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Easy Swedish Oatmeal Pancakes

These Easy Swedish Oatmeal Pancakes are great for a quick breakfast or supper. Perfect topped with syrup, peanut butter or fruit, Swedish Oatmeal Pancakes are a favorite in our family.
Prep Time1 hr
Cook Time8 mins
Total Time1 hr 8 mins
Course: Breakfast
Cuisine: American
Keyword: oatmeal pancakes, old-fashioned oatmeal pancakes, Swedish Oatmeal Pancakes, swedish pancakes
Servings: 6 people
Calories: 525kcal
Author: Barbara


  • 4 cups rolled oats
  • 1 cup flour
  • ¼ cup sugar
  • 2 teaspoons soda
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 quart buttermilk
  • 4 eggs beaten
  • ¼ cup melted butter
  • 2 teaspoons vanilla extract


  • Mix oats, flour, sugar, soda, baking powder and salt in large bowl.
  • Add buttermilk, eggs, butter and vanilla to the dry ingredients; mix well.
  • Let stand until batter has thickened to desired consistency, about 30-45 minutes, or overnight.
  • Ladle onto hot buttered griddle.
  • Cook until puffed and brown on both sides, turning once.
  • Spread butter on top and serve with the topping of your choice, like syrup, peanut butter* or applesauce.
  • Store cooled pancakes between waxed paper in refrigerator and reheat in microwave.


  • This  recipe uses rolled oats, not instant. 
  • If you don't keep buttermilk on hand, here's an easy trick.  Add a tablespoon of vinegar or lemon juice to regular milk, and let it set for 5 minutes.  It will thicken into buttermilk for your oatmeal pancake recipe. 
  • While butter and syrup may be the traditional topping, we like to add a layer of peanut butter on the bottom pancake, top with another pancake then add syrup.
  • And if you want to go over the top, then reach for a tub of Jif Whipped Peanut Butter and Chocolate Spread.
  • Try our prep ahead oatmeal pancake batter. 


Calories: 525kcal | Carbohydrates: 69g | Protein: 18g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 147mg | Sodium: 469mg | Potassium: 471mg | Fiber: 6g | Sugar: 17g | Vitamin A: 655IU | Calcium: 310mg | Iron: 4mg