Breakfast · Venezuelan

Oatmeal Pancakes

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · August 12, 2026

These oatmeal pancakes turn a handful of pantry basics into a cozy, filling breakfast that comes together in one bowl. The oats give them a hearty texture, and a quick rest before cooking helps them puff up soft and tender. Top with fresh strawberries and a drizzle of syrup and breakfast is sorted.

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Oatmeal Pancakes

Why you'll love this

  • One bowl and a blender, no fancy steps.
  • Naturally hearty and filling from the oats.
  • Easy to make gluten-free with certified oats.
  • Ready in about 30 minutes start to finish.

EveryDayMeal recipe

Oatmeal Pancakes

Prep
15m
Cook
15m
Total
30m
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)
  • 2 tablespoons butter, for the pan
  • 1 tablespoon maple syrup or caramel
  • 3 fresh strawberries, sliced

Equipment

  • Blender or mixing bowl
  • Nonstick skillet
  • Spatula
  • Ladle or 1/4 cup measure

Instructions

  1. Add the egg, milk, sugar, baking powder, salt, vanilla, and ground oats to a blender or mixing bowl and blend or whisk until smooth so there are no dry pockets of oat flour.
  2. Let the batter rest for 10 minutes. This gives the oats time to soak up the liquid, which makes the pancakes tender instead of gritty, and lets the baking powder start working.
  3. Heat a nonstick skillet over medium-low and rub it with a little butter until it shimmers and smells nutty, which keeps the pancakes from sticking.
  4. Pour a small ladle of batter into the pan for each pancake and cook until bubbles form and pop 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 more minutes. Keep the heat medium-low so they cook through without burning.
  6. Stack the pancakes on a plate, drizzle with syrup or caramel, and top with the sliced strawberries.

Tips from the kitchen

  • Make your own oat flour by blending rolled oats until fine, then measure out 1 1/2 cups.
  • Do not skip the 10 minute rest. It is the difference between fluffy and dense pancakes.
  • Keep the heat at medium-low so the oats cook fully before the outside browns too much.

Estimated nutrition per serving: 420 cal · 12g protein · 52g carbs · 18g fat

Make it your own

  • Swap the strawberries for blueberries, banana slices, or a spoon of peanut butter.
  • Stir in a pinch of cinnamon or a handful of chocolate chips for the kids.
  • Use a dairy-free milk to keep it lighter.

Storing & make-ahead

Keep cooled pancakes in an airtight container in the fridge for up to 3 days, or freeze between sheets of parchment for up to 2 months. Reheat in a toaster or a warm skillet until heated through.

Good to know

Can I use regular flour instead of oat flour?
You can, but the texture changes. Oat flour gives these their hearty character. If subbing, use about the same amount of all-purpose flour and expect a softer pancake.
Why is my batter so thick?
Oat flour keeps absorbing liquid as it sits. Just stir in a splash more milk until it pours easily off the ladle.
Are these gluten-free?
They can be. Use oats and oat flour labeled certified gluten-free, since regular oats are often processed alongside wheat.
Can I make the batter ahead?
It is best used within about 20 minutes. If you make it earlier, it will thicken in the fridge, so loosen it with a little milk before cooking.

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