Oatmeal Pancakes (Without Banana) are a simple and hearty breakfast treat that combines the comforting texture of oats with the light fluffiness of pancakes. These pancakes are packed with wholesome oats, making them a little thicker and chewier than your regular flapjacks. They’re perfect when you want something warm and filling to start the day without using bananas.
I love making these pancakes on a lazy weekend morning when I want something tasty but not too sweet. What’s great about this recipe is how easy it is to customize – you can add cinnamon, a handful of chocolate chips, or even some chopped nuts for extra crunch. I also appreciate that they hold together well without relying on banana, so the oats really shine through.
My favorite way to enjoy them is topped with a drizzle of maple syrup and a dollop of yogurt or fresh berries on the side. They’re great for sharing, too, and I always find they disappear quickly when I make a big batch for family or friends. These oat pancakes feel like a warm hug on a plate, and they’re sure to become a breakfast favorite in your home, too!
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Key Ingredients & Substitutions
Rolled Oats: These give the pancakes their chewy texture and nutty flavor. If you want a finer texture, you can use quick oats or pulse rolled oats in a blender for a bit.
Milk: Any milk works here—dairy or plant-based like almond, oat, or soy. Just pick whatever suits your taste or dietary needs.
Egg: It helps bind the batter and gives structure. If you need an egg substitute, chia seeds or flaxseed mixed with water can work well.
Flour: I usually grab all-purpose flour, but oat flour keeps it gluten-free if you use certified gluten-free oats. You could also try whole wheat flour for a nuttier taste.
How Can You Get the Batter Just Right for Thick, Fluffy Pancakes?
The batter shouldn’t be too runny or too thick—think like thick pancake batter that slowly pours. Soaking the oats in milk first softens them and keeps the pancakes from being dry or crumbly.
- Let oats soak for 10-15 minutes to absorb milk fully.
- Add egg and flour last to bind everything together well.
- If batter feels too loose, add a little more flour to thicken; if too stiff, stir in a splash of milk.
- Cooking on medium heat lets the pancakes cook all the way through without burning.
Taking a little care with the batter texture and cooking temperature makes a big difference in the final fluffy, tender pancakes you’ll love.
Equipment You’ll Need
- Mixing bowl – big enough to mix your batter without spilling.
- Whisk or fork – helps blend ingredients smoothly.
- Measuring cups and spoons – to get your oats, milk, and baking powder just right.
- Non-stick skillet or griddle – cooks pancakes evenly and is easier to flip.
- Spatula – for flipping your pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Blueberries or chopped apples – add fresh sweetness and texture.
- Cinnamon and nutmeg – warm spices that boost flavor and cozy vibes.
- Chopped nuts like walnuts or pecans – for extra crunch and healthy fats.
- Vanilla or almond extract – small splash adds a lovely aroma.
Oatmeal Pancakes (Without Banana)
Ingredients You’ll Need:
For The Pancakes:
- 1 cup rolled oats
- 3/4 cup milk (dairy or plant-based)
- 1 large egg
- 1 tablespoon maple syrup or honey (optional, for sweetness)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour or oat flour (for binding)
- Butter or oil, for cooking
For Serving:
- Fresh blueberries and banana slices, for topping
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 5 minutes prep time, plus 10-15 minutes soaking time for the oats to soften. Cooking pancakes takes around 15 minutes. So, from start to finish, plan for about 30 minutes total.
Step-by-Step Instructions:
1. Soak The Oats:
In a medium bowl, mix the rolled oats and milk together. Let this sit for about 10-15 minutes until the oats soften. This makes the pancakes moist and helps them hold together nicely.
2. Mix The Batter:
Add the egg, maple syrup or honey (if using), vanilla extract, baking powder, cinnamon, and salt to the soaked oats. Stir everything well to combine. Then, mix in the flour a little at a time. Your batter should be thick but pourable. If it’s too thin, add a little more flour.
3. Cook The Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake onto the hot surface. Cook for 2-3 minutes, until bubbles appear on top and edges feel set. Flip carefully and cook the other side for another 2-3 minutes, until golden and cooked through.
4. Serve Warm:
Stack your pancakes on a plate. Top with fresh banana slices and blueberries, then drizzle with maple syrup. Enjoy them fresh and warm for a delicious start to your day!
Can I Use Gluten-Free Oats and Flour?
Yes! Just make sure to use certified gluten-free rolled oats and gluten-free flour to keep the pancakes safe for gluten sensitivities.
Can I Make the Batter Ahead of Time?
Absolutely! You can prepare the batter the night before and store it covered in the fridge. Give it a good stir before cooking, as it may thicken overnight.
What Can I Use Instead of an Egg?
A flax egg or chia egg works well as an egg substitute. Mix 1 tablespoon of flaxseed or chia seeds with 3 tablespoons of water and let it sit until gel-like, then add it to the batter.
How Should I Store Leftover Pancakes?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a toaster or microwave for best results.
