Description
These Oatmeal Pancakes with Fresh Fruit are a wholesome and delicious breakfast option, packed with whole grains and flavored with warm cinnamon. Made with old-fashioned oats, whole wheat flour, and natural sweeteners, these pancakes are fluffy and satisfying. Served with assorted fresh fruits and optional maple syrup or yogurt, they bring a nutritious start to your day that’s kid-friendly and easy to prepare on the stovetop.
Ingredients
Scale
Pancake Batter
- 1 cup old-fashioned oats
- 1 cup milk (dairy or non-dairy)
- 1/2 cup whole wheat flour
- 1 tablespoon brown sugar or honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 large egg
- 1 tablespoon melted butter or oil
- 1 teaspoon vanilla extract
For Serving
- Assorted fresh fruit (such as strawberries, blueberries, bananas, or peaches)
- Maple syrup or yogurt (optional)
Instructions
- Soak oats: In a bowl, combine the old-fashioned oats with the milk and let them soak for 10 minutes to soften, which helps create a tender pancake texture.
- Mix dry ingredients: In a separate bowl, whisk together the whole wheat flour, brown sugar or honey, baking powder, baking soda, salt, and cinnamon until fully combined.
- Combine wet ingredients: To the soaked oat mixture, add the egg, melted butter or oil, and vanilla extract. Mix well to incorporate all the wet ingredients.
- Add dry to wet: Stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep the pancakes light and fluffy.
- Heat skillet: Preheat a nonstick skillet or griddle over medium heat and lightly grease it with oil or butter to prevent sticking.
- Cook pancakes: Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook an additional 1 to 2 minutes until golden brown and cooked through.
- Serve: Serve the warm pancakes topped with assorted fresh fruit and optionally add maple syrup, yogurt, or nuts for extra flavor and texture.
Notes
- For smoother pancakes, blend the oat and milk mixture before adding the flour and other dry ingredients.
- To make this recipe dairy-free, use almond milk or oat milk instead of cow’s milk.
- Make these pancakes gluten-free by using certified gluten-free oats and gluten-free flour blends.
- You can substitute honey for brown sugar as a natural sweetener.
- Adding nuts as a topping provides extra protein and crunch.
