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Oatmeal Pancake Batter Recipe

American · Breakfast · 20 min total

A hearty, wholesome pancake batter made with rolled oats for a nutritious breakfast. These pancakes are fluffy and satisfying.

Ingredients

• 1 cup rolled oats
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter or oil
• 2 tablespoons brown sugar
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Instructions

1. In a bowl, combine rolled oats and buttermilk. Let sit for 10 minutes to soften.
2. In another bowl, whisk together egg, melted butter, and brown sugar.
3. Add the oat mixture to the egg mixture and stir to combine.
4. In a small bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
5. Add dry ingredients to wet ingredients and stir until just combined (batter may be slightly lumpy).
6. Heat a griddle or non-stick pan over medium heat and lightly grease.
7. Pour 1/4 cup batter per pancake onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
8. Flip and cook until golden brown, about 1-2 minutes more. Serve warm.

Tips

• For extra fluffiness, let the batter rest for 5 minutes before cooking.
• Serve with maple syrup, fresh fruit, or a dollop of yogurt.
• Store leftover batter in the fridge for up to 2 days.

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