Oatmeal Porridge Pancakes

Name: Oatmeal Porridge Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 1/2 tablespoons ground flax seeds; 2 1/4 cups almond milk; 1 1/2 teaspoons (apple cider) vinegar; 1 1/2 cups / 6 ounces whole wheat pastry flour; 1/3 cup / 1 1/2 ounces quick-cooking oatmeal; 3 tablespoons cornstarch or rice flour; 2 teaspoons baking powder; 3 tablespoons granulated cane sugar or fine coconut sugar; 1/4 teaspoon salt; optional add-ins (recommended!): 1/3 cup toasted, chopped walnuts & 1/3 cup blueberries (frozen ok); to serve (any/all of the following): bit of cinnamon sugar, or smashed berries

If you love oatmeal, these need to be your next pancake adventure. They're like a delicious oatmeal porridge in pancake form. Made with toasted walnuts and blueberries - dairy-free, egg-free batter.

by Heidi Swanson

Jump to Recipe

Let's talk pancakes. A few of you saw a pancake batter in a refrigerator shot I posted last week, and requested the recipe. They're a current favorite for reasons I'll list off below, but let me describe them to you first. They're oatmeal pancakes, but I think of them as oatmeal porridge pancakes because of the texture you experience as you cut through their golden tops into the crumb. Instead of a traditional crumb, you've got what ends up being a leavened porridge. If you prefer a feather-light stack, these aren't going to be for you. These are hearty, substantial, and absolutely delicious. They're made with 100% whole grain flour, oats, and ground flax.

These are pancakes that will work for vegans, and those avoiding dairy as well. I'll add a couple of notes down below, related to ingredients and favorite add-ins, but I typically make them to order on a Saturday or Sunday, and then save any extra batter to use in the next day or two. They're 90% as good with leftover batter - which, in my book, is just fine on a Monday morning ;).
Oatmeal Porridge Pancakes in a stack on a plate

Oatmeal Porridge Pancakes: Ingredient Notes

A couple things to know -

Countering the heaviness of whole grains: You see cornstarch or brown rice flour in the recipe to counter-balance some of the moist density you get when cooking or baking with oatmeal or whole grain flours. You can certainly leave it out - but I'm always a bit sorry when I do.
Buttermilk alternative: I always get questions about buttermilk substitutions, so I make these with a simple almond "buttermilk" here.
Toppings? I tend to skip the syrup with here, but love to dust them with cinnamon sugar. It gives you outer crunch and texture before encountering a tender interior (sort of churro-like). Or, if we're getting extra specific, sometimes I'll make a big oatmeal pancake and cut it into 4 or 5 long strips. And then when I want to take a bite, I'll roll one of the strips (cinnamon roll-style), and dunk the end in a bit of sugar. You also cant go wrong with a side of smashed berries.

Oatmeal Porridge Pancakes cooking in a skillet

I mix all sorts of ingredients into the batter from day-to-day, but it's hard to beat toasted walnuts and blueberries (frozen is a-ok). Pictured above. And/or - grind up a few dried rose petals with some sugar and use that to sprinkle across your pancakes- there is something magic about the blueberries and rose. I hope you enjoy these as much as I do!

Oatmeal pancake batter in a bowl

Oatmeal Porridge Pancakes in a stack on a plate

More Whole Grain Recipes

There are endless ways to work more oats and flavorful whole grains in to your cooking. For more ways to use a bag of oats, browse my favorite oat recipes. And here is a short list of favorite ideas that explore other whole grains:

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Breakfast Recipes

Oatmeal Porridge Pancakes

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Don't skimp on the optional add-ins!

Ingredients

2 1/2 tablespoons ground flax seeds
2 1/4 cups almond milk
1 1/2 teaspoons (apple cider) vinegar
1 1/2 cups / 6 ounces whole wheat pastry flour
1/3 cup / 1 1/2 ounces quick-cooking oatmeal
3 tablespoons cornstarch or rice flour
2 teaspoons baking powder
3 tablespoons granulated cane sugar or fine coconut sugar
1/4 teaspoon salt
optional add-ins (recommended!): 1/3 cup toasted, chopped walnuts & 1/3 cup blueberries (frozen ok)
to serve (any/all of the following): bit of cinnamon sugar, or smashed berries

Instructions

Combine the ground flax seeds with 1/2 cup of hot water in a small bowl, set aside until it thickens, 5 - 10 minutes.
In a medium bowl combine the almond milk with vinegar, set aside. In a large bowl, combine the flour, oatmeal, cornstarch, baking powder, sugar, and salt. Add the almond milk mixture to the dry ingredients, and then the flax mixture. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.
Heat a well-seasoned cast iron to medium heat. If a drop of water dropped onto the pan starts to dance, you're in the ballpark. Rub the pan with a hint of oil, if needed, and pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with a sprinkling of sugar, or smashed berries.

Notes

Makes about 12 large pancakes, or dozens of silver-dollars - enough to feed a small crowd.

Serves

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

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nutrition info nutrition info

June 25, 2024

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Comments

To Sharon’s comment on making a GF version; what would you be looking for in terms of texture and so on? I would be inclined to try these with one of the 1-1 GF flour mixes.

Debra

Heidi–these were amazing–THANK YOU!! I have been looking for a WFPB pancake for ages, and these are hands down the best I’ve tried. Even the 1 and 3 year old gobbled them up. Loving your WFPB posts of late!

Linsey

Thanks Linsey! So glad you like them.

Heidi Swanson

Would this batter (as written) be thick enough for waffles instead of pancakes? Or could you recommend any adjustment? Thanks!

Tami Schattner

Sharon- if experimenting, I would try certified GF oat flour.
Heidi- I just made them for my kids and they gobbled them up! I used the 2 eggs and finished up some homemade cashew milk in place of the almond milk.

Nanda Garber

I just made them! I subbed half soy milk (and vinegar) and half soured heavy cream for the almond milk, and only had old fashioned thick cut oats on hand. Added a handful of chopped walnuts and topped them with sauteed pears and the cinnamon sugar. I took a photo, but looks like I can’t post it. The insides were creamy but with a crunch of the oats and nuts. The outsides were nicely browned from the pan wiped with coconut oil. Thanks again, Heidi!

Janet

Hi Heidi, can we use arrowroot powder in place of the cornstarch?
So love reading getting your recipes!

Tarah

So bookmarking this recipe! It’s going to be perfect for upcoming chilly fall mornings

Alex

These look delicious! Question: do you think they would work with egg instead of the flax seeds, and if so, any idea on how many to substitute? Would I need to reduce the almond milk? Thanks!

Nanda Garber

Hi Nanda – If you leave out the flax and 1/2 cup hot water, you can try two large eggs in their place. And leave the rest of the amounts the same. Should be fine.

Heidi Swanson

I’ve been reading and making your recipes for years, love them, just the way I like to eat. Regarding your oatmeal pancake recipe using quick oats, how would it work if I just soak whole oats in with the almond milk/&vinegar? I have a oatmeal pancake recipe from a 70’s vegetarian cookbook that suggests this.

JOY JARRELL

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