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Oatmeal Pancakes – Whole Grain & Healthy

Oatmeal Pancakes – soft, light, fluffy, and wholesomely healthy!

Oatmeal Pancakes - 1/3 cup rolled oats, 1 cup milk of choice, 2 tsp vanilla extract, 1 tsp baking powder, 2 1/2 tsp... Full recipe: @choccoveredkt


Healthy Oatmeal Pancakes

Every now and then I will pack up a bag, drive to my parents’ house, and stay the night in my old bedroom, which is still intact with trophies, yearbooks, and stuffed animals from my childhood… oh, and bright turquoise walls with hot pink accents.

(Really, what was I thinking?)

This is what I did last weekend, driving over for an early family celebration since I’ll be out of town on my actual birthday this year. The weekend began with Saturday morning vegan oatmeal pancakes, homemade by my mom who got up extra early on her day off just because she knows I don’t sleep late.

It was nice to have someone else make me breakfast for a change, and the oatmeal pancakes were so filling and delicious.

pancake batter cropped

making pancakes

Oatmeal Pancakes

P.S. Thanks, parents, for not turning my old room into a gym.

This easy oatmeal pancakes recipe can be vegan and gluten-free, and you can even make them the night before or freeze any leftover pancakes for another day. That is… on the rare chance there actually are any leftovers!

*If you want a recipe for flourless pancakes instead, be sure to check out the following recipe for Flourless Pancakes – 3 Ingredients.

The BEST Oatmeal Pancake Recipe, with whole grain oats and they are vegan too


Oatmeal Pancakes Recipe

Oatmeal Pancakes – Whole Grain & Healthy

Total Time: 20m
Yield: 3 to 4 servings
Print This Recipe 4.95/5


  • 3/4 cup + 1 tbsp spelt, white, or oat flour (or here's a recipe for Flourless Pancakes)
  • 6 tbsp rolled oats
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 3 tbsp pure maple syrup, honey, or agave OR 1/8 tsp uncut stevia
  • 1 cup + 2 tbsp milk of choice (minus 3 tbsp if using liquid sweetener)
  • 2 tbsp oil
  • 2 tsp pure vanilla extract
  • optional, 1/2 tsp pure almond extract
  • optional, handful chocolate chips or raisins
  • optional, up to 2/3 cup blueberries if desired


Oatmeal Pancakes Recipe: In a small bowl, combine all dry ingredients and stir very well. In a separate bowl, whisk together all liquid ingredients. Pour dry into wet, and stir together to form a batter. (Note: if the batter is too thin–which might be the case especially if using cup measurements of ww pastry flour–just add a little more flour until you get a pancake-esque batter.) For fluffiest pancakes, let the batter sit in the fridge for 10-15 minutes. Lightly grease a medium skillet, then place over medium heat. When pan is hot (see tip), drop small ladelfuls of batter onto the skillet. Flip pancakes, using a spatula, when the edges begin to look dry. Allow to cook one minute longer, then remove from heat. Serve with your favorite pancake toppings. TIP: Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter. Recipe makes about 20 small pancakes, the size of the ones in the photos (3-4 servings).

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More About The Cookbook



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Published on September 5, 2013

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  1. Dusty Wittman says

    Great recipe! I made oat flour out of steel cut oats using a Nutribullet. I also added about 1 tbsp of flaxmeal for increased nutrition and to help absorb the extra liquid. The mixture definitely needs to sit a while to allow the oats absorb some liquid.

  2. Allison says

    These are delicious! I really like cinnamon so I doubled that, added chia seeds, left out the oil and almond extract since I was out. I also used whole wheat white flour. I will be making these over and over. Great recipe!

  3. Heather says

    Hi Katie! This is a really delicious pancake recipe! One thing I would say; based on the suggestion, I added in extra flour before refrigerating it because the batter looked thin, but then, after refrigerating it, it was really, really thick (too thick), so I had to add back in some more oat milk. So, next time, I’ll refrigerate it first before assuming the batter is too thin. That said, this recipe is really delicious; it’s a keeper!!!

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