As a food blogger, I created Oatmeal Pancakes that sneak hearty whole grains into a simple batter with a surprising pantry twist you’ll want to read about.

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I didn’t expect these Oatmeal Pancakes to become my weekend fix, but here we are. They feel hearty without being heavy, thanks to the old-fashioned rolled oats and a hint of vanilla extract that keeps every bite interesting.

I love how they bake up fluffy and soft yet still kind of substantial, perfect when you want something more than the usual Breakfast Pancakes. I mess around with toppings and sometimes overdo it, but the base is forgiving.

If you like simple things with real grain texture you’ll wanna try this Oatmeal Pancakes version soon.

Ingredients

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Rolled oats: Whole-grain, high in fiber and complex carbs, keeps you full and help digestion.
All-purpose flour: Mostly starch and carbs, less fiber, gives structure and chew.
Egg: Adds protein, moisture and binding, helps pancakes hold together and brown.
Milk: Supplies protein, fat and liquid, makes batter tender its richer tasting.
Butter or oil: Adds fat for tenderness and flavor, help browning and mouthfeel.
Sugar: Sweetens and aids browning, to much can mask oat nuttiness.
Baking powder: Leavening agent, gives lift and fluffiness, no sour taste.
Cinnamon: Warm spice, little sweetness and aroma, boosts flavor without sugar.

Ingredient Quantities

1 cup old-fashioned rolled oats

1 cup all purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon fine salt

1 large egg

1 1/4 cups milk (whole or 2%)

2 tablespoons unsalted butter, melted or vegetable oil

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon (optional)

Optional: maple syrup or fruit for serving

How to Make this

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1. In a large bowl whisk together 1 cup old fashioned rolled oats, 1 cup all purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon fine salt and 1/2 teaspoon ground cinnamon if you like it.

2. In another bowl beat 1 large egg with 1 1/4 cups milk, then stir in 2 tablespoons melted unsalted butter or vegetable oil and 1 teaspoon vanilla extract; let the melted butter cool a little before adding so the egg doesnt scramble.

3. Pour the wet into the dry and stir until just combined, a few lumps are fine, dont overmix or the pancakes get tough.

4. Let the batter rest 5 to 10 minutes so the oats soak up some liquid and the batter thickens; this step makes them fluffy and soft.

5. If after resting the batter is too thick to pour, stir in a splash more milk until it reaches a thick dropping consistency.

6. Heat a nonstick skillet or griddle over medium heat (about 350 degrees F) and lightly grease with a little butter or oil. Use about 1/4 cup batter per pancake to get even sizes.

7. Cook each pancake until bubbles form on the surface and the edges look set, about 2 to 3 minutes, then flip and cook the other side until golden, about 1 to 2 more minutes. Dont press down when flipping, that squeezes out the air.

8. Keep finished pancakes warm in a 200 degree oven or on a warm plate covered with foil while you finish the rest, they reheat well and stay soft.

9. Serve warm with maple syrup and fresh fruit or whatever you like. Leftovers keep in the fridge for 2 to 3 days, reheat in a skillet or toaster for best texture.

10. Quick hacks: pulse the oats a few times in a blender for a finer texture, or soak the oats longer in the milk overnight for ultra tender pancakes, trust me it helps.

Equipment Needed

1. Large mixing bowl
2. Medium bowl or measuring jug for the wet ingredients
3. Measuring cups and measuring spoons
4. Whisk (or a fork will do)
5. Small bowl or cup for melting butter and beating the egg
6. Nonstick skillet or griddle
7. Spatula for flipping
8. 1/4 cup measure or small ladle for portioning batter
9. Blender or food processor (optional, to pulse the oats)
10. Ovenproof plate or baking sheet plus foil to keep pancakes warm

Tip: pulse the oats a few times in the blender for a finer texture, or let the batter rest longer or soak overnight for ultra tender pancakes, trust me it helps.

FAQ

Q: Can I swap the milk for something else? A: Yes, use any milk you like, almond or oat milk works fine, but whole or 2 percent gives a richer taste. If you use plant milk your pancakes may be a bit less tender so add a splash more milk if batter seems thick.

Q: Do I need to soak the oats first? A: No you dont have to, but letting the oats sit in the milk for 10 minutes softens them and makes the batter smoother. Or blitz the oats in a blender for a few seconds to make oat flour for even smoother pancakes.

Q: How do I get fluffy pancakes and not flat rubbery ones? A: Dont overmix the batter, stir until the dry stuff is just moistened, let it rest 10 minutes so oats hydrate, and cook on medium heat until bubbles form then flip once. Overmixing and too hot a pan make them tough or burnt.

