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.

Oatmeal pancakes with syrup

Check out our best vegan brunch recipe collection!

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.

Oatmeal pancakes with apples and raisins

Ingredients

banana and oats for pancakes

Rolled oats

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.

Milk

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.

Banana

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.

Oil

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.

Vanilla extract

Optional, it adds a pleasant warm vanilla aroma.

Salt

A pinch of sea salt ties the other flavors together.

Baking powder

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.

Apple compote

While the batter rests for 15 minutes, you can make a quick apple compote with chopped apples, raisins, water, and cinnamon.

Instructions

Make the batter

Blend the rolled oats to turn them into oatmeal flour, then stir in the salt.

Blended rolled oats

In a mixing bowl, mash the banana with a fork until it becomes puree.

mashed banana

Add oil, vanilla extract, milk, and water, and mix till well combined.

wet ingredients

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.

let the pancake batter rest

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 1/4 US measuring cup to scoop the batter into the pan.

Tip: oatmeal pancakes take a little longer to cook than regular pancakes.

oatmeal pancakes cooking on a pan

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.

Apple compote with cinnamon

Serving suggestions

Serve the pancakes topped with plenty of apple compote. Cinnamon, apple, and raisins are excellent toppings for oatmeal pancakes.

oatmeal pancakes with apple compote

Alternatively, you can serve oatmeal pancakes with butter and a drizzle of maple syrup.

Oatmeal pancakes with melting butter

Other delicious toppings are:

  • Fresh sliced fruits
  • Fresh berries (blueberries and raspberries recommended)
  • Nuts
  • 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

Variations

Vegan pancakes

pancakes stack with syrup

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

pancake variation with blueberries

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 pancakes with apple compote on top

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.

Storage

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.

Questions

Can I replace oat flour?

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.

What can you use instead of milk in pancakes?

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.

What can you use instead of eggs in pancakes?

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.

What makes pancakes fluffier?

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.

Can I make pancakes in advance?

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:

For many more breakfast ideas, check out our breakfast category page.

Oatmeal pancakes with syrup

Oatmeal Pancakes

By: Nico Pallotta
4.93 from 13 votes
Oatmeal pancakes are an easy, tasty, and wholesome breakfast recipe you can make with a few pantry staples and enjoy with your whole family.
Prep Time: 10 minutes
Cook Time: 15 minutes
Rest time: 15 minutes
Total Time: 40 minutes
Servings: 6 pancakes
Course: Breakfast
Cuisine: American

Ingredients

  • 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
  • tablespoons raisins
  • 1 teaspoon cinnamon

Instructions 

MAKE THE BATTER

  • Blend the rolled oats to turn them into oatmeal flour, then stir in the salt.
    Blended rolled oats
  • In a mixing bowl, mash the banana with a fork until it becomes puree.
    mashed banana
  • Add oilvanilla extract, milk, and water, and mix till well combined.
    wet ingredients
  • 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.
    let the pancake batter rest

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.
    oatmeal pancakes cooking on a pan

MAKE THE APPLE COMPOTE (OPTIONAL)

  • While the pancakes batter rests, you can make the apple compote to serve as a topping.
    Add chopped applesraisinscinnamon, and water to a saucepan. Cook on medium heat for 10 minutes or until the apples are soft.
    Apple compote with cinnamon

SERVING SUGGESTIONS

  • Serve the pancakes topped with plenty of apple compote. Cinnamon, apple, and raisins are excellent toppings for oatmeal pancakes.
    Oatmeal pancakes with apples and raisins
  • Alternatively, you can serve oatmeal pancakes with butter and a drizzle of maple syrup.
    Oatmeal pancakes with melting butter

Video

Oatmeal Pancakes are perfect for Breakfast and Brunch

Notes

Nutrition information is an estimate for one oatmeal pancake out of six, without toppings.
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.

Nutrition

Calories: 156kcal, Carbohydrates: 23g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 230mg, Dietary Fiber: 4g, Sugar: 7g, Vitamin A: 75IU, Vitamin B6: 0.1mg, Vitamin C: 3mg, Vitamin E: 2mg, Vitamin K: 2µg, Calcium: 69mg, Folate: 8µg, Iron: 1mg, Manganese: 1mg, Magnesium: 34mg, Zinc: 1mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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Recipe Rating




8 Comments

  1. Wonderful recipe !! My new weekend breakfast go to … thank you for the wonderful and easy recipes 🙂

    1. Fantastic, Valentina. I’m so happy you liked the oatmeal pancakes.
      Thank you for taking the time to leave a comment!
      Kindest,
      Louise

    1. That’s wonderful, Nancy!
      I’m super happy you liked it – thank you for taking the time to leave a comment!
      All the best,
      Louise

  2. 5 stars
    These were great. I ate them plain, no syrup or compote. I didn’t have any banana on hand, so I subbed some Unsweetened applesauce. I also added some cinnamon & pumpkin pie spice. Everyone loved them and my kids are currently asking me to whip up some more. Thanks for the recipe!!

    1. Hi there, that sounds like an amazing variation, I have to try the cinnamon and pumpkin spice addition. I am super happy that your family liked the pancakes too, that’s such a compliment! Thanks for taking the time to leave a comment. Cheers, Louise