Description

These oatmeal pancakes are a hearty and wholesome breakfast option, combining rolled oats and all-purpose flour for a satisfying texture. Softened oats give the pancakes a tender bite, while a blend of cinnamon, vanilla, and a touch of sweetness creates a comforting flavor profile. Perfectly cooked on the stovetop to a golden brown, they pair wonderfully with maple syrup or fresh fruit for a nutritious start to your day.

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

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Instructions

Soften the oats: In a bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to allow the oats to absorb the milk and soften, which enhances the texture of the pancakes.
Mix dry ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using) to ensure even distribution of the leavening agent and spices.
Combine wet ingredients: Add the eggs, melted butter, and vanilla extract to the oat and milk mixture, stirring thoroughly to form a homogenous wet batter base.
Incorporate dry into wet: Gently fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter which can make the pancakes tough.
Preheat skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking and promote even cooking.
Cook pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, indicating readiness to flip.
Flip and finish cooking: Flip each pancake carefully and cook for an additional 1-2 minutes until they turn golden brown on the other side and are cooked through.
Serve: Serve the pancakes warm topped with maple syrup, fresh fruit, or your preferred toppings for a delicious and wholesome meal.

Notes

For a dairy-free version, use non-dairy milk such as almond, soy, or oat milk and substitute melted butter with oil.
If you prefer gluten-free pancakes, replace all-purpose flour with a gluten-free flour blend.
The cinnamon is optional but adds a warm flavor that complements the oats.
Do not overmix the batter to keep pancakes light and fluffy.
Pancakes can be kept warm in a low oven while cooking the rest.
Leftover pancakes can be refrigerated for up to 3 days or frozen for up to a month; reheat in a toaster or skillet.