Oatmeal Pancakes

These easy oat pancakes are healthy and delicious, with no flour or banana involved! Hearty and satisfying, these freezer-friendly oatmeal pancakes are the perfect make-ahead breakfast to add to your meal plan.

Like most kids, my kids LOVE pancakes.

It doesn’t matter if it’s Sourdough Pancakes or Healthy Chocolate Pancakes, I have to make a double batch to even have a chance for leftovers the next day!

And like most other parents working within a food budget, I’m a huge fan of oatmeal. My famous Cinnamon Blender Waffles and Banana Bread Muffins have no flour at all and are made entirely with rolled oats.

I’m all about serving oatmeal to keep the budget low (and to start the day off with full bellies), but sometimes you need a break from plain oatmeal, you know what I mean?

So, I set out to find the perfect combination of one of my favorite frugal ingredients with kid-favorite pancakes.

And these oat pancakes turned out delicious!

OATMEAL PANCAKES

I have to tell you that these oatmeal pancakes do NOT taste like oatmeal. I asked my kids if they did, and they both said, “No! You can taste the oatmeal, but they don’t taste LIKE oatmeal. They taste like pancakes!”

Aside from both kids and the husband unanimously asking me to make them again, this oatmeal pancake recipe is:

• Freezer-friendly. I make massive batches and freeze them for quick breakfasts during the week.
• Gluten-free. If you are allergic to gluten, make sure you buy certified gluten-free oats.
• Dairy-free. Use plant-based yogurt and canned coconut milk (or make your own) for deliciously rich pancakes!
• Fewer dishes. These pancakes are also super easy to make in one big bowl, leaving you with minimal dishes to wash!
• Frugal. Since we’re using oats as a base, this is an inexpensive breakfast option.

And of course, they taste amazing!

SIMPLE OAT PANCAKES INGREDIENTS

This oatmeal pancakes no flour recipe needs just a few simple ingredients.

• Rolled oats + Oat Flour
• Greek Yogurt + milk
• Melted butter (or coconut oil)
• Eggs
• Cinnamon + salt
• Baking powder + baking soda

And that’s it!

You can add other flavors if you want, like vanilla extract or banana or blueberries or chocolate chips, but my family loves this simple oat pancakes recipe so much as it is, so why mess with a good thing?

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THESE ARE OAT PANCAKES WITHOUT BANANA

Apparently, banana oatmeal pancakes are a thing, but these are oat pancakes NO BANANA.

Yes, you can add banana if you want – either to the batter or sliced on top – but these golden, crispy on the outside, soft in the middle, cinnamon-y pancakes won’t taste like banana if you follow the recipe below!

HOW TO MAKE HEALTHY OATMEAL PANCAKES

Step 1. Preheat a skillet or griddle over medium heat to 400F.

Step 2. Whisk together the yogurt, milk, eggs, and coconut oil (or butter). Set aside.

Step 3. In a food processor or blender, measure 1 cup of rolled oats and blend until the oats resemble fine flour, about 30-60 seconds.

Step 4. In a large glass bowl, combine the oat flour, rolled oats, cinnamon, baking powder, baking soda, and salt. Mix.

Step 5. Add the yogurt mixture to the oat mixture and stir. The batter will be thick, but it should still pour out of a measuring cup. If not, add 1-2 Tablespoons of milk and stir well.

Step 6. When the griddle is ready, use a ⅓ cup measuring cup to scoop the batter onto the griddle. Let the pancakes cook until they are golden brown with a few bubbles on top, about 3-4 minutes, and flip.

Step 7. Continue to cook until the second side is golden brown, for an additional 3 minutes. Serve the healthy pancakes warm with butter and maple syrup!

OATMEAL IN PANCAKES TIPS

Add more liquid. When you use oatmeal in pancakes, it starts to absorb the liquid as the pancake batter sits. By the time you get to your last round of pancakes on the griddle, you may need to add a tablespoon or two of milk to get the batter to a pourable consistency.

Store leftover pancakes. Let oat pancakes cool to room temperature, and store in an airtight container in the refrigerator for up to 1 week. You can also freeze oatmeal flour pancakes. I like to flash freeze them in a single layer on a baking sheet, and then transfer them to a gallon-sized resealable bag for storage for up to 3 months. This is a great way to have an easy breakfast (find more make-ahead breakfasts here)!

Don’t want to stand over the griddle? Use this recipe to make Sheet Pan Pancakes!

WHAT TO SERVE WITH THESE HEALTHY OATMEAL PANCAKES

One of the best parts of making pancakes is choosing what to top them with! Butter and maple syrup are the classics, but what about:

• Fresh fruit, like sliced bananas, chopped strawberries or other fresh berries, blueberries, or sliced apples with an extra sprinkle of cinnamon
• A drizzle of honey
• Whipped Cream and a sprinkle of mini chocolate chips
• Peanut butter, almond butter, or Nutella
• Chopped walnuts or pecans

Or pair them with one of these healthy breakfast recipes:

• The Best Scrambled Eggs
• Oven-Roasted Breakfast Potatoes
• Homemade Breakfast Sausage
• How to Cook Bacon in the Oven

OATMEAL FLOUR PANCAKES FAQS

MORE DELICIOUS PANCAKE RECIPES

• Strawberry Pancakes
• Sourdough Pancakes
• Chocolate Pancakes
• The Very Best Protein Pancakes
• Paleo Almond Flour Pancakes
• Sheet Pan Pancakes