Oatmeal Pancakes

From the kitchen of Carly

Hearty pancakes made with ground oats instead of flour. Subtler sweetness, slight nutty flavor, and a denser bite that holds up to syrup and fruit. Perfect for a slow weekend breakfast that lasts you to lunch. Let the batter rest 10 minutes. Oats are thirsty; without the rest, the pancakes turn out gummy in the middle.

Oatmeal Pancakes

Oat pancakes have a tender crumb and nutty depth that regular flour can't touch. The trick is grinding the oats yourself, letting the batter rest so they absorb the liquid, and watching the heat closely because they brown faster than wheat. These come together in 25 minutes and taste substantial enough to hold you through the morning.

Prep
10 min
Cook
15 min
Total
25 min
Servings
2
Difficulty
easy

Ingredients

2 servings

  • 1large egg
  • 1/4 cup(80 ml)whole milk
  • 1 tbspgranulated sugar
  • 1 tspbaking powder
  • 1 pinchkosher salt
  • 1/2 tspvanilla extract
  • 5 oz(150 g)rolled oats, ground in a blender to a flour-like consistency
  • 2 oz(50 g)unsalted butter, melted
  • 1 tbspextra butter, for the pan
  • 1/4 cupmaple syrup, to serve (optional)
  • 1 cupfresh strawberries, sliced (optional)

Instructions

  1. If your blender is up to it, blitz the rolled oats for 30 seconds until they look like coarse flour. (You can also use store-bought oat flour.)

  2. In a large bowl, whisk together the egg, milk, sugar, baking powder, salt, and vanilla until smooth.

  3. Stir in the oat flour and the melted butter. Mix gently; the batter will look thicker than regular pancake batter.

  4. Let the batter rest for 10 minutes. The oats absorb liquid and the texture sets up.

  5. Heat a nonstick skillet or griddle over medium heat. Brush with a little of the extra butter.

  6. Pour a 1/4 cup ladle of batter into the pan for each pancake. Don't crowd; cook 2 to 3 at a time.

  7. Cook 2 to 3 minutes, until bubbles form on the surface and the edges look set.

  8. Flip and cook 1 to 2 minutes more, until golden on the second side. Oat pancakes brown faster than wheat ones; watch closely.

  9. Stack on a warm plate as they finish.

  10. Serve hot with maple syrup, sliced strawberries, and a pat of butter melting on top.

Tips from the kitchen

  • Grind your own oats if you can, even in a regular blender. Store-bought oat flour works fine but loses some texture and flavor sitting on the shelf. Fresh-ground oats taste better and give you a slightly coarser, more interesting crumb.
  • Don't skip the 10-minute rest. The oats soak up moisture and transform the batter from loose to workable. This step also makes flipping easier and gives you better browning.
  • Oat pancakes brown much faster than wheat pancakes because of their fat content and density. Medium heat and close attention mean the difference between golden and burnt. If your first batch browns too fast, dial the heat back slightly.
  • A 1/4 cup ladle is your friend here. It keeps pancakes uniform in size so they cook at the same rate, and the batter is thick enough that you won't get the thin, lacy edges you'd get with thinner batter.

Variations

  • Banana oat pancakes: Mash a ripe banana into the wet ingredients before stirring in the oat flour. You may need slightly less milk since banana adds liquid. Skip the strawberries or use them alongside.
  • Spiced oat pancakes: Add 1/2 tsp cinnamon and a pinch of nutmeg to the dry ingredients. Serve with a drizzle of honey and toasted nuts instead of maple syrup.
  • Savory oat pancakes: Omit the sugar and vanilla, add 1/4 tsp garlic powder and fresh chives. Serve with a fried egg on top and hot sauce instead of syrup.
  • Make-ahead batch: Divide the batter into portions, freeze on a baking sheet, then store in a freezer bag. Pan-fry from frozen, adding an extra minute per side. Not the same as fresh but much faster on a weekday morning.

Make ahead and storage

Store leftovers in an airtight container in the fridge for up to 3 days. Toast them gently in a low oven or toaster oven to bring back softness; microwaving works but can make them rubbery. Oat pancakes don't freeze well because the texture turns dense and gummy when thawed.

Substitutions
  • rolled oats to store-bought oat flour or steel-cut oats (ground). Pre-ground oat flour saves the blender step. Steel-cut oats grind to a coarser texture; pancakes get more rustic.
  • whole milk to almond, oat, or soy milk. Oat milk doubles down on the oat flavor. All non-dairy options work without changing the recipe.
  • granulated sugar to honey, maple syrup, or coconut sugar. Liquid sweeteners thin the batter slightly; reduce milk by 1 tbsp if using.

Pairs well with: Crisp bacon and a poached egg for a savory-sweet combo, A pot of strong black coffee or a cappuccino, Fresh fruit salad and Greek yogurt on the side