These oatmeal pancakes are light and fluffy with delicate notes of cinnamon. The old-fashioned oats add a boost of protein as a healthy alternative to regular breakfast pancakes! Add your favorite toppings for a scrumptious breakfast!
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🗝️ Recipe’s key points
- Ditch regular flour-heavy pancakes for these nutritious and delicious oatmeal pancakes. The oats add a boost of protein to balance out the carb-dense flour.
- You only need 15 minutes of prep time and pantry-staple ingredients to make these healthy pancakes.
- Easily double or triple this recipe to serve a larger crowd. Leftovers also store well in the fridge and freezer!
These easy fluffy oatmeal pancakes are the perfect way to still enjoy the ultimate breakfast comfort food without any of the guilt! Pair them with nutritious toppings to fuel your day ahead.
🛒 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Rolled Oats—We do not recommend steel-cut oats for these pancakes. Steel-cut oats take much longer to soak and have a heartier texture.
- Milk — May use regular or non-dairy
- Eggs — Use egg substitute or egg-free version
- Flour — All-purpose
- Sugar — Sweetener
- Unsalted butter — Makes the pancakes richer, moister, and softer
- Baking powder — Makes the pancake rise and get fluffy
- Cinnamon — Gives them a warm flavorful taste
- Kosher Salt – flavoring
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Whisk the milk and oats together in a large bowl and allow it to stand for 10 minutes to soften.
- While the milk oat mixture softens, melt the butter in a separate bowl and set it aside.
- Add the melted butter to the oat mixture.
- Add the sugar and eggs and whisk to combine.
- Add the flour, baking powder, salt, and cinnamon.
- Whisk until combined, but don’t overmix. Allow the pancake mixture to stand for another 5 minutes.
- Heat a large cast iron or nonstick skillet over medium-high heat. Add 1 teaspoon of butter to the pan and move it around the pan to coat the pan.
- Drop the batter into the heated pan in 2-tablespoon portions, cooking 3 at a time.
- Cook the pancakes until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden brown, which should take about 3 minutes. Flip the pancakes and cook until the other side is golden-brown (another 2-3 minutes).
- Transfer the pancakes to a warm oven or plate. Repeat this cooking process for the rest of the pancake batter, adding 1 teaspoon of butter to the pan for every batch of pancakes cooked.
🥫 Storage
Store leftover oatmeal pancakes in an airtight container in the fridge for up to 5 days. Freeze these pancakes for up to 2 months, if you like. I recommend that you wrap the individual pancakes in cling wrap and store them in an airtight container of Ziploc bag in the freezer.
Thaw frozen oatmeal pancakes in the fridge overnight and reheat them in the microwave on medium-high power to serve with syrup and fresh toppings.
📚 Variations
- Use gluten-free flour instead of all-purpose flour for gluten-free oatmeal pancakes. Oats are already naturally gluten-free, but you may need to check the packaging in case the oats have been stored in facilities with other gluten products as they could be a risk of cross-contamination.
- Omit the ground cinnamon if you prefer.
- Add vanilla extract to the oatmeal pancake batter for depth of flavor.
👩🏻🍳 Tips
- It’s important to soak the oats in milk to soften them so that the pancakes remain light and fluffy and will be easier to digest . Don’t skip this step!
- It’s always a good idea to cook one single pancake first before cooking a batch at one time. This will allow you to make any necessary adjustments to the heat for the best results.
- Do not use steel-cut oats for this oatmeal pancakes recipe. Steel-cut oats take much longer to soak and have a heartier texture which will make these pancakes seem dense instead of light and fluffy.
- I find that a thick skillet or pan, such as a cast iron skillet, heats evenly which is very important when cooking pancakes. Use a large skillet so that the pancake batter drops don’t mix into each other. Rather cook the pancakes in additional batches if your pan is not large.
🤔 FAQs
Yes! Oatmeal pancakes reduce the amount of regular flour needed in the batter and provide a boost of healthy protein. This is great for stabilizing blood sugar levels.
Pancakes with ingredients such as oats are instantly a healthier option. Don’t forget to top your pancakes with nutritious foods, such as fresh berries, nuts, and honey.
