Vegan Oatmeal Pancakes

Imagine sitting down to a plate of these delicious vegan oatmeal pancakes topped with fresh fruit and maple syrup. It’s one of the best ways to start any day!

Vegan oatmeal pancakes are on a plate with blueberry sauce on top. Maple syrup is being poured on top. There is another plate of pancakes and a bowl of oats in the background.

I love having homemade pancakes in my fridge or freezer. It means an indulgent breakfast (or even dessert) is just a few minutes away.

That’s my favorite way to meal prep—preparing several meals (and sometimes doubling them)—and freezing the leftovers. That means, a double batch of these healthy oat flour pancakes and I’m a happy camper!

How to Make Vegan Oatmeal Pancakes

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  1. Stir together the rolled oats, milk, flax egg, maple syrup, olive oil, and vinegar. Set aside for 8 to 10 minutes to soften the oats.
    A hand holds a pitcher of milk, pouring it into a bowl of oats.
  2. Whisk together dry ingredients, including the flours, baking powder, salt, and cinnamon. 
    A hand holds a bowl of moistened oats, pouring them into a bowl with flour.
  3. Make the batter by combining the wet and dry ingredients and stirring until just combined. Set aside for up to 10 minutes to let the batter rest.
  4. Heat a skillet or griddle over medium-high heat. Spray with vegetable spray, and pour the batter in 1/4 cup rounds into the heated pan. 
    A spatula holds a pancake on a griddle, getting ready to flip it. There are other pancakes on the griddle, too.
  5. Cook pancakes for 3 to 4 minutes until bubbles appear on the top of the pancakes and the bottoms are golden brown. Then flip pancakes and cook on the other side for 3 to 4 minutes. 
  6. Transfer cooked pancakes to a pan lined with parchment paper. To keep pancakes warm, place the pan in an oven preheated to 200°F/95°C while you finish making pancakes from the rest of the batter.
  7. Serve pancakes with blueberry sauce, sliced bananas, fresh fruit, and maple syrup.

Key Ingredients

Here are the ingredients you’ll need for this recipe:

  • Oats — I prefer using rolled oats (also known as old-fashioned oats) for this recipe.
  • Plant-based milk — You can use almond milk, soy milk, etc.
  • Flax egg — You’ll need a flax egg or a chia egg for this recipe.
  • Maple syrup — You’ll need a syrup sweetener for the batter. If you don’t have maple syrup, you can make homemade maple syrup substitute, vegan honey, or agave nectar.
  • Olive oil — You can substitute melted vegan butter.
  • Vinegar — I use apple cider vinegar, but you can substitute plain white vinegar or even lemon juice.
  • Flour — You’ll need both oat flour and a good gluten-free flour.
  • Baking powder
  • Salt
  • Cinnamon
Looking down on pancakes on a plate with a triangle bite taken out, revealing syrup and blueberries on the plate.

Why This Recipe is a Winner

  • EASY — Made with only a few ingredients and less than 30 minutes, these pancakes are easy to make!
  • FAMILY-FAVORITE — Get the kids involved in stirring the batter or pouring syrup on top.
  • FREEZER-FRIENDLY — You can freeze the cooked pancakes by letting them cool, then transfer them to a tray so you can freeze them flat. After 30 minutes in the freezer, transfer to a freezer bag.

Frequently-Asked Questions

Can you put oatmeal in pancakes?

Using both oatmeal and oat flour to make pancakes is a great idea! Oats are full of nutrition, fiber, and flavor, making oat pancakes the perfect way to start your day.

Are oatmeal pancakes gluten-free?

As long as you use gluten-free oats and gluten-free flour, oat pancakes are gluten-free. If you’re highly sensitive to gluten, you should use certified gluten-free oats.

Serving Suggestions for Oatmeal Pancakes

Serve these oatmeal pancakes with your favorite toppings such as:

Storage Tips

Transfer pancakes to an airtight container and refrigerate for up to 7 days. You can freeze pancakes in a freezer-safe container or bag for up to 3 months.

A fork full of cut pancake sits in front of a stack of pancakes with blueberries on top. There are pancakes in the background.

Vegan Pancake Favorites

Sure, you love these vegan oatmeal pancakes! Now you’re ready for even more. These tasty vegan pancake recipes will give you lots of options:

A stack of oatmeal pancakes sit on a plate with maple syrup drizzling over the sides. There is a dollop of blueberry sauce on top.

Vegan Oatmeal Pancakes

These vegan oatmeal pancakes are healthy and delicious, a favorite combination every time! Loaded with heart-healthy oats, these pancakes are filling and taste amazing, especially when served with fresh fruit and maple syrup.
5 from 2 votes
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 pancakes
Calories: 79kcal

Ingredients

  • ¾ cup rolled oats (also known as old fashioned oats)
  • 1 ¼ cups plant-based milk (almond, soy, etc)
  • 1 flax egg
  • 2 tablespoons maple syrup
  • 1 tablespoon oilive oil
  • 1 tablespoon apple cider vinegar
  • ½ cup oat flour (see note)
  • ½ cup gluten-free flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • Toppings: Fresh fruit, peanut butter, and syrup.

Instructions

  • Stir together the rolled oats, milk, flax egg, maple syrup, olive oil, and vinegar. Set aside for 8 to 10 minutes to soften the oats.
  • Whisk together dry ingredients, including flours, baking powder, salt, and cinnamon.
  • Make the batter by combining the wet and dry ingredients and stirring until just combined. Set aside for up to 10 minutes to let the batter rest.
  • Heat a skillet or griddle over medium-high heat. Spray with vegetable spray, and pour the batter in ¼ cup rounds in the heated pan.
  • Cook pancakes for 3 to 4 minutes until bubbles appear on the top of the pancakes and the bottoms are golden brown. Then flip pancakes and cook on the other side for 3 to 4 minutes. 
  • Transfer cooked pancakes to a pan lined with parchment paper. To keep pancakes warm, place the pan in an oven preheated to 200°F/95°C while you finish making pancakes from the rest of the batter.
  • Serve pancakes with blueberry sauce, sliced bananas, fresh fruit, and maple syrup.

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Notes

Oat Flour

If you’re using homemade oat flour, the meal can be coarse, which is why I use 1/2 oat flour and half gluten-free flour). Here are some more flour options:
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup finely ground oat flour
  • 1/2 cup oat flour + 1/2 cup of flour of your choice (all-purpose, gluten-free, etc).

Batter Add-ins

  • Mini chocolate chips
  • Berries, such as blueberries or raspberries
  • Chopped nuts, such as pecans, almonds, or walnuts
  • Dried fruit, such as raisins or dried cranberries

Meal-Prepping

Double this batch and bring cooked pancakes to room temperature. Freeze pancakes on a tray and then transfer to a freezer bag. They will keep for 2 to 3 months. To reheat, place pancakes in a toaster oven or oven and cook until heated through. You can also heat them in the microwave until heated through, but they won’t regain the crispy crust.
Calories: 79kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 115mg | Potassium: 155mg | Fiber: 2g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

2 Responses to Vegan Oatmeal Pancakes

  1. Avatar thumbnail image for MarlyShawn Reply

    5 stars
    These have become my favorite pancakes. Almost like having Oatmeal Cookies for breakfast!

    • Avatar thumbnail image for MarlyMarly

      I love that you love these pancakes, my love.

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