Leftover Oatmeal Pancakes Recipe

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These leftover oatmeal pancakes are the perfect way to repurpose cold, leftover oatmeal before it goes bad!

If you’ve ever had leftover oatmeal in the fridge, you know it doesn’t take long for it to go sour. So if you need to use it up quickly, this is a tasty way to do that.

A stack of Leftover Oatmeal Pancakes with a pat of butter on top and maple syrup drizzled over the top.

Oatmeal Pancakes

I did a recipe for oat flour pancakes not too long ago. Pancakes that use 100% oat flour. They are great for those who can’t have gluten and oat flour is lower on the glycemic index than regular flour or even whole wheat flour. So it’s a little more blood sugar friendly as well.

But this recipe came about because I had a pot of leftover oatmeal in the fridge that I didn’t want to go bad.

Oatmeal Banana Pancakes

Lots of folks love banana pancakes. I have a good recipe for them here. But if you want these to be banana flavored, your best bet is to mash up one banana as much as you can (blend it if possible) and add it to the batter.

Blender Oatmeal Pancakes

If you prefer a smoother texture, you can put everything into a blender and blend until smooth. The batter will be fairly thick but will cook with a little extra time.

Oatmeal Pancakes – No Flour

Below are two ways to make them. The full recipe, and a more simplified version that uses only two ingredients. Which one should you make?

  • The full recipe (on the right, below) makes a fluffy pancake that has soft spots where the cooked oats are. They use more ingredients, but they have a more traditional pancake with a fluffier texture.
  • The 2-ingredient pancakes (on the left, below) are far simpler using just cooked oatmeal and eggs. They are good, but the texture is different. The outside is crisper, thanks to the egg, while the inside is much softer due to the cooked oatmeal.
A side by side comparison. Two stacks of pancakes, one made with the simpler recipe and one made with the more complex version of this Leftover Oatmeal Pancakes Recipe

What You’ll Need

Leftover, cooked oatmeal – I used cold oatmeal out of the fridge. Warm oatmeal would be easier to mix, but a potato masher is great for breaking up cold oatmeal.

Milk – I used unsweetened almond milk, but any type of milk will do as long as the fat content isn’t too high, such as full-fat coconut milk.

Oat flour – Look for gluten-free oats if needed. If you can’t find oat flour, you can put some regular oats through a food processor or dry blender. Home ground oat flour isn’t as finely ground as store-bought, but it’s close enough to get the job done.

Unprocessed granular sweetener – I used xylitol because that’s what works best for my blood sugar. But you can use an unprocessed sweetener such as Sucanat, coconut sugar, or monk fruit.

Baking powder – Make sure it’s fresh or newer. Old baking powder doesn’t work as well, if at all.

Salt – I used Himalayan pink salt, but you can use whatever salt you have on hand. I would only avoid coarse salt here.

Large eggs – These can be cold or room temperature, whatever you have handy.

Pure vanilla extract – Make sure this isn’t vanilla flavoring. Vanilla extract is made with real ingredients, while vanilla flavoring is made with synthetic ingredients.

How To Make Oatmeal Pancakes

All the ingredients for these Leftover Oatmeal Pancakes in a mixing bowl.

Stir or whisk together all the ingredients in a large mixing bowl. Make sure to smoosh any larger clumps of oatmeal.

The mixed Leftover Oatmeal Pancakes batter, ready to cook.

Your finished batter should have all the clumps worked out of the cold oatmeal, but still, be clumpy from the oats themselves.

Leftover Oatmeal Pancakes batter cooking on a pancake maker.

Cook as you would normally cook pancakes, in a skillet or pancake maker. Serve topped with your favorite pancake toppings.

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Leftover Oatmeal Pancakes Recipe

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A stack of Leftover Oatmeal Pancakes with a pat of butter on top and maple syrup drizzled over the top.

Leftover Oatmeal Pancakes Recipe

A delicious way to repurpose leftover oatmeal!
4.43 from 7 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 14 pancakes (about 4 inches each)
Calories: 89kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • Pancake maker or skillet

Ingredients

  • 2 cups leftover, cooked oatmeal
  • 1 cup milk (I used unsweetened almond milk)
  • 1 cup oat flour (gluten free if needed)
  • ¼ cup unprocessed granular sweetener
  • 1 tbsp. baking powder
  • ¼ tsp. salt
  • 3 large eggs
  • 1 tsp. pure vanilla extract

Instructions

  • Stir or whisk together all the ingredients in a large mixing bowl. Make sure to smoosh any larger clumps of oatmeal.
    All the ingredients for these Leftover Oatmeal Pancakes in a mixing bowl.
  • Your finished batter should have all the clumps worked out of the cold oatmeal, but still be clumpy from the oats themselves.
    The mixed Leftover Oatmeal Pancakes batter, ready to cook.
  • Cook as you would normally cook pancakes, in a skillet or pancake maker. Serve topped with your favorite pancake toppings.
    Leftover Oatmeal Pancakes batter cooking on a pancake maker.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1pancake (4 inches) | Calories: 89kcal | Carbohydrates: 13g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 67mg | Potassium: 169mg | Fiber: 1g | Sugar: 5g | Vitamin A: 86IU | Calcium: 70mg | Iron: 1mg
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4 Comments

  1. 4 stars
    These were amazing for being oatmeal pancakes! Their texture can more chewy and soft, but not rubbery. I blended them and they certainly took a long time to cook. They didn’t exactly have the same texture as regular pancakes, but they were flavorful and delicious 😋. I’m making another batch right now without blending the batter so we’ll see how they come out!

  2. 5 stars
    Have made these mutliple times for large groups with great success. We found that scaling up more than 4x the standard recipe resulted in a batter that required additional flour. We always blend just a portion of the batter to create a smoother consistency.

    They are absolutely delicious with fresh whipped cream. Thanks for the recipe!

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