Breakfast · Venezuelan

Oatmeal Pancakes

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · July 12, 2026

These oatmeal pancakes swap regular flour for ground oats, so they turn out hearty, tender, and a little nutty. Blend the batter in one go, let it rest, then cook up a stack for a filling breakfast. Top with a drizzle of syrup and fresh strawberries and you are set.

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Oatmeal Pancakes

Why you'll love this

  • Made with ground oats for a hearty, filling stack.
  • One quick blend and a short rest, no fussy mixing.
  • Naturally more wholesome than plain white flour pancakes.
  • Easy to top however you like.

EveryDayMeal recipe

Oatmeal Pancakes

Prep
15m
Cook
15m
Total
30m
Serves
2
Level
Easy

Ingredients

  • 1 medium egg
  • 80 ml milk
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • pinch salt
  • 1 dash vanilla extract
  • 150 g ground oats (oat flour)
  • about 150 g butter, for the pan
  • 1 tablespoon sugar syrup or caramel
  • 3 strawberries, sliced

Equipment

  • blender or mixing bowl
  • nonstick frying pan
  • spatula
  • ladle

Instructions

  1. Add the egg, milk, sugar, baking powder, salt, vanilla, and ground oats to a blender jug or bowl and beat until you have a smooth, lump-free batter.
  2. Let the batter rest for 10 minutes so the ground oats absorb the liquid and thicken, which gives you fluffier pancakes.
  3. Heat a nonstick pan over medium-low and grease lightly with a little butter until it just shimmers, so the first pancake does not stick.
  4. Pour a small ladle of batter into the pan and cook until bubbles form and pop across the surface, about 2 minutes, meaning the underside is set and golden.
  5. Flip with a spatula and cook the other side for another 1 to 2 minutes until golden, keeping the heat medium-low so the oats do not scorch. Repeat with the rest of the batter.
  6. Stack the pancakes, drizzle with sugar syrup or caramel, and top with sliced strawberries to serve.

Tips from the kitchen

  • Keep the heat at medium-low so the oats cook through without burning before the center sets.
  • If the batter thickens too much while resting, loosen it with a splash of milk.
  • Wipe out excess butter between batches so the pancakes brown evenly instead of frying.

Estimated nutrition per serving: 420 cal · 12g protein · 58g carbs · 16g fat

Make it your own

  • Swap strawberries for banana slices or blueberries.
  • Use maple syrup or honey in place of caramel.
  • Add a pinch of cinnamon to the batter for warmth.

Storing & make-ahead

Keep leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or dry pan to bring back the crisp edges. They also freeze well between sheets of parchment for up to 2 months.

Good to know

Can I make my own oat flour?
Yes. Blitz rolled oats in a blender or food processor until finely ground, then measure out 150 g.
Why rest the batter?
The ground oats soak up the liquid and swell, giving you thicker, fluffier pancakes that hold together better.
Can I make these dairy free?
Use any plant milk and cook in oil instead of butter. The texture stays the same.
My pancakes are burning outside but raw inside. Why?
The heat is too high. Drop it to medium-low so the centers cook through as the outsides brown gently.

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