Oatmeal Pancakes

Fluffy and filling, gluten free Oatmeal Pancakes need a place in your breakfast repertoire! Packed with oats and natural sweeteners, these will keep you going all morning long.

Gluten Free Oatmeal Pancakes Recipe

Nutritious and filling gluten-free oat flour pancakes are just as good eaten for a quick weekday breakfast as they are on the morning that they’re made. If you have leftover oatmeal this is the perfect way to use it up! Top them with fruit, yogurt, or maple syrup!

Think of these as souped-up pancakes – they’re packed with whole grains, fiber, and protein from both the oatmeal and oat flour, meaning that you won’t have a huge sugar crash later on like you might with traditional pancakes. Even better, you don’t need to sweeten them with anything, although you can stir in a bit of maple syrup and molasses for a touch of natural sweetness and flavor.

This recipe is adapted from Kim Boyce’s cookbook Good to the Grain, a book that was published quite a few years ago now but which stands the test of time. I adapted her recipe to be gluten-free, but you can easily make it with whole wheat flour. These oatmeal pancakes also make a great snack, with or without a generous spoon of peanut butter.

Why You’ll Love These Oat Pancakes

Hearty and wholesome, these pancakes will keep you going without extra sugar. Here’s why you’ll love them:

• Heart-healthy ingredients. Whole grain oats form the base of these pancakes. Oats are packed with fiber and also taste so good.
• Quick to put together. You don’t need much time to whip these pancakes up! And most of the ingredients you’ll probably already have in your fridge or pantry.
• A great way to use leftover oatmeal. We’ve all been there – the kids aren’t interested in that lovely bowl of oatmeal you made for breakfast! But you don’t want to throw it out! Save it, and make these oatmeal pancakes!

What You Need

Here’s what you’ll need to make these wonderfully nutritious oatmeal pancakes. The full ingredient amounts and instructions are in the recipe card below.

• Oat flour – Naturally gluten-free, whole grain oat flour forms the base of these pancakes
• Baking powder – To help the pancakes rise
• Ground cinnamon – For a little warming spice
• Salt – I use fine sea salt in my cooking and baking
• Butter – Use unsalted butter or coconut oil
• Milk – I use whole milk but you can also use 2%
• Oatmeal – Keep your plain cooked oatmeal to use in these oat pancakes
• Maple syrup – For an optional natural sweetener
• Molasses – For a deep, lightly sweet flavor note
• Eggs – Eggs help bind the batter together

Add-Ins

I love throwing in some extras to pancakes. Here are some add-ins that will make these oatmeal pancakes even better:

• Blueberries
• Raspberries
• Sliced strawberries
• Chopped nuts
• Unsweetened coconut flakes
• Mini chocolate chips

How to Make Oatmeal Pancakes:

1. Whisk together the dry ingredients: In a large bowl, whisk together the flour, baking powder, ground cinnamon, and salt until combined.
2. Whisk together the wet ingredients: In a medium bowl, whisk together the unsalted butter or coconut oil, milk, oatmeal, maple syrup or sugar, molasses, and eggs until well combined.
3. Fold the wet ingredients into the dry: Fold the wet ingredients into the dry ingredients gently — you don’t want to over-mix. The batter should be slightly thick with a bubbly surface.
4. Cook the pancakes: Heat a non-stick or cast-iron pan over medium heat until a drop of water sizzles when splashed onto the surface of the pan. Add a generous pat of butter and, working quickly, dollop ¼-cup mounds of batter onto the pan. Cook until bubbles form on the surface of the pancakes, then flip and cook and cook until the bottom is a dark golden-brown, about 5 minutes. You may need to adjust the heat lower. Wipe the pan with a cloth or paper towel (carefully!) before cooking the next batch. Serve hot.

Tips and Variation Ideas

Need subs? I’ve got you covered! Read on for substitution suggestions plus some variation options:

• Oat flour substitute – Try sorghum flour.
• To make with wheat flour – Substitute 1 3/4 cups whole wheat flour or a mix of whole wheat and white flour.
• To make dairy-free – Use coconut oil and substitute your favorite non-dairy milk for the milk.
• For perfectly cooked pancakes: Cook the pancakes on lower heat until the top begins to bubble, then flip them over and cook a few minutes more until they’re deep golden brown.

Serving Suggestions

Butter and maple syrup is the classic way to serve pancakes, but you can add fruit alongside, applesauce, yogurt, or peanut or almond butter.

Storage Options

Store leftover pancakes in a resealable bag in the fridge with a piece of parchment paper in between each one to keep them from sticking for up to 5 days. You can also use these method to freeze them – they’ll keep for 3 months in the freezer. To reheat, warm the pancakes in the microwave.

More Pancake Recipes

• Gluten Free Buttermilk Pancakes
• Pear Pancakes
• Spelt-Strawberry Pancakes