Oatmeal pancakes are ridiculously good.
Tender and fluffy pancakes that have a little bit of bite to them because of the addition of oats. Flavored with classic vanilla and a touch of cinnamon (it seriously adds something special.) These come together in no time at all and are a little more nutritious and filling than a standard pancake. I always say they're perfect for when you want the benefits of eating oatmeal, but would rather indulge in a pancake.
While this is a gluten-free recipe, you can make this glutinous by replacing the GF flour with regular all purpose.
Jump to Recipe
This post contains affiliate links, which means I may make a small commission at no extra cost to you. All thoughts and opinions expressed are my own.
For more gluten free breakfast recipes:
Gluten Free Buttermilk Pancakes – Thick and Fluffy - This recipe is one of my top three most popular Pinterest posts. These oatmeal pancakes are inspired after this recipe.
Gluten Free Buckwheat Pancakes, One Bowl Buttermilk Pancakes
Homemade Berry Maple Syrup – Easy Pancake Syrup - This homemade berry maple syrup is a great alternative to plain syrup. It's especially great when in-season berries are bountiful.
Blueberry Oat Breakfast Bars – gluten free
Amish Baked Oatmeal – Classic Vanilla, Gluten Free
Lemon Poppy Seed Muffins with Glaze – Gluten Free
Gluten Free Chocolate Chip Muffins – Gluten Free Breakfast
Gluten Free Banana Bread- Banana Nut Muffins (One Bowl)
What are the benefits of making homemade pancakes?
While many people opt to make pancakes by using store-bought mixes, homemade is always best. I find that homemade pancakes turn out thicker and fluffier and have a much fuller flavor. You control what ingredients go in them and dodge unnecessary ingredients such as palm oil, soybean oil, corn starch, dextrose, malted barley flour, defatted soy flour, artificial flavors, etc.
While there are some healthy organic or gluten free pancake mixes out there, they are pretty pricy. I find that making my own pancakes is much cheaper, and I always have the ingredients on hand.
It really doesn't take that many ingredients to make homemade pancakes. To make things easier, you could always make your own homemade pancake mix by combining the dry ingredients and storing in a glass jar or container. Then, when you're ready to make pancakes, portion out the dry and simply add the wet ingredients and you're good to go.
How to Make Oatmeal Pancakes:
- Combine GF rolled oats and milk together in a large mixing bowl. Let stand for 10 minutes for the oats to absorb the milk and soften. Melt butter in the microwave and set aside to cool. Tip: I like to get this step started and then unload my dishwasher/do the morning things during these 10 minutes to maximize my time.
- Add eggs, granulated sugar, melted butter, and vanilla extract to the oat mixture. Whisk until combined.
- Add in GF all purpose flour, baking powder, cinnamon, and salt. Whisk until just combined. Let stand an additional 5 minutes.
- Meanwhile, heat a nonstick frying pan or cast iron skillet over medium heat. Add a pat of butter. Once melted, drop the batter into the pan (Important: Measure 2 tbsp. of batter per pancake. I typically measure ¼ cup of batter per pancake in my other recipes, but this recipe only needs 2 tbsp.)
I prefer cooking the pancakes in butter for this recipe compared to my normal vegetable oil method because I don't want the oats to soak up oil.
- Cook pancakes until bubbles pop on the surface and the bottoms are golden brown, about 3-4 minutes. Flip, and cook until golden brown, about 2-3 minutes. Set pancakes on a plate covered in foil until ready to serve, or keep warm in an oven.
- Repeat until all of the batter is used up, being sure to add butter to the pan in-between every batch.
- Serve with butter and maple syrup, or toppings of choice.
Oatmeal Pancakes Notes:
- Double the recipe to make more pancakes at once. These pancakes keep well in the fridge up to three days and make the perfect meal prepped breakfast for part of the week.
- You can leave out the cinnamon if you don't want it, but it really makes these pancakes taste special. The flavor kind of reminds me of French toast (and there's a little bit of nostalgia in there, too.)
- I buy my gluten-free oats from Thrive Market (Get 40% off your first order + sometimes a free gift) because they are also organic and a really good deal.
Oatmeal Pancakes with Cinnamon and Vanilla - Gluten Free Fluffy Pancakes
Ingredients
- 1 cup gluten free rolled oats
- 1 cup milk I used almond milk
- ⅔ cup high quality GF all purpose flour containing xanthum gum I used King Arthur GF Flour Measure for Measure
- 2 large eggs
- 1 tablespoon unsalted butter or plant based butter
- 1 tablespoon granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Combine GF rolled oats and milk together in a large mixing bowl. Let stand for 10 minutes for the oats to absorb the milk and soften. Meanwhile, melt butter in the microwave and set aside to cool. Tip: I like to get this step started and then unload my dishwasher/do the morning things during these 10 minutes to maximize my time.
- Add eggs, granulated sugar, melted butter, and vanilla extract to the oat mixture. Whisk until combined.
- Add in GF all purpose flour, baking powder, cinnamon, and salt. Whisk until just combined. Let stand an additional 5 minutes.
- Meanwhile, heat a nonstick frying pan or cast iron skillet over medium heat. Add a pat of butter. Once melted, drop the batter into the pan (Important: Measure only 2 tbsp. of batter per pancake.)
- Cook pancakes until bubbles pop on the surface and the bottoms are golden brown, about 3-4 minutes. Flip, and cook until golden brown on the other side, about 2-3 minutes. Set pancakes on a plate covered in foil until ready to serve, or keep warm in an oven.
- Repeat until all of the batter is used up, being sure to add butter to the pan in-between every batch.
- Serve with butter and maple syrup, or toppings of choice.
Leave a Reply