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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!