Quick Thick Oatmeal Pancakes
Start your morning right with these Quick Thick Oatmeal Pancakes, a wholesome and satisfying twist on a classic breakfast. Made with blended rolled oats for added fiber and hearty texture, these fluffy pancakes are perfectly spiced with a touch of cinnamon and sweetened naturally with a hint of maple syrup or honey. Ready in just 25 minutes, this recipe is ideal for busy mornings yet indulgent enough for a leisurely weekend brunch. The batter comes together easily with pantry staples, and a short resting time ensures a delightfully thick and tender stack. Customize your pancakes with your favorite toppings—think fresh berries, nut butter, or a drizzle of warm maple syrup—for a breakfast that's as nourishing as it is delicious. Perfect for families, this recipe is easy to make and serves four, guaranteeing smiles all around the table.
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 0.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 1.25 cups Milk (dairy or non-dairy)
- 1 large Egg
- 2 tablespoons Maple syrup or honey
- 2 tablespoons Unsalted butter (melted) or neutral oil
- 1 teaspoons Vanilla extract
- 1 tablespoon Butter or oil (for cooking)
Instructions
In a blender or food processor, pulse the rolled oats until they reach a flour-like consistency. This should yield about 1 cup of oat flour.
In a medium mixing bowl, whisk together the oat flour, all-purpose flour, baking powder, salt, and cinnamon.
In a separate bowl, whisk together the milk, egg, maple syrup (or honey), melted butter (or oil), and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps are fine—avoid overmixing.
Let the batter rest for 5 minutes to allow the oats to absorb some moisture, which will result in thicker pancakes.
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.
Scoop about 1/4 cup of batter for each pancake onto the skillet. Use the back of a spoon to gently spread and shape the pancake, if necessary.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet between batches as needed.
Serve warm with your favorite toppings such as fresh fruit, nut butter, or additional maple syrup.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.8 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 256 mg | 5% | |
*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.
