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Fluffy & Healthy Classic Oatmeal Pancakes (No Banana)

A stack of three fluffy oatmeal pancakes dusted generously with powdered sugar on a white plate.
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Make wonderfully fluffy and satisfying oatmeal pancakes using whole oats. This recipe is a wholesome, quick, and easy breakfast option perfect for busy mornings.

Ingredients

Scale
  • 1 cup rolled oats (or oat flour for finer texture)
  • 1 cup all-purpose flour (or substitute with more oat flour)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 large egg
  • 1 1/4 cups milk (dairy or non-dairy)
  • 2 tablespoons melted butter or oil
  • 1 teaspoon vanilla extract

Instructions

  1. If using rolled oats, process them in a blender or food processor until you reach a coarse flour consistency. If using oat flour, skip this step.
  2. In a large bowl, whisk together the oat flour, all-purpose flour, baking powder, cinnamon, salt, and sugar.
  3. In a separate medium bowl, whisk the egg, milk, melted butter or oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine for fluffy pancakes.
  5. Heat a lightly oiled griddle or non-stick pan over medium heat.
  6. Pour about 1/4 cup of batter per pancake onto the hot surface.
  7. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
  8. Serve immediately with your favorite toppings.

Notes

  • For the fluffiest results, let the batter rest for 5 minutes before cooking.
  • If you prefer a smoother texture, use fine oat flour instead of processing whole rolled oats.
  • You can substitute buttermilk for regular milk and omit the baking powder for a slightly different rise.

Nutrition

Find it online: https://hearthbite.com/oatmeal-pancakes-fluffy-healthy-recipe/