These easy Oatmeal Pancakes are naturally gluten free, dairy free, vegan & freezer friendly. The perfect healthy make ahead breakfast to add to your monthly meal plan. Pairs well with my Instant Pot Breakfast Casserole.
Like most kids, my kids LOVE pancakes.
It doesn’t matter if it’s Toasted Coconut and Banana Sourdough Pancakes or Healthy Chocolate Pancakes, I have to make a second batch otherwise there isn’t enough for leftovers the next day!
And like most other parents working within a food budget, I’m a huge fan of oatmeal. My famous blender cinnamon waffles and banana bread muffins have no flour at all, and are made entirely of 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 frugal oats with kid-favorite pancakes: oatmeal pancakes!
I have to tell you that these oatmeal pancakes do NOT taste like oatmeal. I actually 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, these oatmeal pancakes are:
- Freezer-friendly. I make massive batches and freeze 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!
These pancakes are also super easy to make in one big bowl, leaving you with minimal dishes to wash!
These are NOT Banana Oatmeal Pancakes (no banana!)
Apparently banana oatmeal pancakes are a “thing,” but these are NOT banana oatmeal pancakes.
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, cinnamony pancakes won’t taste like banana if you follow the recipe below!
Simple Oatmeal Pancake Recipe Ingredients
The ingredients for this simple oatmeal pancake recipe are pretty straight-forward:
- Rolled Oats + Oat Flour
- Yogurt + Milk
- Melted Butter (or coconut oil)
- Cinnamon + Salt
- Baking Powder + Baking Soda
And that’s it!
You can add other flavors if you want, like vanilla or banana or blueberries or chocolate chips, but my family loves this recipe so much as it is, so why mess with a good thing?
How to make oatmeal pancakes?
- Preheat a griddle to 400F. Whisk together the yogurt, milk, eggs and coconut oil (or butter). Set aside.
- In a food processor or blender, process 1 cup of rolled oats.
- In a large glass bowl, combing the oat flour, rolled oats, cinnamon, baking powder, baking soda and salt. Mix.
- Add the yogurt mixture to the oat mixture and stir.
- When the griddle is ready, cook until they are golden brown and flip.
- Serve warm with butter and maple syrup!
How do you make homemade oatmeal pancakes without flour?
If you noticed, this recipe calls for oat flour, which is essentially rolled oats that have gone a round or two in a blender or food processor.
I have a full tutorial for making oat flour here, but I’ve included the basic instructions below as well.
Can you make oatmeal pancakes vegan?
Yes! Use dairy-free yogurt and milk, and use coconut oil instead of butter.
What to serve with these healthy oatmeal pancakes?
Other Easy Breakfast Ideas
Freezer Cooking: BreakfastsSign up to get instant access to my Freezer Cooking: Breakfasts Plan, complete with recipes, supply list, and shopping list!
These easy Oatmeal Pancakes are naturally gluten free, dairy free, vegan & freezer friendly. The perfect healthy make ahead breakfast to add to your monthly meal plan.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- 1 cup plain or vanilla yogurt (Greek or regular)
- 1 cup milk (regular or dairy-free)
- 2 eggs
- 1/3 cup coconut oil or butter, melted and cooled slightly
- 3 cups rolled oats, divided
- 1 tsp cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- Preheat a griddle to 400F.
- In a large glass measuring cup, whisk together the yogurt, milk, eggs and coconut oil (or butter). Set aside.
- In a food processor or blender, measure 1 cup of rolled oats and process until the oats resemble a fine flour, about 30-60 seconds.
- In a large glass bowl, combing the oat flour, rolled oats, cinnamon, baking powder, baking soda and salt. Mix together with a spatula.
- Add the yogurt mixture to the oat mixture and stir together well using a spatula. The batter will be thick, but you should be able to scoop it out and pour with a measuring cup without having to use a spatula to get it out of the measuring cup.
- If the batter doesn’t pour out on its own, add 1-2 tablespoons of milk and stir well before making the pancakes.
- When the griddle is ready, use a 1/3 measuring cup to scoop the batter onto the griddle, leaving about 3 inches between each pancake. Let the pancakes cook until they are golden brown underneath, about 3-4 minutes.
- Flip carefully and continue to cook until the second side is golden brown, about another 3-4 minutes.
Keywords: Oatmeal Pancakes
How are these pancakes made with leftover instant pot oatmeal?
Karen @ Team Crumbs
I haven’t made this particular recipe with leftover oatmeal. Might I suggest this leftover oatmeal cakes recipe https://dontwastethecrumbs.com/leftover-oatmeal-cakes/. Thanks so much. Hope this helps!
Can you bake these in half sheet pan? and freeze leftovers?
Kyare - Team Crumbs