Chunky Pancakes Oats Recipe

Prepare oats

Place the rolled oats in a blender or food processor and pulse until coarsely ground — you want a coarse oat flour with some small oat pieces for texture (about 20–30 seconds).

In a large mixing bowl, whisk together the ground oats, all-purpose flour, baking powder, baking soda, salt, and sugar (if using) until evenly combined.

In a separate bowl, whisk the egg lightly, then add the milk, yogurt, melted butter (or oil), and vanilla extract. Whisk until smooth.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix — small lumps are fine. Let the batter rest for 5–10 minutes; this hydrates the oats and thickens the batter.

If the batter is too thick after resting, stir in up to 2 tablespoons additional milk to reach a thick but pourable consistency. The batter should hold its shape but spread slightly when ladled.

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. The surface is ready when a drop of water sizzles and evaporates on contact.

Using a 1/3-cup measure for each pancake, pour batter onto the hot surface to form 3 evenly sized pancakes. Leave space between them. Reduce heat to medium-low if the pancakes brown too quickly.

Cook the pancakes until bubbles form on the surface and the edges look set, about 2–3 minutes. Carefully flip with a spatula and cook the second side until golden and cooked through, about 1–2 minutes more.

Transfer cooked pancakes to a plate and keep warm in a low oven (about 200°F / 95°C) or cover loosely with foil while you cook the remaining pancakes.

If the natural peanut butter is very stiff, stir it vigorously in a bowl with 1 tablespoon warm water to loosen it to a spreadable consistency. Do not add more water than needed; you want a thick spread.

Place about 2 tablespoons of chunky peanut butter on top of the first pancake and spread gently with a spoon to cover the pancake. Repeat with the second pancake to create a peanut-butter layer between pancake 1 & 2, then spread another 2 tablespoons between pancake 2 & 3 and on top of the third pancake so you have peanut butter layered between each pancake (total roughly 6 tablespoons).

If desired, sprinkle a light pinch of flaky sea salt over the top peanut-butter layer to enhance flavor.

Stack the three pancakes with peanut butter between each layer so the final stack is pancake → peanut butter → pancake → peanut butter → pancake (with peanut butter on top).

Add optional toppings: arrange banana slices on top, drizzle with maple syrup, and scatter extra chopped peanuts for crunch.

Serve immediately while warm. Leftover pancakes (without peanut butter) can be refrigerated in an airtight container for up to 2 days and reheated gently in a skillet or toaster; add fresh peanut butter when serving.