The Oxford Magazine is launching a new digital print magazine.
The Oxford Magazine is launching a new digital print magazine.

Easy Oaty Pancake Recipe

Nothing says “weekend” like homemade pancakes for breakfast. Making the batter for this oaty pancake recipe – more like an oaty take on a classic pancake recipe – is so easy that you can whip up delicious pancakes in no time at all.

5 Mins 2 – 3 minutes each (cooking time) Easy 4 to 6 pancakes


  • 65g plain flour
  • 65g oat flour
  • ½ tsp salt
  • 2 medium free-range eggs
  • 250ml milk
  • 20g melted butter
  • Oil for frying


  1. Put the flour, oats and salt in a large bowl, make a small well in the middle.
  2. Crack in the eggs, add a splash of the milk and the melted butter.
  3. Using a balloon whisk, start whisking from the centre, gradually working your way outwards to incorporate the flour mix.
  4. Once the flour is mixed in, continue to whisk whilst you gradually pour in the remaining milk. Continue whisking until you have a smooth batter the consistency of single cream.
  5. If possible, cover and refrigerate for at least 30 minutes.
  6. Place a teaspoon of oil in a frying pan over a medium-high heat.
  7. Using a ladle, drizzle in the batter into the frying pan – swirling the pan at the same time until the batter coats the bottom of the pan in a thin layer.
  8. Leave for around 30 seconds, the pancake should start to bubble on top and then, holding the pan firmly, carefully shake the pan to loosen the pancake.
  9. Slide a fish slice or a palette knife underneath the pancake and carefully turn the pancake over. It should be a rich golden brown on the bottom.
  10. Leave for another 30 seconds and carefully lift the pancake to look underneath, making sure it’s cooked then tip out of the pan onto a plate.
  11. Repeat with the remaining batter mix.
  12. Cover with your favourite topping and serve hot.

Easy Oaty Pancake Recipe

Recipe notes

To make Oat Flour simply add rolled oats to a blender and blitz for about 15 to 20 seconds, or until you have a fine, powdery flour.

Transfer to a jar or container and store up to 1 month unrefrigerated.

You can vary the amount of oat flour used. In this recipe, Oat Flour has been used as a substitute for up to 50% of the plain flour.

Letting the batter sit for 30 minutes allows the oats time to soften and the batter to thicken, so you get a less grainy pancake.

More from The Oxford Magazine