Brown Sugar Oatmeal Pancakes
Start your morning on a cozy, flavorful note with these Brown Sugar Oatmeal Pancakes—a hearty twist on the classic breakfast favorite. Featuring a mix of wholesome rolled oats, aromatic cinnamon, and the rich sweetness of brown sugar, these pancakes are a dream for anyone seeking a heartier, more rustic texture. The batter comes together in just minutes with a blend of pantry staples, including milk, vanilla, and melted butter, ensuring each bite is soft, fluffy, and irresistibly delicious. Perfectly golden and lightly spiced, these pancakes pair beautifully with a drizzle of maple syrup, fresh fruit, or a dollop of yogurt. Quick to make and utterly satisfying, they're a comforting way to kickstart your day. Ideal for weekend brunch or an indulgent weekday breakfast, these Brown Sugar Oatmeal Pancakes are your new favorite morning treat!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 2 tablespoons Brown sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1.5 cups Milk
- 1 Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- Cooking spray or additional butter (for greasing)
Instructions
In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk until everything is evenly combined.
In a separate medium bowl, whisk together the milk, egg, vanilla extract, and melted butter until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Be careful not to overmix; the batter should have a few lumps.
Allow the batter to rest for 5 minutes. This helps the oats soften slightly and results in fluffier pancakes.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
Using a 1/4 cup measuring cup, pour the batter onto the skillet to form pancakes. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for another 2-3 minutes, or until golden brown on both sides and cooked through.
Repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or a pat of butter.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 2818 mg | 123% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 36.3 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 588 mg | 45% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1160 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
