If you are on the hunt for a breakfast treat that feels cozy, wholesome, and downright delicious, then this Oatmeal Pancakes Recipe is your new go-to. With the nutty flavor of rolled oats combined with the soft fluffiness of traditional pancakes, these start-your-day-right stacks are packed with texture and warmth. The gentle hint of cinnamon and vanilla makes every bite comforting, while the simple ingredients allow you to whip up a breakfast that satisfies without fuss. Trust me, once you try this Oatmeal Pancakes Recipe, it will quickly become a beloved staple on your weekend breakfast table.
Ingredients You’ll Need
All the ingredients in this Oatmeal Pancakes Recipe are simple pantry stars, but each one plays a key role in creating the perfect balance of flavor, texture, and color. From the wholesome oats soaking up the milk to the sweet and spicy hints from sugar and cinnamon, you’ll appreciate how they come together beautifully.
- Rolled oats (1 cup): Soaking these softens them for a tender, chewy texture in the pancakes.
- Milk (1 cup): Use your favorite dairy or non-dairy milk to add moisture and richness.
- All-purpose flour (1 cup): Provides structure to keep the pancakes fluffy and light.
- Sugar or honey (2 tablespoons): Adds a subtle sweetness that complements the oats perfectly.
- Baking powder (1 tablespoon): The magic that makes your pancakes rise and stay airy.
- Salt (1/2 teaspoon): Enhances all the flavors, balancing the sweetness.
- Cinnamon (1 teaspoon, optional): A warm spice that adds an inviting aroma and depth of flavor.
- Large eggs (2): Bind everything together and contribute to the pancake’s tender crumb.
- Melted butter or oil (2 tablespoons): Boosts moisture and gives a subtle richness to your pancakes.
- Vanilla extract (1 teaspoon): Adds a lovely fragrant note that rounds out the flavor profile.
How to Make Oatmeal Pancakes Recipe
Step 1: Soften the oats
Start by combining the rolled oats and milk in a bowl, then let the mixture sit for about 10 minutes. This soaking step is crucial as it softens the oats, turning them from dry and chewy to tender and creamy, which makes your pancakes so much more delightful to bite into.
Step 2: Mix the dry ingredients
While your oats soak, whisk together the flour, sugar, baking powder, salt, and cinnamon if you’re adding it. This dry blend boosts the pancakes’ lift and flavor, and helps create that irresistible golden-brown exterior.
Step 3: Combine the wet ingredients
To the oat and milk mixture, add the eggs, melted butter or oil, and vanilla extract. Stir gently until everything is well incorporated. The eggs provide structure while the butter or oil keeps the pancakes moist and tender.
Step 4: Mix wet and dry ingredients
Carefully fold the dry ingredients into the wet mixture. Try not to overmix here; a few lumps are totally fine. Overmixing can make pancakes dense rather than light and fluffy.
Step 5: Heat and grease the pan
Place a non-stick skillet or griddle over medium heat and lightly grease it with a bit of butter or oil. This ensures your pancakes won’t stick and will get a lovely crust.
Step 6: Cook the pancakes
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles appear on the surface and the edges look set, about 2 to 3 minutes. Then flip and cook on the other side for another 1 to 2 minutes, until golden brown and cooked through.
Step 7: Serve warm and enjoy
Once cooked, transfer the pancakes to a plate and keep them warm if making a large batch. They’re best enjoyed fresh, stacked high, and dripping with your favorite toppings.
How to Serve Oatmeal Pancakes Recipe
Garnishes
These pancakes shine with simple yet tasty garnishes. A drizzle of maple syrup pairs beautifully with the subtle sweetness of the oats, while fresh berries add a burst of juiciness and color. For extra indulgence, spoon on some whipped cream or a dollop of yogurt, and sprinkle with chopped nuts for crunch.
Side Dishes
Complement your oatmeal pancakes with a side of crispy bacon or savory sausage links to balance out the sweetness. A small bowl of fresh fruit salad also adds bright, refreshing contrasts that elevate the whole meal.
Creative Ways to Present
Want to impress your breakfast guests? Serve your pancakes stacked high with layers of fruit and chocolate chips between each layer. You can also turn the batter into mini pancakes for a fun, bite-sized version perfect for kids or brunch parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. This makes for an easy grab-and-go breakfast or snack.
Freezing
To keep your pancakes fresh longer, freeze them in a single layer on a baking sheet first, then transfer to a zip-top bag or container. They will keep well for up to 2 months, making meal prep a breeze.
Reheating
Reheat frozen or refrigerated pancakes in a toaster, oven, or skillet until warmed through and slightly crisp on the outside. Avoid the microwave if you want to keep that texture perfect.
FAQs
Can I use gluten-free flour instead of all-purpose flour?
Absolutely! Just swap it one for one, and you’ll still get delicious oatmeal pancakes. Make sure your baking powder is gluten-free if you have strict dietary needs.
Is it possible to make this recipe vegan?
Yes, you can substitute the eggs with flax eggs or mashed bananas, and choose a plant-based milk along with oil instead of butter. The texture might be slightly different, but still tasty!
Can I omit the sugar or honey from the recipe?
Yes, you can reduce or skip the sweetener for a more natural oat flavor, especially if you’re topping with sweet syrups or fresh fruit.
How thick should the batter be?
The batter should be thick but pourable. If it feels too thick, add a splash more milk; if too thin, sprinkle in some extra flour to get the right consistency.
What’s the best way to tell when pancakes are ready to flip?
Look for bubbles forming and popping on the surface and edges that look set but not wet. Then slide a spatula underneath and flip gently.
Final Thoughts
There is something so wonderfully satisfying about flipping a stack of these oat-infused pancakes that just feels like a hug on a plate. The Oatmeal Pancakes Recipe is easy to make, uses ingredients you likely already have, and delivers big on flavor and texture. Whether you’re cooking for family, friends, or just yourself, I can’t wait for you to try this recipe and make it part of your breakfast tradition.
Print
Oatmeal Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and hearty oatmeal pancakes made with rolled oats, all-purpose flour, and a touch of cinnamon. These pancakes are fluffy, slightly sweet, and perfect for a nutritious breakfast or brunch, served warm with maple syrup or fresh fruit.
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 Oats: In a bowl, combine the rolled oats and milk. Let sit for 10 minutes to soften the oats and create a creamy texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using) until evenly combined.
- Combine Wet Ingredients: Add the eggs, melted butter, and vanilla extract to the oat and milk mixture, stirring to blend all the wet ingredients thoroughly.
- Fold Dry into Wet: Gently fold the dry ingredient mixture into the wet oat mixture, being careful not to overmix to maintain fluffiness in the batter.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking.
- Cook Pancakes: Pour 1/4 cup of batter onto the heated skillet for each pancake. Cook until bubbles form on the surface and edges appear set, about 2-3 minutes.
- Flip and Finish Cooking: Carefully flip the pancakes and cook for another 1-2 minutes until both sides are golden brown and fully cooked through.
- Serve: Serve the pancakes warm with maple syrup, fresh fruit, or any favorite toppings of your choice.
Notes
- You can substitute whole wheat flour for all-purpose flour for a healthier option.
- For a vegan version, use plant-based milk, substitute eggs with flax eggs, and use oil instead of butter.
- Do not overmix the batter to keep pancakes light and fluffy.
- Adjust cooking time depending on stove heat to avoid burning.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
