Oatmeal Pancakes (Without Banana) are a great way to start your day with a warm, hearty breakfast that’s a bit different from regular pancakes. These pancakes have a nice, chewy texture from the oats, and they’re soft and fluffy too. They don’t use banana, so you get a classic flavor that works perfectly with syrup, berries, or whatever you like on top.
I really love making these when I want something filling but simple. The oats give the pancakes a lovely nutty taste, and using regular ingredients means they’re easy to whip up any morning. I find that cooking them just right on a medium heat keeps them soft inside without burning, which can sometimes happen if you’re used to thinner pancakes.
One of my favorite ways to enjoy these pancakes is with a dollop of yogurt and fresh fruit for some added brightness, or just a drizzle of maple syrup if I want to keep it classic. They’re also great for feeding a crowd because they’re easy to make in bigger batches without any banana fuss. These pancakes have become such a staple in my kitchen because they’re simple, tasty, and always comforting.
Key Ingredients & Substitutions
Rolled Oats: These give the pancakes a hearty texture and mild nutty flavor. If you prefer a smoother batter, try quick oats instead—they blend more easily.
Milk: Use any milk you like, like dairy or almond milk. Plant-based milks work well and keep the pancakes dairy-free.
Flour: All-purpose flour works great here, but whole wheat adds a nice nuttiness and extra fiber. You can also try gluten-free flour blends if needed.
Egg: The egg helps bind everything together and adds moisture. For an egg-free option, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) mixed in and let it rest before adding.
Flavorings: Vanilla and cinnamon add warmth and depth. Feel free to skip or adjust these to suit your taste.
How Do You Get Pancakes Soft Inside But Crisp Outside?
Cooking oatmeal pancakes just right can be tricky because of the oats’ texture. Here are some tips:
- Soak the oats in milk first—this softens them and helps the batter thicken nicely.
- Heat your pan to medium—not too hot—so the pancakes cook through without burning the outside.
- Pour about 1/4 cup batter for each pancake to keep them thick but manageable.
- Watch for bubbles on the surface and slightly set edges before flipping—this tells you they’re ready.
- Use a non-stick pan or a lightly greased skillet to prevent sticking and get an even, golden crust.
Equipment You’ll Need
- Non-stick skillet or griddle – perfect for cooking pancakes evenly without sticking.
- Mixing bowls – one for soaking oats and another for mixing batter keeps things neat.
- Whisk or fork – helps blend the wet ingredients smoothly.
- Measuring cups and spoons – to get the right amounts for the best texture.
- Spatula – for flipping pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Add blueberries or chopped apples to the batter for a sweet, fruity touch that pairs well with oats.
- Stir in a handful of chopped nuts for a crunchy texture and extra protein.
- Swap cinnamon for pumpkin pie spice in fall for warm, cozy flavors.
- Mix in chocolate chips if you want a treat that’s a little sweet and melty.
Oatmeal Pancakes (Without Banana)
Ingredients You’ll Need:
Main Ingredients:
- 1 cup rolled oats
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 1 tablespoon sugar or honey (optional)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour or whole wheat flour
- Butter or oil, for cooking
Optional Toppings:
- Cooked or caramelized apples (as shown in the image)
- Maple syrup
- Fresh fruit
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare (including soaking the oats) and around 10-15 minutes to cook the pancakes. Overall, you’ll spend about 20-25 minutes from start to finish, perfect for a relaxed morning!
Step-by-Step Instructions:
1. Soak the Oats:
In a bowl, mix the rolled oats with the milk. Let them soak for 10 minutes to soften, which will give your pancakes a tender texture.
2. Mix Wet Ingredients:
In another bowl, whisk together the egg, sugar or honey (if using), and vanilla extract until smooth.
3. Combine Wet Mixtures:
Add the egg mixture to the soaked oats and milk, stirring well to combine all the wet ingredients.
4. Mix Dry Ingredients:
In a separate bowl, combine the flour, baking powder, cinnamon (if using), and salt.
5. Make the Batter:
Gradually add the dry ingredients into the wet oat mixture, stirring gently until just combined. The batter should be slightly thick but still pourable. Let it rest for 5 minutes to thicken.
6. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter per pancake onto the pan. Cook for 2-3 minutes until bubbles form on top and edges begin to set.
7. Flip and Finish:
Carefully flip the pancakes and cook for another 2 minutes until golden brown and fully cooked.
8. Serve and Enjoy:
Stack your pancakes and top them with caramelized apples (or your favorite toppings), a sprinkle of oats, and a drizzle of maple syrup. Enjoy your warm, hearty breakfast!
Equipment You’ll Need
- Non-stick skillet or griddle
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- Spatula for flipping pancakes
Flavor Variations & Add-Ins
- Add fresh blueberries or chopped apples into the batter for fruity flavor.
- Stir in chopped nuts for crunch and extra protein.
- Use pumpkin pie spice instead of cinnamon for a seasonal twist.
- Mix in chocolate chips for a sweet treat.
Can I Use Gluten-Free Flour Instead of Regular Flour?
Yes! You can substitute all-purpose or whole wheat flour with a gluten-free flour blend. Just make sure it’s a mix designed for baking to keep the pancakes tender and fluffy.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through.
Can I Make These Pancakes Vegan?
Absolutely! Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit 5 minutes) and use plant-based milk. Cook with oil instead of butter.
Can I Prepare the Batter in Advance?
It’s best to make and cook the batter fresh since the oats absorb liquid quickly. However, you can refrigerate the batter for up to 4 hours and give it a gentle stir before cooking.