Easy Oatmeal Pancakes

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Easy oatmeal pancakes are a tasty twist on a breakfast classic. These pancakes combine the hearty texture of oats with the fluffy goodness of traditional pancakes. They take just 15 minutes to prep and 20-24 minutes to cook, yielding 12 delicious 3-inch pancakes that serve 4 people.

The recipe calls for simple ingredients like rolled oats, milk, eggs, butter, and flour. A touch of cinnamon adds warmth and flavor. The batter comes together quickly, with a brief resting time to let the oats soften. Cooking these pancakes on a hot skillet results in golden-brown, crispy edges and a soft, tender center.

Exact Ingredients List

Here’s what you’ll need to make these yummy oatmeal pancakes:

• 1 cup old-fashioned rolled oats
• 1 cup milk (regular or non-dairy)
• 2 large eggs
• 1 tablespoon unsalted butter, plus extra for cooking
• 1 tablespoon granulated sugar
• 2/3 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon (optional)

This recipe makes about 12 small pancakes, enough to serve 4 people. The prep time is 15 minutes, and the cook time is 20-24 minutes.

Instructions

Mix oats and milk in a big bowl. Let them sit for 10 minutes. Melt some butter and set it aside.

Add the melted butter, eggs, and sugar to the oat mix. Stir well. Put in flour, baking powder, salt, and cinnamon if you want. Mix just enough to blend.

Let the batter rest for 5 minutes. Heat up a big pan on the stove.

Put a bit of butter in the hot pan. Add batter in small scoops, cooking three at a time. Wait for bubbles on top and golden bottoms, about 3 minutes.

Flip each pancake over. Cook 2-3 more minutes until golden on both sides.

Keep the cooked pancakes warm in the oven or on a plate. Use more butter for each new batch. Enjoy your tasty oatmeal pancakes!

Possible Substitutes List & Recipe Variations

Oatmeal pancakes are easy to customize. Try these tasty swaps and add-ins:

Flour substitutes:

• Whole wheat flour
• Gluten-free all-purpose flour
• Almond flour (use 1/3 cup)

Milk options:

• Almond milk
• Oat milk
• Coconut milk

Egg replacers (for vegan pancakes):

• 1/4 cup mashed banana per egg
• 2 tablespoons ground flaxseed + 3 tablespoons water per egg

Sweet mix-ins:

• Blueberries
• Chocolate chips
• Diced apples
• Banana slices

Spice it up:

• Nutmeg (1/4 teaspoon)
• Vanilla extract (1 teaspoon)
• Pumpkin pie spice (1/2 teaspoon)

For protein-packed pancakes, add 1/4 cup Greek yogurt or 2 tablespoons chia seeds to the batter.

To make savory pancakes, skip the sugar and add:

• Shredded cheese
• Chopped herbs
• Cooked bacon bits

These swaps let you make the pancakes your own. Have fun trying new flavors!

Tips, Tricks & Storing

For extra fluffy pancakes, let the batter rest for 10 minutes before cooking. This allows the oats to absorb more liquid and the gluten to relax.

Use a non-stick pan or griddle for easy flipping. Cook pancakes on medium-low heat to prevent burning.

Add fun mix-ins like blueberries, chocolate chips, or chopped nuts to the batter for extra flavor.

To keep pancakes warm, place them on a baking sheet in a 200°F oven until ready to serve.

Leftover pancakes can be stored in the fridge for up to 4 days. Place them in a ziplock bag or airtight container with wax paper between each pancake.

To freeze pancakes, let them cool completely. Place them on a baking sheet and freeze for 1 hour. Then transfer to a freezer bag for up to 2 months.

Reheat refrigerated pancakes in the microwave for 20-30 seconds. For frozen pancakes, microwave for 30-60 seconds or toast them.