Description

These Oatmeal Pancakes offer a wholesome, satisfying take on breakfast classics. With the hearty texture of oats combined with the fluffiness of traditional pancakes, they’re naturally sweetened and ideal for anyone seeking a healthier breakfast. Perfect for meal prep or lazy weekend mornings, these pancakes are filling, nutrient-rich, and pair wonderfully with fruits or your favorite toppings.

Ingredients

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Dry Ingredients

1 cup old-fashioned rolled oats
1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt

Wet Ingredients

1 1/2 cups milk (dairy or non-dairy)
2 large eggs
3 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract

Optional Add-ins

1/2 cup blueberries, sliced bananas, or chocolate chips

For Cooking

Butter or oil, for greasing the pan

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Instructions

Prepare the Oats – In a mixing bowl, combine the rolled oats and milk. Let them soak for 10 minutes; this softens the oats and creates a tender texture in the pancakes.
Mix Dry Ingredients – In a separate large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt until well combined.
Combine Wet Ingredients – To the bowl with soaked oats and milk, add the eggs, melted butter or coconut oil, and vanilla extract. Whisk until smooth.
Make the Batter – Pour the wet mixture into the bowl with dry ingredients. Stir gently until just combined; avoid overmixing. If desired, fold in your optional add-ins like fruit or chocolate chips at this stage.
Preheat and Grease Pan – Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil to prevent sticking.
Cook Pancakes – For each pancake, ladle about 1/4 cup of batter onto the hot surface. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook for another 1–2 minutes or until golden brown and cooked through.
Serve – Serve the pancakes warm, stacked and topped with fresh fruit, a drizzle of maple syrup, or your favorite toppings.

Notes

Soaking the oats ensures the pancakes are soft and not chewy.
You can substitute whole wheat flour for a nuttier flavor and extra fiber.
To make these pancakes gluten-free, use a gluten-free flour blend and certified GF oats.
Leftover pancakes can be frozen and reheated in a toaster for quick breakfasts.
Add-ins like nuts or seeds can boost nutrition and add texture.

Nutrition

Serving Size: 2 pancakes
Calories: 210
Sugar: 5g
Sodium: 290mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 7g
Cholesterol: 55mg