Here’s a simple and tasty Oatmeal Pancakes recipe that’s perfect for a hearty breakfast. It’s a great way to use oats in a more comforting and filling way, and they come out light, fluffy, and delicious!
Oatmeal Pancakes Recipe
Ingredients:
- 1 cup rolled oats (or oat flour for a finer texture)
- 1 cup milk (dairy or non-dairy like almond milk)
- 1 large egg
- 1 tbsp baking powder
- 1 tbsp honey or maple syrup (optional, for sweetness)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional, for extra flavor)
- 1/4 tsp salt
- 2 tbsp melted butter or oil (for a richer texture)
- 1/4 cup flour (can use whole wheat or all-purpose)
- Optional toppings: fresh fruit, maple syrup, nut butter, or nuts
Instructions:
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Prepare the Oats:
- If you want a smoother texture, you can blend the rolled oats in a blender or food processor to make a coarse oat flour. This step is optional but makes the pancakes a bit fluffier.
- If you prefer a heartier pancake with texture, leave the oats whole.
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Make the Batter:
- In a large bowl, whisk together the oats (or oat flour), flour, baking powder, cinnamon, and salt.
- In a separate bowl, beat the egg and add the milk, honey/maple syrup, vanilla extract, and melted butter or oil. Whisk until everything is well combined.
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Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly thick but pourable. If it seems too thick, add a little more milk to reach your desired consistency.
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Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until small bubbles form on the surface and the edges start to look set.
- Flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter.
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Serve:
- Stack your pancakes and serve them with your favorite toppings. Fresh berries, sliced bananas, a drizzle of maple syrup, or a dollop of yogurt work perfectly with oatmeal pancakes!
Tips:
- Make Ahead: You can make the pancake batter the night before and store it in the fridge for a quick morning breakfast.
- For fluffier pancakes: Let the batter rest for about 5 minutes before cooking, as the oats will absorb some of the liquid.
- Add-ins: Feel free to add some mix-ins to your pancakes like chocolate chips, nuts, or dried fruit.
- For a healthier twist: Use a mix of whole wheat flour and oat flour to add more fiber.
These oatmeal pancakes are filling, nutritious, and offer a nice twist on the classic! Plus, they’re great for customizing to your taste.
Let me know if you want ideas for other variations or toppings!