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Single-Serve Oatmeal Protein Pancakes Recipe

These simple oatmeal protein pancakes for one are naturally high in protein (about 15 grams) and easy to adapt to different tastes.

Stack of six pancakes.

Oatmeal protein pancakes are a quick, wholesome choice for breakfast or a snack. They’re simple to make, sugar-free, and popular with kids.

I developed this single-serving recipe originally as a snack for myself, and it quickly became a favorite for Sam and Miki at breakfast or as a midday treat. Serve them warm with berries, a pat of butter, and a drizzle of maple syrup.

This version contains no protein powder yet still delivers substantial protein—especially if you use skim milk.

How to make oatmeal protein pancakes

The recipe uses just six ingredients and comes together in a single bowl, so cleanup is minimal. The batter is forgiving and easy to adjust for thickness.

Oats, baking powder, egg, and milk on a table.

Start by combining oat flour, rolled oats, baking powder, and a pinch or two of sea salt in a bowl. Make a small well in the center and add the egg and 2 tablespoons of milk. Stir until smooth, and add another tablespoon of milk if the batter is too thick—you’re aiming for a pourable consistency.

Oats, oat flour, and baking powder in a bowl.
Oat flour and an egg in a bowl.

Let the batter rest for a minute while you heat a nonstick or cast-iron skillet over medium heat. Add a little butter or coconut oil and let it melt and begin to bubble. Use a tablespoon to portion the batter; this amount yields about 7–9 small pancakes. Cook each side for 1–2 minutes, until the edges set and small bubbles appear on the surface, then flip and finish cooking the other side.

Pancake batter in a bowl.
Pancakes on a cast iron skillet.

Serving suggestions

These pancakes are delicious with warm fruit compotes or a spread of nut butter. They also pair beautifully with a pat of butter and maple syrup for a classic treat.

Try stirring in cinnamon, a splash of vanilla, or a handful of blueberries to vary the flavor. For extra protein, use skim milk in the batter.

Recipe tips

To reach the higher protein estimate, use skim milk. If you don’t have oat flour, pulse rolled oats in a blender or food processor until they form a fine flour.

More pancake ideas

For variety, consider other simple pancake recipes such as gluten-free coconut pancakes, blender banana pancakes, or grain-free options. Adapt flavors and add-ins to suit your family’s preferences.

Stack of six pancakes.

Oatmeal Protein Pancakes for One (NO Protein Powder)

A healthy single-serving pancake that’s high in natural protein.
Prep Time
5
Cook Time
10
Total Time
15

Servings:
1 person
Author: Lauren Goslin

Ingredients

  • ¼ cup oat flour
  • ¼ cup rolled or quick oats
  • ½ teaspoon baking powder
  • a couple dashes sea salt
  • 1 large egg
  • 2–3 Tablespoons milk of your choice

Instructions

  • Combine the oat flour, oats, baking powder, and salt in a medium bowl until evenly mixed.
  • Whisk in the egg and 2 tablespoons of milk. Add a little more milk if needed to reach a pourable batter.
  • Let the batter rest a minute while you heat a nonstick skillet over medium heat.
  • Add a small amount of butter or coconut oil to the skillet and let it melt and shimmer.
  • Spoon the batter into the pan, leaving space between pancakes so they cook evenly.
  • Cook until the edges set and bubbles form on the surface, about 1–2 minutes.
  • Flip and cook the other side until golden.
  • Repeat with the remaining batter. This recipe makes about 8–9 small pancakes when using a tablespoon measure.
  • Top as desired and enjoy.

Notes

Nutrition estimates assume 3 tablespoons of skim milk.

Weight Watchers points: 8 (estimate)

Nutrition

Calories: 184kcal
Carbohydrates: 36g
Protein: 15g
Fat: 8g
Fiber: 3g
Sugar: 2g

If you try this recipe, please leave a star rating and a comment below to share how you liked it!