Leftover oatmeal pancakes are a wonderful way to use up leftover oatmeal. They are nutty, delicious and wholesome.
I make these leftover oatmeal pancakes with leftover cooked oatmeal. They are deliciously nutty and wholesome. My kids adore them and ask for them often, and they’re great for using up leftover oatmeal.
What type of oats to use
I normally use cooked rolled oats to make these leftover oatmeal pancakes. But I see no reason why steel-cut oats wouldn’t work just as well if that’s what you have. I wouldn’t use instant oatmeal in this recipe, though. It’s not very tasty in my opinion, and its texture is very different than the texture of cooked rolled oats.
How to sweeten leftover oatmeal pancakes
I lightly sweeten these pancakes with just a tablespoon of honey. I find that this amount of honey is perfect, and then I don’t need to top the pancakes with anything sweet. Instead, I simply top them with melted unsalted butter.
Is this a healthy recipe?
This depends on your diet goals. It’s not a low-carb recipe and it’s not paleo. But if you’re not on one of these special diets, I do think it’s a good choice. This recipe is made from a short list of wholesome ingredients, and oats are very healthy.
How to serve leftover oatmeal pancakes
As I mentioned, I like them with a drizzle of melted sweet butter. Obviously, you can top them with warm maple syrup if you wish. My kids like them topped with sliced strawberries and drizzled with a little honey.
If these leftover oatmeal pancakes are too high in carbs for you, or if you prefer gluten-free pancakes, you should definitely try my fluffy, tasty almond flour pancakes. And these keto chocolate pancakes are superb! They’re deeply chocolatey and tender.
Leftover Oatmeal Pancakes
- 1 cup cooked oatmeal (1/2 cup dry rolled oats cooked in 1 cup water)
- 1 large egg
- 1 tablespoon honey
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt (or a pinch of fine salt)
- 1/2 teaspoon baking soda
- 1 tablespoon unsalted butter, soft
- In a medium bowl, mix together the cooked oatmeal, egg, honey, vanilla, cinnamon, kosher salt, and baking soda.
- Heat a double-burner griddle over medium heat, about 4 minutes. Brush the hot griddle with the butter. Pour the batter into the griddle, measuring 1/4 cup batter per pancake.
- Cook about 4 minutes on the first side, or until bubbles appear on the tops of the pancakes and edges are becoming dry. Carefully flip and cook 3-4 minutes on the other side, until golden-brown and set.