Fluffy Oatmeal Pancakes Recipe | Easy, Healthy, and Delicious Breakfast

How to Make Oatmeal Pancakes in Just 15 Minutes

I started making these oatmeal pancakes on lazy Sunday mornings when I wanted something warm and filling but didn’t feel like fussing about fancy ingredients. The first time I tried them, I was surprised by how hearty and slightly nutty they tasted. Softer than regular pancakes but with a nice chew from the oats. They’ve been my go-to ever since for a quick breakfast that feels a little more wholesome without losing that classic pancake vibe.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Breakfast, Brunch

Cuisine: American

Calories: 240

Ingredients Method Video Notes

Ingredients

  

• 1 cup rolled oats
• 1 cup milk I usually use whole milk for extra creaminess.
• 1 cup all-purpose flour
• 2 TBSP brown sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp cinnamon optional, but adds warmth.
• 2 eggs
• 2 tbsp melted butter or oil
• 1 tsp vanilla extract

Method

 

1. Combine the oats and milk in a bowl and let them sit for about 10 minutes so the oats soften. This gives the pancakes a better texture.
2. In another bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon.
3. Add the eggs, melted butter, and vanilla to the oat mixture and stir until smooth.
4. Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Don’t overmix. That's what keeps them light.
5. Heat a nonstick pan or griddle over medium heat and lightly grease it with butter.
6. Pour about ¼ cup of batter into each pancake. When bubbles appear on the surface, flip the lid and cook until golden brown on both sides.
7. Keep the cooked pancakes warm under foil while you finish the rest.

Video

Notes

• These pancakes taste best fresh, but you can refrigerate leftovers and reheat them in a toaster.
• You can swap milk for almond or oat milk for a dairy-free option.
• Freeze extra pancakes between parchment sheets for quick weekday breakfasts.

Tips & Tricks

• Let the batter rest for a few minutes before cooking. It helps the oats absorb moisture.
• If it’s too thick, add a splash of milk; if it’s too runny, sprinkle in a spoon of flour.
• Try mixing in blueberries or chocolate chips for extra flavour.
• For crisp edges, use a tiny bit of butter each time you pour a new batter.
• I’ve learned the hard way not to rush the flip. Wait until the bubbles pop before turning.

Serving Suggestions

• Serve with maple syrup and a pat of butter for a classic combo.
• Top with sliced bananas, nuts, and a drizzle of honey for a healthy twist.
• In the colder months, I love topping them with stewed apples and cinnamon.
• For a weekend treat, add whipped cream and berries, which soak up the syrup perfectly.

Seasonal Variations

• Spring: Add fresh berries like strawberries or blueberries to the batter. They burst while cooking and make the pancakes slightly sweet without needing extra syrup.
• Summer: Try topping the pancakes with sliced peaches, a dollop of Greek yoghurt, and a drizzle of honey. It’s light, refreshing, and perfect for hot mornings.
• Autumn: Mix a spoonful of pumpkin purée or mashed sweet potato into the batter, plus a pinch of nutmeg or cloves. I always do this when it starts to get chilly; it smells like fall in a pan.
• Winter: Serve warm pancakes with sautéed apples or pears cooked in a bit of butter, brown sugar, and cinnamon. The sauce soaks right in, making every bite cozy and rich.

Nutrition (per serving):

• Calories: 240
• Protein: 7g
• Carbs: 32g
• Fat: 9g
• Fibre: 3g
• Sugar: 7g