Description
Delicious and hearty oatmeal pancakes made with rolled oats, all-purpose flour, and a touch of cinnamon. These pancakes are fluffy, slightly sweet, and perfect for a nutritious breakfast or brunch, served warm with maple syrup or fresh fruit.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 2 tablespoons sugar or honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
Wet Ingredients
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Instructions
- Soften Oats: In a bowl, combine the rolled oats and milk. Let sit for 10 minutes to soften the oats and create a creamy texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using) until evenly combined.
- Combine Wet Ingredients: Add the eggs, melted butter, and vanilla extract to the oat and milk mixture, stirring to blend all the wet ingredients thoroughly.
- Fold Dry into Wet: Gently fold the dry ingredient mixture into the wet oat mixture, being careful not to overmix to maintain fluffiness in the batter.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking.
- Cook Pancakes: Pour 1/4 cup of batter onto the heated skillet for each pancake. Cook until bubbles form on the surface and edges appear set, about 2-3 minutes.
- Flip and Finish Cooking: Carefully flip the pancakes and cook for another 1-2 minutes until both sides are golden brown and fully cooked through.
- Serve: Serve the pancakes warm with maple syrup, fresh fruit, or any favorite toppings of your choice.
Notes
- You can substitute whole wheat flour for all-purpose flour for a healthier option.
- For a vegan version, use plant-based milk, substitute eggs with flax eggs, and use oil instead of butter.
- Do not overmix the batter to keep pancakes light and fluffy.
- Adjust cooking time depending on stove heat to avoid burning.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
