These oatmeal pancakes are a delightful twist on a breakfast classic, combining hearty oats with fluffy, golden perfection. In just 25 minutes, you’ll have a stack of warm, comforting pancakes that are both nourishing and indulgent.
The oats add a subtle nutty flavor and a satisfyingly tender texture, while the light, airy batter ensures every bite melts in your mouth. Perfectly crisp edges and a soft, pillowy center make these pancakes irresistible, whether drizzled with maple syrup or topped with fresh fruit. It’s a wholesome yet decadent way to start your day, proving that healthy can still be delicious.
What makes these pancakes truly special is their versatility and ease. With a 10-minute prep time, they’re ideal for busy mornings or lazy weekends. The blend of oats and traditional pancake ingredients creates a rich, slightly sweet flavor that pairs beautifully with your favorite toppings. Whether you’re craving something warm and comforting or need a quick, energy-packed meal, these oatmeal pancakes deliver. They’re a crowd-pleaser for all ages, offering a cozy, homemade feel that’s hard to resist. Once you try them, they’ll become a go-to recipe in your kitchen.
Ingredients for Fluffy Oatmeal Pancakes
- ½ cup unsweetened almond milk (plus more as needed, or substitute with any milk of choice)
- ½ cup whole milk Greek yogurt (or use plain yogurt for a tangier flavor)
- 1 large egg
- 2 tablespoons maple syrup (plus extra for serving, or substitute with honey)
- 1 tablespoon avocado oil (plus more for the pan, or use coconut oil)
- 1 teaspoon vanilla extract
- 2 cups whole rolled oats (ensure they are gluten-free if needed)
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- Fresh fruit (for serving, such as berries, bananas, or sliced apples)
Step-by-Step Instructions
- Blend the batter: In a blender, combine the almond milk, yogurt, egg, maple syrup, avocado oil, vanilla, oats, baking powder, cinnamon, and salt. Blend until smooth. Pour the mixture into a large bowl and stir to ensure even consistency.
- Heat the skillet: Place a nonstick skillet over medium-low heat and lightly brush it with oil.
- Cook the pancakes: Use a ⅓-cup measuring cup to pour the batter into the pan. Cook for 1 to 2 minutes per side, or until the pancakes are puffed and golden brown. Adjust the heat as needed to prevent burning. Work in batches if necessary.
- Adjust batter consistency: If the remaining batter thickens between batches, thin it with 1 to 2 tablespoons of almond milk.
- Serve: Stack the pancakes and top with maple syrup and fresh fruit. Enjoy warm!
Toppings and Serving Ideas to Elevate Your Pancakes
While maple syrup and fresh fruit are classic choices, try drizzling your oatmeal pancakes with nut butter or a dollop of whipped coconut cream for extra richness. For a crunchy twist, sprinkle with chopped nuts or granola. If you’re feeling indulgent, a sprinkle of dark chocolate chips or a dusting of powdered sugar can make these pancakes feel like a treat.
How to Store and Reheat for Freshness
Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. To reheat, pop them in the toaster or warm them in a skillet over medium heat for 1-2 minutes per side. If they seem dry, spritz with a little water or almond milk before reheating to restore moisture.
Quick Variations to Mix It Up
Swap the almond milk for oat or coconut milk, or use a plant-based yogurt for a vegan version. Add mashed banana or pumpkin puree for a naturally sweet twist. For a protein boost, stir in a scoop of vanilla protein powder or top with a fried egg for a savory option.
Time-Saving Tips for Busy Mornings
Blend the batter the night before and store it in the fridge—just give it a quick stir and thin with almond milk if needed before cooking. Alternatively, make a double batch and freeze the extras for a grab-and-go breakfast. Use a griddle or two skillets to cook multiple pancakes at once and save time.
Oatmeal Pancakes
Equipment
- blender
- nonstick skillet
Ingredients
- ½ cup unsweetened almond milk plus more as needed
- ½ cup whole milk Greek yogurt
- 1 large egg
- 2 tablespoons maple syrup plus more for serving
- 1 tablespoon avocado oil plus more for the pan
- 1 teaspoon vanilla extract
- 2 cups whole rolled oats
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- Fresh fruit for serving
Instructions
- In a blender, place the almond milk, yogurt, egg, maple syrup, avocado oil, vanilla, oats, baking powder, cinnamon, and salt and blend until smooth.
- Pour the mixture into a large bowl and stir to ensure that the batter is evenly combined.
- Heat a nonstick skillet over medium-low heat and brush lightly with oil.
- Use a ⅓-cup measuring cup to pour the batter into the pan.
- Cook the pancakes for 1 to 2 minutes per side, or until puffed and golden brown, reducing the heat as needed and working in batches as necessary.
- The remaining batter will thicken between batches. If it becomes too thick, thin it with 1 to 2 more tablespoons almond milk as needed.
- Serve with maple syrup and fresh fruit.