Description
Easy Oatmeal Pancakes packed with oats and cinnamon for a quick and comforting breakfast treat that will please any crowd.
Ingredients
Scale
- 1½ cups (150g) rolled oats (old-fashioned oats work best)
- 1 cup (240ml) milk (dairy or plant-based)
- 2 large eggs
- 2 tablespoons (30ml) maple syrup or honey
- 2 tablespoons (30g) melted butter or neutral oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Instructions
- Step 1: Prepare the Oats If you prefer a smoother texture in your Easy Oatmeal Pancakes, place the rolled oats in a blender or food processor and pulse 3-4 times until they’re broken down but not completely powdered. For heartier pancakes with more texture, leave the oats whole. If you have time, combine the oats and milk in a bowl and let soak for 15-30 minutes to soften the oats and create a more cohesive batter.
- Step 2: Mix the Batter In a large bowl, whisk together the eggs, melted butter (or oil), maple syrup, and vanilla extract until well combined. Add the soaked oats and milk mixture (or add them separately if you didn’t soak). In a separate small bowl, mix the baking powder, baking soda, salt, and cinnamon if using. Add these dry ingredients to the wet mixture and stir just until combined—remember, a few lumps are perfectly fine! Let the batter rest for 5 minutes to allow the leavening agents to activate.
- Step 3: Cook the Pancakes Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Once hot, pour about ¼ cup of batter for each pancake onto the surface. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. You’ll know it’s time to flip when the bubbles begin to pop and leave tiny holes. Gently flip and cook for another 1-2 minutes until golden brown and cooked through. Keep your first batch warm in a 200°F oven while you cook the remaining pancakes.
- Step 4: Serve and Enjoy Serve your Easy Oatmeal Pancakes warm, stacked high with your favorite toppings. These pancakes are substantial enough to enjoy with just a drizzle of maple syrup, but they’re equally delicious with fresh berries, sliced bananas, a dollop of Greek yogurt, or a sprinkle of chopped nuts for extra protein and crunch. The natural nuttiness of the oats pairs wonderfully with nut butters as well.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 pancake
- Calories: 160 calories
- Sugar: 7g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg