Name: Healthy Cinnamon Oat Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup oats; 1 cup oat milk or any non-dairy milk; 1 tablespoon maple syrup; 1 egg; 2 tablespoons coconut oil or butter, melted; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract (optional); 2/3 cup + 2 tablespoons whole wheat or all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon cinnamon; Pinch of salt

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I make these Healthy Cinnamon Oat Pancakes when I want a breakfast that feels cozy, filling, and simple at the same time. The oats give them a soft and hearty texture, while the cinnamon adds a warm flavor that makes every bite comforting. I love serving them fresh off the skillet with maple syrup, fruit, or a little nut butter for an easy breakfast that feels wholesome and satisfying.

Healthy Cinnamon Oat Pancakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup oats

1 cup oat milk or any non-dairy milk

1 tablespoon maple syrup

1 egg

2 tablespoons coconut oil or butter, melted

1 teaspoon vanilla extract

½ teaspoon almond extract (optional)

⅔ cup + 2 tablespoons whole wheat or all-purpose flour

2 teaspoons baking powder

½ teaspoon cinnamon

Pinch of salt

Directions

I start by pouring the oats into a medium bowl and mixing them with the oat milk. I let the mixture sit for 15 minutes so the oats can soften and absorb some of the liquid.

In a separate bowl, I mix the melted coconut oil or butter, egg, maple syrup, vanilla extract, and almond extract. I add this mixture to the softened oats and stir until everything is well combined.

Next, I add the flour, baking powder, cinnamon, and salt. I mix gently just until no streaks of flour remain, because I do not want to overmix the batter.

I heat a non-stick skillet over medium-low heat and melt a small amount of coconut oil or butter in the pan.

I pour about ¼ cup of batter into the skillet for each pancake. I cook the pancakes for about 2 minutes, or until the bottoms are golden brown.

I flip each pancake and cook for about 1 more minute, until the second side is golden brown and the center is cooked through.

I serve them warm with maple syrup or any toppings I like.

Servings and timing

This recipe makes 6 servings. The prep time is 15 minutes, the cooking time is 15 minutes, and the total time is 30 minutes. Each serving has about 220 kcal.

Variations

I like changing this recipe depending on what I have at home. For extra texture, I sometimes add chopped walnuts or pecans to the batter. When I want more sweetness, I mix in a few mini chocolate chips or a handful of blueberries. I also like using whole wheat flour for a heartier pancake, while all-purpose flour gives me a slightly softer result. For more spice, I sometimes add a pinch of nutmeg or a little extra cinnamon. If I want to make the pancakes feel even more filling, I top them with sliced bananas, Greek yogurt, or almond butter.

Storage/Reheating

I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. When I want to keep them longer, I freeze them in a single layer first and then transfer them to a freezer-safe bag or container, where they keep well for up to 2 months. To reheat, I warm them in a skillet over low heat, microwave them for a few seconds, or heat them in a toaster for a slightly crisp edge. I find that they stay soft and tasty with any of these methods.

FAQs

Can I make these pancakes without almond extract?

Yes, I can leave out the almond extract without any problem. The vanilla and cinnamon already give the pancakes plenty of flavor, so the almond extract is only an optional extra.

Can I use a different type of milk?

Yes, I can use almost any milk I like in this recipe. Oat milk works very well, but almond milk, soy milk, dairy milk, or another non-dairy option can also work nicely.

Why do I soak the oats first?

I soak the oats first because it helps soften them and gives the pancakes a better texture. This step makes the batter smoother and helps the pancakes cook up soft and tender.

Can I make the batter ahead of time?

I prefer making the batter close to cooking time for the best texture. If I need to prepare ahead, I can mix the wet ingredients and dry ingredients separately and combine them right before cooking.

Can I freeze these pancakes?

Yes, I can freeze them very easily. I let them cool completely, place them in a single layer to freeze, and then store them in a freezer-safe bag or container for a quick breakfast later.

Conclusion

I love how these Healthy Cinnamon Oat Pancakes turn simple ingredients into a warm and satisfying breakfast. They are soft, hearty, and easy to make, which makes them a recipe I can come back to again and again. Whether I serve them fresh for a relaxed morning or save leftovers for later, I always get a wholesome pancake that feels comforting and delicious.

📖 Recipe:

Healthy Cinnamon Oat Pancakes

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Author: Cheryl
Total Time: 30 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Soft and hearty cinnamon oat pancakes with a warm, comforting flavor. These wholesome pancakes are easy to make and perfect for a cozy breakfast.

Instructions

In a medium bowl, combine the oats and oat milk. Let sit for 15 minutes to soften.
In a separate bowl, mix melted coconut oil or butter, egg, maple syrup, vanilla extract, and almond extract.
Add the wet mixture to the soaked oats and stir until combined.
Add flour, baking powder, cinnamon, and salt. Mix gently until just combined.
Heat a non-stick skillet over medium-low heat and lightly grease with oil or butter.
Pour about ¼ cup of batter per pancake into the skillet.
Cook for about 2 minutes until golden brown, then flip and cook for another 1 minute until cooked through.
Serve warm with maple syrup or desired toppings.