Maple Oatmeal Pancakes – a delicious recipe with rolled oats, cake flour, baking soda, salt, egg, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a small bowl, mix oats, flour, baking soda and salt together well.
2
Put egg, buttermilk, maple syrup and butter in 1 1/2-quart mixing bowl.
3
Whisk until well combined. Stir in dry ingredients. (Batter can be made a day ahead and refrigerated. Stir before using and add 1/4 cup buttermilk.)
4
Preheat oven to 200 F. Coat griddle with cooking spray and place over medium heat. When hot, spoon 2 tablespoons batter onto griddle into 3-inch rounds. Cook until pancake is bubbly and browned on edges, about 3 minutes.
5
Turn and brown other side, about 2 to 3 minutes more. Keep cooked pancakes warm in oven while remaining pancakes are cooked. Serve hot with warmed maple syrup.
787
kcal
Calories
67
g
Fat
41
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup rolled oats, 1 cup cake flour, 1 teaspoon baking soda, 1/4 teaspoon salt, and more.
Yes, Maple Oatmeal Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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