Leftover oatmeal pancakes are a wonderful way to use up cooked oats. They are nutty, delicious, and wholesome.
The first time I made these pancakes, I was trying to use up some leftover oatmeal that has been sitting in the fridge for a couple of days.
They were such a huge success, that I’ve made them many times since. My kids ask for them often on the weekend, and I am happy to oblige. They are healthy, delicious, and very easy to make.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty breakfast. You probably have most of them on hand! The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
- Cooked oatmeal
- Kosher salt
- Baking soda
- Unsalted butter for frying
How to make leftover oatmeal pancakes
This is as easy as can be – you mix everything in one bowl, then fry the pancakes. The detailed instructions are listed in the recipe card below. Here are the basic steps:
- You simply mix together all the ingredients in a bowl (how easy is that!).
- Brush a nonstick double-burner griddle with butter.
- Cook the pancakes until cooked through, 3-4 minutes per side over medium heat.
What type of oats to use
I normally use cooked rolled oats to make these 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 flat and very different than the toothsome texture of cooked rolled oats.
How to sweeten leftover oatmeal pancakes
I lightly sweeten them with just a tablespoon of honey. I find that this amount of sweetener 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 dietary 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 pancakes are too high in carbs for you, you should definitely try my fluffy and 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 nonstick double-burner griddle over medium heat, about 4 minutes (make sure it's nonstick). 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.