Oatmeal pancakes are an easy, tasty, and wholesome breakfast recipe you can make with a few pantry staples and enjoy with your whole family.
Make the batter with blended oats, banana, oil, milk, vanilla extract, and baking powder, and top the pancakes with a delicious and sugar-free apple compote.
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Oatmeal pancakes are a tasty and easy recipe, excellent for a cozy and relaxing Sunday morning.
You'll love this recipe because it's easy to make with a few pantry staples. Also, it's fulfilling and nutritious, thanks to the oats and the banana in the batter.
You can make this recipe vegan by using any plant milk and vegan butter instead of dairy milk and butter.
Serve the oatmeal pancakes just like any other regular pancakes, with a square of butter (or vegan butter) on top, a good drizzle of 100% maple syrup, and plenty of fruit.
They are tasty, naturally sweet, and have an irresistibly soft and moist texture.
Also, you can make a quick, sugar-free apple and cinnamon compote that is excellent with the oatmeal pancakes. Together they make a wholesome, tasty, and nourishing breakfast meal.
Use rolled oats (sometimes called old-fashioned oats) blended into flour to make the pancake batter. Rolled oats are great for pancakes because they add a nutty taste and keep you satiated much longer than a flour-based batter.
You can substitute rolled oats with ready-made oat flour.
Note: oats are generally gluten-free; however, to ensure your pancakes are 100% gluten-free, look for gluten-free on the oat package.
You can use any milk of your choice. For example, we use unsweetened soy milk and mix it with water to make extra light and fluffy pancakes.
Bananas are a great egg replacement in pancakes. They bind the batter together while adding a naturally sweet flavor.
Ripe banana with brown dots on the skin are best, as they are sweeter and softer.
Pick a neutral-flavored vegetable oil such as canola oil or sunflower oil. Alternatively, you can use melted butter, although we noticed that butter makes heavier pancakes.
Optional, it adds a pleasant warm vanilla aroma.
A pinch of sea salt ties the other flavors together.
Baking powder helps us make light and fluffy pancakes. However, don't expect oatmeal pancakes to get as light and tall as our fluffy vegan pancakes; the oatmeal batter is a little heavier than all-purpose flour batter and won't rise as much.
Oatmeal pancakes are already pretty brown, so we avoid using baking soda; it'll make them even browner and less appealing.
While the batter rests for 15 minutes, you can make a quick apple compote with chopped apples, raisins, water, and cinnamon.
Make the batter
Blend the rolled oats to turn them into oatmeal flour, then stir in the salt.
In a mixing bowl, mash the banana with a fork until it becomes puree.
Add oil, vanilla extract, milk, and water, and mix till well combined.
Add the oat flour mixture to the wet ingredients and mix with a fork. Cover and let rest in the fridge for 15 minutes (this step is critical, don't skip it) to allow the oat flour to absorb the liquids.
Tip: at first, the batter might seem a little thin, but that's ok because it'll get thicker as it sits in the fridge.
Cook the pancakes
Take the batter out of the fridge, add the baking powder, and give it a quick whisk.
Warm up a non-stick pan, skillet, or griddle. Add a few drops of oil and spread it with kitchen paper.
Cook the pancakes on the hot pan on medium-low heat for about 2 to 3 minutes on one side, then flip them with a spatula and cook for 2 minutes on the other side.
You can use a ¼ US measuring cup to scoop the batter into the pan.
Tip: oatmeal pancakes take a little longer to cook than regular pancakes.
Tip: to keep the pancakes warm while cooking the whole batch, you can arrange them on a baking sheet and put them in a warm oven. A warm air fryer works too.
Make the apple compote (optional)
While the pancakes batter rests, you can make the apple compote to serve as a topping.
Add chopped apples, raisins, cinnamon, and water to a saucepan. Cook on medium heat for 10 minutes or until the apples are soft.
Serve the pancakes topped with plenty of apple compote. Cinnamon, apple, and raisins are excellent toppings for oatmeal pancakes.
Alternatively, you can serve oatmeal pancakes with butter and a drizzle of maple syrup.
Other delicious toppings are:
- Fresh sliced fruits
- Fresh berries (blueberries and raspberries recommended)
- Mint leaves
- Baked fruit, such as baked pears or baked apples
- A dollop of greek yogurt
Or make the pancakes even more indulgent with:
- Whipped cream and sliced banana
- Hazelnut spread, raspberries, and slivered almonds
- Peanut butter (or almond butter) and chocolate chips
Soft, tall, fluffy, and easy to make, these vegan pancakes are the best pancakes you'll ever have.
Check out our vegan pancake recipe.
