Old Fashioned Oatmeal Pancakes
Start your morning with a hearty and wholesome twist by whipping up these Old Fashioned Oatmeal Pancakes—a delightful fusion of fluffy pancake perfection and the nutty goodness of rolled oats. Perfectly spiced with a hint of cinnamon and lightly sweetened with honey or maple syrup, these pancakes offer a comforting, rustic flavor that pairs beautifully with your favorite toppings like fresh fruit, creamy yogurt, or a drizzle of maple syrup. Thanks to the soaking of oats in milk, these pancakes achieve a tender, melt-in-your-mouth texture, while the combination of pantry staples like all-purpose flour, baking powder, and vanilla keeps them wonderfully light and fluffy. Ready in just 30 minutes, this easy and satisfying breakfast recipe is not only a nostalgic throwback but also a nutritious way to fuel your day. Perfect for weekend brunches or busy weekday mornings!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.75 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 1.5 cups Milk (any type)
- 1 large Egg
- 3 tablespoons Unsalted butter, melted
- 1 tablespoon Honey or maple syrup
- 1 teaspoon Vanilla extract
Instructions
In a medium bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to allow the oats to soften.
In a separate large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Once the oats have softened, add the egg, melted butter, honey or maple syrup, and vanilla extract to the oat-milk mixture. Stir until well combined.
Pour the wet ingredients into the dry ingredients, and gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or cooking spray.
Scoop about 1/4 cup of batter for each pancake onto the heated skillet. Spread it slightly with the back of the spoon if needed.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for another 1-2 minutes, or until golden brown on both sides.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as butter, maple syrup, fresh fruit, or yogurt.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 36.1 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 532 mg | 41% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1038 mg | 22% | |
*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.
