These delicious fluffy Oat Pancakes are topped with candied Pecans and sliced banana for the perfect weekend breakfast!
Simple Oatmeal Pancakes
Sunday mornings aren’t complete without a stack of homemade pancakes, the only question is what flavour? This Oat Pancakes recipe is always high on my list, maybe followed by Lemon Ricotta Pancakes!
Filled with oats, these Oat Pancakes will keep you full for most of the day. They feel a little more nutritious and wholesome than your standard pancake recipe but are no less fluffy or tender!
The best served with candied peans and banana for the ultimate weekend breakfast!
What makes these the best Oatmeal Pancakes
- Super thick, fluffy and tender
- Made in one bowl so you don’t have to spend your morning doing dishes
- Quick and easy to make
- Super filling from the oats
The trick to Fluffy Oatmeal Pancakes
- Soak your oats! This recipe combines the oats and milk together first so the oats can start to hydrate and soften rather than throwing them in with the rest of the dry ingredients.
- Don’t over mix the pancake batter. Fold the pancake batter together just until there is no longer any dry flour. Over mixing can cause the pancakes to become tough and dense.
- Make sure the pancakes have cooked through. These oatmeal pancakes will take longer to cook than a regular pancake recipe as they contain oats. A great way to test if the pancakes are fully cooked through is to press lightly in the center like you would a cupcake or muffin. If the pancake springs back it’s ready!
Types of Oats to use for Oatmeal Pancakes
Most oat types can be used to make Oat Pancakes, it just depends what type you have on hand or how much texture you would like to your pancakes. Instant Oatmeal Pancakes wont have any oat texture whereas rolled oats pancakes will add a lot more texture.
- Old Fashioned Oats
- Rolled Oats
- Quick Oats
- Instant Oats
Healthy Oat Pancakes
Oatmeal pancakes are more nutritiously dense than regular pancakes. Oats are full of fibre and protein which is good for your health and will keep you fuller for longer. There are a few swaps you can make to this recipe to make even better for you!
- Swap the flour for wholemeal flour or oat flour
- Serve the pancakes with fresh fruit
How to Make Oatmeal Pancakes without egg
Instead of using an egg in this recipe try replace it with one of the following
- Half a mashed banana
- Mix together 1 Tbsp of chia seeds with 2 Tbsp water. Leave to set for 5 minutes.
How to Make Dairy Free Oatmeal Pancakes
- Replace the butter with oil or margarine
- Replace the milk with your favourite type of milk alternative
Vegan Oat Pancakes
These Oat Pancakes can easily be made vegan! Switch out the egg for mashed banana or a chia seed egg as per the measurements specified above. Switch the butter and milk to vegan alternatives and these turn into easy vegan oat pancakes!
Oatmeal Pancakes Ingredients
1/2 Cup / 50g Rolled Oats – Quick oats or old fashioned oats can be used.
1 Cup / 250ml Milk – Whole milk works best in this recipe but any type of milk alternative can be used instead.
2 Tbsp / 30g Butter – Oil can be substituted for butter here to make these dairy free.
1 Cup / 125g Flour
2 tsp Baking Powder
3 Tbsp Sugar – Optional
1/2 tsp Cinnamon – Mixed spice also works great here!
1/2 tsp Salt
How to Make Oatmeal Pancakes from Scratch
Measure out the oats and add them to a large mixing bowl.
Pour over the milk and stir to combine. The milk will help to hydrate the oats before the other ingredients are incorporated.
Melt the butter in the microwave or in a small saucepan over low heat. Add the melted butter and egg to the mixing bowl with the oats and milk. Use a whisk to combine the ingredients together well.
Add the dry ingredients to the mixing bowl, the flour, baking powder, sugar if you are using it, cinnamon and salt.
Fold the pancake batter together with a wooden spoon. Make sure not to over mix here, stop as soon as you no longer see any dry flour. The pancake batter will have a few small lumps, this isn’t a problem.
Heat a frypan or cast iron pan over medium low heat.
When it’s hot add a tsp of butter and 1/3 cup of pancake batter. The pancake batter will spread on its own.
Leave the pancake to cook for about 3-4 minutes or until bubbles appear and start to pop in the center. Make sure to check a few times that it isn’t getting too much colour and adjust the heat.
