Oatmeal Pancakes (Without Banana) are a hearty and comforting way to start your day. These pancakes have a wonderful texture from the oats, which make them feel extra filling and wholesome. They’re soft, slightly chewy, and just the right amount of fluffy, making them perfect for anyone who loves a breakfast that sticks with you.
I really like this recipe because it’s simple and doesn’t rely on bananas to add moisture or sweetness. Instead, it uses straightforward ingredients that you probably already have around, which makes it easy to whip up on a busy morning. I find that adding a little cinnamon or a handful of blueberries to the batter gives it a nice twist without complicating things.
My favorite way to enjoy these pancakes is with a drizzle of maple syrup and a dollop of yogurt on top. Sometimes, I add a sprinkle of nuts or seeds for a bit of crunch. These pancakes have become a weekend favorite for me and my family, especially when we want something a bit different from the usual stack. They’re just cozy and satisfying, without any fuss.
Key Ingredients & Substitutions
Rolled Oats: These give the pancakes a nice texture and make them filling. If you want a finer batter, pulse them in a blender before mixing. Quick oats can work too, but the texture will be softer.
Milk: You can use any kind—dairy, almond, oat, or soy. I like almond milk for a mild nutty flavor. Just use what you have on hand.
Flour: All-purpose flour works well, but whole wheat adds a nice nutty taste and extra fiber. For gluten-free, try a gluten-free flour blend and oats certified gluten-free.
Sweetener: Honey or maple syrup adds gentle sweetness but is optional. You can skip it or add a bit more if you prefer sweeter pancakes.
Egg: This binds everything together and helps the pancakes rise. For an egg-free option, try a flax egg (1 tbsp flaxseed meal + 3 tbsp water) but expect a denser texture.
How Do I Make Fluffy Oatmeal Pancakes Without Overmixing?
Mixing the batter just right is key. Overmixing makes pancakes tough. Here’s how I do it:
- After adding the dry ingredients, stir gently until just combined. Some lumps are okay.
- Let the batter rest for a few minutes. The oats soak up liquid and thicken the batter nicely.
- Use medium heat for cooking to get a golden edge without burning.
- Flip when bubbles form on the surface and edges look set, usually 2-3 minutes.
This way, your pancakes stay tender inside with a slight chew from the oats. Cooking low and slow brings out the best texture.
Equipment You’ll Need
- Non-stick skillet or griddle – it cooks the pancakes evenly and makes flipping easy without sticking.
- Mixing bowls – use one for wet and one for dry ingredients to keep things tidy.
- Whisk or fork – perfect for quickly blending eggs, milk, and dry ingredients.
- Measuring cups and spoons – for accurate ingredient amounts so your pancakes turn out great.
- Spatula – a thin, flexible one helps flip pancakes smoothly without breaking them.
Flavor Variations & Add-Ins
- Add blueberries or chopped strawberries to the batter for a fresh, fruity touch that pairs well with the oats.
- Mix in a handful of chopped nuts like walnuts or pecans for crunch and extra nutrition.
- Stir in a teaspoon of cinnamon or pumpkin pie spice to warm up the flavor, especially on chilly mornings.
- Swap milk for buttermilk and add a splash of vanilla for richer, tangy pancakes with extra fluffiness.
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 tbsp vegetable oil or melted butter
- 1 tbsp honey or maple syrup (optional)
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour (or whole wheat flour)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
- Butter or oil, for cooking
For Topping:
- Fresh blueberries
- Fresh banana slices
- Maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and soak the oats plus 10-15 minutes for cooking. So, in around 25 minutes, you’ll have a stack of warm, tasty pancakes ready to enjoy.
Step-by-Step Instructions:
1. Soak the Oats:
In a medium bowl, pour the rolled oats and milk together. Let them soak for about 10 minutes. This softens the oats and makes the batter smoother.
2. Mix Wet Ingredients:
In a separate bowl, whisk the egg, vegetable oil (or melted butter), honey or maple syrup (if using), and vanilla extract until everything is well combined.
3. Combine Wet Ingredients with Oats:
Add the wet mixture to the soaked oats and stir gently until blended.
4. Prepare Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
5. Make the Batter:
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Small lumps are okay—don’t overmix or the pancakes may turn out tough.
6. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip and Finish Cooking:
Carefully flip the pancakes and cook another 2 minutes, or until golden brown and cooked through. Remove them to a plate and keep warm as you cook the rest.
8. Serve and Enjoy:
Stack your pancakes on a plate, then drizzle with maple syrup. Top with fresh blueberries and banana slices for a delightful touch.
Can I Use Frozen Fruit Instead of Fresh Toppings?
Yes, frozen blueberries or banana slices work great! Just thaw them slightly and pat dry to avoid extra moisture on the pancakes.
Can I Make These Pancakes Gluten-Free?
Absolutely! Use certified gluten-free oats and swap the all-purpose flour for a gluten-free flour blend to keep them safe and delicious.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a toaster or microwave for best results.
Can I Prepare the Batter Ahead of Time?
You can mix the batter the night before and keep it covered in the fridge. Give it a gentle stir before cooking as the oats may absorb extra liquid overnight.