Oat pancakes will fall apart if the oats are not softened enough. It’s important to soak the oats in milk for 10 minutes before they are mixed with the other pancake batter ingredients.
Yes. Oatmeal pancake mix is available for purchase online, in the health section of many local grocery stores, or at specialty health stores.
A bowl of oatmeal contains fewer calories than a regular serving of pancakes, especially because pancakes are almost always served with butter, syrup, and other calorie-dense toppings.
- Nutritious Apple Cinnamon Breakfast Oatmeal Muffins – Start the day right with yet another nutritious recipe! These breakfast oatmeal muffins are loaded with warm cinnamon flavor and softened chunks of apple – perfect to fuel your body and mind for the day ahead.
- Oatmeal Cranberry Cookies – Healthy cookies make the ideal easy snack or on-the-go breakfast, and these chewy and delicious oatmeal cranberry cookies are no exception. The addition of cranberries provides a fun and nutritious twist for the holidays too!
- Breakfast Baked Oatmeal with Blueberries and Bananas – If you love a hearty and comforting dish to start your day, this protein-rich breakfast baked oatmeal with blueberries and bananas is the way to go. The combination of fruit, nuts, almond milk, and coconut oil makes it utterly mouth-watering.
🍽 What to serve with these easy fluffy oatmeal pancakes
Like most pancake recipes, enjoy these easy fluffy oatmeal pancakes with a drizzle of honey or syrup, chopped nuts, and fresh fruit as delicious topping ideas.
These oatmeal pancakes also pair well alongside crispy bacon, Egg Muffin Cups, Morning Glory Muffins, Cheddar Cheese Muffins, or a slice of frittata for a hearty and filling breakfast.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Large Skillet or griddle
- Large mixing bowl
- Dry measuring cups
- Liquid Measuring cup
- Whisk
- Spatula (pancake turner)
- Measuring spoons
📞 Chiacchierata (chat)
Are you fed up with lackluster pancakes that no one enjoys? Do you want to surprise your loved ones with a delicious homemade breakfast? Then you’ve come to the right place. This recipe for our family’s favorite fluffy and delicious Oatmeal Pancakes Recipe is what you’re searching for.
The oatmeal cakes are packed with flavor and a hint of sweetness. Plus these oatcakes are good for them.
So why settle for ordinary when you can make breakfast extraordinary? You can just print the recipe card below and start impressing your loved ones with the best pancake colazione(breakfast) they’ve ever had. Ti giuro (I promise).
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What’s new? Check out my All Our Way Store on Amazon. We’ll be adding more items we love and use or wish we had to make
cooking fun and easy.
📖 Recipe
Family Favorite Light and Fluffy Oatmeal Pancakes
These oatmeal pancakes are light and fluffy with a boost of protein as a healthy alternative to regular breakfast pancakes! Just add toppings!
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Servings: 4 servings
Calories: 260kcal
As An Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup milk regular or non-dairy
- 2 large eggs
- 1 tablespoon unsalted butter plus more for cooking
- 1 tablespoon granulated sugar
- ⅔ cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon optional
Instructions
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Whisk 1 cup rolled oats and 1 cup milk in a large bowl. Let stand for 10 minutes for the oats to soften. Meanwhile, melt 1 tablespoon of unsalted butter and set it aside to cool.
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Add the butter, 2 eggs, and 1 tablespoon of granulated sugar to the oats and whisk to combine. Add ⅔ cup all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon kosher salt, and ¼ teaspoon ground cinnamon, if desired, and whisk until combined; do not overmix. Let stand for 5 minutes more. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
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Add 1 teaspoon butter to the pan and swirl to coat. Drop the batter into the pan in 2-tablespoon portions, cooking 3 at a time. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden brown, about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.
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Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, using 1 teaspoon of butter for each batch.
Notes
The oats will soften and start to break down, ensuring your pancakes won’t be too heavy and are easier to digest and absorb.
Storage: The pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.
Nutrition
Calories: 260kcal | Carbohydrates: 37g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 204mg | Potassium: 421mg | Fiber: 3g | Sugar: 6g | Vitamin A: 305IU | Vitamin C: 0.01mg | Calcium: 190mg | Iron: 2mg
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