Oatmeal Pancakes (Without Banana) are a simple, hearty breakfast treat that combines the wholesome texture of oats with the light fluffiness of classic pancakes. These pancakes have a lovely slightly chewy bite from the oats and a comforting warmth that’s perfect for starting your day. And best of all, you don’t need bananas to get that great oatmeal pancake flavor and texture!
I love making these when I want something filling but easy. I usually keep a bag of quick oats handy for whenever the pancake craving hits, and these come together in no time. I like to add a bit of cinnamon or vanilla to the batter for a little extra warmth—it just makes the kitchen smell so cozy. Plus, they’re super flexible if you want to throw in some blueberries, chocolate chips, or nuts.
My favorite way to eat these pancakes is with a drizzle of maple syrup and a dollop of Greek yogurt on the side for a little tang. Sometimes I top them with fresh fruit or a spoonful of nut butter too. They’re just the kind of breakfast that feels like a little hug on a plate, and I always find myself going back for seconds!
Key Ingredients & Substitutions
Rolled Oats: Oats add a lovely texture and heartiness to the pancakes. Quick oats work too if you’re short on time but rolled oats give the best chew. If needed, you can pulse oats in a blender for a finer texture.
Milk: Use any milk you like—dairy, almond, soy, or oat milk all work great. Just make sure it’s the usual consistency to keep the batter balanced.
Flour: All-purpose flour helps give structure. For a healthier twist, swap in whole wheat or oat flour. Just note the pancakes may be a bit denser.
Egg: The egg binds the ingredients and adds fluff. If you want a vegan option, you can try a flax egg (1 tbsp ground flax + 3 tbsp water) but the texture may change slightly.
Sweetener: Honey or maple syrup sweetens the batter lightly. You can skip it or adjust to taste depending on how sweet you like your pancakes.
How Can I Make Pancakes Fluffy and Cook Them Perfectly?
Two key steps help give these pancakes a nice rise and a tender inside.
- Rest the batter: After mixing, let the batter sit for 5-10 minutes. This thickens the batter and allows oats to soften more, creating a better texture.
- Cook over medium heat: Too high heat burns the outside before the middle cooks. Medium heat lets pancakes cook evenly, turning golden brown with a soft center.
Watch for bubbles forming on the surface and the edges looking set before flipping. This way, you’ll get pancakes that are cooked through but still tender.
Equipment You’ll Need
- Non-stick skillet or griddle – it prevents sticking and helps cook pancakes evenly without extra oil.
- Mixing bowls – one for soaking oats and another for mixing dry and wet ingredients smoothly.
- Whisk or fork – great for combining ingredients without lumps and keeping the batter light.
- Measuring cups and spoons – makes sure you get the right amounts for perfect pancakes every time.
- Spatula – essential for flipping pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Add blueberries or chopped fresh strawberries for a sweet burst that pairs well with oats.
- Mix in a pinch of nutmeg or pumpkin pie spice for a warm fall flavor twist.
- Sprinkle in some chopped nuts like walnuts or pecans for crunch and extra nutrition.
- Stir in dark chocolate chips to make the pancakes a little more decadent and kid-friendly.
How to Make Oatmeal Pancakes (Without Banana)
Ingredients You’ll Need:
For The Batter:
- 1 cup rolled oats
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup (optional for sweetness)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup all-purpose flour (can substitute with whole wheat or oat flour)
- Butter or oil for cooking
For Serving:
- Fresh blueberries (for topping)
- Maple syrup (for serving)
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare and soak the oats, 5 minutes to let the batter rest and thicken, plus 10-15 minutes to cook the pancakes. In total, you’ll spend around 20-25 minutes from start to delicious finish!
Step-by-Step Instructions:
1. Soaking the Oats:
In a bowl, mix the rolled oats with the milk. Let them soak for about 10 minutes to soften. This helps make the pancakes tender and gives the oats a nice texture.
2. Mixing Wet Ingredients:
While the oats soak, whisk together the egg, vanilla extract, and honey or maple syrup (if you’re using it) in a separate bowl.
3. Combining Ingredients:
Pour the egg mixture into the bowl with soaked oats and stir well to combine. In another small bowl, whisk together the flour, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and gently stir until just combined. Let the batter rest for 5 minutes to thicken slightly.
4. Cooking 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 onto the skillet for each pancake. Cook until bubbles form on top and the edges look set, about 2-3 minutes. Flip the pancakes and cook another 2-3 minutes until golden brown and cooked through.
5. Serving:
Stack the warm pancakes on a plate. Top with fresh blueberries and drizzle with maple syrup. Enjoy your wholesome and tasty oatmeal pancakes!
Can I Use Steel-Cut Oats Instead of Rolled Oats?
Steel-cut oats aren’t ideal because they’re much harder and take longer to soften. Rolled oats work best as they soak quickly and create the right texture for pancakes. If you only have steel-cut, try cooking them first and cooling before using, but texture may differ.
How Can I Make This Recipe Vegan?
Swap the egg for a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit 5 minutes). Use plant-based milk and oil or vegan butter for cooking. Keep in mind the texture might be a bit different but still delicious!
Can I Prepare the Batter Ahead of Time?
Yes! You can mix the batter and refrigerate it for up to 24 hours. Just give it a good stir before cooking as the oats may absorb more liquid and thicken the batter overnight.
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 over low heat or in the microwave for 20-30 seconds to keep them soft and tasty.