Banana and blueberry pancakes
Banana blueberry pancakes are insanely good! Soft, tall, fluffy, and packed with fruit. You can't beat these!
Check out our banana blueberry pancakes recipe.
Whole wheat pancakes (no sugar)
Whole wheat flour pancakes are easy to make, delicious, and wholesome. You could have them daily for breakfast as there's no added sugar, no added fat, and plenty of dietary fiber.
Check out our whole-wheat pancakes recipe.
Make ahead: the best way to enjoy pancakes is straight out of the pan, so if you don't have much time during the week, you can always prepare a big batch of oatmeal pancake batter in advance, store it in an airtight container in the fridge, and use it throughout the week. It will last 3 to 4 days, but it'll get thicker as the days go by, so you might need to add a couple of tablespoons of extra milk before cooking it.
Refrigerator: store oatmeal pancakes without the topping in an airtight container in the fridge for up to 3 days. When you need them, warm them up in a pan or the microwave.
Freezer: let pancakes cool down completely, transfer to a freezer-friendly bag, and freeze them for up to 3 months.
Yes, you can replace it with whole wheat flour, 1 cup or 130g. To make pancakes with all-purpose flour, check out our vegan pancakes recipe.
You can easily replace dairy milk with the plant milk of your choice. We prefer soy milk and almond milk for this preparation. However, oat milk and other types of plant milk work well too.
You can replace eggs with a ripe banana. Mesh it well with the wet ingredients, add the dry ingredients, and here you go. The banana will act as a binder, just like an egg.
Pancakes become fluffy for several reasons:
1) the raising agent; in this case, we use baking powder and add air.
2) letting the batter rest so that it has the time to bind together and will be able to grow when it cooks.
3) a hot pan, but a moderate heat. This will create a thin crust on the pancake that will trap the steam inside, making the pancake moist and fluffy.
The best way to make pancakes in advance is to prepare the batter, store it in an airtight container in the fridge for up to 3 - 4 days, and make fresh pancakes with the ready-made batter when you need them.
More breakfast ideas
If you're looking for more breakfast or brunch ideas, take a look at these easy recipes:
- Oatmeal: choose from 4 toppings, and make easy microwave or stovetop oatmeal.
- Easy vegan french toast: ready in just 15 minutes!
- 5-minute tofu scramble with veggies
- Cinnamon rolls with vanilla glaze with a soft homemade brioche dough
- Blueberry muffins with 8 ingredients and 5 minutes of prep time
- Bruschetta with tomatoes or velvety smooth avocado spread
- Vegan donuts fried or baked with glazing or sugar coating, a glorious brunch recipe!
- Zucchini bread with chocolate chips and grated zucchini, perfect with jam or butter
For many more breakfast ideas, check out our breakfast category page.
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 pinch salt
- 1 ripe banana
- ½ cup milk any
- ¼ cup water
- 2 tablespoons sunflower oil canola oil, or coconut oil
- 1 teaspoon vanilla extract optional
For the apple compote (optional)
- 2 apples
- ½ cup water or more if needed
- 1½ tablespoons raisins
- 1 teaspoon cinnamon
MAKE THE BATTER
- Blend the rolled oats to turn them into oatmeal flour, then stir in the salt.
- In a mixing bowl, mash the banana with a fork until it becomes puree.
- Add oil, vanilla extract, milk, and water, and mix till well combined.
- Add the oat flour mixture to the wet ingredients and mix with a fork. Cover and let rest in the fridge for 15 minutes (this step is critical, don't skip it) to allow the oat flour to absorb the liquids.Tip: at first, the batter might seem a little thin, but that's ok because it'll get thicker as it sits in the fridge.
COOK THE PANCAKES
- Take the batter out of the fridge, add the baking powder, and give it a quick whisk.Warm up a non-stick pan, skillet, or griddle. Add a few drops of oil and spread it with kitchen paper.Cook the pancakes on the hot pan on medium-low heat for about 2 to 3 minutes on one side until you see bubbles on the surface, then flip them with a spatula and cook for 2 minutes on the other side.You can use a ¼ US measuring cup to scoop the batter into the pan.
MAKE THE APPLE COMPOTE (OPTIONAL)
- While the pancakes batter rests, you can make the apple compote to serve as a topping.Add chopped apples, raisins, cinnamon, and water to a saucepan. Cook on medium heat for 10 minutes or until the apples are soft.
- Serve the pancakes topped with plenty of apple compote. Cinnamon, apple, and raisins are excellent toppings for oatmeal pancakes.
- Alternatively, you can serve oatmeal pancakes with butter and a drizzle of maple syrup.
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