Introduction
Oats pancake recipe, If you’re looking for a healthy and delicious breakfast option that doesn’t compromise on flavor or texture, this Oat Pancake recipe is perfect for you! These pancakes are gluten-free, refined sugar-free, and butter-free, yet they are incredibly soft, fluffy, and satisfying. Whether you’re a fan of oatmeal or not, this recipe will turn your morning routine into a delightful experience. Plus, they are easy to make and can be stored for a quick and nutritious meal anytime!
Recipe Ingredients
Highlighted Ingredients:
Old-Fashioned Rolled Oats: The star of this recipe! These oats provide a hearty texture while keeping the pancakes gluten-free. Make sure to grind them finely for a smooth batter.
Baking Powder & Baking Soda: These leavening agents work together to create light and fluffy pancakes.
Milk + Vinegar (Homemade Buttermilk): This combination gives a slight tang and enhances the tenderness of the pancakes.
Egg: A crucial binder that provides structure and keeps the pancakes soft.
Maple Syrup: A natural sweetener that replaces refined sugar, adding a rich, caramel-like flavor.
Vegetable Oil: Ensures a moist texture, though it can be omitted for a lower-calorie version.
Vanilla Extract: Enhances the overall flavor profile, making the pancakes even more irresistible.
Ingredient Measurements (1x, 2x, 4x)
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| Rolled Oats (ground) | 1 cup | 2 cups | 4 cups |
| Baking Powder | 1 tsp | 2 tsp | 4 tsp |
| Baking Soda | 1/2 tsp | 1 tsp | 2 tsp |
| Salt | 1/4 tsp | 1/2 tsp | 1 tsp |
| Milk | 3/4 cup | 1.5 cups | 3 cups |
| Vinegar | 1 tsp | 2 tsp | 4 tsp |
| Egg | 1 | 2 | 4 |
| Maple Syrup | 2 tbsp | 4 tbsp | 8 tbsp |
| Vegetable Oil | 1 tbsp | 2 tbsp | 4 tbsp |
| Vanilla Extract | 1 tsp | 2 tsp | 4 tsp |
How to Make Oat Pancakes (Step-by-Step)
Prepare the Oats (1 min)
Finely grind the old-fashioned rolled oats using a blender or food processor until they resemble flour.
Mix Dry Ingredients (2 min)
In a large mixing bowl, whisk together the ground oats, baking powder, baking soda, and salt.
Prepare the Wet Ingredients (3 min)
In another bowl, combine the milk and vinegar. Let it sit for 5 minutes to create homemade buttermilk.
Add the egg, maple syrup, vegetable oil, and vanilla extract. Mix well.
Combine Wet and Dry Ingredients (2 min)
Slowly add the wet mixture to the dry ingredients, stirring until just combined. The batter should be thick but pourable.
Rest the Batter (5 min)
Let the batter sit for at least 5 minutes to allow the oats to absorb liquid.
Preheat and Cook (3-5 min per pancake)
Heat a non-stick pan over low-medium heat for 3-5 minutes. Lightly grease with oil.
Pour 1/3 cup of batter onto the pan, spreading it slightly. Cook until bubbles form and edges look set (about 2-3 minutes).
Flip and cook for another 1-2 minutes until golden brown.
Serve and Enjoy!
Stack them up, drizzle with maple syrup, or top with fresh fruit for an extra treat!
How to Make Moist and Fluffy Pancakes
Grind the Oats Well: Ensure the oats are finely ground for a smooth batter.
Let the Batter Rest: Resting allows the oats to absorb moisture, creating a softer texture.
Do Not Overmix: Stir until just combined to keep the batter airy.
Cook on Low-Medium Heat: High heat can burn the outside before the inside is fully cooked.
Use Buttermilk: The acidity reacts with the baking soda, making the pancakes extra fluffy.
10 Test Kitchen Tips for Perfect Oat Pancakes
Use fresh baking powder and baking soda for the best rise.
Adjust milk if the batter feels too thick.
Always preheat the pan for even cooking.
Flip only when you see bubbles across the surface.
Use a 1/3 cup scoop for evenly sized pancakes.
Cook in small batches to prevent overcrowding.
Keep cooked pancakes warm in a low oven.
Experiment with toppings like yogurt, nuts, or chocolate chips.
Store leftovers properly (see below).
Enjoy fresh but know they freeze well!
How to Store Oat Pancakes
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in a toaster or skillet over low heat for best texture.
Can You Freeze Oat Pancakes?
Yes! Allow pancakes to cool completely, then place them in a single layer on a baking sheet. Freeze for 1 hour, then transfer to a zip-lock bag. They can be frozen for up to 3 months. To reheat, pop them in the toaster or warm in a pan over low heat.
NonVegKahani Community Tips & Praise (By Rahul K)
“This is my go-to pancake recipe! The texture is incredible, and I love how healthy they are. My family enjoys them every weekend with fresh fruit and honey. Highly recommended!” – Rahul K.
Nutrition (Per Serving – 1 Pancake)
Calories: 120
Protein: 4g
Carbohydrates: 18g
Fat: 4g
Fiber: 2g
Sugar: 4g
Best YouTube Video for This Recipe
Watch the Best Oat Pancake Recipe Here!
5 FAQs About Oat Pancakes
Can I use instant oats instead of rolled oats?
Yes, but the texture may be slightly different. Rolled oats work best.
Can I make this recipe vegan?
Yes! Replace the egg with a flaxseed egg and use plant-based milk.
What’s the best way to make them extra fluffy?
Let the batter sit for 5-10 minutes before cooking.
Can I add mix-ins like blueberries or chocolate chips?
Absolutely! Fold them into the batter before cooking.
How do I reheat frozen pancakes?
Pop them in the toaster or warm in a pan over low heat for a few minutes.
Enjoy your healthy, fluffy oat pancakes! 
Pingback: Banana Pancake Recipe Without Eggs » Nonvegkahani
Pingback: Ragi Pancake Recipe » Nonvegkahani