Oatmeal Pancakes
Delicious and nutritious oatmeal pancakes packed with fiber, perfect for a hearty breakfast.
Equipment
- Mixing Bowls
- Whisk
- Skillet
- Measuring Cups and Spoons
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup milk regular or non-dairy
- 2 large eggs
- 1 tablespoon unsalted butter plus more for cooking
- 1 tablespoon granulated sugar
- 2/3 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon optional
Instructions
- In a large mixing bowl, whisk together rolled oats and milk. Let sit for about 10 minutes.
- Melt the butter and let it cool slightly before adding to the oat mixture.
- Add eggs and sugar to the oat mixture and whisk until combined.
- In a separate bowl, mix flour, baking powder, salt, and cinnamon. Gradually add to the wet ingredients, stirring until just combined.
- Let the batter rest for 5 minutes.
- Heat a skillet over medium-high heat and grease with butter.
- Drop batter onto the skillet in 2-tablespoon portions, cooking until bubbles form, then flip and cook until golden brown.
- Transfer cooked pancakes to a warm oven or plate while you finish the rest of the batter.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or skillet.