Spice Pancakes with Oatmeal
Start your morning with a stack of warm and wholesome Spice Pancakes with Oatmeal—an irresistible fusion of cozy autumnal spices and hearty grains. These pancakes feature a blend of ground oats and all-purpose flour, lending a rich texture and nutty depth, while fragrant cinnamon, nutmeg, and ginger infuse every bite with comforting warmth. Naturally sweetened with a hint of brown sugar, they’re perfectly complemented by a drizzle of maple syrup and a sprinkle of fresh fruit or nuts. Easy to prepare with just 10 minutes of prep time, this recipe delivers fluffy, golden pancakes that will elevate any breakfast or brunch spread. Ideal for those seeking a homemade, flavorful twist on classic pancakes, these are sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 2 tablespoons Brown sugar
- 1.5 cups Whole milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter
- for serving Maple syrup
- optional, for garnish Fresh fruit or nuts
Instructions
Add the rolled oats to a blender or food processor and pulse until the oats resemble a coarse flour consistency.
In a large mixing bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and brown sugar. Whisk to evenly incorporate the dry ingredients.
In a separate bowl, whisk together the whole milk, egg, vanilla extract, and melted butter.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix. Let the batter rest for 5 minutes to thicken slightly.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Scoop about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes on the first side, 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 and cooked through.
Transfer the cooked pancakes to a warm plate and repeat with the remaining batter.
Serve the pancakes warm, drizzled with maple syrup and topped with fresh fruit or nuts if desired. Enjoy!
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 2386 mg | 104% | |
| Total Carbohydrate | 261.1 g | 95% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 104.1 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 616 mg | 47% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1351 mg | 29% | |
*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.
