Favorite Oatmeal Pancakes (without eggs)

Favorite Oatmeal Pancakes (without eggs)

Homemade oatmeal pancakes, made with no eggs! This is my family’s favorite oatmeal pancake recipe, made with oats, buttermilk, brown sugar and a few other simple ingredients.  It’s an easy recipe it and makes delicious oatmeal pancakes, sure to be among your very favorites! So, grab your favorite griddle and get flipping!

It’s hard to beat my grandparents recipe for old-fashioned buttermilk pancakes or these lemon ricotta pancakes, but there’s something so unique and special about the lacy texture and buttery-brown sugar flavor of these oatmeal pancakes. I find myself turning to this eggless pancake recipe most often when I run out of eggs, but it’s also great for vegetarians or those who avoid eggs. Made with oats and whole wheat pastry flour, these oatmeal pancakes are loaded with fiber and whole grains, and they’re absolutely delicious!  In addition to oats, brown sugar, butter and buttermilk flavor the batter, which gives these pancakes their irresistible flavor and light, delicate texture.   One bite and you’ll know why they’re a family favorite in my house.

favorite oatmeal pancakes (with no eggs)

4 TIPS FOR THE BEST FLUFFY OATMEAL PANCAKES

1. DO MIX ALL THE DRY INGREDIENTS TOGETHER WITH A WHISK.

This will guarantee you don’t have any pockets of baking soda in your pancakes.  If the baking soda is evenly dispersed in the batter, it will rise beautifully and you won’t end up with any bitter baking soda-y bites.

2. DON’T OVER-MIX THE BATTER.

If you mix til the point of a perfectly smooth batter, you’ll overwork the gluten in the whole wheat flour and they’ll be tough and chewy.  Mix just until most of the flour has been absorbed by the liquid ingredients and you see some lumps.

3. DO USE A JUST RIGHT HOT PAN.

I can’t emphasize this one enough. Have you ever noticed the first few pancakes in your griddle are “flops” and just don’t look great? That’s because the pan isn’t hot enough! Don’t be afraid to fire up the heat to medium-high in the beginning. You will want to turn it back to medium after a few minutes. On my stove, I alternate between medium-high heat and medium-low heat, with the majority of the cooking time set to medium. When the pancakes are browning too quickly, turn it down. When they’re looking flat and pale in color, turn it up. You’ll get the hang of it!

4. DON’T FLIP MORE THAN ONCE.

Resist the temptation to flip more than once and please, oh please, don’t smoosh or pat your pancakes with your spatula while they’re cooking.  You’ll know the pancakes are ready to flip when they’re covered in tiny bubbles and those bubbles begin to pop.  Use a thin but sturdy spatula for flipping precision.

INGREDIENTS YOU’LL NEED TO MAKE OATMEAL PANCAKES

  • Oatmeal – You’ll use quick oats in this recipe as they absorb the liquid from the batter more quickly.
  • Whole wheat pastry flour – also know as white whole wheat flour.  All purpose flour works in this recipe as well.
  • Baking soda – Make sure your baking soda is fresh.
  • Salt – Adds flavor
  • Brown sugar – Adds sweetness and is a perfect match with oatmeal pancakes
  • Buttermilk – both low-fat and full fat buttermilk work for this recipe.  The buttermilk makes these pancakes. It gives them both their delicate, classic buttermilk flavor and their fluffy texture. See notes below for buttermilk substitutions. 
  • Butter – A few tablespoons of melted butter adds richness and tenderness to the pancake batter, plus more for cooking and serving. 
  • Pure maple syrup – For serving. Warm it in the microwave for 30 seconds to take the chill off if it’s been stored in the refrigerator. You don’t want to pour cold syrup over your hot pancakes!
ingredients to make oatmeal pancakes with no eggs

HOW TO MAKE OATMEAL PANCAKES

This recipe makes about 10 four-inch pancakes. The batter is easy to whip up and it’s mixed by hand. Preheat the oven to 200 degrees if you want to keep them warm while you cook.  

1. STIR TOGETHER DRY INGREDIENTS

Mix oats, flour, baking soda, salt, and brown sugar in a medium bowl and whisk well to combine.

2. WHISK LIQUID INGREDIENTS

In a small bowl, whisk buttermilk with melted butter.

3. MAKE PANCAKE BATTER

Pour liquid ingredients into dry ingredients and stir gently with a rubber spatula, until almost fully mixed. You want to error on the side of undermining. Small lumps and a few streaks of flour equals more tender pancakes!  Let batter sit for 10-15 minutes so the oats can absorb some of the liquid. 

make pancake batter

4. COOK PANCAKES

First, start by heating a large pancake nonstick griddle, cast-iron skillet or electric griddle over medium heat and wait until the griddle is nice and hot.  You should feel the heat coming from the pan when you place your hand a few inches above. 

Once hot, coat the bottom of the pan with a little butter (about one teaspoon).  

Using a 1/4-cup measuring cup and about a quarter cup of batter, scoop batter onto hot griddle, letting it fall into somewhat organized circles.  They will begin to bubble quite quickly if the pan is sufficiently heated.  Wait, 2-3 minutes, until the edges begin to set and little bubbles form and begin to pop on the surface of each pancake.  

When you suspect they’re ready to flip, you can “peek” by lifting the corner of the pancake with your pancake spatula.  If it’s golden brown, you’re ready to flip. If it’s still light and blonde looking, give it another minute or two (you may want to turn up your heat to medium-high, temporarily).  Flip all pancakes and cook on the second side for another 1-2 minutes, until browned and cooked in the middle.  

