I love the idea of Sunday morning pancakes—stacked high, enjoyed lazily in my pajamas with a steaming cup of coffee by my side. But the reality is, every time I treat myself to a pancake breakfast, I find myself hungry again just a few hours later. The answer? Oatmeal pancakes.
By adding rolled oats (packed with fiber and protein!) to your regular pancake batter, you create a heartier, more filling meal. Don’t worry, though—these pancakes are still fluffy and just as deserving of a generous pour of maple syrup.
INGREDIENTS
- 1 cup old-fashioned rolled oats
- 1 cup milk (regular or non-dairy)
- 2 large eggs
- 1 tablespoon unsalted butter (plus extra 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)
INSTRUCTIONS
- In a large bowl, whisk together the rolled oats and milk. Let the mixture sit for 10 minutes to allow the oats to soften.
- While waiting, melt 1 tablespoon of butter and set it aside to cool.
- After the oats have softened, add the melted butter, eggs, and sugar to the bowl. Whisk until well combined.
- Stir in the flour, baking powder, salt, and cinnamon (if using), and whisk until just combined. Avoid overmixing. Let the batter rest for another 5 minutes.
- Heat a large cast iron or nonstick skillet over medium-high heat.
- Add 1 teaspoon of butter to the skillet and swirl to coat. Drop spoonfuls of batter (about 2 tablespoons each) into the pan, cooking 3 pancakes at a time.
- Cook until bubbles appear on the surface, the edges look dry, and the bottoms are golden brown, about 3 minutes. Flip and cook for another 2–3 minutes, until the other side is golden.
- Transfer the cooked pancakes to a warm plate or oven. Continue cooking the remaining pancakes, adding 1 teaspoon of butter for each batch.
Recipe Notes
Storage: Store pancakes in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