Q: Can I make this egg free or dairy free? A: For an egg substitute mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit to thicken, then use it like the egg. For dairy free swap in plant milk and use oil instead of butter.

Q: How do I store leftovers and reheat them? A: Cool then keep in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster or skillet to get the edges crisp again, microwaving makes them soft and soggy.

Q: Any tips for flavor or add ins? A: Mix in berries, sliced banana, or chopped nuts right before cooking, add a pinch more cinnamon or a little lemon zest for brightness. For extra richness use melted butter instead of oil and top with warm maple syrup and fruit.

Oatmeal Pancakes Recipe Substitutions and Variations

1 cup old-fashioned rolled oats → 1 cup quick oats. Batter blends smoother and pancakes cook a bit faster, they’ll be softer but still yummy.
1 cup all purpose flour → 1 cup whole wheat pastry flour. Use 1:1 for a nuttier, slightly denser pancake, or swap with a 1:1 gluten-free flour blend if you need GF.
1 large egg → 1 flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min). Binds well for vegan/dairy-free, might be a touch denser.
1 1/4 cups milk → 1 1/4 cups unsweetened almond, oat, or soy milk 1:1 for a dairy-free version. Or use 1 1/4 cups buttermilk for tangier, taller pancakes (you can make soured milk by adding 1 tbsp lemon juice or vinegar per cup).

Pro Tips

– Pulse about half the oats a few quick times in a blender for a finer crumb, or soak the whole batter overnight in the fridge for ultra tender pancakes, either trick helps the oats stop being chewy and makes them way softer.

– Don’t overmix the batter, stir until just combined and leave some small lumps, and let it sit 5 to 10 minutes so the oats swell up, that resting step makes more fluff and people skip it all the time.

– Get your pan temp right, test with a tiny dollop first and adjust the heat if it browns too fast or takes forever to set, and never press down when you flip cause you squeeze out the air.

– If batter seems too thick add a splash of milk, and for best leftovers reheat gently in a skillet or toaster so they stay almost like fresh.

Oatmeal Pancakes Recipe

Recipe by Nicky Smith

0.0 from 0 votes

As a food blogger, I created Oatmeal Pancakes that sneak hearty whole grains into a simple batter with a surprising pantry twist you'll want to read about.

Servings

servings

Calories

169

kcal

Equipment: 1. Large mixing bowl
2. Medium bowl or measuring jug for the wet ingredients
3. Measuring cups and measuring spoons
4. Whisk (or a fork will do)
5. Small bowl or cup for melting butter and beating the egg
6. Nonstick skillet or griddle
7. Spatula for flipping
8. 1/4 cup measure or small ladle for portioning batter
9. Blender or food processor (optional, to pulse the oats)
10. Ovenproof plate or baking sheet plus foil to keep pancakes warm

Tip: pulse the oats a few times in the blender for a finer texture, or let the batter rest longer or soak overnight for ultra tender pancakes, trust me it helps.

Ingredients

1 cup old-fashioned rolled oats
1 cup all purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1 large egg
1 1/4 cups milk (whole or 2%)
2 tablespoons unsalted butter, melted or vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional)
Optional: maple syrup or fruit for serving

Directions

In a large bowl whisk together 1 cup old fashioned rolled oats, 1 cup all purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon fine salt and 1/2 teaspoon ground cinnamon if you like it.
In another bowl beat 1 large egg with 1 1/4 cups milk, then stir in 2 tablespoons melted unsalted butter or vegetable oil and 1 teaspoon vanilla extract; let the melted butter cool a little before adding so the egg doesnt scramble.
Pour the wet into the dry and stir until just combined, a few lumps are fine, dont overmix or the pancakes get tough.
Let the batter rest 5 to 10 minutes so the oats soak up some liquid and the batter thickens; this step makes them fluffy and soft.
If after resting the batter is too thick to pour, stir in a splash more milk until it reaches a thick dropping consistency.
Heat a nonstick skillet or griddle over medium heat (about 350 degrees F) and lightly grease with a little butter or oil. Use about 1/4 cup batter per pancake to get even sizes.
Cook each pancake until bubbles form on the surface and the edges look set, about 2 to 3 minutes, then flip and cook the other side until golden, about 1 to 2 more minutes. Dont press down when flipping, that squeezes out the air.
Keep finished pancakes warm in a 200 degree oven or on a warm plate covered with foil while you finish the rest, they reheat well and stay soft.
Serve warm with maple syrup and fresh fruit or whatever you like. Leftovers keep in the fridge for 2 to 3 days, reheat in a skillet or toaster for best texture.
Quick hacks: pulse the oats a few times in a blender for a finer texture, or soak the oats longer in the milk overnight for ultra tender pancakes, trust me it helps.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.