Steel Cut Oat Pancakes

Steel Cut Oat Pancakes with slice out on fork, strawberries and blackberries on top, plated pancakes in background
  • Save
Posted On: October 6, 2014
Last updated: April 18th, 2022

Breakfast as we all know is the most important meal of the day.  I have never been one of those people who could skip breakfast and survive the morning without it.  Now that I have 3 more mouths to feed I find it more important to sustain their little bodies with as much goodness as possible.  I do not believe in boxed pancake mix because it’s so full of additives and preservatives.  I used premade mix for years till I realized how easy it was to make a batch of it myself ahead of time.  These steel cut oat pancakes are actually easy enough to whip up without any sort of pre made mix.

Steel Cut Oat Pancakes plated with berries, oats and tea
  • Save

Berry Good Pancakes

These steel cut oat pancakes go great with berries!  I always serve them with either an assortment of berries or you can drop a few berries, fresh or frozen to the batter while cooking them to add some berry goodness.  I often use frozen organic blueberries I get from Costco because they’re readily available in our house and a quick option to just drop right into the batter; couldn’t be simpler.  Either way, berries are so the way to go with these pancakes for a delicious balanced pancake breakfast.

Not your average Pancakes

These are not your run of the mill pancakes so don’t expect them to cook like other pancakes.  These pancakes bubble up they’re ready to flip, but you’ll only see a bubble or two closer to the edge of the steel cut oat pancake as shown below.  Once flipped, just check the undersides till they’re a nice golden color like the 1st sides are.

I make these steel cut oat pancakes on our trusty Electric Griddle

  • Save
since I’m usually making a pretty large batch but you could also make them in a pan if you prefer.

 Oat Pancake Texture

Just like the cooking technique you’ll see texture for these steel cut oat pancakes is slightly different than traditional pancakes.  These pancakes are slightly chewier because of the steel cut oatmeal.  My kids eat these up with joy, but they might not be as exciting to those who are only used to eating fluffy starchy pancakes.  These pancakes are delicious, filling and I know we’re getting a chock full of protein and fiber to keep us satisfied throughout the morning.

Steel Cut Oat Pancakes plated with berries, oats and tea
  • Save

Busy Day Breakfast Save

If you make this big batch of steel cut oat pancakes and they’re not all eaten up just freeze them.  When you’re ready to serve them just pop them in the toaster frozen on a medium high setting and voila…they’re ready to serve and eat! Quick, easy and satisfying breakfast without chemicals and processed garbage like pre-made frozen store bought pancakes.

Give these steel cut oat pancakes a try and let us know what how you like them!

 

Print

Steel Cut Oat Pancakes

Steel Cut Oat Pancakes with slice out on fork, strawberries and blackberries on top, plated pancakes in background
  • Save

These are a healthier delicious option for pancakes. I serve these with a small amount of 100% Pure Organic Maple Syrup, can sub with a little honey or jam if preferred. Even my kids eat these up! This recipe makes a large batch to feed a large family or you can easily half the recipe. I make this large batch and freeze the the leftovers to warm in a toaster on busy mornings. This recipe makes about 20 pancakes

  • Author: Katia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 20 pancakes 1x
  • Category: Breakfast Pancakes
  • Cuisine: Breakfast

Ingredients

Scale
  • 2 cups Quick Cooking Steel Cut Oats (I use Bob’s Red Mill Organic. If you use a different steel cut oat brand be aware the oats might clump up more when you soak them. I’ve had this happen with other brands that are milled differently apparently.)
  • 1.5 cups boiling water
  • 1/2 cup all purpose unbleached Flour
  • 1/2 cup whole wheat flour
  • 1 1/2 Tbsp Ground Flaxseed (optional)
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Sea Salt
  • 2 Cups Buttermilk (Can sub with 1 cup other Milk choice and 1 cup plain/ greek yogurt)
  • 1 Tbs Honey (or your preferred natural sweetener)
  • 2 Tbs Butter, melted
  • 1/2 tsp Vanilla extract
  • 2 Large Eggs, lightly beaten
  • Optional: Add 1/2 cup frozen or fresh blueberries to batter while cooking

