Oatmeal Pancakes (Without Banana) are a hearty and simple twist on the classic breakfast favorite. These pancakes are fluffy with a slight chew from the oats, making them both filling and satisfying. They’re perfect for people who love the wholesome texture of oats but prefer to skip the banana flavor.
I really enjoy making these when I want something a little different but still comforting on a weekend morning. The oats add a nice nutty touch, and I like how they hold together well without bananas. A little tip: soaking the oats beforehand makes the pancakes extra tender, which is my favorite way to get them just right.
These pancakes go great with all your usual toppings like syrup, fresh berries, or a dollop of yogurt. I often serve them with a drizzle of honey and some sliced almonds for a little crunch. They’re simple, warm, and just plain good – perfect for sharing with family or friends on a cozy morning.
Key Ingredients & Substitutions
Rolled Oats: These give the pancakes a chewy, wholesome texture. If you’re short on rolled oats, quick oats work too, but the texture might be softer. For gluten-free, choose certified gluten-free oats.
Milk: You can use any milk you like—dairy, almond, oat, or soy all work well. I often use almond milk for a lighter taste and it keeps the pancakes moist.
Flour: All-purpose flour is classic, but oat flour or whole wheat flour are great swaps for a nuttier flavor. If you want gluten-free, just use oat flour and make sure your baking powder is gluten-free.
Egg: Acts as a binder and adds richness. For a vegan alternative, try flax eggs (1 tbsp flaxseed + 3 tbsp water, let sit 5 mins) but keep in mind the texture will be slightly different.
Honey or Maple Syrup: These add a touch of sweetness but are optional. You can skip or replace with coconut sugar or even a mashed fruit puree if you want natural sweetness without liquid syrup.
How Can I Make Pancakes Soft and Fluffy with Oats?
Oats don’t absorb liquid and soften as quickly as flour, so soaking them matters. Here’s what I do:
- Pulse rolled oats slightly to break them down without turning them into flour.
- Let the oats soak in milk for 5-10 minutes before mixing everything else. This helps the oats soften and blend better.
- Don’t overmix the batter—stir until combined. Overmixing can make pancakes tough.
- Use medium heat when cooking to get a nice golden crust without burning the outside before the center cooks.
Following these steps gives pancakes that balance chewy oat texture with light fluffiness. A drizzle of syrup and fresh fruit on top finishes them off perfectly!
Equipment You’ll Need
- Blender or food processor – great for breaking down oats to a finer texture for better pancakes.
- Mixing bowls – handy for soaking oats and combining batter ingredients separately.
- Non-stick skillet or griddle – cooks pancakes evenly and prevents sticking without much oil.
- Spatula – easy to flip pancakes gently without breaking them.
- Measuring cups and spoons – helps keep ingredient amounts accurate for best results.
Flavor Variations & Add-Ins
- Add cinnamon or nutmeg for warm, cozy spice that pairs well with oats.
- Stir in chopped nuts like walnuts or pecans to add crunch and nutty flavor.
- Swap blueberries for diced apples or raisins for a different fruity twist.
- Mix in a handful of shredded zucchini or carrot for extra moistness and a veggie boost.
How to Make Oatmeal Pancakes (Without Banana)?
Ingredients You’ll Need:
For The Pancake Batter:
- 1 cup rolled oats
- 3/4 cup milk (dairy or plant-based)
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup (optional, for sweetness)
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour (or oat flour for gluten-free option)
- 2 tablespoons melted butter or oil, plus extra for cooking
For Serving:
- Fresh blueberries
- Maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter, including soaking the oats, and around 15 minutes to cook all the pancakes. So in total, plan for about 25 minutes to enjoy a warm stack of fresh oatmeal pancakes.
Step-by-Step Instructions:
1. Prepare the Oats
Put the rolled oats into a blender or food processor and pulse a few times until the oats are slightly broken down but not turned into powder. This helps create a better texture in the pancakes.
2. Soak the Oats
In a medium bowl, mix the oats with milk, baking powder, and salt. Let this sit for 5 to 10 minutes so the oats soften up and absorb the liquid.
3. Mix the Batter
Add the egg, vanilla extract, honey or maple syrup if using, flour, and melted butter or oil to the soaked oats. Stir gently until everything is just combined—avoid overmixing for tender pancakes.
4. Cook the Pancakes
Heat a non-stick skillet or griddle on medium. Lightly grease it with a bit of butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until you see bubbles forming on the surface and the edges look set. Flip carefully and cook another 2 minutes until golden brown all over.
5. Serve and Enjoy
Place cooked pancakes on a plate and keep warm while finishing the rest. Serve your stack topped with fresh blueberries and a generous drizzle of maple syrup. Enjoy the hearty, slightly chewy, and tasty oatmeal pancakes perfect for any morning!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats if that’s what you have on hand. Just keep in mind the texture will be softer and less chewy than with rolled oats. They soak up liquid faster, so you might want to reduce the soaking time slightly.
Can I Make These Pancakes Vegan?
Absolutely! Replace the egg with 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 instead of butter to keep it fully vegan.
How Should I Store Leftover Pancakes?
Cool leftover pancakes completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a toaster or skillet until heated through.
Can I Add Other Mix-ins to the Batter?
Definitely! Fresh or frozen blueberries, chopped nuts, or a pinch of cinnamon are great additions. Just fold them in gently to avoid overmixing the batter.
