Oatmeal Pancake
Elevate your breakfast game with these wholesome and fluffy Oatmeal Pancakes, a perfect blend of hearty old-fashioned oats and a hint of cinnamon for a cozy, flavorful start to your day. This easy recipe combines pantry staples like rolled oats, milk (dairy or non-dairy), and a touch of honey or maple syrup for natural sweetness, making it both nutritious and satisfying. The batter comes together in minutes with a simple mix of oat flour—easily made by blending oats at home—and other dry and wet ingredients. These pancakes cook to golden perfection, with a light, tender texture that pairs beautifully with fresh fruit, creamy yogurt, or a drizzle of warm syrup. Ideal for a quick, fuss-free morning meal or a leisurely weekend brunch, these oatmeal pancakes are as versatile as they are delicious. Plus, they're packed with fiber to keep you energized all day!
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 0.5 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Milk (dairy or non-dairy)
- 1 large Egg
- 2 tablespoons Honey or maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted) or neutral oil
- 1 teaspoon Butter or oil (for greasing the pan)
Instructions
In a blender or food processor, blend the rolled oats until they form a fine flour-like consistency. Alternatively, use store-bought oat flour.
In a medium mixing bowl, combine the oat flour, all-purpose flour, baking powder, cinnamon, and salt. Whisk to combine.
In a separate large bowl, whisk together the milk, egg, honey or maple syrup, vanilla extract, and melted butter or oil until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix; the batter should be slightly thick.
Heat a large non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Scoop 1/4 cup of the batter onto the skillet for each pancake. Use the back of the spoon to gently spread and shape the batter into a circle, if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed.
Serve the oatmeal pancakes warm with your choice of toppings, such as fresh fruit, yogurt, maple syrup, or nut butter.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 1486 mg | 65% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 49.2 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 402 mg | 31% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 845 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.