Remove pancakes in batches as you go, and repeat with remaining batter.  I like to stack the cooked pancakes on an oven safe baking sheet and place in the oven (200 degrees Fahrenheit) as I go, to keep them hot and serve them all at once, but a plate works fine too.

how to cook oatmeal pancakes

5. ENJOY PANCAKES

Serve hot pancakes in stacks, with butter and plenty of pure maple syrup.  Bacon and fresh fruit are also nice additions!  

EGG-FREE OATMEAL PANCAKE VARIATIONS

  • For blueberry oatmeal pancakes, gently fold in 1/2 cup blueberries to the finished pancake batter.
  • For chocolate chip oatmeal pancakes, gently fold in 1/4 cup semi-sweet chocolate chips into the batter.

BUTTERMILK SUBSTITUTES & ALTERNATIVES

Nothing compares to the taste and texture of real buttermilk. If you can, make this recipe the first time with real buttermilk since it’s the gold standard. Sometimes buttermilk can be hard to find or you just don’t want to make the grocery store run. I admit, I turn to these easy alternatives in a pinch. Chances are you have everything you need to whip up a homemade buttermilk substitute.

HOW TO MAKE YOUR OWN BUTTERMILK

  • Do you have plain yogurt and milk? Whisk 1/2 cup of milk into 1/2 cup plain yogurt. Use in recipe as written. Or:
  • Use milk and vinegar or lemon juice  – Stir 1 cup milk with 1 tablespoon of vinegar or lemon juice. Let sit for 10-15 minutes. It will curdle slightly and thicken. Use in recipe as written.

CAN I PREPARE THE OATMEAL PANCAKE BATTER IN ADVANCE?

No, unfortunately not. You can pre-mix the dry ingredients and pre-mix the liquid ingredients and store them in airtight containers overnight.  But, once you mix the wet ingredients with the dry ingredients, you can only wait 10-15 minutes for the oats to absorb some of the liquid before you cook your pancakes!  

When the baking soda and the buttermilk are combined in the batter, the leavening agent in the baking soda is activated by the buttermilk to create carbon dioxide.  Bubbles of gas are caught in the batter as it cooks and this is what makes the pancake fluffy.  Letting the batter sit longer than 10-15 minutes will result in dense, flat pancakes. Try this homemade buttermilk pancake mix for a time-saving alternative or to make buttermilk pancakes ahead of time.

HOW TO FREEZE & STORE LEFTOVER PANCAKES

Pancakes freeze and reheat well for future weekday breakfasts or snacks on the go. 

To freeze, place in freezer bag or airtight container, separating each layer with parchment paper. These will keep up to 2 months.

To reheat, place frozen pancakes in toaster/toaster oven or microwave for 30 seconds on high heat.

USE UP THAT LEFTOVER BUTTERMILK IN THESE RECIPES!

Double Chocolate Zucchini Bread
Chocolate Strawberry Shortcake Sundaes

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favorite oatmeal pancakes (with no eggs)
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Favorite Oatmeal Pancakes (without eggs)

Homemade oatmeal pancakes, made with no eggs! This is my family’s favorite oatmeal pancake recipe, made with real buttermilk & brown sugar. This recipe makes about 10 four-inch pancakes. The batter is easy to whip up and it’s mixed by hand. Preheat the oven to 200 degrees if you want to keep them warm while you cook.  
Prep Time5 minutes
Cook Time20 minutes
Rest Time15 minutes
Total Time40 minutes
Course: Breakfast, brunch
Keyword: egg free pancakes, eggless pancakes, oatmeal pancakes, pancakes without eggs
Servings: 10 pancakes

Ingredients

  • 1/2 cup quick oats
  • 1/2 cup whole wheat pastry flour also known as white whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp brown sugar
  • 2 tbsp melted butter plus extra butter for cooking and serving
  • 1 1/2 cups buttermilk
  • maple syrup for serving

Instructions

  • STIR TOGETHER DRY INGREDIENTS: Mix oats, flour, baking soda, salt, and brown sugar in a medium bowl and whisk well to combine.
  • WHISK LIQUID INGREDIENTS: In a small bowl, whisk buttermilk with melted butter.
  • MAKE PANCAKE BATTER: Pour liquid ingredients into dry ingredients and stir gently with a rubber spatula, until almost fully mixed. You want to error on the side of undermining. Small lumps and a few streaks of flour equals more tender pancakes!  Let batter sit for 10-15 minutes so the oats can absorb some of the liquid. 
  • COOK PANCAKES: First, start by heating a large pancake nonstick griddle, cast-iron skillet or electric griddle over medium heat and wait until the griddle is nice and hot.  You should feel the heat coming from the pan when you place your hand a few inches above. 
    Once hot, coat the bottom of the pan with a little butter (about one teaspoon).  
    Using a 1/4-cup measuring cup and about a quarter cup of batter, scoop batter onto hot griddle, letting it fall into somewhat organized circles.  They will begin to bubble quite quickly if the pan is sufficiently heated.  Wait, 2-3 minutes, until the edges begin to set and little bubbles form and begin to pop on the surface of each pancake.  
    When you suspect they’re ready to flip, you can “peek” by lifting the corner of the pancake with your pancake spatula.  If it’s golden brown, you’re ready to flip. If it’s still light and blonde looking, give it another minute or two (you may want to turn up your heat to medium-high, temporarily).  Flip all pancakes and cook on the second side for another 1-2 minutes, until browned and cooked in the middle.  
    Remove pancakes in batches as you go, and repeat with remaining batter.  I like to stack the cooked pancakes on an oven safe baking sheet and place in the oven (200 degrees Fahrenheit) as I go, to keep them hot and serve them all at once, but a plate works fine too.
  • ENJOY PANCAKES: Serve hot pancakes in stacks, with butter and plenty of pure maple syrup. Bacon and fresh fruit are also nice additions!  


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