Sassy Oatmeal Pancakes
Start your morning with a flavorful twist on a classic breakfast staple with these Sassy Oatmeal Pancakes! Packed with wholesome rolled oats ground into a fine oat flour, these pancakes bring a hearty yet fluffy texture to the table. Infused with warm cinnamon, a hint of vanilla, and just the right touch of sweetness from brown sugar, every bite is bursting with cozy, comforting flavors. Thanks to a quick 5-minute batter resting time, the oats become beautifully hydrated, resulting in perfectly tender pancakes. Ideal for busy mornings or leisurely weekend brunches, these golden pancakes cook up in minutes and are perfect for pairing with fresh fruit, maple syrup, or a dollop of whipped cream to add even more sass to your plate. Quick, satisfying, and irresistibly delicious, this recipe is your go-to guide for transforming simple ingredients into a breakfast masterpiece!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 2 tablespoons Brown sugar
- 1.25 cups Milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter, melted
- 1 as needed Nonstick cooking spray or additional butter
Instructions
In a blender or food processor, pulse the rolled oats until they are finely ground into oat flour. This should take about 30-60 seconds.
In a large mixing bowl, combine the freshly ground oat flour, all-purpose flour, baking powder, salt, cinnamon, and brown sugar. Whisk well to ensure the ingredients are evenly distributed.
In a medium mixing bowl, whisk together the milk, egg, vanilla extract, and melted butter until thoroughly combined.
Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined. Be careful not to overmix as this can result in dense pancakes. Let the batter rest for 5 minutes to hydrate the oats.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease the surface with nonstick cooking spray or a small dab of butter.
Scoop approximately 1/4 cup of batter for each pancake onto the hot skillet. Cook for about 2-3 minutes, or until small bubbles appear on the surface of the pancakes and the edges look set.
Flip the pancakes carefully using a spatula and cook for another 2-3 minutes, or until golden brown and cooked through.
Remove the pancakes from the skillet and keep them warm on a plate covered with a clean kitchen towel. Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, yogurt, or a dollop of whipped cream for extra sass!
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 2316 mg | 101% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 33.3 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 471 mg | 36% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 725 mg | 15% | |
*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.
