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oatmeal whole food pancakes

Wholesome Oatmeal Pancakes for a Crowd

Wholesome and filling oatmeal pancakes.  These are a family favorite.  Made with whole rolled oats, they are nutritious and yummy.
5 from 1 vote
Servings 20 people


  • 3 Cups Oats whole rolled
  • 6 Cups Milk whole raw if you can get it
  • 8 Eggs farm fresh if possible
  • 1 Cup Oil we use coconut
  • 5 Cups Whole Wheat Flour
  • 4 TBS Raw sugar organic evaporated cane
  • 4 TBS Baking Powder
  • 2 tsp Salt


  •   The first step is to soak the oats.  The original recipe called for quick oats, but we don't buy those, so we use whole rolled oats.  I will give you an order of operations here, but don't worry if everything just gets dumped in a bowl and mixed. They will be fine!
    First soak the oats in the milk in a separate bowl for 10 minutes.  Preheat your griddle to about 325 degrees.  In the meantime, whisk together all of the dry ingredients.  After the oats have soaked, mix in the eggs and oil.  Combine the wet and dry ingredients and stir well.   Use a 1/4 cup measuring cup and pour your pancakes on the griddle. Flip them when the top starts to bubble and the underside is golden brown.  Cook the other side, remove from the griddle, and place on a sheet pan to keep them warm in the oven while the others cook. 
    Butter them up, pour on a bit of maple syrup or fruit topping and enjoy!


My husband claims that you cannot mess up pancakes. I believe he may be right. I have eaten these with no oil added, or no salt. Simply by a child overlooking the ingredient or deciding that it wasn't important!