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Fluffy Oatmeal Pancakes (Banana-Free)

Close-up of a tall stack of fluffy oatmeal pancakes with golden-brown, lacy edges.
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Make soft, tender oatmeal pancakes from scratch using oat flour for a wholesome, quick breakfast. This recipe delivers a satisfying stack without needing bananas.

Ingredients

Scale
  • 1 cup oat flour (or quick oats blended until fine)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 large egg
  • 1 cup milk (dairy or non-dairy)
  • 2 tablespoons melted butter or oil
  • 1/2 teaspoon vanilla extract

Instructions

  1. Combine the oat flour, baking powder, baking soda, salt, and sugar in a medium bowl. Whisk these dry ingredients together.
  2. In a separate bowl, whisk together the egg, milk, melted butter or oil, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine for fluffy pancakes.
  4. Heat a lightly oiled griddle or non-stick pan over medium heat. The pan is ready when a drop of water sizzles immediately.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
  7. Serve your oatmeal pancakes immediately with your favorite breakfast toppers.

Notes

  • For a gluten-free option, confirm your oats are certified gluten-free.
  • To make oat flour, process rolled oats in a high-speed blender until they reach a fine, flour-like consistency.
  • If you prefer a slightly sweeter pancake, add one extra teaspoon of sugar to the dry mix.
  • These pancakes freeze well; cool completely, then stack with parchment paper between layers before freezing. Reheat in a toaster or oven.

Nutrition

Find it online: https://cookincorner.com/fluffy-oatmeal-pancakes-banana-free-recipe/