Oatmeal Pancakes

Name: Oatmeal Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 24 (1.5T) pancakes
Ingredients: 1 cup all-purpose flour; ½ cup rolled oats; 2 tablespoons granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; ½ cup Greek yogurt; 1 cup milk; 2 eggs; 1 teaspoon vanilla; 2 tablespoons unflavored oil; real maple syrup; salted butter; homemade whipped cream; Fresh fruit

User Reviews

5.0

141 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
24 (1.5T) pancakes
Calories
61 kcal
Course
Breakfast
Cuisine
American

Oatmeal Pancakes

Iris Warren

Report

These soft Oatmeal Pancakes are slightly sweet and tangy. When topped with a little butter, real maple syrup and fresh fruit, these oat flour pancakes are the perfect weekend treat.

Share:

I Made This!

105 people made this

Print

29 people printed this

Save this

84 people saved this

Ingredients

Servings

1 cup all-purpose flour 120g
½ cup rolled oats 65g
2 tablespoons granulated sugar 30g
2 teaspoons baking powder 12g
½ teaspoon baking soda 4g
½ teaspoon kosher salt 3g
½ cup Greek yogurt 120g
1 cup milk 250ml
2 eggs ~100g
1 teaspoon vanilla 6g
2 tablespoons unflavored oil 30g (avocado, canola, vegetable, etc. all OK)

Toppings

real maple syrup
salted butter
homemade whipped cream
Fresh fruit

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Measure the rolled oats into the food processor or a blender. Blend into a fine powder to make homemade oat flour.
Combine the ground oatmeal with the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk until combined, then set aside.
Combine the yogurt, milk, eggs, vanilla and oil in a smaller bowl or a liquid measuring cup.
Use a fork to break the egg yolks and mix the wet ingredients until thoroughly combined. This mixture will be thick.
Pour the wet ingredients into the dry ingredients. Stir until just combined. (This step is very important because overmixing your batter will make the pancakes less fluffy.)
Let the batter sit for 5-10 minutes to thicken up before cooking.
Heat a griddle or a skillet over medium heat on the stovetop. Spray the pan with nonstick baking spray or use a little butter (or oil) to grease it.
Once pan has warmed, dollop the batter using a cookie scoop into silver dollar-sized pancakes. (The 1.5-tablespoon scoop is my favorite for pancakes.)
Cook until bubbles appear on the surfaces of the pancakes, then flip and cook for another 1-2 minutes, or until the other side has browned and the pancakes have cooked through.
Move the pancakes off the griddle to your plate. Repeat until all the batter has been cooked.
Serve warm with syrup, butter and fresh fruit or the toppings of your liking.

Notes

This recipe makes 24 (1.5-tablespoon) pancakes. You may make them larger or smaller, but obviously, the number of pancakes will change accordingly.
Substitutions:
You can use flavored Greek yogurt instead of plain. Vanilla would be excellent.
Whole, 2%, 1% and nonfat milk all work in these pancakes. So do non-dairy milks, though I have not tried to make these pancakes dairy free by using a non-dairy yogurt.

Nutrition Information

Show Details

Serving 1pancake Calories 61kcal (3%) Carbohydrates 8g (3%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Cholesterol 18mg (6%) Sodium 110mg (5%) Sugar 2g (4%)