Oatmeal Pancakes are wonderfully soft, sweet pancakes with a tender texture and warmly spiced flavor. Hearty enough for any morning.
Any fans of Classic Fluffy Pancakes need to give this Breakfast Recipe a try. The brown sugar adds a cozy flavor, and the oats give steady and sustained energy.
Sabrina’s Oatmeal Pancake Recipe
These Oatmeal Pancakes make a filling and wonderful breakfast recipe. You can add a pat of butter and a drizzle of maple syrup for a traditional pancake flavor. Or, if you want to branch out, try adding some more creative toppings. Strawberry Topping, Chocolate Sauce, powdered sugar, whipped cream, chopped nuts, or sliced fresh fruit sprinkled on top make great choices. Pancakes are great to make in big batches for reheating later, so make sure to check out my reheating tips below.
Recipe Card
Ingredients
- 2/3 cup quick cook oats
- 1/2 cup oat flour , (grind the quick cook oats in a food processor into a flour)
- 1/2 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup brown sugar , packed
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter , melted
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl whisk together quick cook oats, oat flour, flour, baking soda, salt, cinnamon and brown sugar until well combined.
- In a large measuring cup add the buttermilk, egg, melted butter and vanilla extract and whisk well until smooth.
- Add egg mixture to the large mixing bowl and whisk until just combined.
- Let sit for 5 minutes.
- Cook pancakes on a griddle on medium-low heat in ¼ cup scoops.
- Cook until bubbles form around the edges, then flip and cook for 30 more seconds.
Nutrition
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Chef’s Note
It’s very important to let the batter rest for 5 minutes before cooking. This allows the oats to soak in more liquid, the batter will thicken slightly, and will cook up more soft and tender.
Table of contents
Can this be made ahead of time?
You can make these pancakes ahead of time, and can store in the refrigerator for up to 3 days. Simply reheat in a pan on medium heat until warmed through, or in an oven at 300 degrees in a single layer on a baking sheet covered tightly with foil for 8-12 minutes.
How to Store
- Serve: Don’t leave at room temperature for more than 2 hours.
- Store: Cool before putting in a ziplock bag or another airtight storage container. They’ll keep well for 2-3 days.
- Freeze: If you seal carefully in an airtight container, you can also freeze them for 3 months.
FAQs
Set your oven to 200 degrees. Then place on a baking dish or another oven-safe dish and cover them in foil. Place them in the oven while you finish the rest. The oven temperature will keep them tasting fresh and warm without cooking them.
To freeze, place them in a single layer on a baking sheet with a little space between each pancake. Lay the sheet flat and freeze for 30 minutes to an hour until the pancakes are frozen. Then transfer them to a freezer bag to keep for up to 6 months.
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