Fluffy, hearty, and full of wholesome oats, these oatmeal pancakes are the perfect way to start your day with a nutritious and delicious breakfast. With simple ingredients, they’re easy to make and will leave you feeling satisfied for hours.
Why You’ll Love This Recipe
I love these oatmeal pancakes because they offer the perfect balance of fluffiness and heartiness, making them a filling yet light breakfast option. The rolled oats provide a slightly nutty flavor and a great texture, while the cinnamon adds a hint of warmth and spice (though it’s optional!). What makes these pancakes even better is their versatility—you can top them with anything from fresh fruit to maple syrup, or even a dollop of peanut butter. Plus, they’re quick to make, and the recipe is a great way to enjoy a wholesome breakfast without compromising on taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup rolled oats
1 cup milk (dairy or non-dairy)
2 tablespoons sugar or honey
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon (optional)
2 large eggs
2 tablespoons melted butter or oil
1 teaspoon vanilla extract
Directions
In a bowl, combine the rolled oats and milk. Let sit for 10 minutes to soften the oats.
In a separate bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using).
Add the eggs, melted butter, and vanilla to the oat mixture, stirring to combine everything well.
Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes until golden brown.
Serve warm with maple syrup, fresh fruit, or your favorite toppings.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Variations
Banana Oatmeal Pancakes: Add mashed banana to the batter for a naturally sweet twist.
Gluten-Free Pancakes: Use gluten-free all-purpose flour instead of regular flour to make this recipe gluten-free.
Vegan Pancakes: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) and use non-dairy milk and oil for a vegan version.
Spiced Oatmeal Pancakes: Add extra spices like nutmeg, ginger, or cloves for a more spiced flavor profile.
Storage/Reheating
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave for about 20-30 seconds or on a skillet over low heat. You can also freeze pancakes for longer storage. Just place them in a single layer on a baking sheet, freeze, and then transfer to a zip-top bag or container. To reheat from frozen, microwave for 1 minute or cook in a skillet for 2-3 minutes.
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FAQs
Can I use quick oats instead of rolled oats?
I recommend using rolled oats for this recipe, as they give a better texture. However, you can use quick oats if that’s what you have on hand, but the pancakes may be a bit softer.
Can I make these pancakes ahead of time?
Yes, you can make the pancake batter ahead of time and store it in the fridge for up to 24 hours. Just give it a good stir before cooking. Alternatively, you can cook the pancakes ahead and store them in the fridge or freezer.
How do I know when to flip the pancakes?
I know it’s time to flip the pancakes when bubbles start to form on the surface and the edges appear set and dry. Once you see these signs, it’s usually the right moment to flip!
Can I make these pancakes gluten-free?
Yes, simply swap the all-purpose flour with a gluten-free flour blend, and ensure your baking powder is gluten-free as well.
Can I use non-dairy milk for this recipe?
Absolutely! I use almond, oat, or coconut milk, and they all work perfectly with this recipe.
Conclusion
Oatmeal pancakes are a wonderful option when I’m craving a breakfast that’s both comforting and nutritious. With their heartiness, simplicity, and versatility, they quickly become a favorite in my kitchen. Whether I’m serving them for myself or for family and friends, they’re always a hit.
📖 Recipe:
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Oatmeal Pancakes
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Start your day right with these fluffy oatmeal pancakes! Made with wholesome oats, they’re both hearty and light, offering a perfect balance of flavor and texture. Whether you top them with maple syrup, fresh fruit, or peanut butter, these oatmeal pancakes are a filling and nutritious breakfast option that will keep you satisfied.
Ingredients
1 cup rolled oats
1 cup milk (dairy or non-dairy)
1 cup all-purpose flour
2 tablespoons sugar or honey
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon (optional)
2 large eggs
2 tablespoons melted butter or oil
1 teaspoon vanilla extract
Instructions
- In a bowl, combine the rolled oats and milk. Let sit for 10 minutes to soften the oats.
- In a separate bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using).
- Add the eggs, melted butter, and vanilla to the oat mixture, stirring to combine.
- Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Serve warm with maple syrup, fresh fruit, or your favorite toppings.
Notes
For a naturally sweet twist, add mashed banana to the batter.
Make them gluten-free by using gluten-free all-purpose flour.
For a vegan option, use flax eggs and non-dairy milk.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 220 kcal
