Easy Vegan Oatmeal Pancakes

If you ask me, vegan oatmeal pancakes are a breakfast game-changer.

These fluffy, hearty pancakes bring together the goodness of rolled oats with plant-based ingredients for a morning meal that’ll keep you satisfied. A hint of cinnamon and vanilla adds warmth to every bite, while ground flax gives them that classic pancake texture.

They’re just as easy to whip up as traditional pancakes, but packed with fiber and wholesome ingredients that’ll make you feel good about serving them. A drizzle of maple syrup and fresh berries on top is all you need.

It’s a cozy breakfast that happens to be vegan, perfect for slow weekend mornings or meal prep for busy days ahead.

What Kind of Oats Should I Use?

Both old-fashioned rolled oats and quick oats will work great in these pancakes, so use whichever you have in your pantry. Rolled oats will give you a slightly heartier texture with more bite, while quick oats will blend more smoothly into the batter. Just steer clear of steel-cut oats for this recipe – they’re too firm and won’t cook properly in the short time it takes to make pancakes. If you’re using rolled oats and prefer a smoother pancake, you can pulse them a few times in a food processor before mixing them into your batter. This will give you a consistency closer to what you’d get with quick oats.

Options for Substitutions

This recipe is super adaptable and perfect for customizing based on what you have in your pantry:

• Oat milk: Any plant-based milk works great here – try almond, soy, or coconut milk. Just keep in mind that coconut milk might add a slight coconut flavor to your pancakes.
• Rolled oats: Quick oats or instant oats work just as well as rolled oats. Steel-cut oats won’t work here as they need much longer to cook.
• Plain flour: You can use whole wheat flour for a nuttier taste, or gluten-free all-purpose flour blend (make sure it contains xanthan gum) to make these gluten-free.
• Sunflower oil: Any neutral oil like canola, vegetable, or melted coconut oil will work. You can even use melted vegan butter for a richer taste.
• Apple cider vinegar: White vinegar or lemon juice work just as well – you just need something acidic to react with the baking soda.
• Blueberries: Feel free to swap these with any other berries, sliced bananas, or even chocolate chips. You can also skip them completely for plain pancakes.

Watch Out for These Mistakes While Cooking

The biggest challenge with vegan pancakes is achieving the right consistency – overmixing the batter will activate too much gluten and result in tough, chewy pancakes instead of light and fluffy ones, so stir just until the ingredients are combined and don’t worry about small lumps.

Temperature control is crucial – if your pan is too hot, the outside will burn before the inside cooks through, so start with medium heat and adjust as needed (you’ll know it’s ready when water droplets dance and sizzle on the surface).

A common mistake is pressing down on the pancakes with your spatula while they cook, which deflates all those precious air bubbles – instead, wait until you see bubbles forming and popping on the surface before flipping just once.

For the fluffiest results, let your batter rest for 5-10 minutes before cooking, as this allows the oats to soften and the baking powder to activate fully, and remember to stir the batter gently between batches as it tends to thicken while standing.

What to Serve With Oatmeal Pancakes?

These hearty vegan pancakes are perfect for breakfast or brunch, and there are so many tasty ways to serve them! A drizzle of pure maple syrup is always a classic choice, but you can also try other toppings like almond butter, fresh fruit, or a sprinkle of chopped nuts. Since these pancakes are already packed with blueberries, try adding some sliced bananas or strawberries on top for extra fruit flavor. To make it a complete breakfast, serve them alongside a hot cup of coffee or tea, and maybe some crispy vegan breakfast sausages or a smoothie for extra protein.

Storage Instructions

Keep Fresh: These vegan oatmeal pancakes stay good in the fridge for up to 3 days when stored in an airtight container with wax paper between each pancake. They make great leftovers for busy mornings – just stack them with the paper in between to prevent sticking.

Freeze: Want to make a big batch? These pancakes freeze really well! Let them cool completely, then place them in a freezer bag with parchment paper between each pancake to prevent sticking. They’ll keep in the freezer for up to 2 months. Perfect for those mornings when you need a quick breakfast!

Warm Up: When you’re ready to enjoy your leftover pancakes, pop them in the toaster for a quick warm-up, or microwave them for about 30 seconds. If they’re frozen, you can either thaw them overnight in the fridge or heat them straight from frozen – just add a few extra seconds to the heating time.

Make Ahead: You can mix the dry ingredients ahead of time and store them in a sealed container for up to a month. When you’re ready to cook, just add the wet ingredients and blueberries. This makes weekend pancake-making even easier!

Preparation Time	10-15 minutes
Cooking Time	30-45 minutes
Total Time	40-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 10-15 g
• Fat: 30-35 g
• Carbohydrates: 90-100 g

Ingredients

• 3/4 cup rolled oats (instant quick oats are also suitable)
• 1 1/2 cups oat milk, split into portions
• 3 tablespoons sunflower oil (or any neutral oil), with some extra for cooking
• 1/2 cup plain flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3 tablespoons white sugar
• 1/4 teaspoon sea salt
• 1 tablespoon apple cider vinegar
• 1 1/4 cup blueberries, fresh or frozen

Step 1: Preheat the Griddle

Heat a griddle or large skillet (preferably cast iron) on medium-low to medium heat.

Using a paper towel, rub on a bit of oil to evenly coat the surface.

Keep in mind that each pancake takes about 7-8 minutes total to cook.

If your griddle can accommodate only one pancake at a time, consider using two pans concurrently to reduce the total cooking time.

Step 2: Prepare the Oatmeal Mixture

In a medium bowl, mix together the oats and 1 cup (240 milliliters) of oat milk.

Microwave the mixture on high for 1 minute and 30 seconds.

After microwaving, remove and stir the oats thoroughly.

Mix in the sunflower oil and set it aside to cool for a few minutes.

Step 3: Combine Dry Ingredients and Oatmeal

In a separate large bowl, combine the flour, baking powder, baking soda, sugar, and salt.

Create a well in the center of the dry ingredients and mix the prepared oatmeal into the center using a fork.

Slowly incorporate the vinegar and the remaining 1/2 cup of oat milk, adding about 2 tablespoons at a time.

You may not require the entire 1/2 cup, depending on the type and brand of oats you use.

The batter should be thick, similar to a bowl of oatmeal, allowing it to spread into a circular shape on the griddle with gentle guidance from a spoon.

Step 4: Cook the Pancakes

Once your griddle is evenly preheated (approximately 10 minutes if using cast iron), drop 1/4 cup of batter onto the heated pan.

Lightly spread the batter with the back of a spoon to create a round shape.

Quickly place about 10 blueberries in a single layer on top, ensuring they do not settle on the edges.

Add a bit more batter to partially cover the blueberries.

Cook until the edges are dry and starting to brown and bubbles form on the surface, with some blueberries bursting, about 5 minutes.

Adjust the heat to medium-low if necessary to prevent burning.

Step 5: Flip and Finish Cooking

Carefully flip the pancakes with a spatula once they are ready and cook for an additional 3-4 minutes until the underside is browned.

Transfer the cooked pancakes to a cooling rack and cover them loosely with aluminum foil.

To keep them warm while finishing the other pancakes, you may place them in a warm oven.

Step 6: Repeat and Serve

Continue the process with more oil and the remaining batter.

Typically, you can make about 6 pancakes, depending on the size.

Serve them with maple syrup and any other toppings of your choice for a delicious meal.