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 😉 )
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.
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!
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 😉
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!
- 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
In a large bowl, stir together the dry ingredients: oatmeal, flour, sugar, baking powder, baking soda, cinnamon, and salt.
In a medium-size bowl, whisk together the wet ingredients: egg, buttermilk, melted butter, and vanilla.
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.
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.
Cook for 1 to 2 minutes on each side, until golden brown, turning when edges are slightly dry and bubbles form on the surface.
Serve warm with plenty of maple syrup and fresh fruit.
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!