Pancakes continue to be the popular choice for ‘special’ breakfasts at our place (birthdays, Father’s Day, etc.). Bagels are pretty popular, and croissants come and go. But the good ol’ Oat Pancakes Recipe reigns supreme when it comes to a filling, satisfying and nourishing brekkie!

You’ll find heaps of different recipes for pancakes on our site, but this is one we’ll keep coming back to. It’s so super-easy. It makes a light and fluffy pancake. And they’re very filling.

The combination of the oats and the vanilla extract just make these pancakes seem so much more ‘homely’ than the store-bought shake and fry kind. Maybe it’s something in the process too. But once you’ve tried these, you probably won’t ever buy those pancake mixes again. The ingredients are really straight-forward, and it takes literally just a few minutes to whip it together in a bowl.

Garnish your pancakes with banana, blueberries, strawberries, bacon, and lashings of maple syrup. Or go a-la-natural and just allow some soft whipped butter, and a small drizzle of maple to infuse into your pancake stack.

Don’t forget, these pancakes are easy to freeze, and great for lunch and dinner too.

Make a bunch of smaller, pikelet-sized ones and freeze them for a healthy kid’s lunchbox snack. Just take them out the night before and thaw them, spread a little butter on in the morning, and they’re ready to eat by morning tea time.

Or make slightly thinner versions, and use them as wraps for dinner. Anything goes here: beans and rice, bacon, lettuce and tomato, chicken tenders, mayo and avocado. All your favourite wrap fillings work in a pancake.

Hungry yet…

Oat Pancakes recipe

Oat Pancakes Recipe

This oat pancake recipe is a modified version of an Alison Holst vegetarian cookbook recipe from the early 1990s. This mix serves 4 as a hearty breakfast.

Any leftovers freeze well, and can be very lightly microwaved then toasted in the toaster to be enjoyed on another day.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 1 cup milk
  • ¾ cup quick-cook rolled oats (Pam’s creamy oats are good)
  • ½ cup flour
  • 2 ½ tsp baking powder
  • 1 Tbsp sugar
  • 2 beaten eggs
  • 2 Tbsp melted butter
  • 1 tsp vanilla extract


  1. Pour the milk over the rolled oats and allow to soak for a few minutes while you assemble the rest of the ingredients.

  2. Add all the remaining ingredients to the oat mix and whisk thoroughly.
  3. The mix should be a little sloppier than a pikelet mix, but thicker than a pancake mix. Add extra liquid if you feel the need.

  4. Preheat a heavy-based, non-stick, frying pan and cook the mix as you would for any other pancake – a finished product of about 10cm diameter is practical, and the mix produces approximately 12 this size.

Recipe Notes

To serve, spread a little butter on the warm pancakes and stack in threes, drizzled with a little maple syrup, or topped with a good dollop of blueberry sauce. Delicious!

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Robert Glensor is the founder of the Paraoa Bakehouse- the home of Purebread organic breads and Gluten Free Goodies. With a love of good bread and a passion for all things organic and sustainable, Robert writes about all manner of issues to do with living green.

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