Oatmeal Pancakes (Without Banana) are a hearty and satisfying breakfast option that combines the comforting texture of oats with fluffy pancake goodness. These pancakes have a gentle, nutty flavor thanks to the oats, and they’re soft and tender without the usual banana binding them together. If you love a wholesome start to your day but aren’t a fan of banana, these will be your new favorite!
I like making these pancakes when I want something a little different from the usual stack. The oats add a nice bit of texture that feels filling but not heavy. Plus, they’re simple to whip up with ingredients you probably already have in your kitchen. I usually sprinkle a bit of cinnamon or vanilla in the batter for an extra cozy touch—it’s little things like that which make these pancakes feel special.
One of my favorite ways to serve these is with a drizzle of maple syrup and a handful of fresh berries on top. The natural sweetness of the syrup pairs beautifully with the subtle oat flavor. Sometimes, I like to add a dollop of yogurt or a spread of nut butter for a bit more creaminess and protein. These pancakes make a great weekend treat that feels both comforting and wholesome every time.
Key Ingredients & Substitutions
Rolled Oats: Using rolled oats adds great texture and a mild nutty flavor. If you want a smoother pancake, try quick oats. For gluten-free options, make sure your oats are certified gluten-free.
Milk: I usually use regular dairy milk, but almond, oat, or soy milk work just as well. They add a subtle taste and keep it dairy-free if needed.
Flour: All-purpose flour helps bind everything together. You can swap in whole wheat flour for a nuttier taste, or use gluten-free flour blends if you need to avoid gluten.
Egg: The egg binds the batter and helps pancakes rise. If you’re vegan or allergic, try a flax egg (1 tbsp ground flaxseed + 3 tbsp water) as a substitute.
How Can I Make the Batter Just Right for Fluffy, Not Dense Pancakes?
The key is letting the batter rest. After mixing, give the oats time to soak up the liquid—about 5 minutes does the trick. This helps soften the oats and makes your pancakes tender.
- Pulse oats into coarse flour for good texture, but don’t blend too long or it becomes too fine.
- Mix wet into dry ingredients gently; don’t overmix or pancakes get tough.
- Cook on medium heat so the outside browns without burning, while the inside cooks through.
- Look for bubbles on top and edges firming up before flipping for best results.
Equipment You’ll Need
- Blender or food processor – great for turning oats into oat flour quickly and evenly.
- Mixing bowls – you’ll need one for dry ingredients and one for wet to keep things simple.
- Whisk – helps mix the batter smoothly without lumps.
- Non-stick skillet or griddle – makes flipping pancakes easy and prevents sticking.
- Spatula – ideal for flipping pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Add blueberries or chopped apples to the batter for bursts of fresh, fruity flavor.
- Mix in a teaspoon of cinnamon or nutmeg for warm, cozy spice notes that lift the oats.
- Stir in chopped nuts like walnuts or pecans for crunch and a bit of protein.
- Try swapping maple syrup for honey or agave in the batter for a different sweetness profile.
How to Make Oatmeal Pancakes (Without Banana)?
Ingredients You’ll Need:
For The Pancakes:
- 1 cup rolled oats
- 3/4 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons all-purpose flour (or whole wheat flour)
- 1 tablespoon sugar or maple syrup (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For Cooking and Topping:
- Butter or oil for cooking
- Optional topping: sautéed fruit (e.g., apples or pears), maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation, including blending oats and mixing batter. Cooking the pancakes takes roughly 15 minutes. Overall, you’ll be ready to enjoy warm, hearty pancakes in about 25 minutes total.
Step-by-Step Instructions:
1. Prepare the Oat Flour:
Put the rolled oats into a blender or food processor and pulse them until they become a coarse flour-like texture. This will be the base for your pancakes.
2. Mix Dry Ingredients:
In a large bowl, combine the oat flour with all-purpose flour, baking powder, cinnamon, and salt. Stir these dry ingredients together until evenly mixed.
3. Mix Wet Ingredients:
In another bowl, whisk together milk, egg, sugar or maple syrup (if using), and vanilla extract. Make sure the mixture is smooth and well combined.
4. Combine and Rest:
Pour the wet ingredients into the bowl with dry ingredients. Stir gently until everything is just combined; avoid overmixing. Let the batter rest for about 5 minutes to let the oats soak up the liquid, which helps make the pancakes tender.
5. Cook the Pancakes:
Heat a non-stick skillet or griddle on medium and lightly grease with butter or oil. Pour roughly 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip each pancake and cook for another 2 minutes or until the second side is golden brown. Remove cooked pancakes and keep warm while you cook the remaining batter.
7. Optional Topping Preparation:
If you like, sauté pear or apple slices in a little butter with a sprinkle of cinnamon until soft and caramelized. Serve these warm on top of your pancakes for a tasty twist.
8. Serve and Enjoy:
Serve your oatmeal pancakes warm with a drizzle of maple syrup or your favorite toppings. Enjoy a wholesome and delicious breakfast!
Can I Use Gluten-Free Oats for These Pancakes?
Yes! Just make sure to use certified gluten-free rolled oats to keep the recipe gluten-free. The texture and flavor will be just as delicious.
How Can I Make These Pancakes Vegan?
Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and use a plant-based milk. These swaps work well without changing the flavor.
Can I Prepare the Batter Ahead of Time?
You can! Store the batter in the fridge for up to 24 hours. Give it a quick stir before cooking, as oats may absorb more liquid over time.
What’s the Best Way to Store Leftover Pancakes?
Cool pancakes completely, then store them in an airtight container or freezer bag in the fridge for up to 3 days or freeze for longer storage. Reheat in a toaster or microwave before serving.
