These easy and healthy Oatmeal Pancakes are a nourishing, satisfying and delicious breakfast to fuel you through your morning!
These easy and healthy Oatmeal Pancakes are a nourishing, satisfying and delicious breakfast to fuel you through your morning! Made from scratch with whole grains and healthy fats, the fluffy pancakes are a freezer-friendly meal prep option that you can enjoy all week long!
As we approach the start of the New Year, I know that many of us are looking forward to returning to a healthier lifestyle and routine. The holidays are fun, but geez — I need to lay off the eggnog for awhile!
Instead of choking down a bland bowl of flavorless oats or sipping on a green juice, how about whipping up a batch of these easy Oatmeal Pancakes to get you through the week?! Eating right and staying fit doesn’t have to be boring! Instead, treat yourself to a wholesome and satisfying breakfast that won’t leave you starving an hour later!
How to make healthy Oatmeal Pancakes:
Making pancakes with oatmeal is so easy! Let’s start with the basic ingredients (which you probably already have in your pantry): quick oats and milk!
First, soak the oats in the milk for about 5-10 minutes. This will soften the oats and will allow them to absorb some of the liquid (and thicken the batter).
Meanwhile, sift (or whisk) together the dry ingredients.
Add the dry ingredients to the oat mixture and stir to combine.
Finally, the wet ingredients: eggs, oil and vanilla extract.
Add the wet ingredients to the batter, stir to completely combine, and your batter is ready!
Use a 1/4-cup scoop to pour pancake batter on a greased, hot griddle.
After just 2-3 minutes per side, your pancakes will be puffy, fluffy and golden brown!
You’re going to love the hearty, chewy texture that you get from this oatmeal pancake recipe! It’s such a filling and satisfying way to start the day!
What to serve with Oatmeal Pancakes:
- Top your pancakes with a pat of butter and a drizzle of maple syrup!
- Add some fruit on the side or on top, too. Try sliced bananas or fresh berries with your breakfast.
- For extra protein, round out your plate with scrambled eggs or sausage.
- Enjoy the cool creamy contrast of Greek yogurt on top of your pancakes or in a bowl with fresh fruit on the side!
- Skip the butter and syrup and spread nut butter on top of your pancakes!
COOK’S TIPS AND RECIPE VARIATIONS:
- If you prefer vegan Oatmeal Pancakes, substitute a non-dairy milk alternative (such as almond milk) for the regular milk. Wondering how to make Oatmeal Pancakes without eggs? Try using flax eggs!
- Love Banana Oatmeal Pancakes? Top your pancakes with sliced banana, or add a ripe, mashed banana to your batter in lieu of the oil.
- Have some buttermilk to use up? You can make Buttermilk Oatmeal Pancakes by replacing the regular milk with an equal amount of buttermilk.
- Prep ahead! Cook the pancakes as instructed, allow to cool completely, and then wrap each individual pancake tightly with plastic wrap. The pancakes will keep in the refrigerator for at least 5 days, or in the freezer for at least 1-2 months. You can thaw or reheat one pancake (or more) at a time in the microwave, as needed.
Other easy pancake recipes that you might enjoy:
Oatmeal Pancakes
These easy and healthy Oatmeal Pancakes are a nourishing, satisfying and delicious breakfast to fuel you through your morning!
Ingredients
- 2 cups milk, buttermilk or other milk of choice
- 1 ½ cups quick oats
- ¾ cup whole wheat flour (all-purpose flour will also work)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Pinch of nutmeg
- 2 eggs lightly beaten
- 2 tablespoons coconut oil (or other mild oil such as canola oil)
- ½ teaspoon vanilla extract
- For serving: butter,maple syrup, whipped cream, applesauce, fresh berries, sliced banana
Instructions
- Pour milk over oats and allow to sit for about 5-10 minutes.
- Meanwhile, sift together flour, baking soda, baking powder, sugar, cinnamon, salt and nutmeg.
- Add sifted dry ingredients to the oat mixture and stir until well combined.
- Stir in eggs, oil and vanilla extract until completely combined.
For each pancake, pour about ¼ cup of batter onto a hot griddle that has been greased with butter or sprayed with cooking spray. Cook until pancakes are puffed and golden brown on each side (about 2-3 minutes per side).
Recipe Notes
For purposes of calculating nutrition information, I used 2% milk. Nutrition facts will change slightly if you use nonfat milk, almond milk, or other milk of choice.
COOK'S TIPS AND RECIPE VARIATIONS:
- If you prefer vegan Oatmeal Pancakes, substitute a non-dairy milk alternative (such as almond milk) for the regular milk. Wondering how to make Oatmeal Pancakes without eggs? Try using flax eggs!
- Love Banana Oatmeal Pancakes? Top your pancakes with sliced banana, or add a ripe, mashed banana to your batter in lieu of the oil.
- Have some buttermilk to use up? You can make Buttermilk Oatmeal Pancakes by replacing the regular milk with an equal amount of buttermilk.
- Prep ahead! Cook the pancakes as instructed, allow to cool completely, and then wrap each individual pancake tightly with plastic wrap. The pancakes will keep in the refrigerator for at least 5 days, or in the freezer for at least 1-2 months. You can thaw or reheat one pancake (or more) at a time in the microwave, as needed.
What to serve with Oatmeal Pancakes:
- Top your pancakes with a pat of butter and a drizzle of maple syrup!
- Add some fruit on the side or on top, too. Try sliced bananas or fresh berries with your breakfast.
- For extra protein, round out your plate with scrambled eggs or sausage.
- Enjoy the cool creamy contrast of Greek yogurt on top of your pancakes or in a bowl with fresh fruit on the side!
- Skip the butter and syrup and spread nut butter on top of your pancakes!
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