Flip the pancake over and cook on the other side for another 2-3 minutes.
Repeat with the remaining batter. You should get about 8 pancakes.
To make the candied pecans add the pecans, brown sugar and butter to a frypan. Cook over medium heat for about 3-5 minutes, stirring occasionally until golden brown.
Spoon over the oatmeal pancakes to serve.
Common Questions about Oat Pancakes
How to freeze oatmeal pancakes
These pancakes can be frozen. Place the cooked pancakes in an airtight container or freezer bag and into the freezer for up to 3 months. Defrost the pancakes fully at room temperature before placing back into a fry pan to heat through.
Why are my pancakes flat and rubbery?
Common caused of pancakes turning flat and rubbery are inaccurate ingredients measurements, over mixing and undercooked. Make sure you measure the ingredients out thoroughly and only mix the pancake batter long enough that you no longer see any dry flour.
Equipment for this Recipe
- Mixing bowl, here are my favourite mixing bowls!
- Cast Iron Pan – These provide the best even heat when cooking pancakes but if you don’t have one any frypan will work well.
More Pancake Recipes
Fluffy Oatmeal Pancakes
These delicious fluffy Oatmeal Pancakes are topped with candied Pecans and sliced banana for the perfect weekend breakfast!
- 1/2 Cup / 50g Oats
- 1 Cup / 250ml Milk
- 2 Tbsp / 30g Butter
- 1 Egg
- 1 Cup / 125g Flour
- 2 tsp Baking Powder
- 3 Tbsp Sugar
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 1/4 Cup Pecans
- 2 Tbsp Brown Sugar
- 1 Tbsp Butter
- Measure out the oats and add them to a large mixing bowl.
- Pour over the milk and stir to combine. The milk will help to hydrate the oats before the other ingredients are incorporated.
- Melt the butter in the microwave or in a small saucepan over low heat.
- Add the melted butter and egg to the mixing bowl with the oats and milk. Use a whisk to combine the ingredients together well.
- Add the dry ingredients to the mixing bowl, the flour, baking powder, sugar, cinnamon and salt.
- Fold the pancake batter together with a wooden spoon. Make sure not to over mix here, stop as soon as you no longer see any dry flour. The pancake batter will have a few small lumps, this isn’t a problem.
- Heat a frypan or cast iron pan over medium low heat.
- When it’s hot add a tsp of butter and 1/3 cup of pancake batter. The pancake batter will spread on its own.
- Leave the pancake to cook for about 3-4 minutes or until bubbles appear and start to pop in the center. Make sure to check a few times that it isn’t getting too much colour and adjust the heat.
- Flip the pancake over and cook on the other side for another 2-3 minutes.
- Repeat with the remaining batter. You should get about 8 pancakes.
- Serve the pancakes stacked high with your favourite toppings!
To make the candied pecans add the butter, brown sugar and pecans to a frypan. Heat over medium heat for 3-4 minutes or until the sugar has melted and formed a sticky sauce over the pecans. Leave to cool for a few minutes before serving.
- Candied Pecans, banana and maple syrup
- Fresh berries and whipped cream
- Bacon, banana and maple syrup
- Berry coulis and natural yoghurt
Freezing Oatmeal Pancakes
These pancakes can be frozen. Place the cooked pancakes in an airtight container or freezer bag and into the freezer for up to 3 months. Defrost the pancakes fully at room temperature before placing back into a fry pan to heat through
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Nutrition Information:Yield: 8 pancakes Serving Size: 1
Amount Per Serving: Calories: 134Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 316mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 4g
Nutrition information is estimated and not always correct
Sunday 4th of December 2022
Hi! I am looking to try this recipe but wanted to know if I can make the batter ahead of time and leave it in the fridge and cook them fresh throughout the week?
Monday 4th of July 2022
Delicious! Like a griddle cookie! My batter was quite thin. Maybe because I used pastry flour with a sift, spoon and level technique. Huge hit with my family. Yummy with maple syrup or vanilla Greek yogurt and fruit!
Friday 17th of June 2022
I regret that this is not my favorite pancake recipe. Too dense. Did not overmix so I don’t get it. There are other recipes that use 100% oat flour that are delicious. I’ll avoid combo flour recipes from now on.
Tuesday 14th of September 2021
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