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–+ servings

Easy Oatmeal Pancakes

Delicious easy oatmeal pancakes served with fresh fruit and syrup
Wholesome oatmeal pancakes that are quick to prepare and perfect for breakfast, providing a delicious start to your day.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 4 pancakes

Ingredients

Main Ingredients

  • 1 cup old-fashioned rolled oats Use quick oats in a pinch.
  • 1 cup milk (regular or non-dairy) Adapt to dietary preferences.
  • 2 large eggs Substitute with flax eggs for vegan option.
  • 1 tablespoon unsalted butter Plus more for cooking.
  • 1 tablespoon granulated sugar Optional sweetness.
  • 2/3 cup all-purpose flour Can use gluten-free blend.
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon Optional for added flavor.

Instructions

Preparation

  • In a large bowl, whisk together 1 cup of rolled oats and 1 cup of milk. Allow it to stand for about 10 minutes until the oats soften.
  • Melt 1 tablespoon of unsalted butter and allow it to cool.
  • Stir in the melted butter, 2 eggs, and 1 tablespoon of granulated sugar into the soaked oats. Mix until well combined.
  • Incorporate 2/3 cup of all-purpose flour, 2 teaspoons of baking powder, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of ground cinnamon. Stir the mixture until just combined.
  • Let the batter rest for another 5 minutes.
  • Heat a large skillet over medium-high heat and add 1 teaspoon of butter.
  • Drop the batter into the pan in 2-tablespoon portions, cooking three pancakes at a time. Cook until bubbles form on the surface and the edges look dry (about 3 minutes). Flip and cook the other side until golden brown, about 2 to 3 minutes more.
  • Transfer the pancakes to a plate or a warm oven, and repeat with the remaining batter.

Notes

Serve with fresh fruits, maple syrup, or honey. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 2 months.