From the Griddle

Oatmeal Pancakes

August 24, 2018

Stack of pancakes with syrup drizzle

Looking for a pancake that will make both you and your kids happy? A tasty pancake recipe that will stick to your ribs?

I’ve gotch’yo back.

Let’s say a little hallelujah for Oatmeal Pancakes. The base of these pancakes is mostly oatmeal, which means they’re high in protein and fiber, and their heartiness and won’t cause you to feel hungry an hour after you’ve eaten. And your kids will love them because – they’re pancakes!

(I tested this theory on my 8-year-old step-daughter and she LOVED them. In fact, she made the entire recipe herself and then proceeded to gobble FOUR pancakes πŸ˜‰ )

Oatmeal Pancakes | breakfast for dinner

I’ve added a generous teaspoon of cinnamon to the batter – cinnamon and oatmeal go together like two peas in a pod, in my books. I hope you agree!

To make these beauties, the dry ingredients get stirred together in one bowl, and the wet ingredients get whisked together in another bowl. Then you stir them together and voila!

Since these Oatmeal Pancakes are mostly… erm… oatmeal… and with only 1/2 cup of flour, you really do need to let the batter sit for at least 5 minutes after the ingredients are whisked together. This will help soak and soften the oats and bind all of the ingredients together.

I’ve served the pancakes with fresh late summer peaches (just can’t get enough!), but you could serve them with any seasonal fruit. I also like eating them with peanut butter instead of maple syrup.

Stack of pancakes on a white plate

The cinnamony aroma of these pancakes sizzling in their skillet has me dreaming of all the cozy sweaters, warm mugs of tea, crunching leaves, sweatpants on the couch, and crisp fall air floating in through our windows. I have a deep love of fall and can’t wait for it to arrive. You too?

Oatmeal Pancakes will certainly carry you through all the crisp fall and dreary winter weekends to come. I bet they may even become your new weekend staple!

Let's say a little hallelujah for Oatmeal Pancakes. The base is mostly oatmeal, which means they're high in protein and fiber, and hearty to keep you full. Your kids will love them because - they're pancakes!

P.S. If you have any leftover pancakes: saran wrap the extras and store them in your fridge. They reheat amazingly well in a toaster – perfect for quick weekday morning breakfasts! You’ll thank me later πŸ˜‰

5 from 1 vote
Let's say a little hallelujah for Oatmeal Pancakes. The base is mostly oatmeal, which means they're high in protein and fiber, and hearty to keep you full. Your kids will love them because - they're pancakes!
Oatmeal Pancakes
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Let's say a little hallelujah for Oatmeal Pancakes. The base is mostly oatmeal, which means they're high in protein and fiber, and hearty to keep you full. Your kids will love them because - they're pancakes!

Course: Breakfast
Cuisine: American
Keyword: hearty pancakes, oatmeal pancakes
Calories: 167 kcal
Author: Maresa | breakfast for dinner
Ingredients
  • 1 1/4 cups oatmeal
  • 1/2 cup flour (you may use all-purpose or whole wheat flour)
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 egg, lightly beaten
  • 1 1/2 cups buttermilk (see note below)
  • 1 tbsp melted butter (can substitute oil)
  • 1 tsp vanilla
Instructions
  1. In a large bowl, stir together the dry ingredients: oatmeal, flour, sugar, baking powder, baking soda, cinnamon, and salt. 

  2. In a medium-size bowl, whisk together the wet ingredients: egg, buttermilk, melted butter, and vanilla. 

  3. Pour the wet ingredients into the dry ingredients and whisk to just combine. Don't over-whisk! Leaving a few small clumps of flour is okay. Let pancake batter stand for 5-10 minutes.

  4. Heat and lightly grease a griddle or heavy frying pan to medium heat. Pour approx 1/4 cup batter for each pancake, spreading if it's quite thick.

  5. Cook for 1 to 2 minutes on each side, until golden brown, turning when edges are slightly dry and bubbles form on the surface.

  6. Serve warm with plenty of maple syrup and fresh fruit.

Recipe Notes

To make 1 1/2 cups of buttermilk for this recipe, pour 1 tbsp + 1 tsp of lemon juice into a large glass measuring container. Pour in milk until the liquid measures 1 1/2 cups. Let stand for 5-10 minutes, until thickened. More details and other substitution options here.

If you have any leftover pancakes: saran wrap the extras and store them in your fridge. They reheat amazingly well in a toaster - perfect for quick weekday morning breakfasts!

Nutrition Facts
Oatmeal Pancakes
Amount Per Serving (2 pancakes)
Calories 167 Calories from Fat 40
% Daily Value*
Total Fat 4.4g 7%
Saturated Fat 2g 10%
Cholesterol 35mg 12%
Sodium 292mg 12%
Potassium 347mg 10%
Total Carbohydrates 25.7g 9%
Dietary Fiber 2.2g 9%
Sugars 5.3g
Protein 6.3g 13%
Calcium 12%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

  • Reply
    Natalie
    August 25, 2018 at 9:26 pm

    These pancakes look amazing and perfect for weekend brunch! Can’t wait to try this recipe!

    • Reply
      breakfastfordinner
      August 30, 2018 at 1:51 pm

      I hope you love them – they are great for Fall! Let me know πŸ™‚

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