This healthy pancake recipe is delicious–and it’s made without bananas! These healthy pancakes are made with oats which creates a soft, thick, hearty pancake that you’ll be thinking about long after breakfast is done.

WHY I MADE THESE HEALTHY OAT PANCAKES

This healthy pancake recipe is deliciously easy–and it’s made without bananas! Bananas are great and all but they’re used in a lot of healthy pancake recipes, so I wanted to make one that was a little bit different. These healthy pancakes are made with oats and oat milk so it creates a soft, thick, hearty pancake that you’ll be thinking about long after breakfast!

While you’re at it, check out these Cinnamon Roll Gluten Free Muffins for another great breakfast option!

The best part of these tasty oat pancakes is the fact that they are so easy to make. Pancake batter is, in my opinion, such an easy thing to whip up in the mornings! This pancake batter comes together rather quickly.

The first step, though, is to mix the oats and oat milk together so the oats can soften a bit. That will take about 15 minutes, but after that short wait you’ll be well on your way to healthy pancake glory. At the end of this blog post I share my tips on how to cook your pancakes so they turn out perfectly each down! Scroll down to get those key pancake cooking tips.

HOW TO MAKE PERFECT HEALTHY PANCAKES

Pancakes were one of the very first recipes I learned how to make, so I can say I’ve been making pancakes for a very long time! In fact, the very first recipe I ever published on salt n sprinkles was for buttermilk pancakes!

Here are my top tips for perfect pancakes:

1. Melt 1 tablespoon of butter in your non-stick pan. Once it’s melted, the pan is hot enough. Turn down the heat if needed. You don’t want the pan to get so hot that it burns the pancake.
2. Scoop the batter using a 1/4 c measuring cup, or large cookie scoop. Pour the batter directly in the center of the pan, and continue pouring in the center of the pancake. You want the batter to spread out evenly from the center – this give you a nicely round shape.
3. While the pancake cooks, take a peek at the edges and underneath the pancake to make sure it’s golden brown before flipping. This will take about 90 seconds – 2 minutes.
4. Once flipped, the pancake will cook much quicker on this second side. Just cook it for about one minute more.
5. Melt more butter in the pan each time before adding your next pancake batter. You want each pancake to cook in its own buttery goodness!
6. Wipe the pan with a paper towel if the pan starts to get too brown.
7. Keep a close eye on the temperature as you’re cooking the pancakes. You may need to lower or raise the temperature each time.

And my most important tip… it’s ok to sacrifice the first pancake.

This first one will essentially be your temperature/technique check so you’ll know how long to cook each pancake for. It’ll also let you know if your heat is too low, or too hot. This is your test pancake so don’t get too attached to it – but do be sure to eat it after!

OAT PANCAKES KEY INGREDIENTS

• oats
• oat milk
• maple syrup
• egg
• coconut oil or butter
• vanilla extract
• almond extract (optional)
• flour

HOW LONG DO THESE HEALTHY PANCAKES TAKE TO MAKE?

These pancakes only take about 30 minutes to make total, which makes them a great, speedy option for breakfast!

• Prep time: 15 minutes
• Cook time: 15 minutes

HOW TO STORE THESE OAT PANCAKES?

Freezing leftover pancakes is a great way to store them! To freeze pancakes, simply allow them to cool completely and then place a sheet of wax paper or parchment paper between each pancake so they don’t stick together.

Place the pancakes in a large gallon-sized Ziploc bag and freeze for up to 6 months!

When it’s time to eat your pancakes, simply reheat them in the microwave at 30s intervals until completely soft and warmed through.

HEALTHY OAT PANCAKES FAQ

1. Can I make these pancakes gluten-free?

Yes! Just swap the whole wheat flour with gluten-free flour. Also be sure to use certified gluten-free oats.

2. Do I have to soak the oats first?

Soaking helps to soften the oats and improves the texture of the pancakes, making them fluffier and less chewy and dense. You can skip that step if you’re in a pinch, but the batter will be thicker and the pancakes will be slightly more dense.

3. Can I blend the batter?

Sure! If you prefer smoother, more uniform pancakes, you can blend the soaked oats. I recommend folding in the dry ingredients by hand rather than blending them to keep the pancakes fluffy and not over-worked.

4. What can I use instead of oat milk?

Almond, soy, cashew, or regular cow’s milk can all work in this recipe.

5. Can I make the batter ahead of time?

It’s best to cook the pancakes right away because the oats continue to absorb liquid and the baking powder activates quickly. If you need to prep the batter ahead of time, mix the wet and dry ingredients separately and combine them just before cooking.

6. How do I store leftovers?

Store cooked pancakes in an airtight container in the refrigerator for up to 4 days. They also freeze well! Just layer the cooked pancakes with parchment paper and freeze for up to 2 months. Toast to reheat.

7. What’s the best way to reheat them?

Reheat in a toaster, air fryer, or warm skillet for the best texture. Microwaving works too in a pinch!

8. My pancakes turned out dense—what went wrong?

This usually happens if the batter is overmixed after adding the flour. Mix just until there are no visible streaks.

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

Find even more of my homemade recipes on Instagram, TikTok, Pinterest, and YouTube.

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Healthy Cinnamon Oat Pancakes

This healthy pancake recipe is delicious–and it’s made without bananas! These healthy pancakes are made with oats which creates a soft, thick, hearty pancake that you’ll be thinking about long after breakfast is done.

Print Pin Rate

Course: Breakfast

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 pancakes

Ingredients

• 1 c oats
• 1 c oat milk or any non-dairy milk
• 1 tbsp maple syrup plus more for topping
• 1 egg
• 2 tbsp coconut oil or butter melted, plus more for greasing the skillet
• 1 tsp vanilla extract
• 1/2 tsp almond extract optional
• 2/3 c + 2 tbsp whole wheat or all purpose flour
• 2 tsp baking powder
• 1/2 tsp cinnamon
• pinch of salt

Instructions

• Pour the oats into a medium bowl and mix in the oat milk. Let sit for 15 minutes so the oats can soften.
• In a separate bowl, mix together the melted coconut oil or butter, egg, maple syrup, vanilla extract, and almond extract. Add this to the oats and stir until the batter is thoroughly incorporated.
• Next, add in the flour, baking powder, cinnamon, and salt. Mix just until no streaks of flour remain. Be careful not to overmix.
• Heat a non-stick skillet over medium-low heat. Melt 1 tbsp coconut oil or butter in the pan, and then pour about 1/4 c pancake batter into the pan (I used a large cookie scoop).
• Cook for about 2 minutes on the first side, and then 1 minute on the second side, until golden brown on both sides.
• Serve with extra maple syrup!

Notes

Adapted From: Celebrating Sweets