If you are looking for a hearty, wholesome breakfast that feels both comforting and nourishing, this Oatmeal Pancakes Recipe will quickly become your go-to. These pancakes combine the chewy texture of rolled oats with the fluffy softness of traditional pancakes, creating a delicious balance that satisfies every bite. Not only are they a breeze to make in about 20 minutes, but they also bring the perfect mix of flavors with cinnamon, vanilla, and a hint of sweetness, making them a delightful start to any morning.
Ingredients You’ll Need
The ingredients for this Oatmeal Pancakes Recipe are wonderfully simple yet pack a punch in flavor and texture. Each one plays an essential role, from soaking the oats for softness to adding warmth and sweetness for a perfect bite.
- Rolled oats (1 cup): Soaking these softens their texture, giving your pancakes a lovely chew without being hard.
- Milk (1 cup): Use dairy or any non-dairy milk to soak the oats and keep your batter smooth and rich.
- All-purpose flour (1 cup): The backbone of the pancake, providing structure and fluffiness.
- Sugar or honey (2 tablespoons): Adds natural sweetness that balances the oats and spices.
- Baking powder (1 tablespoon): The rising agent that helps your pancakes become light and airy.
- Salt (1/2 teaspoon): Enhances all the flavors and prevents the pancakes from tasting flat.
- Cinnamon (1 teaspoon, optional): Adds a warm, inviting spice that melds beautifully with the oats.
- Large eggs (2): Binds everything together and contributes to the fluffy texture.
- Melted butter or oil (2 tablespoons): Keeps the pancakes moist and adds richness.
- Vanilla extract (1 teaspoon): Provides a sweet aroma that elevates the overall flavor profile.
How to Make Oatmeal Pancakes Recipe
Step 1: Soak the Oats
Start by combining the rolled oats and milk in a bowl. Let this mixture sit for about 10 minutes. This soaking step is crucial because it softens the oats, ensuring your pancakes won’t be gritty but delightfully tender.
Step 2: Mix the Dry Ingredients
While the oats soak, whisk together the flour, sugar, baking powder, salt, and optional cinnamon in a separate bowl. This dry mix will give your pancakes the structure and that subtle spicy undertone, making each bite irresistibly tasty.
Step 3: Combine Wet Ingredients
To the soaked oats, add the eggs, melted butter or oil, and vanilla extract. Stir well until everything is fully incorporated. This wet mixture is rich and vibrant, setting the base for your fluffy pancakes.
Step 4: Fold in the Dry Ingredients
Gently fold the dry ingredients into the wet oat mixture. Be careful not to overmix here; a few lumps are okay. Overmixing can lead to dense pancakes, and we want these light and airy.
Step 5: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter for each pancake, letting them cook until bubbles form on the surface and the edges look set—this usually takes 2 to 3 minutes.
Step 6: Flip and Finish Cooking
Flip your pancakes carefully and cook for another 1 to 2 minutes until they are golden brown on both sides. This final step locks in the fluffy interior and creates that irresistible golden crust.
Step 7: Serve Warm and Enjoy
Serve your oatmeal pancakes warm with maple syrup, fresh fruit, or any topping you love. The combination of textures and flavors here is truly something to savor.
How to Serve Oatmeal Pancakes Recipe
Garnishes
Simple garnishes like a drizzle of maple syrup or a pat of butter lift these oatmeal pancakes into pure breakfast bliss. Fresh berries, sliced bananas, or a sprinkle of chopped nuts add extra flavor and a bit of crunch, making each bite even more exciting.
Side Dishes
To make your meal feel extra special, serve these pancakes alongside crispy bacon, sausages, or a fresh fruit salad. The savory sides contrast beautifully with the sweet, cinnamon-kissed pancakes, creating a well-rounded plate.
Creative Ways to Present
Try layering your oatmeal pancakes with yogurt and fruit between each pancake for a stacked parfait effect, or add a dollop of nut butter on top for a protein boost. You can even sprinkle some shredded coconut or chocolate chips into the batter before cooking for a fun twist.
Make Ahead and Storage
Storing Leftovers
If you have some leftover oatmeal pancakes, store them in an airtight container in the refrigerator. They will keep well for up to two days, making them perfect for quick breakfasts on busy mornings.
Freezing
These pancakes freeze beautifully! Place cool pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top freezer bag. They can stay frozen for up to 2 months, so you’ll always have a quick breakfast option on hand.
Reheating
Reheat frozen or refrigerated pancakes in a toaster, oven, or microwave. Using a toaster or oven helps keep the edges crispy, while the microwave is a super fast option when you are in a rush.
FAQs
Can I use gluten-free oats and flour for this recipe?
Absolutely! Using certified gluten-free oats and flour makes this Oatmeal Pancakes Recipe safe for those with gluten sensitivities and still tastes fantastic.
What’s the best milk alternative for soaking the oats?
Almond milk or oat milk are great non-dairy options that add a subtle nuttiness and creaminess to your pancakes without overpowering the flavor.
Can I make this recipe vegan?
Yes! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use oil instead of butter along with a plant-based milk to keep things fully vegan.
Is it okay to skip the cinnamon?
Definitely! Cinnamon adds warmth but is optional. If you prefer, you can swap it for other spices like nutmeg or cardamom for a different flavor profile.
How thick should the batter be?
The batter should be thick but pourable. The oats will absorb some liquid as it sits, so if it’s too thick after soaking, feel free to stir in a splash more milk to reach the right consistency.
Final Thoughts
This Oatmeal Pancakes Recipe is truly a breakfast game-changer—combining nutrition, flavor, and ease in one wonderful package. Once you try these pancakes, you’ll see why they quickly become a favorite in many households. So go ahead, whip up a batch for your next morning, and enjoy the cozy, delicious comfort they bring to your table!
Print
Oatmeal Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings (about 8 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These oatmeal pancakes are a hearty and wholesome breakfast option, combining rolled oats and all-purpose flour for a satisfying texture. Softened oats give the pancakes a tender bite, while a blend of cinnamon, vanilla, and a touch of sweetness creates a comforting flavor profile. Perfectly cooked on the stovetop to a golden brown, they pair wonderfully with maple syrup or fresh fruit for a nutritious start to your day.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 2 tablespoons sugar or honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
Wet Ingredients
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Instructions
- Soften the oats: In a bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to allow the oats to absorb the milk and soften, which enhances the texture of the pancakes.
- Mix dry ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using) to ensure even distribution of the leavening agent and spices.
- Combine wet ingredients: Add the eggs, melted butter, and vanilla extract to the oat and milk mixture, stirring thoroughly to form a homogenous wet batter base.
- Incorporate dry into wet: Gently fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter which can make the pancakes tough.
- Preheat skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking and promote even cooking.
- Cook pancakes: 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, indicating readiness to flip.
- Flip and finish cooking: Flip each pancake carefully and cook for an additional 1-2 minutes until they turn golden brown on the other side and are cooked through.
- Serve: Serve the pancakes warm topped with maple syrup, fresh fruit, or your preferred toppings for a delicious and wholesome meal.
Notes
- For a dairy-free version, use non-dairy milk such as almond, soy, or oat milk and substitute melted butter with oil.
- If you prefer gluten-free pancakes, replace all-purpose flour with a gluten-free flour blend.
- The cinnamon is optional but adds a warm flavor that complements the oats.
- Do not overmix the batter to keep pancakes light and fluffy.
- Pancakes can be kept warm in a low oven while cooking the rest.
- Leftover pancakes can be refrigerated for up to 3 days or frozen for up to a month; reheat in a toaster or skillet.
