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Chocolate Chip Oatmeal Cookie Pancakes

Saturday morning in our house is typically pancake morning.  To keep things interesting, I try to mix it up with fun shapes and new flavors such as  banana flax seed, blueberry lemon and even the seasonal harvest pumpkin! However, this recipe for Chocolate Chip Oatmeal Cookie Pancakes takes the “cake” for hands down, the BEST PANCAKE EVER!  The flavor of your favorite traditional chocolate chip oatmeal cookie will excite the kids as they think they are eating dessert for breakfast! No need for syrup or even a fork, these pancakes are still delicious eaten cold, straight out of your hand. (Trust me! I know because I may have eaten a “few” this way!)

Chocolate Chip Oatmeal Cookie Pancakes


Lisa@ onceamonthmeals.com, adapted from Minimalist Baker


  • 1 medium banana, very ripe
  • 1 teaspoon baking powder
  • 1 medium egg
  • 0.125 tsp salt
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon peanut butter
  • 1 Tablespoon canola oil
  • 3 Tablespoons milk
  • 0.5 cups rolled oats
  • 0.25 cups whole wheat flour
  • 3 Tablespoons semisweet chocolate chips


Preheat a skillet to medium heat.  Mash banana and baking powder together.  Add egg, oil, salt, vanilla, peanut butter, and milk and stir.  Stir in oats and flour until just combined.  Sprinkle in chocolate chips and fold gently.  Place 1/4 cups of batter on a skillet and cook for 2-4 minutes on each side.  Continue with remaining batter

Freezing Directions:

Allow to cool completely.  Place pancakes on a baking sheet and into the freezer.  Flash freeze.  Transfer to a gallon sized freezer storage bag.  Label and freeze.  To serve, allow pancakes to thaw on countertop.  Reheat in microwave until heated through.  

Servings: 8 pancakes


**conversion chart image provided by Erik Spiekermann


9 Responses to “Chocolate Chip Oatmeal Cookie Pancakes”

  1. dana says:

    Glad you enjoyed these! Thanks for the share.

  2. MIssy says:

    These look great… I wonder if they would work with GF flour?

  3. Melissa Payne says:

    Hi, do these sound great, but I really do not like bananas. Any substitution I could use? By the way, love this site, recommend to everyone I talk to!!

  4. Patti says:

    wow !!! we loved these. I used almond flour and they were wonderful. Thank you for sharing your recipe.

  5. Sarah says:

    These were yummy, thank you! I followed all the measurements, but it only yielded half the amount mentioned. Was it just me? Either way, I’ll def make these again – I’ll just double the recipe!

  6. Robyn says:

    These were great. I doubled the recipe and only got 15 pancakes. You might want to adjust the servings.

  7. Kate says:

    We love these and make them almost weekly! I always double the recipe and usually get a breakfast and a half for my family, the servings are definitely off. I usually add frozen raspberries to the batter and we call them peanut butter and jelly pancakes!

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