a little butter, fruit, or a drizzle of syrup.

Notes

– For extra fluffy pancakes, let the mixed batter rest 3–5 minutes before cooking.
– If batter thickens too much (oats keep absorbing liquid), stir in 1–3 tablespoons extra milk.
– Storage: Refrigerate leftovers up to 4 days.
– Freezer: Freeze pancakes in a single layer, then store in a freezer bag up to 2 months.
– Reheat: Microwave 20–40 seconds or toast on low until warm.

CALORIES: 360
PROTEIN: 11g

Chef Emma here, and these pancakes are what I make when my family wants something cozy and sweet, but I still want a breakfast that actually “sticks” until lunch. The oats make them hearty, the chocolate chips make them exciting, and the fluffy texture makes everyone think you worked way harder than you did.

On weekends (or those busy school mornings when we need a little motivation), I mix these up in one bowl and cook them while the coffee brews. They freeze beautifully too, so future-you will be very grateful.

Summary

These Fluffy Chocolate Chip Oatmeal Pancakes combine soft oats, simple pantry staples, and melty chocolate chips for a family-friendly breakfast that’s quick, filling, and perfect for meal prep.

Nutrition Facts

Nutrient	Per serving (2 pancakes)
Calories	360
Total Fat	12g
Saturated Fat	5g
Carbohydrates	52g
Fiber	5g
Sugars	14g
Protein	11g
Sodium	420mg

Tips and Variations for Fluffy Chocolate Chip Oatmeal Pancakes

Let the oats soak in the milk for 5–10 minutes so the pancakes cook up tender (not gritty).
Keep the heat at medium; high heat browns the outside before the centers cook through.
Add chocolate chips after you pour the batter (sprinkle on top) to reduce melting and sticking in the pan.
Variations: swap mini chips for blueberries, add 1 mashed banana for natural sweetness, or stir in 1 tablespoon peanut butter for a fun “PB-chocolate” vibe.

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Fluffy Chocolate Chip Oatmeal Pancakes