Cinnamon Oatmeal Pancakes
User Reviews
4.5
-
Prep Time
30 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Course
Breakfast
-
Cuisine
Vegetarian
Cinnamon Oatmeal Pancakes
Description
Cinnamon Oatmeal Pancakes bring together whole wheat flour, oats, and cinnamon to create a flavorful batter that results in pancakes with a hearty texture and gentle spice. The dry ingredients include brown sugar and leavening agents to provide sweetness and lift. The wet ingredients—buttermilk, melted butter, eggs, and vanilla—are combined separately and then stirred into the dry mix.
Allowing the batter to rest for at least 20 minutes, or refrigerating up to 3-4 hours, hydrates the oats and develops tenderness. Cooking the pancakes over medium-low heat produces pancakes with a bubbly surface and browned underside on flipping. These pancakes can be served with fresh fruit and maple syrup for a balanced breakfast.
They freeze well after cooling and can be reheated, making them convenient for meal prep or busy mornings.
Ingredients
- 1 cup white whole wheat flour
- 1 cup rolled oats Quaker Old Fashioned
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups buttermilk
- 1/4 cup butter melted and cooled to room temperature, unsalted
- 2 egg large
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, combine buttermilk, melted butter, eggs, and vanilla extract. Whisk until combined.
- Pour wet ingredients over dry ingredients and stir until combined. Let pancake mixture sit for at least 20 minutes. You can cover and put the mixture in the refrigerator for 3-4 hours before making the pancakes.
- When ready to cook, heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone.
- Serve pancakes with fruit and maple syrup, if desired.
- Note-these pancakes freeze well. Let them cool completely and then wrap in plastic wrap and put in a freezer bag. When ready to eat, remove from freezer and reheat in microwave or the toaster.
User Reviews
Overall Rating
4.5
You'll Also Love
