Honey Oat Pancakes. That phrase alone kinda makes me hungry. If you’re here, I’m guessing you’re in the same boat—searching for a breakfast that’s cozy but not boring, sweet (but not “dessert-for-breakfast” sweet), and, well, something you don’t need a pastry chef diploma to pull off. Maybe your classic pancakes have been feeling a bit “meh” lately, or oats are staring at you from the back of the pantry, begging to be used. Don’t worry, you’re honestly just a short stack away from breakfast bliss. Oh, and since you probably love getting creative in your kitchen, check out these ideas for an easy homemade breakfast and fun brunch recipes—loads of good stuff! 
About this honey oat pancake recipe
Let’s lay it all out: these pancakes are my go-to when I want breakfast to feel special, but can’t be bothered with fancy fuss. They’ve got oats for nuttiness, honey for gentle sweetness, and a fluffiness that’ll make you double-check you didn’t use cake mix by mistake (spoiler: you didn’t). I’ve tried every breakfast trick in the book and honestly, there’s something just heartwarming about this particular combo.
The oats give a little bite (almost like your pancakes have a hidden sweater), and the honey makes you feel like you’ve been whisked away to some farm brunch. I once made these for my dad—self-declared “not a pancake person”—and he went wild for them. Even my neighbor, who says he hates “soft foods,” ended up eating three. Who knew?
I do recommend sticking to rolled oats, not quick-cooking ones, for texture—otherwise, things get too mushy. And the honey? Get the good stuff. It does make a difference. These pancakes work for busy mornings or for lounging around with your coffee, flipping pancakes on a Saturday.
What you need
You actually don’t need anything wild. If you bake even occasionally, you probably have it all:
Flour? Yep. Old fashioned oats? Grab ‘em from the cupboard. Honey, of course (I like local if I’ve got it). Baking powder—it’s what gives that fluffy cloud texture. An egg, some milk (cow’s or, honestly, oat milk makes it extra oaty), a pinch of salt, and a tiny bit of butter for richness.
I once tried subbing in maple syrup for the honey. It…worked, but that extra depth is honestly missing. Worth a shot if you’re in a pinch, though! If you only have instant oats, blend them a bit so they’re not total powder. Oh, almost forgot, a bit of vanilla never hurt either.
These are pantry-friendly, budget-friendly, and you don’t have to go on a scavenger hunt.
How to make them
Okay, here’s the real spill. I am not a morning person (ask literally anyone I know), so if I can do this at 7 a.m., you can too. Mix dry stuff together in a big bowl—flour, oats, baking powder, salt. In another bowl, combine wet things: honey, milk, egg, melted butter, splash of vanilla. Whisk like you mean it.
Pour the wet group into the dry group. Stir just until there aren’t any huge flour pockets (don’t overdo it! Gummy texture = sadness). Heat pan or griddle—medium is your friend, not high, unless you want pancakes with “blackened” flavor. Slightly grease the pan.
Scoop on the batter and just wait for the bubbles to pop at the surface. Flip carefully, and cook the other side till it’s golden and puffy. That’s really it! Sometimes my pancakes come out a tad uneven, honestly, but once the syrup’s on? Who could care.
“Tried making these on a snowy Sunday and wow, my house smelled so cozy. The texture was the best—like fluffy with a bit of bite, and not too sweet. Even my picky kids ate a second helping!” — Mara T.
How to make these honey oat pancakes your own
No two breakfasts should ever be carbon copies if you ask me. I love switching little bits up based on my mood (or what’s left in my fridge—ha!). Try stirring in a handful of blueberries or finely chopped nuts before you cook. Sometimes I toss a little cinnamon in, and it’s like autumn in a bite.
Even swapping out the honey for a flavored one—like lavender or orange blossom—can completely change the vibe. Feeling indulgent? Dollop some Greek yogurt and an extra drizzle of honey over the top, or, for extra weekend points, slap on a scoop of berry jam. One time I pressed a few banana slices right into the pancakes as they cooked—talk about fancy without the effort.
You can even make them dairy-free. Use coconut oil instead of butter and your fave non-dairy milk. Whatever you do, make it yours. That’s the beauty of DIY breakfast.
Make Ahead Ideas
Okay, real talk: these actually freeze fabulously! I let mine cool, then layer them between bits of parchment in a baggie. Pop ‘em in the freezer, and on the craziest mornings, you can nuke ‘em or toast ‘em straight from frozen.
I also love batching the dry mix ahead of time. If you’ve got all the dry stuff whisked up and ready in a jar, you’re literally five minutes from pancakes at any irrational hour. Oh, and if you meal prep? These are way more exciting than a granola bar, no offense to granola bars.
Serving Suggestions
- Top with extra honey and a handful of fresh berries.
- Serve with a dollop of plain or vanilla yogurt.
- Toasted nuts or seeds on top add crunch.
- Warmed nut butter over the stack is…honestly next-level.
Common Questions
Can I use instant oats instead of rolled oats?
You can, but I recommend pulsing them quickly in a blender first. Otherwise, the pancakes might get kind of mushy. No one wants a goo mess.
How do I make these gluten-free?
Swap the regular flour for a gluten-free blend and use certified gluten-free oats. Works like a charm.
What if I’m out of milk?
Any kind of milk will do—even water in a pinch, but the pancakes won’t be as rich. I like oat milk for extra oat flavor.
Can these be made without eggs?
Absolutely! Try using a flax or chia egg (just mix 1 tbsp ground flax or chia with 3 tbsp water and let it gel up).
Why are my pancakes flat and dense?
Most likely you overmixed the batter or your baking powder is old. Remember, lumpy batter is good batter for pancakes!
Thanks for hanging out for this whole honey oat pancake spiel. If you’re still curious or want some fancy ideas, check out this awesome version at Honey and Oat Pancakes – Izy Hossack – Top With Cinnamon. If you love playing with oats in breakfast, that’ll be right up your alley. Seriously, share your tweaks and stories—there’s more than one way to make breakfast sweet.
Honey Oat Pancakes
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats Do not use quick-cooking oats.
- 2 tsp baking powder
- 1 pinch salt
Wet Ingredients
- 2 tbsp honey Use high-quality honey for best results.
- 1 cup milk Cow's milk or oat milk works well.
- 1 large egg Substitute with a flax or chia egg for a vegan option.
- 2 tbsp butter, melted Can substitute with coconut oil for a dairy-free option.
- 1 tsp vanilla extract Optional, but adds flavor.
Instructions
Preparation
- In a large bowl, mix together the dry ingredients: flour, oats, baking powder, and salt.
- In another bowl, whisk together the wet ingredients: honey, milk, egg, melted butter, and vanilla extract.
Cooking
- Pour the wet mixture into the dry mixture and stir just until combined; avoid overmixing.
- Heat a pan or griddle over medium heat and lightly grease with butter or oil.
- Scoop about 1/4 cup of batter onto the pan for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
