Oatmeal Pancakes (Without Banana) are a wonderful, hearty breakfast option that’s both filling and delicious. These pancakes have a lovely, slightly chewy texture thanks to the oats, with a golden, fluffy inside that makes every bite satisfying. Without bananas, they keep a clean, simple flavor that’s perfect for adding your favorite toppings, whether it’s syrup, fresh fruit, or a dollop of yogurt.
I love making these pancakes when I want something a bit different from the usual stack but still easy and comforting. Using oats adds a gentle nuttiness and a bit more fiber, which keeps me full longer through busy mornings. I also appreciate how quick they come together, so I can whip up a batch without much fuss. A little tip I’ve found helpful is to soak the oats for a few minutes before cooking to get an even better texture.
These pancakes are great for weekends when I get to slow down and enjoy breakfast with family or friends. Sometimes, I mix in a handful of cinnamon or vanilla to give them a warm, inviting aroma. No banana means everyone in the family can enjoy them, even if they’re not a fan of banana flavor. Paired with fresh berries and a drizzle of honey, they always bring smiles to the table!
Key Ingredients & Substitutions
Rolled oats: These give your pancakes a great texture and nutty flavor. You can swap them for quick oats if you’re short on time, but rolled oats give a better bite.
Milk: Use any milk you like—dairy or plant-based like almond or oat milk. It won’t change the taste much but can affect creaminess.
Flour: All-purpose flour works well, but whole wheat adds extra fiber and a heartier taste. Gluten-free flour blends can work too if you have a gluten sensitivity.
Sweetener: Maple syrup or honey are great for a touch of sweetness. You can skip this if you prefer a more neutral pancake or add a little sugar instead.
How Do I Get Fluffy Pancakes Without Overmixing?
It’s easy to overmix pancake batter, leading to tough results. Here’s how to keep your pancakes fluffy and tender:
- Mix all wet ingredients well first, then add dry ingredients gradually.
- Stir gently and only until the flour disappears; it’s okay if the batter is a bit lumpy.
- Let the batter rest 5-10 minutes so the oats soften and the batter thickens slightly.
- Cook on medium heat to get a golden crust without burning.
Patience here gives you soft, fluffy pancakes with a nice oat texture every time.
Equipment You’ll Need
- Mixing bowl – big enough to mix your batter without spilling.
- Measuring cups and spoons – for easy and accurate ingredient amounts.
- Whisk or spoon – to combine wet and dry ingredients smoothly.
- Non-stick skillet or griddle – helps pancakes cook evenly without sticking.
- Spatula – for flipping pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Add blueberries or chopped apples to the batter for a fruity twist.
- Stir in a teaspoon of cinnamon or pumpkin pie spice for extra warmth.
- Swap half the flour for oat flour to boost oat flavor and make them heartier.
- Mix in a handful of chopped nuts or chocolate chips for added texture and fun.
How to Make Oatmeal Pancakes (Without Banana)
Ingredients You’ll Need:
For the Pancakes:
- 1 cup old-fashioned rolled oats
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 1 tablespoon vegetable oil or melted butter
- 1 tablespoon maple syrup or honey (optional, for sweetness)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
- ½ cup all-purpose flour (can substitute with whole wheat flour)
For Serving:
- Fresh blueberries
- Sliced bananas
- Maple syrup or honey
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and cooking time. Soaking the oats for 10 minutes is included here, which gives you time to mix your ingredients and warm your skillet. Cooking the pancakes usually takes around 5-7 minutes.
Step-by-Step Instructions:
1. Soaking the Oats:
In a bowl, mix the rolled oats with the milk. Let them soak for about 10 minutes so the oats become soft and easier to blend into the batter.
2. Mixing Wet Ingredients:
To the soaked oats, add the egg, vegetable oil or melted butter, maple syrup (if using), and vanilla extract. Stir everything together until it’s well combined.
3. Preparing Dry Ingredients:
In another bowl, whisk together the flour, baking powder, cinnamon if you like, and salt. This helps distribute everything evenly.
4. Combining Wet and Dry Mixtures:
Add the dry ingredients gradually into the wet oat mixture. Stir gently until the batter just comes together. The batter should be thick but still a bit lumpy—don’t overmix.
5. Cooking Your Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter for each pancake onto the pan. Cook for 3-4 minutes or until you see bubbles forming on top and the edges start to look set. Carefully flip and cook for another 2-3 minutes or until golden brown and cooked through.
6. Serving Suggestions:
Stack the pancakes on a plate, keep warm, and repeat with the remaining batter. Serve your pancakes with fresh blueberries, banana slices, and a drizzle of maple syrup or honey for a tasty finish.
Enjoy these warm, hearty pancakes any morning!
Can I Use Frozen Berries Instead of Fresh?
Yes! Just thaw frozen berries before adding them to your pancakes or as a topping. You might want to drain any excess liquid to avoid making the batter too wet.
Can I Make the Batter Ahead of Time?
Absolutely! Prepare the batter in the morning or the night before and store it covered in the fridge for up to 24 hours. Give it a gentle stir before cooking as oats may absorb more liquid overnight.
How Should I Store Leftover Pancakes?
Let pancakes cool completely, then stack with parchment paper between them to prevent sticking. Store in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave.
Can I Substitute the Egg?
Yes, you can replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested) or use commercial egg replacers to keep it vegan and still maintain binding in the batter.
