Easy Oatmeal Pancakes

Looking for a wholesome, hearty breakfast that’s easy to whip up and tastes amazing? These Easy Oatmeal Pancakes are a nutritious twist on the traditional pancake stack. Made with simple ingredients and packed with fiber, they’re perfect for slow weekend mornings or even busy weekdays. Fluffy, slightly nutty, and naturally sweetened, these pancakes are sure to become a family favorite.

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Why You’ll Love This Recipe
Wholesome Ingredients – Made with oats, bananas, and eggs for a naturally healthy start.
Quick & Easy – Just blend, pour, and cook!
Perfect Texture – Fluffy, soft, and just the right amount of chew from oats.
No Refined Sugar – Naturally sweetened with banana or maple syrup.
Customizable – Add berries, nuts, or chocolate chips for variety.

Ingredients You’ll Need

1 cup rolled oats
1 ripe banana
2 large eggs
½ cup milk (dairy or non-dairy)
1 tsp vanilla extract
1 tsp baking powder
½ tsp cinnamon (optional)
Pinch of salt
Butter or oil for cooking

Optional Toppings:
Fresh berries
Sliced bananas
Maple syrup or honey
Nut butter
Chopped nuts or seeds

Tools You’ll Need
Blender or food processor
Non-stick skillet or griddle
Spatula
Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prepare the Batter

1. Add rolled oats to a blender and blend into a fine flour (about 20 seconds).
2. Add banana, eggs, milk, vanilla extract, baking powder, cinnamon, and salt.
3. Blend until smooth and creamy, about 30–45 seconds.
4. Let the batter rest for 5 minutes to thicken slightly.

Step 2: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
2. Pour ¼ cup of batter per pancake onto the skillet.
3. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
4. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
5. Transfer to a plate and repeat with remaining batter.

Step 3: Serve & Enjoy

1. Stack pancakes and top with fresh fruit, syrup, or your favorite toppings.
2. Serve warm with a side of yogurt or smoothie for a balanced breakfast.

Tips for Success
Use a Ripe Banana – It adds natural sweetness and helps bind the batter.
Let Batter Rest – Resting allows the oats to absorb moisture and thicken.
Keep Pancakes Warm – Store cooked pancakes on a plate in a warm oven while you cook the rest.
Make a Double Batch – Freeze extras for quick weekday breakfasts.

Serving Suggestions
Fresh Fruit – Blueberries, strawberries, or sliced apples add flavor and color.
Greek Yogurt – Serve a dollop on top for extra protein.
Chia Jam – A homemade or store-bought fruit spread adds natural sweetness.
Coffee or Smoothie – Pair with your favorite morning beverage for a complete meal.

How to Store & Reheat

Storing:
Refrigerate: Store pancakes in an airtight container for up to 3 days.
Freeze: Stack between parchment paper and freeze for up to 2 months.

Reheating:
Microwave: Heat on low for 30–60 seconds.
Toaster: Toast until warmed and slightly crisped.
Skillet: Warm gently over low heat until heated through.

Frequently Asked Questions

1. Can I use quick oats instead of rolled oats?
   Yes, but the texture may be a bit softer. Rolled oats are preferred for structure.
2. Can I make this batter ahead of time?
   You can blend the batter the night before and store it in the fridge. Stir well before using.
3. Is this recipe gluten-free?
   Yes, if you use certified gluten-free oats.
4. Can I make it vegan?
   Yes! Replace the eggs with flax eggs and use plant-based milk for a vegan version.

Final Thoughts
These Easy Oatmeal Pancakes are the ultimate healthy comfort breakfast. They’re fluffy, satisfying, and made with wholesome ingredients you likely have on hand. Whether you’re feeding kids, fueling a workout, or simply enjoying a cozy breakfast, this recipe delivers every time.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: American

Nutritional Information (Per Serving, 3 pancakes):
Calories: 260 | Protein: 9g | Carbohydrates: 32g | Fat: 10g | Fiber: 4g | Sodium: 280mg

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