These oat pancakes are thick, soft, and fluffy. Perfect drizzled with maple syrup and topped with candied pecans and sliced banana for the perfect weekend breakfast. These pancakes are super soft and fluffy, but the best thing about them is they’re filling too.
Oats are filled with fiber and if you pair the pancakes with the candied pecans and banana it’ll keep you full for most of the day. This recipe makes about 8 decent-sized pancakes so it’ll feed about 4 people with two each. The recipe is so easy to double or even triple if you are feeding more though.
Equipment for this recipe
- Mixing Bowl
- Cast Iron Pan
Best Fluffy Oatmeal Pancakes Recipe
- 1/2 Cup / 50g Oats
- 3 Tbsp Sugar
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 1 Cup / 250ml Milk
- 2 tsp Baking Powder
- 2 Tbsp / 30g Butter
- 1 Egg
- 1 Cup / 125g Flour
- Candied Pecans
- 1 Tbsp Butter
- 2 Tbsp Brown Sugar
1. In a medium-size mixing bowl add the oats. You can use old-fashioned oats, rolled oats, or quick oats here. Add half a cup or 50g to the mixing bowl. Pour in 1 cup or 250ml of milk, you can use a milk alternative here if you would prefer. To the oats and milk crack in 1 medium-sized egg and add the butter.
2. Melt your butter in the microwave or in a small saucepan over low heat and pour it into the bowl. Use a whisk to combine the ingredients together well. All the wet ingredients are going to start to hydrate and soften the oats.
3. To the wet ingredients you can start to add the dry ingredients. you’ll need 1 cup or 125g of standard all-purpose flour. Add the flour to the bowl followed by 2 tsp of baking powder to make the pancakes light fluffy.
4. Lastly you’ll need a few Tbsp of sugar to sweeten up the pancakes along with 1/2 tsp of cinnamon and a pinch of salt. Add it to the bowl along with the sugar and salt. Use a wooden spoon to fold your pancake batter together just until you no longer see any dry flour. Heat a frypan over medium-low heat.
5. When it’s hot add about 1/2 tsp of butter and 1/3 cup of pancake batter. Let the pancake batter spread out on its own and cook for about 3-4 minutes or until bubbles start to appear and pop in the center. Make sure to check a few times and adjust the heat if the pancake is getting a little too much color.
6. Flip the pancake over and cook on the other side for 2-3 minutes. Repeat with the remaining batter. If you did want to make the candied pecans for this recipe take your pan and add 1 Tbsp of butter, 1/4 cup of pecans, and 2 Tbsp of brown sugar. Cook over medium heat for about 4-5 minutes or until the pecans have turned golden and toasty and the sauce has thickened and become sticky. Let it cool for a few minutes before serving.
Serve the pancakes stacked high with the candied pecans, sliced banana, and drizzled with a good quality maple syrup.
The cinnamon adds a delicious warmth that pairs so well with the oats but alternatively, you can use a mixed spice or any other type of spice blend.