Description
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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Ingredients
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
Instructions
Step 1: Prepare the Batter
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Add rolled oats to a blender and blend into a fine flour (about 20 seconds).
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Add banana, eggs, milk, vanilla extract, baking powder, cinnamon, and salt.
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Blend until smooth and creamy, about 30–45 seconds.
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Let the batter rest for 5 minutes to thicken slightly.
Step 2: Cook the Pancakes
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Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
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Pour ¼ cup of batter per pancake onto the skillet.
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Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
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Flip and cook for another 1–2 minutes, until golden brown and cooked through.
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Transfer to a plate and repeat with remaining batter.
Step 3: Serve & Enjoy
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Stack pancakes and top with fresh fruit, syrup, or your favorite toppings.
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Serve warm with a side of yogurt or smoothie for a balanced breakfast.
Notes
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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: American