My London life one slice at a time

Oat Pancakes

While spending more time at home during this pandemic I’ve found I’m spending more time on making nicer breakfasts. One of things I’ve been making a lot more of is pancakes. Usually just a Sunday morning treat but now I’m having them a couple of times a week at least. My default was to always make scotch pancakes but I always felt hungry again within an hour. This is where these fluffy oat pancakes come in. Oats are packed with fibre and a really good source of protein, meaning these pancakes taste great but also keep you fuller longer. You’ll be surprised just how easy and tasty these pancakes are.

As I usually make these fresh I only make them for one person, so this recipe makes 3-4 pancakes. Just scale it up over to how ever many you need and enjoy. My favourite thing to top them with is a selection of berries with yoghurt but the options are limitless. If you want to make extra these will keep in an airtight container for around 5 days, or you can freeze them once they have cooled.

Oatmeal Pancakes

No ratings yet
Print Pin Rate


  • 1/3 cup rolled oats
  • 1/3 cup milk - I use oat milk but feel free to use the milk of your choice
  • 1 medium egg
  • 1/2 tablespoon unsalted butter - plus more for cooking
  • 1/3 tablespoon granulated sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoons baking powder
  • pinch of salt
  • pinch of cinnamon - (optional)


  • In a medium bowl add the rolled oats and milk and leave to soak for 10 minutes until the oats have softened. Meanwhile, melt 1/2 tablespoon unsalted butter in the microwave and put it to one side to cool.
  • Add the egg, butter and 1/2 tablespoon granulated sugar to the oats, and whisk together to combine. Add the flour and baking powder, pinch of salt, and a pinch of ground cinnamon if desired, and gently whisk together.
  • Leave to stand for 5 minutes. Meanwhile, heat a medium/large frying pan or skillet over a medium-high height.
  • Add a small amount of butter to the pan and swirl to coat. Using a spoon add the pancake batter to the pan in 2-tablespoon portions, cooking 2-3 at a time. Cook for around 3 minutes, until bubbles start to appear on the surface and the bottoms are turning golden-brown and flip them over. Cook for a further 2-3 minutes on the other side until also turning golden-brown.
  • Transfer the pancakes to a warm plate. Repeat cooking the remaining batter, adding a small amount of butter each time. If you're making this recipe for more than one just repeat as necessary.

Leave a comment

Your email address will not be published.

Recipe Rating

%d bloggers like this: