Oatmeal Pancakes (Without Banana) are a delicious, hearty twist on classic pancakes that bring a wonderful nutty flavor and satisfying texture to your breakfast plate. Made with oats instead of flour and no bananas involved, these pancakes come out fluffy, soft, and just the right amount of chewy. They’re perfect for anyone looking for a simple and wholesome start to their day without the banana taste.
I love making these pancakes when I want something cozy but a little different from the usual stack. The oats give a nice wholesome bite, and the recipe is so easy to tweak—add cinnamon, a little vanilla, or some chopped nuts if you like. I find they hold together well and cook up beautifully on the griddle without sticking or falling apart, which is a huge plus if you’re making breakfast for a crowd.
My favorite way to enjoy these pancakes is with a drizzle of maple syrup and a handful of fresh berries on top. Sometimes I’ll add a dollop of yogurt or nut butter for extra creaminess and protein. They’re a great way to fill up and keep you energized for the morning, whether it’s a slow weekend or a busy weekday. Plus, everyone seems to love that familiar oat flavor without the banana, so these pancakes always feel like a little breakfast win in my kitchen.
Key Ingredients & Substitutions
Rolled Oats: These give the pancakes a hearty texture and nutty flavor. If you want a finer texture, you can pulse them briefly in a blender before mixing.
Milk: Use any milk you like—dairy or plant-based options like almond or oat milk work great and change the flavor slightly.
Flour: I usually use all-purpose flour, but oat flour makes this recipe gluten-free if needed. You can also try whole wheat flour for extra fiber.
Sweetener: Honey or maple syrup adds just a touch of sweetness. You can swap with agave syrup or brown sugar if that’s what you have on hand.
Egg: The egg binds the ingredients together. For a vegan option, try a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) but the texture might be a bit different.
How Do I Get Pancakes That Are Fluffy but Hold Together?
The key is balancing moisture and letting the oats soak, then cooking at the right heat:
- Soak the oats in milk for about 10 minutes. This softens them and helps the batter hold together.
- Mix wet and dry ingredients gently—over-mixing can make pancakes tough.
- Cook on medium heat. Too hot will brown the outside but leave the inside undercooked.
- Wait for small bubbles to form on top, and the edges to look set before flipping gently.
- If the batter is too thick, add a splash more milk so the pancakes cook through evenly without burning.
Equipment You’ll Need
- Mixing bowls – I like using one for wet and one for dry ingredients to keep things simple and organized.
- Measuring cups and spoons – for easy, accurate ingredient measuring.
- Whisk or fork – helps mix the batter smoothly without lumps.
- Non-stick skillet or griddle – cooks the pancakes evenly and prevents sticking, making flipping easier.
- Spatula – a thin, flexible one helps flip pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Add blueberries or chopped apples into the batter for a fruity twist and extra natural sweetness.
- Stir in 1/4 cup chopped nuts like walnuts or pecans to add crunch and protein.
- Mix in a teaspoon of cinnamon or pumpkin pie spice for warm, cozy flavors.
- Try swapping milk for orange juice and adding a little zest for a bright, citrusy note.
Oatmeal Pancakes (Without Banana)
Ingredients You’ll Need:
Main Ingredients:
- 1 cup rolled oats
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup all-purpose flour (or oat flour for gluten-free)
- ½ teaspoon ground cinnamon (optional)
- Butter or oil for cooking
Toppings (Optional):
- Fresh blueberries
- Banana slices
- Maple syrup
How Much Time Will You Need?
Preparation takes about 10 minutes to soak the oats and mix the batter, and cooking takes roughly 10-15 minutes depending on how many pancakes you make. So the total time is approximately 20-25 minutes.
Step-by-Step Instructions:
1. Soak the Oats:
In a bowl, pour the rolled oats and the milk. Let them soak for about 10 minutes to soften the oats and create a creamy base.
2. Mix Wet Ingredients:
Add the egg, honey or maple syrup, and vanilla extract to the soaked oats. Stir everything well until combined.
3. Combine Dry Ingredients:
In another bowl, whisk together the baking powder, salt, flour, and cinnamon if using. This ensures the leavening is evenly distributed.
4. Make the Batter:
Add the dry ingredients to the wet oat mixture gradually, stirring gently. The batter should be thick but pourable. If it feels too thick, add a splash more milk to reach the right consistency.
5. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until you see bubbles forming on the surface and the edges look set.
Flip carefully and cook for another 2 minutes or until golden brown and cooked through.
6. Serve and Enjoy:
Keep the cooked pancakes warm while you finish cooking the rest. Serve stacked pancakes topped with fresh banana slices, blueberries, and a drizzle of maple syrup.
Can I Use Gluten-Free Flour for These Pancakes?
Yes! You can substitute all-purpose flour with oat flour or another gluten-free flour blend. Just keep in mind that the texture might be slightly different, but they’ll still taste delicious.
How Do I Store Leftovers?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them gently in a toaster, microwave, or skillet until warmed through.
Can I Make the Batter Ahead of Time?
Absolutely! You can prepare the batter the night before and keep it covered in the fridge. Give it a gentle stir before cooking, and if it thickens too much, just add a splash of milk.
What Are Some Good Toppings for Oatmeal Pancakes?
Maple syrup, fresh berries, sliced bananas, nut butters, or a dollop of yogurt all make fantastic toppings. Feel free to get creative based on your preferences!