Instructions

  1. Measure Oats into a medium bowl and add 1.5 cups boiling water. Let soak for at least 5 minutes. (No need to strain as it will just be absorbed into the oats)
  2. While Oats soak measure out the dry ingredients: flour, flax, baking powder, baking soda, cinnamon & salt into a large mixing bowl.  Stir to combine.
  3. Preheat Griddle Pan to 350 degrees or Skillet to Med High (adjust skillet as needed for ideal cook)
  4. Once the oats are done soaking add the buttermilk, honey, butter, vanilla and eggs to the soaking oats bowl. Stir well to combine.
  5. Now add the wet ingredients to the dry ingredients bowl, stir to combine til there are no more large flour clumps visible.
  6. If your electric griddle or pan is done preheating spray cooking oil or lightly coat pan with olive oil.
  7. Use 1/4 Cup measuring cup to scoop batter onto cooking surface.
  8. *Optional- you can drop 4-5 blueberries or other small berries onto the batter at this point if you like.
  9. Cook until undersides start to brown and a bubble pops, about 3 mins (these do not bubble and pop as standard pancakes do so check underneath with spatula if unsure)
  10. Gently flip pancakes and cook again till lightly golden brown, about 3 minutes
  11. Place cooked pancakes in warmed oven at 170 deg. on baking sheet.

Notes

Add fresh or frozen blueberries to batter or just serve these with fresh fruit and real maple syrup.

Did you make this recipe?

Tag @wholemadeliving on Instagram and show us what you created!

Steel Cut Oat Pancakes Pinterest Collage
  • Save
  • Save

Comments

  • Oh my goodness. I tried these pancakes and I love them, making them as I’m typing. I’m a personal support worker and being on the run and so tired at the end of the day I will be trying these for breakfast for a week and see how I feel
    Thanks…. i hope to find some more of your meals

    • Thank you so much for the comment! I’m so happy to hear when a recipe can make a difference in someone’s life. You sound like you’ve got a crazy schedule. Stay healthy!

  • The texture is slightly different? Well, that’s an understatement. I made these 100% according to the recipe. the texture was rather chewey and downrigh tough for a pancake. Maybe it’s because I’m used to making pancakes with white flour with basically the same other ingrediants as these.
    But, the steel cut oats and whole wheat flour add a balance of nutrition and gut cleansing.
    I will attempt to alter these ingredients to make a more palatable cake.
    Since I can purchase 50 pounds of organic steel cut oats from my company for less than $50, and they are rather healthy, I’m a fan!

    • Mike, You’re right. They are a bit chewy, but I wouldn’t say mine turn out tough. I have found that making them with different steel cut oats makes a difference as well. It must be the difference in how they’re milled. I used one type once and they were very tough; I honestly don’t remember the name now. Like you said they are great for the gut so the fact that my kids eat them is a big deal to me. I hope you can adjust them more to your liking. You can try making them with all unbleached flour also if that helps you. Thanks for the comment.

  • Hi Katia how was wandering if I can use rice flour or almond’s or amaranth’s for this recipe because I am in a gluten free diet. Thank you in advance for your advice!

    • Hi Aurora. Thanks for the question. Because you asked I just made them this morning substituting all flour for almond meal (that was the only gluten free alternative I had on hand), still adding the ground flax seed and adding the optional frozen berries (blueberries in my case). The pancakes’ consistency turns out a bit different because the batter is much runnier. I suggest adding 1/4 cup less milk and about 1/4 cup more gluten free flour. Also, I suggest making them on a griddle because they are much more delicate this way and the griddle gives you an easier surface to work with with gently flipping the pancakes. Taste-wise they turned out tasting about the same so my boys and I still enjoyed them. Hope this helps. Let me know how they turn out for you.

Comments are welcome & encouraged, however we have the right to refuse to publish it if it is hateful in nature and not constructive criticism. We ask that they be polite & stay on topic as well.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Share via
Copy link