Breakfast · Venezuelan

Oatmeal Pancakes

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · October 13, 2026

These oatmeal pancakes blend ground oats into a quick batter for a hearty, naturally nutty breakfast. A short rest lets the oats soften so the pancakes cook up tender, not gritty. Top with syrup and fresh strawberries and you have a cozy plate on the table in no time.

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Oatmeal Pancakes

Why you'll love this

  • Made with ground oats for a hearty, filling start to the day.
  • Just one bowl or blender and a handful of pantry staples.
  • Ready in about 25 minutes, perfect for a slow weekend morning.
  • Easy to customize with your favorite fruit and syrup.

EveryDayMeal recipe

Oatmeal Pancakes

Prep
15m
Cook
10m
Total
25m
Serves
2
Level
Easy

Ingredients

  • 1 medium egg
  • 1/3 cup milk
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 dash vanilla extract
  • 1 1/2 cups ground oats (oat flour)
  • a little butter, for the pan
  • 1 tablespoon maple or simple syrup
  • 3 strawberries, sliced

Equipment

  • Mixing bowl or blender
  • Whisk
  • Nonstick skillet
  • Spatula

Instructions

  1. Add the egg, milk, sugar, baking powder, salt, vanilla, and ground oats to a bowl or blender and whisk or blend until the batter is smooth and well combined.
  2. Let the batter rest for 10 minutes so the ground oats absorb the liquid and soften, which gives you tender pancakes instead of a gritty bite.
  3. Heat a nonstick skillet over medium-low heat and rub it lightly with butter so the pancakes get a golden edge without sticking.
  4. Pour a small amount of batter into the pan for each pancake and cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes.
  5. Flip with a spatula and cook the second side until golden, about 1 to 2 minutes more, keeping the heat medium-low so they brown evenly and do not scorch.
  6. Stack the pancakes on a plate, drizzle with syrup, and top with sliced fresh strawberries before serving warm.

Tips from the kitchen

  • Let the batter rest the full 10 minutes; this is the key step for soft pancakes.
  • Keep the heat at medium-low so the thicker oat batter cooks through without burning.
  • If the batter thickens too much while resting, stir in a splash more milk to loosen it.

Estimated nutrition per serving: 340 cal · 12g protein · 48g carbs · 11g fat

Make it your own

  • Swap strawberries for blueberries, banana slices, or a spoonful of jam.
  • Use oat milk or almond milk in place of dairy milk for a lighter version.
  • Add a pinch of cinnamon to the batter for warm spice.

Storing & make-ahead

Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or warm skillet. They also freeze well for up to 2 months; reheat straight from frozen.

Good to know

Can I make my own ground oats?
Yes. Blend rolled oats in a blender or food processor until they reach a flour-like texture, then measure out 1 1/2 cups.
Why is my batter so thick?
Oat flour soaks up liquid as it rests. Just stir in a little more milk, a tablespoon at a time, until it pours easily.
Are these pancakes gluten free?
They can be if you use certified gluten-free oats and check that your baking powder is gluten free.
Can I make the batter ahead?
It is best cooked right after the 10-minute rest, but you can refrigerate it for a few hours and loosen with a splash of milk before cooking.

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