Easy Oatmeal Pancakes

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Looking for a gluten-free breakfast that tastes great and is easy to make? No special ingredients required — just rolled oats!

Easy Oatmeal Pancakes

How to make Easy Oatmeal Pancakes

Whisk rolled oats and milk together in a large bowl. Let stand for 10 minutes for the oats to soften. Meanwhile, melt 1 tablespoon unsalted butter and set it aside to cool.

Add the butter, 2 eggs, and 1 tablespoon granulated sugar to the oats, and whisk to combine. Add 2/3 cup all-purpose flour, baking powder, vanilla extract, kosher salt, and 1/4 teaspoon ground cinnamon, if desired, and whisk until just combined; do not overmix.

heat a large cast-iron or nonstick skillet over medium-high heat. Add 1 teaspoon butter to the pan and swirl to coat. Drop the batter into the pan in 2-tablespoon portions, cooking 2 at a time. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden brown about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.

Easy Oatmeal Pancakes

Repeat cooking the remaining batter.

How to make Easy Oatmeal Pancakes

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Easy Oatmeal Pancakes
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Easy Oatmeal Pancakes

  • skillet
Looking for a gluten-free breakfast that tastes great and is easy to make? No special ingredients required — just rolled oats!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Easy Oatmeal Pancakes
Servings: 4
Calories: 338kcal
Author: Luda huang

Equipment

  • skillet

Ingredients

  • 2 cup old-fashioned rolled oats
  • 1 cup milk regular or non-dairy
  • 2 large eggs
  • 1 tablespoon unsalted butter plus more for cooking
  • 1 tablespoon granulated sugar
  • 2/3 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon optional

Instructions

  • Whisk rolled oats and milk together in a large bowl. Let stand for 10 minutes for the oats to soften. Meanwhile, melt 1 tablespoon unsalted butter and set it aside to cool.
  • Add the butter, 2 eggs, and 1 tablespoon granulated sugar to the oats, and whisk to combine. Add 2/3 cup all-purpose flour, baking powder, vanilla extract, kosher salt, and 1/4 teaspoon ground cinnamon, if desired, and whisk until just combined; do not overmix.
  • heat a large cast-iron or nonstick skillet over medium-high heat. Add 1 teaspoon butter to the pan and swirl to coat. Drop the batter into the pan in 2-tablespoon portions, cooking 2 at a time. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden brown about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.
  • Repeat cooking the remaining batter.

Nutrition

Calories: 338kcal | Carbohydrates: 50g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 207mg | Potassium: 330mg | Fiber: 5g | Sugar: 7g | Vitamin A: 305IU | Calcium: 127mg | Iron: 3mg
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