One of KERF’s oldest recipes, this single serving oatmeal pancake recipe combines quick oats, a whole egg, baking powder, and cinnamon for a hearty skillet pancake ready in minutes!
My oldest recipe?
This oatmeal pancake recipe might be the oldest recipe on KERF!
I started making oatmeal pancakes in November 2007.
The original was made with egg whites from a carton (because that’s how the original version I discovered was made!) and always involved mashed banana. I’m always looking for ways to get Mazen to eat eggs.
One day he wanted pancakes but I didn’t have the time to make a huge batch, so I made him a single serving oatmeal pancake. It was a hit!
Single Serving Oatmeal Pancake: The 2020 Version
Today’s version is topped with peanut butter and jelly swirl and chia seeds.
Ingredients
Quick Oats
While you certainly can make this with rolled oats, I find that quick oats are ideal for a more uniform texture and quicker preparation. They absorb the egg faster and turn into a “batter” more easily.
Whole Egg
Like I mentioned above, the original was made with egg whites from a carton. But we all know the whole egg is 100% nutritious!
Baking Powder
This helps the pancake puff up. Don’t skip it!
Cinnamon + Pinch of Salt
Both add flavor, but you can also leave them out.
Optional: Mashed banana or pumpkin
These will add flavor and texture but won’t change the pancake much if you stick to a quarter cup or less!
Oatmeal Pancake Toppings Ideas
- Smashed banana
- Peanut butter and jelly
- Traditional butter and maple syrup
- Fresh berries
- Granola
- Peanut butter sauce
- Chia, flax, pumpkin seeds, or sprinkles!
How to make a single serve oatmeal pancake
Start by mixing all ingredients together in a bowl.
Allow to sit for a few minutes so the oats can soak up as much liquid as possible.
Preheat a skillet, add pat of butter or cooking spray. When skillet is hot, pour your batter in while shaping it into a large circular “pancake” with a spatula.
Cook for 3-5 minutes on first side. When you can shake it around in the pan, it’s time to flip. Cook for another 2-3 minutes.
Add toppings and enjoy!
The Recipe
Oatmeal Pancake Recipe
Ingredients
- 1/3 cup quick or instant oats
- 1 whole egg beat
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/8 tsp cinnamon
- Pinch of kosher salt
- Toppings to taste
Instructions
- Mix oats and beat egg with baking powder, vanilla, and cinnamon in a bowl. Allow to sit for a few minutes.
- Preheat a skillet, add pat of butter or cooking spray.
- When skillet is hot, pour your batter in while shaping it into a large circular “pancake” with a spatula.
- Cook for 3-5 minutes on first side. When you can shake it around in the pan, it’s time to flip. Cook for another 2-3 minutes.
Cara says
I make this almost every other day, sooo good!
The only difference is that I use large flake oats that I grind up with some flax.
Yum.
Kath Younger says
Yum for sho!!
Charmaine Ng | Architecture & Lifestyle Blog says
Ooh, this looks good! I love how simple the recipe and ingredient list are! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Cathy says
This looks delicious!! I’m definitely going to try this one. Thank you!
Angie says
I do a version of this but have never added baking powder – next time! My “recipe”: 1 mashed banana, 2 eggs, 1/4 c rolled oats, dash of vanilla, sprinkle of cinnamon. Top with berries – yum!
Kath Younger says
It helps the pancake fluff up!
Kori says
We LOVE Bakery on Main’s instant Ancient Grains oatmeal. I make oatmeal muffins with one packet, one egg, 1/4 t baking powder, splash of milk, and I go either sweet or savory with it. I cannot wait to make this version!
Terri says
I am definitely going to try this! I love that it is single serving and made with nutritious ingredients. Thanks for sharing! I hardly ever comment, but reading your blog is a little ray of sunshine in my life right now. I’ve been reading for years, and my kids are much older than yours, but I always love to see your posts.
Kath Younger says
Thank you Terri!
Terri says
Just a quick update: I tried this recipe today, and I loved it. I topped mine with crunchy peanut butter, cranberry & orange preserves, and chia seeds. It was a delicious and filling breakfast. Thanks again for sharing the recipe.
Kath Younger says
Great!
Sarah says
Back in November, I started making this for my 7 year old picky eater every single morning. I use the white of two eggs in the pancake, and then cook the yolks up for her as a side dish. We toss a little bit of 2% milk in the batter too (sometimes I drop in a spoonful of vanilla yogurt). She LOVES it and it has made mornings so smooth at our house. I really should have dropped you a line earlier to thank you. She would never eat oatmeal or whole eggs before. She tops it with maple syrup which is her morning high point. I love knowing she is getting some nutrition in first thing in the morning!
Kath Younger says
So glad to hear!!
Krista says
Hi Kath!
I’ve been reading your blog for years, but have never commented before…Love your posts about your nutritious food!! I was recently diagnosed with Celiac (which came as a complete shock, as I’ve never had any GI issues and have always eaten healthy, especially whole grains). Cutting out gluten has been a very difficult adjustment for me, especially when I LOVE to cook and bake (and eat!!). I was so happy to see this recipe!! I’m going to make it tomorrow with gluten free oats. I love your recipes, I hope you will post more that are gluten free (or have a gluten free option).
Thanks so much!
P.S. You have a lovely family!! 🙂
Kath Younger says
Oh man – I’m sorry for the sudden diagnosis! That’s weird you didn’t have those symptoms. Let me know how the pancake turned out!
Bridget Black says
Kath, this is delicious!!! Made for my husband, me and our 18mo old this morning and all gobbled it down! I’ve shared it w others already because it’s just the perfect breakfast. Thank you!!!!
Kath Younger says
Yay!!
Missi Graham says
I’ve made this the past 3 mornings. I used a flavored pack once and that turned out yummy. Also plain oatmeal with a topping of peanut butter, banana and drizzle of maple syrup. So delicious!!!
Kath Younger says
Yay! Thanks for sharing
Eva says
Delicious!! will have to try it out
Grannie Jannie says
Try grinding rolled oats in a blender or spice grinder to make flour. Substitute almond flour for part of the oats – makes tge pancake fluffier and adds some protein.