Description
These wholesome oatmeal pancakes are a perfect hearty breakfast option, combining rolled oats with all-purpose flour for a fluffy texture and a hint of cinnamon for warmth. Softened oats and a touch of vanilla add depth of flavor, while the pancakes cook to a golden brown on a skillet, making them easy to prepare and delightfully satisfying.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 2 tablespoons sugar or honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
Wet Ingredients
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Instructions
- Soften Oats: In a bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to allow the oats to absorb the milk and soften, which will help create a tender pancake texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sugar (or honey), baking powder, salt, and cinnamon if using. This ensures even distribution of leavening agents and spices.
- Combine Wet Ingredients: Add the eggs, melted butter (or oil), and vanilla extract to the softened oat mixture. Stir well to fully incorporate the ingredients.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture, mixing carefully to avoid overworking the batter, which helps keep the pancakes light and fluffy.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease the surface with butter or oil to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles start to appear on the surface and the edges look set, approximately 2-3 minutes.
- Flip Pancakes: Carefully flip each pancake and cook for an additional 1-2 minutes until both sides are golden brown and cooked through.
- Serve: Serve the pancakes warm with maple syrup, fresh fruits, or your favorite toppings for a delicious breakfast.
Notes
- You can substitute rolled oats with quick oats for a softer texture.
- Use non-dairy milk like almond or oat milk to make the recipe dairy-free.
- Adding blueberries or sliced bananas to the batter before cooking adds natural sweetness and flavor.
- For extra fluffiness, separate the eggs and beat the egg whites to soft peaks before folding them in last.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
