Oatmeal Pancakes Recipe
American · Breakfast · 25 min total
These hearty oatmeal pancakes are made with blended oats for a wholesome, fluffy texture. Perfect for a nutritious breakfast that keeps you full.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 cup rolled oats
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- In a blender, combine rolled oats and buttermilk. Let soak for 5 minutes, then blend until smooth.
- Add egg, melted butter, brown sugar, and vanilla to the blender. Blend until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook until golden brown, about 1-2 minutes more.
- Repeat with remaining batter. Serve warm with maple syrup, fresh fruit, or yogurt.
Tips
- For extra flavor, add 1/2 teaspoon cinnamon or a pinch of nutmeg to the dry ingredients.
- Leftover pancakes can be stored in the fridge for up to 3 days or frozen for up to 1 month. Reheat in a toaster or oven.
- To make dairy-free, use almond milk mixed with 1 teaspoon lemon juice instead of buttermilk and coconut oil instead of butter.
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