Filed Under: Breakfast | Chocolate | Cookies

Chocolate Chip Oatmeal Cookie Pancakes

Recipe By Tessa Arias
April 11th, 2014

Chocolate Chip Oatmeal Cookie Pancakes taste just like chocolate chip oatmeal cookies, but even better with maple syrup and cookie butter spread on top! No one has to know they're whole wheat.

Yield: 8 pancakes

Prep Time: 10 minutes

Cook: 10 minutes

Tessa's Recipe Rundown...

TASTE: Warm sweetness thanks to the cinnamon, maple syrup, and cookie butter. The chocolate chips and oatmeal just scream comfort food.
TEXTURE: Fluffy with bites of gooey chocolate chips and crunchy oats.
EASE: Very easy and fast!
Appearance: Who wouldn’t want a stack of these to greet them in the morning?
PROS: Easy, fun, and delectable breakfast treat.
CONS: These actually aren’t too indulgent since they’re made with whole wheat flour and oats!

Chocolate Chip Oatmeal Cookie Pancakes taste just like chocolate chip oatmeal cookies, but even better with maple syrup and cookie butter spread on top! No one has to know they’re whole wheat.

Chocolate Chip Oatmeal Cookie Pancakes - dollop with cookie butter for an outrageous breakfast! No one has to know they're whole wheat!

On my way into Trader Joe’s the other day I had a distinctly sitcom-esque experience. As I took my first step out of my car and onto the asphalt of the parking lot, I felt something underneath my right heel. To my dismay the heel of my flat sandal had actually snapped right off. The only thing connecting it to the rest of the sandal and therefor my foot was the ankle strap, allowing the heel to just dangle there. These weren’t just any old junky sandals, these were my FAVORITE sandals for the past year. Us Arizonans wear sandals a lot. And these sandals were good ones: cute, cushioned and comfortable, and the ankle strap made it so they didn’t flop around. No one wants to be heard flopping down the hall from a mile away.

So basically I had to hop/tip toe my way across the parking lot and into Trader Joe’s, which garnered me some interesting stares. Once inside I immediately flagged down an employee and told her my dilemma, asking if she had any tape to temporarily repair my shoe. Thankfully she was more than helpful, running to the back of the store to grab some heavy duty gaffers tape while I stood like a one-legged flamingo in the middle of the store waiting. Luckily the tape completely did the trick, however it did look particularly trashy. I managed to spend my entire $75 TJ’s gift card, and then some, because I just said eff it. I’m getting everything I want because life is fleeting, who knows when your favorite sandal will completely betray you in the parking lot of Trader Joe’s? ๐Ÿ˜‰

What I did make sure to get from TJ’s was some of their cookie butter because I had used up the last bit that had been in my pantry while making these pancakes. Cookie butter seemed like the perfect thing to top off a stack of these chocolate chip oatmeal cookie pancakes with, the flavors all melded together so well. I love how these pancakes have a warm sweetness that isn’t too much for breakfast, especially since the pancakes have both whole wheat flour and oats in them. No one would ever guess that they might be a little bit healthy (minus the sugar… let’s not count that today).

How to make
Chocolate Chip Oatmeal Cookie Pancakes

Yield: 8 pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Chocolate Chip Oatmeal Cookie Pancakes taste just like chocolate chip oatmeal cookies, but even better with maple syrup and cookie butter spread on top! No one has to know they're whole wheat.


  • 1 cup whole-wheat flour
  • 1/2 cup old-fashioned oats
  • 1/8 teaspoon fine salt
  • 2 teaspoons baking powder
  • 3 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cups milk (any kind)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup semisweet chocolate chips
  • Maple syrup, for topping (optional)
  • Cookie butter spread, for topping (optional)


  1. In a large bowl combine the flour, oats, salt, baking powder, sugar, cinnamon, and nutmeg. In a liquid measuring cup or small bowl combine the milk, egg, and vanilla, beating to break up the egg. Add to the flour ingredients and stir just until combined. Do not overmix. Fold in the chocolate chips.
  2. Oil a nonstick griddle or skillet and set to medium high heat (about 350-375ยฐF). Drop 1/4-cup portions of batter onto the griddle and gently spread to make a pancake shape. Cook for about 3 minutes, or until bubbles start to form in the center and the edges are dry and golden. Carefully flip and cook until the other side is cooked through, about 2 minutes more.
  3. Plate the pancakes, drizzle with maple syrup, and top with a dollop of cookie butter, if desired.
Course: Breakfast
Cuisine: American

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    viv — June 15, 2015 at 2:41 am

    Absolutely gorgeous. Trying these beauties out immediately!

  2. #
    Pamela @ Brooklyn Farm Girl — May 6, 2014 at 8:20 am

    Goodness gracious, one giant yum! Can’t wait for breakfast! ๐Ÿ˜‰

  3. #
    Gaby — April 11, 2014 at 5:37 am

    I’m in love, I need these pancakes now!

  4. #
    Chloe @ foodlikecake — April 11, 2014 at 4:22 am

    These look amazing! Pinned!

  5. #
    Taylor @ Food Faith Fitness — April 11, 2014 at 4:15 am

    I LOVE pancakes…and the fact that these are healthy and taste like a chocolate chip cookies just changed my whole breakfast identity…Pinned!

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