O Is for Oatmeal Pancakes
Start your morning on a hearty and wholesome note with "O Is for Oatmeal Pancakes," a cozy twist on a breakfast classic! These fluffy, golden pancakes combine the nutty richness of blended rolled oats with a touch of cinnamon for a subtly spiced flavor. Made with buttermilk for extra tenderness and sweetened naturally with maple syrup, they strike the perfect balance between indulgent and nutritious. Quick and easy to prepare in just 25 minutes, these pancakes are a delightful option for busy mornings or weekend brunches. Serve them stacked high with fresh fruit, crunchy nuts, or an extra drizzle of maple syrup for a breakfast that’s both satisfying and irresistibly delicious. Perfect for fans of oatmeal-based recipes or anyone seeking a high-fiber, crowd-pleasing dish!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Cinnamon (ground)
- 0.25 teaspoon Salt
- 1 cup Buttermilk
- 1 large Egg
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter (melted)
- 1 as needed Cooking spray or butter (for greasing the pan)
Instructions
In a blender or food processor, pulse the rolled oats until they reach a fine, flour-like consistency.
In a medium-sized bowl, whisk together the oat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, combine the buttermilk, egg, maple syrup, vanilla extract, and melted butter. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly thick and lumpy.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread and shape the batter if needed.
Cook the pancakes for about 2-3 minutes per side, or until bubbles form on the surface and the edges look set. Flip carefully and cook the other side until golden brown.
Transfer cooked pancakes to a plate and repeat with the remaining batter.
Serve warm with your favorite toppings, such as fresh fruit, a drizzle of maple syrup, or a sprinkle of nuts.
Nutrition Facts
Calories |
905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2040 mg | 89% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 39.2 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 372 mg | 29% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 826 mg | 18% | |
*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.
