Oatmeal Pancakes
Oatmeal Pancakes cook up fluffy and tender with a lightly tangy batter, a hot griddle, and just enough mixing to keep the texture soft.
About This Recipe
Oatmeal Pancakes are best when the batter is mixed gently and cooked on a steady, evenly heated surface.
A few small lumps are fine; overmixing is what makes pancakes tough instead of fluffy.
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)
Ingredient Notes
- Buttermilk: Buttermilk adds tang and helps create a tender pancake.
- Flour: Measure gently so the batter does not become heavy.
- Leavening: Fresh baking powder or baking soda gives the pancakes lift.
- Griddle Heat: Medium heat lets the centers cook before the bottoms get too dark.
Instructions
- 1
Whisk 1 cup rolled oats and 1 cup milk together in a large bowl. Let stand for 10 minutes for the oats to soften. Meanwhile, melt 1 tablespoon unsalted butter and set it aside to cool.
- 2
Add the butter, 2 eggs, and 1 tablespoon granulated sugar to the oats, and whisk to combine. Add 2/3 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon, if desired, and whisk until just combined; do not overmix. Let stand for 5 minutes more. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
- 3
Add 1 teaspoon butter to the pan and swirl to coat. Drop the batter into the pan in 2-tablespoon portions, cooking 3 at a time. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.
- 4
Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, using 1 teaspoon butter for each batch.
- 5
Storage: The pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.
Katy’s Kitchen Tips
- Rest the batter for a few minutes before cooking.
- Flip when bubbles form and the edges look set.
- Wipe the skillet between batches if butter starts to brown too much.
- Keep cooked pancakes warm in a low oven.
Variations and Substitutions
- Chocolate finish: Add chopped chocolate, cocoa, or ganache if it suits the dessert.
- Fruit topping: Serve with berries, citrus, or a spoonful of jam.
- Nutty version: Add toasted nuts for crunch.
- Mini portions: Bake or chill in smaller portions and check earlier.
What to Serve With Oatmeal Pancakes
Serve Oatmeal Pancakes with coffee, tea, whipped cream, berries, or vanilla ice cream.
Storage and Reheating
Refrigerate leftover pancakes for up to 3 days.
Freeze in a single layer, then reheat in a toaster or warm oven.
Common Mistakes to Avoid
- Overmixing: Smooth batter often means tough pancakes.
- Heat too high: The outside browns before the center cooks.
- Flipping too early: Wait for bubbles and set edges.
- Pressing pancakes: Pressing pushes out the air that makes them fluffy.
FAQ
Can I make pancake batter ahead?
It is best cooked soon after mixing, but dry ingredients can be measured ahead.
Can I freeze pancakes?
Yes. Freeze cooled pancakes with parchment between layers.
Why are my pancakes flat?
Old leavening or overmixed batter can keep pancakes from rising.
How do I keep pancakes warm?
Place them on a baking sheet in a low oven while you finish the batch.
Nutrition Facts
- Calories: 262 cal
- Carbohydrates: 36.5 g
- Fiber: 2.5 g
- Protein: 10.0 g
- Sodium: 316.2 mg
- Sugar: 6.6 g
- Fat: 8.8 g
- Saturated Fat: 4.0 g
- Unsaturated Fat: 0.0 g