I know I publish a lot of pancake recipes. I have a special fondness for them after watching Matilda as a kid.
But I can’t help it, I have a sweet tooth and on the weekends, my partner and I usually have a sweet breakfast. I just wrote this beautiful blueberry lemon pancake bites recipe here.
You can check out my blueberry pancakes here and Banana Pancakes here. I also love these really healthy carrot pancakes. For Christmas, I am currently making these beautiful gingerbread pancakes.
If you love soft Japanese cheesecake, then check out my japanese souffle pancake recipe.
If you’re looking for a healthier version, check out my cottage cheese pancake recipe here.
I even have a recipe for buttermilk pancakes.
These oatmeal pancakes are my idea of a perfect slow morning breakfast.
They’re soft, filling, and comforting in a way that feels nourishing but still a little indulgent.
The oats give them a lovely texture, slightly hearty but still fluffy, and they pair beautifully with fruit, maple syrup, or even just a pat of butter. These are the pancakes I make when I wand something earthy!
And if you’re looking for the best nonstick griddle or the fluffiest pancake spatula, check out my favorite one here.
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips for Extra Delicious Pancakes
Use a non-stick skillet like this one from Amazon for perfectly golden edges every time.
For extra fluffiness, let the batter rest for 5–10 minutes before cooking, this allows the baking powder to activate fully.
Cook on low heat so the inside cooks fully without burning.
Add a splash of vanilla extract for extra warmth.
My favorite blender for oat batters
Top with warm real maple syrup tastes incredible with the spices.
A small cookie scoop for evenly sized pancake bites.
Oatmeal Pancakes
Course: BreakfastDifficulty: Medium6
pancakes10
minutes10
minutesIngredients
• 1 cup rolled oats
• 1 cup milk
• 1 large egg
• 1 tbsp maple syrup or honey
• 1 tbsp melted butter or oil
• 1 tsp baking powder
• 1/2 tsp cinnamon
• Pinch of salt
• Butter or oil for cooking
Directions
- Add the rolled oats and milk to a bowl and let them soak for about 5 minutes. This softens the oats and helps the pancakes cook evenly while staying tender.
- Transfer the soaked oats to a blender along with the egg, maple syrup, melted butter, baking powder, cinnamon, and salt. Blend until the batter is mostly smooth with a slightly thick, pourable consistency.
- Heat a non-stick pan over medium-low heat and lightly grease it. Pour small scoops of batter onto the pan to form pancakes, leaving space between each one.
- Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look set. Flip gently and cook for another 2 minutes until golden brown and cooked through.
- Serve warm with fresh berries, sliced bananas, and plenty of maple syrup.
- If you have any more pancake ideas I should make, leave a comment below!
Substitutions and Add-Ins:
• Add mashed banana to the batter for natural sweetness.
• Mix in blueberries or raspberries before cooking.
• Use plant-based milk for a dairy-free version.
• Add chopped nuts for extra texture.
• Sprinkle chocolate chips on top for a treat-style pancake.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
These oatmeal pancakes are the kind of breakfast that makes you want to slow down and actually enjoy the morning.
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
