Description
Start your day with these fluffy Oatmeal Pancakes, a hearty and delicious twist on classic pancakes. Made with wholesome ingredients like oats, buttermilk, and a hint of cinnamon, these pancakes are sure to become a breakfast favorite.
Ingredients
Scale
Dry Ingredients:
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Additional:
- butter or oil for cooking
- maple syrup and fresh fruit for serving
Instructions
- Soak Oats: In a bowl, combine oats and buttermilk. Let soak for 10–15 minutes to soften.
- Mix Dry Ingredients: In another bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: Stir egg, melted butter, and vanilla into the oat mixture. Add dry ingredients and mix gently until just combined (do not overmix).
- Cook Pancakes: Heat a lightly greased skillet or griddle over medium heat. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2–3 minutes, then flip and cook 1–2 minutes more until golden brown.
- Serve: Serve warm with maple syrup and fresh fruit.
Notes
- For extra nutrition, add 1 tablespoon flaxseed or chia seeds to the batter.
- If you don’t have buttermilk, use milk mixed with 1 teaspoon lemon juice or vinegar.
- These pancakes freeze well—reheat in the toaster or oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop, Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 6 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
