Hey pancake lover! Looking for a breakfast that’s both tasty and good for you? You’re in the right spot. Today, I’ll walk you through my favorite oats pancake recipe. It’s a simple, healthy twist on regular pancakes, using ground oats to make fluffy, soft stacks with a nice nutty flavor. Whether you’re a kitchen pro or just starting out, I have plenty of tips and ideas to help you make mornings delicious.
Why Oats Pancakes?
Oats have been a breakfast favorite for ages. They’re packed with heart-friendly fiber and have a gentle, comforting taste. Usually, we eat oats as porridge or in baked goods, but pancakes? That’s a great way to enjoy their nutrition with a fun change.
This recipe uses oat flour—just old-fashioned oats ground up fine. You get pancakes that are naturally gluten-free if you pick gluten-free oats. Plus, soaking the oats in milk before cooking keeps your pancakes light and fluffy, not dense or chewy.
Recipe Overview
Prep and Cook Time
- About 10 minutes to prep
- Around 5 minutes to cook
Perfect for a quick breakfast or a slow weekend brunch.
Servings and Scaling
- Makes 2 servings (roughly 3 medium pancakes each)
- Need more? Just multiply the ingredients. For 4 servings, double everything.
- Heads up: The batter thickens as it sits. If you make a bigger batch, add a splash of milk to loosen it.
| Servings | Oats (cups) | Egg | Milk (cups) | Baking Powder (tsp) | Cinnamon (tsp) |
|---|---|---|---|---|---|
| 2 | 1.5 | 1 | 1 | 0.5 | 0.25 |
| 4 | 3 | 2 | 2 | 1 | 0.5 |
| 6 | 4.5 | 3 | 3 | 1.5 | 0.75 |
Difficulty
Super easy. No special skills or tools needed. Just let those oats soak and you’re good.
Equipment
- Blender or food processor (to grind oats)
- Mixing bowl
- Whisk or spoon
- Non-stick pan or griddle
- Measuring cups and spoons
No blender? No problem. Buy oat flour or use a coffee grinder to pulse oats. A cast iron pan works great too.
Make-Ahead Tips
- Batter can chill for up to 24 hours in the fridge.
- It thickens over time—stir in a bit of milk before cooking if needed.
- Leftover pancakes freeze well. Stack with parchment paper, seal in a bag, freeze up to 3 months.
Ingredients
Here’s what you’ll need:
- 1½ cups old-fashioned oats, ground into flour: Freshly ground oats give better flavor and texture. Quick oats work too but might need more soaking.
- 1 large egg: Helps bind and lift. For vegan, try a flax egg (1 tbsp ground flaxseed + 3 tbsp water), but expect a slight texture change.
- 1 cup milk: Dairy or any plant milk works. Whole milk adds richness, but oat, almond, or soy milk are tasty dairy-free options.
- ½ teaspoon baking powder: This makes pancakes rise and fluff up.
- ¼ teaspoon cinnamon: Adds warmth. Use more or skip if you prefer.
- Splash of vanilla extract: A teaspoon or so brightens things up nicely.
- Butter for cooking: Adds flavor and golden edges. Substitute with coconut oil or neutral oil if you like.
Pro tip: Fresh oats and pure vanilla make a real difference.
Step-by-Step Method
Let’s make pancakes!
1. Grind the Oats
Put old-fashioned oats in your blender or food processor. Pulse until you get a fine flour-like texture. Not powdery—just smooth enough to avoid grit.
2. Soak Oat Flour in Milk
Mix the oat flour with milk in a bowl. Let it sit for about 10 minutes. This softens the oats and thickens the batter. It should go from thin to creamy and thick but still pourable—like classic pancake batter.
3. Add the Rest
Stir in the egg, baking powder, cinnamon, and vanilla. Mix gently—some lumps are okay. Overmixing makes pancakes tough.
4. Heat Your Pan
Warm a non-stick pan or griddle over medium heat. Flick water drops on it—if they sizzle and vanish fast, it’s ready. Add a swirl of butter. Let it melt but don’t let it brown.
