Soft and Fluffy Oaty Chocolate Chip Pancakes
It’s Sunday morning, and you know what that means… pancake day! Whether you’re enjoying a cosy weekend breakfast or planning ahead for Pancake Tuesday, this easy pancake recipe is a guaranteed crowd-pleaser.
Made with simple pantry staples and just one bowl, these light and fluffy pancakes are everything you want in a homemade stack - golden on the outside, soft in the middle and ready in minutes. We’ve added a handful of oats for extra goodness and a few chocolate chips for a fun school holiday twist.
Tired of rubbery pancakes or shake-and-pour mixes that fall flat? Say goodbye to bland breakfasts and hello to a recipe the whole family will love. These pancakes are quick, budget-friendly and perfect for getting the kids involved in the kitchen.
Once you try them, you’ll never go back to store-bought mixes again!
Soft and Fluffy Oaty Chocolate Chip Pancakes
Made with simple pantry staples and just one bowl, these light and fluffy pancakes are everything you want in a homemade stack - golden on the outside, soft in the middle and ready in minutes. We’ve added a handful of oats for extra goodness and a few chocolate chips for a fun school holiday twist.
Ingredients
- ¾ cup milk
- 1 tsp vinegar
- 1 cup self-raising flour
- ½ cup choc chips
- ⅓ cup quick oats
- 2 tbsp caster sugar
- 1 tsp bicarb soda
- Pinch of salt
- 1 egg
- 1 tsp vanilla
- 50g unsalted butter, melted
- Extra butter for greasing
Instructions
- Measure the milk into a jug and heat it in the microwave for 20 seconds until lukewarm (not cold). Stir in the vinegar and set aside to curdle slightly.
- In a large bowl, sift together the flour and bicarbonate of soda. Add the sugar, oats, chocolate chips and salt, stirring to combine.
- To the milk mixture, add the eggs, vanilla and melted butter. Whisk until smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk until just combined. Be careful not to overmix!
- Heat a frying pan over medium/medium-low heat and lightly grease it with butter. Pour ¼ cup of batter onto the pan for each pancake. Cook for 1–2 minutes, or until bubbles form on the surface. Flip and cook the other side until golden brown.
- Repeat with the remaining batter, greasing the pan as needed. Serve with your favourite toppings - Nutella, jam, honey, maple syrup, ice cream, Greek yoghurt, whipped cream, fresh berries or fruit salad. The choice is yours!
Notes
💡 Top Tips for Perfect Pancakes
• Don’t skip the vinegar! It reacts with the bicarb soda to give your pancakes a lovely rise and fluffy texture. You won’t taste it, promise!
• Warm the milk slightly before adding the vinegar - it helps the reaction work better and avoids a cold batter.
• Don’t overmix the batter. A few lumps are totally fine. Overmixing can make pancakes tough or rubbery.
• Let the batter rest for 5–10 minutes if you have time—it helps the flour and oats absorb the liquid and gives you an even fluffier result. This is not essential, but if you have time, you can try this.
• Medium to medium-low heat is best. Too hot and the pancakes will burn on the outside before cooking through. If you have a hot stove, go for medium-low.
• Grease the pan lightly. A small amount of butter or oil between batches helps get that lovely golden colour without sticking.
• Make them your own! Add blueberries, banana slices, or swap choc chips for sultanas - whatever your crew loves.
Nutrition Facts
Calories
183Fat
9 gSat. Fat
5 gCarbs
21 gFiber
1 gNet carbs
20 gSugar
1 gProtein
5 gSodium
261 mgCholesterol
37 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
