Quick Oatmeal Pancakes
Fluffy, wholesome, and ready in no time, these Quick Oatmeal Pancakes are the ultimate breakfast solution for busy mornings! Combining the goodness of blended rolled oats with the fluffiness of all-purpose flour, these pancakes are delicately spiced with a hint of cinnamon and lightly sweetened with sugar. The versatile batter comes together in just 10 minutes and offers a perfect harmony of hearty textures and warm, comforting flavors. With a golden, pillowy finish, these oatmeal pancakes cook to perfection in minutes on a hot skillet, making them ideal for weekday breakfasts or leisurely weekend brunches. Serve them warm with a drizzle of maple syrup, fresh fruit, or a dollop of yogurt for a crowd-pleasing meal that's both nutritious and delicious. Whether you're looking for a quick breakfast fix or a family favorite, these pancakes are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup rolled oats
- 0.5 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 0.25 teaspoon salt
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 tablespoon neutral oil or butter (for cooking)
Instructions
Place the rolled oats in a blender or food processor and pulse until they become a fine flour-like consistency.
In a large mixing bowl, combine the oat flour, all-purpose flour, baking powder, ground cinnamon, sugar, and salt. Whisk everything together to evenly distribute the dry ingredients.
In another bowl, whisk together the milk, egg, vanilla extract, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly thick but pourable. Let the batter rest for 5 minutes.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes until golden brown and fully cooked through.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed.
Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of yogurt. Enjoy!
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 1697 mg | 74% | |
| Total Carbohydrate | 142.6 g | 52% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 37.7 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 402 mg | 31% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 884 mg | 19% | |
*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.