5. Cook the Pancakes
Spoon about 2 tablespoons of batter per pancake onto the pan. Cook 3 at once if your pan fits. Watch for bubbles on top and edges becoming firm—about 2-3 minutes. Flip carefully and cook for another 1-2 minutes until golden.
Tip: Don’t flip too early or pancakes might fall apart or stay gummy.
6. Serve and Enjoy!
Serve warm with butter, syrup, fresh fruit, or whatever you love. The nutty oat flavor works great with both sweet and savory toppings.
Variations & Customization
Make these pancakes yours:
- Gluten-free? Use certified gluten-free oats.
- Vegan? Swap egg for flax or chia egg, milk for plant milk, butter for coconut oil.
- Mix-ins: Blueberries, nuts, chocolate chips—go wild!
- Spices: Add nutmeg, pumpkin spice, or more cinnamon for cozy vibes.
- Sweeten batter with a tablespoon of maple syrup or honey.
- Savory? Skip cinnamon and vanilla. Add herbs like chives, top with avocado or smoked salmon.
Serving & Storage
Serving Ideas
Stack ‘em high. Top with butter and maple syrup. Fresh berries or banana slices add color and freshness. A dollop of Greek yogurt or whipped cream is lovely too.
Perfect Sides
Try crispy bacon, scrambled eggs, or a bright fruit salad for a complete breakfast.
Storage
- Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freeze in a single layer on a tray, then bag for up to 3 months.
Reheating
Use toaster, oven, or microwave. For best texture, wrap pancakes in a damp paper towel and heat in 30-second bursts. Don’t overcook—keep them soft and fluffy.
Final Thoughts
This oats pancake recipe is a simple, tasty way to start your day with something wholesome. Soaking oat flour, warm spices, and straightforward ingredients combine to make a breakfast that’s filling and flexible. Cooking for two or a crowd? These pancakes always deliver.
Give it a go. Tweak it your way. And enjoy every bite!
Happy cooking!
PrintOats Pancake
These wholesome oats pancakes are a delicious, healthy breakfast option made with simple ingredients. Ground oats soaked in milk create a tender, fluffy texture with a subtle nutty flavor—perfect for a quick morning treat that feels both comforting and nourishing.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 (3-4 inch pancakes each) 1x
- Category: Breakfast / Brunch
- Cuisine: American / Healthy
Ingredients
- 1 ½ cups old-fashioned oats (ground into flour)
- 1 large egg
- 1 cup milk (dairy or plant-based)
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon (adjust to taste)
- Splash of vanilla extract
- Butter (for cooking)
Instructions
- Prepare oat flour: Pulse the oats in a blender or food processor until finely ground.
- Soak: In a bowl, combine the oat flour and milk. Let sit for 10 minutes to thicken and soften.
- Mix: Stir in the egg, baking powder, cinnamon, and vanilla extract until just combined. Avoid overmixing; some lumps are fine.
- Heat pan: Warm a non-stick skillet or griddle over medium heat. Add a swirl of butter and let it melt without browning.
- Cook pancakes: Drop 2 tablespoons of batter per pancake onto the pan. Cook until bubbles form on the surface and edges look set (about 2-3 minutes). Flip and cook another 1-2 minutes until golden.
- Serve: Enjoy warm with your favorite toppings like butter, maple syrup, fresh fruit, or whipped cream.
Notes
Serving Suggestions:
Top these oats pancakes with fresh berries, sliced bananas, nuts, or a drizzle of maple syrup for a balanced and colorful plate.
Tips & Tricks:
- Letting the batter rest is key to soft, fluffy pancakes.
- Cook on medium heat to avoid burning while ensuring even cooking.
- If batter thickens too much after resting, stir in a splash of milk to loosen.
Storage & Reheating:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a toaster or microwave (wrapped in a damp paper towel) to keep them moist. Pancakes freeze well—stack with parchment paper and freeze up to 3 months.
