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The Ultimate Fluffy Oatmeal Pancakes Recipe (Healthy & Easy)

Close-up of a stack of three fluffy oatmeal pancakes drizzled generously with golden syrup.
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Make wonderfully fluffy and satisfying oatmeal pancakes that are perfect for busy mornings. This recipe focuses on wholesome ingredients to give you a healthy breakfast alternative that tastes amazing without much effort.

Ingredients

Scale
  • 1 cup rolled oats (quick or old-fashioned)
  • 1 cup milk (dairy or non-dairy)
  • 1 large egg
  • 1 teaspoon baking powder
  • 1 tablespoon maple syrup or sweetener of choice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1 tablespoon melted butter or oil, plus more for the griddle

Instructions

  1. Place the rolled oats in a blender or food processor. Pulse until the oats resemble a coarse flour consistency. This step is key for fluffy oatmeal pancakes.
  2. In a medium bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk the milk, egg, maple syrup, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix; a few small lumps are fine. Let the batter rest for 5 to 10 minutes. This allows the oats to absorb liquid, creating a thicker, fluffier batter.
  5. Heat a griddle or large non-stick skillet over medium heat. Lightly grease with butter or oil.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set.
  7. Flip carefully and cook the second side until golden brown, about 1 to 2 minutes more.
  8. Serve immediately with your favorite toppings for a quick and easy breakfast idea.

Notes

  • For a banana oatmeal pancakes version, mash 1/2 ripe banana and add it to the wet ingredients. Reduce the maple syrup slightly.
  • To make these flourless oatmeal pancakes, ensure you blend the oats thoroughly into a fine powder.
  • If you want extra light and tender pancakes, separate the egg. Whisk the yolk into the wet ingredients, and whisk the egg white until soft peaks form, then gently fold it into the finished batter at the end.
  • This recipe makes about 6 medium pancakes, perfect for feeding a small family or saving leftovers for a make ahead breakfast.

Nutrition

Find it online: https://epicureempire.com/oatmeal-pancakes-ultimate-fluffy-recipe/