The Easy Oatmeal Pancakes Your Family Will Absolutely Love
Start your day with a comforting stack of these incredibly easy oatmeal pancakes. Wholesome rolled oats are transformed into fluffy, tender pancakes with a delightful chew, making them a perfect, satisfying breakfast that everyone at your table will adore. This recipe is straightforward, quick to prepare, and packed with a gentle, inviting flavor that pairs perfectly with your favorite toppings.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
4 servings (yields 12-16 pancakes)
Keywords
Why This Recipe Delivers
- Quick and straightforward to prepare, perfect for busy mornings or relaxed weekends.
- Utilizes wholesome rolled oats for a satisfying texture and added nutritional value.
- Yields incredibly fluffy and tender pancakes with a delightful chew.
- A versatile base that pairs beautifully with a wide array of sweet or savory toppings.
- A universally loved breakfast, guaranteed to be a family favorite.
Ingredients
- 90g (1 cup) old-fashioned rolled oats
- 240ml (1 cup) milk, regular or non-dairy
- 2 large eggs
- 15g (1 tablespoon) unsalted butter, plus an additional 30g (2 tablespoons) for cooking
- 12g (1 tablespoon) granulated sugar
- 80g (2/3 cup) all-purpose flour
- 10g (2 teaspoons) baking powder
- 1.25g (1/4 teaspoon) kosher salt
- 1.25g (1/4 teaspoon) ground cinnamon (optional)
Instructions
- In a spacious mixing bowl, combine the 90g (1 cup) rolled oats and 240ml (1 cup) milk. Stir well to ensure all oats are moistened. Allow the mixture to stand undisturbed for 10 minutes; this crucial step allows the oats to soften, contributing to a wonderfully tender pancake texture. While the oats are soaking, gently melt 15g (1 tablespoon) of unsalted butter in a small saucepan or microwave-safe dish and set it aside to cool slightly.
- Once the oats have softened, add the cooled melted butter, 2 large eggs, and 12g (1 tablespoon) granulated sugar to the oat mixture. Whisk these wet ingredients thoroughly until they are fully combined and smooth. Then, add the 80g (2/3 cup) all-purpose flour, 10g (2 teaspoons) baking powder, 1.25g (1/4 teaspoon) kosher salt, and the optional 1.25g (1/4 teaspoon) ground cinnamon. Whisk until the dry ingredients are just incorporated into the wet, being careful not to overmix. A few small lumps are perfectly fine and indicate a tender pancake. Let the batter rest for an additional 5 minutes to allow the baking powder to activate. During this resting period, heat a large cast iron or nonstick skillet over medium-high heat.
- Reduce the skillet heat to medium. Add about 5g (1 teaspoon) of the remaining unsalted butter to the hot pan and swirl to coat the bottom evenly. Using a 2-tablespoon measure, drop portions of the pancake batter into the pan, typically cooking 3 pancakes at a time to avoid overcrowding. Cook each side until visible bubbles appear on the surface, the edges begin to look dry and set, and the bottoms achieve a beautiful golden-brown color, which usually takes about 3 minutes. The bubbles are a key indicator that it's time to flip.
- Carefully flip the pancakes using a thin spatula. Continue to cook on the second side until it also turns golden-brown and the pancakes are cooked through, approximately 2 to 3 minutes more. The goal is a uniform golden color on both sides and a fluffy interior.
- Once cooked, transfer the pancakes to a serving plate or, for larger batches, place them on a baking sheet in a warm oven (around 80°C / 175°F) to keep them hot while you finish cooking the rest. Repeat the cooking process with the remaining batter, adding 5g (1 teaspoon) of butter to the pan before each new batch to maintain proper browning and prevent sticking.
- Serve your warm, fluffy oatmeal pancakes immediately with your favorite toppings like maple syrup, fresh berries, or a dusting of powdered sugar. Enjoy this delightful breakfast creation with your family!
Tools You’ll Need
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Small saucepan (for melting butter)
- Large cast iron or nonstick skillet
- Spatula
- Plate or baking sheet for cooked pancakes
Essential Success Tips
- Do not overmix the batter; mix just until the dry ingredients are combined with the wet. Overmixing can develop the gluten in the flour, leading to tougher pancakes.
- Allow the batter to rest for the specified times. This allows the oats to soften and the baking powder to fully activate, resulting in fluffier pancakes.
- Achieve the right pan temperature: Medium heat is ideal. If the pan is too hot, the pancakes will burn before cooking through. Too cool, and they won't brown properly.
- Do not overcrowd the skillet. Cook only 2-3 pancakes at a time to allow even cooking and easy flipping.
- Keep cooked pancakes warm in a low oven (approximately 80°C / 175°F) on a baking sheet while you finish the rest of the batch.
Professional Cooking Secrets
- For an extra layer of flavor, lightly toast the rolled oats in a dry skillet over medium heat for 3-5 minutes before soaking them in milk. This brings out a nuttier aroma and taste.
- If you have buttermilk on hand, use it instead of regular milk. The acidity in buttermilk reacts with the baking powder, producing an even lighter and tangier pancake with a delicate crumb.
- Consider browning the initial 15g (1 tablespoon) of butter before adding it to the batter. Brown butter (beurre noisette) introduces a deep, nutty complexity that elevates the pancake's overall flavor profile.
Notes
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 1 month. To reheat, simply pop them in a toaster, toaster oven, or microwave until warmed through.
- Variations: Feel free to fold in fresh berries (blueberries, raspberries), chocolate chips, or chopped nuts (pecans, walnuts) into the batter just before cooking for delightful additions. A pinch of nutmeg can also complement the cinnamon beautifully.
Frequently Asked Questions
Can I make these pancakes gluten-free?
Yes, absolutely! Ensure you use certified gluten-free rolled oats to avoid cross-contamination. For the flour, substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The rest of the ingredients are naturally gluten-free.
Can I prepare the batter ahead of time?
While the batter is best used within 30 minutes of mixing for optimal fluffiness due to the activated baking powder, you can mix the oat and milk mixture the night before and store it in the refrigerator. In the morning, simply add the eggs, cooled butter, sugar, and dry ingredients, mix gently, let it rest, and then cook.
What are the best toppings for these oatmeal pancakes?
These pancakes are incredibly versatile! Classic maple syrup is always a hit. Other delicious options include fresh seasonal berries, sliced bananas, a dollop of whipped cream, a sprinkle of powdered sugar, a drizzle of honey, or even a fruit compote or jam.
Nutrition Facts (Per Serving)
Per serving (approximately 3-4 pancakes): Calories: 470, Protein: 16g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 140mg, Carbs: 52g, Fiber: 4g, Sugars: 12g, Sodium: 400mg.
Allergy Information
Contains dairy (milk, butter), eggs, and gluten (all-purpose flour). For a dairy-free version, use a non-dairy milk alternative and a plant-based butter substitute. For a gluten-free option, refer to the FAQ for specific instructions regarding oats and flour.
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