Oatmeal Pancakes Recipe

Name: Oatmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups oatmeal; 1 ⅔ cups plain yogurt; ⅓ cup milk; ½ cup water; ½ cup whole wheat flour; 2 eggs, slightly beaten; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; ¼ teaspoon salt; 2 tablespoons sugar

Servings: persons

2 cups oatmeal
1 ⅔ cups plain yogurt
⅓ cup milk
½ cup water
½ cup whole wheat flour
2 eggs, slightly beaten
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
2 tablespoons sugar

1
Note: can substitute 2 cups buttermilk for the yogurt and milk.
2
Original directions: Combine first 4 ingredients and refrigerate overnight.
3
The next morning, add eggs and dry ingredients to oatmeal mixture.
4
Alternate directions: Process dry oatmeal in food processor.
5
Add rest of dry ingredients and process for 30 seconds.
6
Mix all wet ingredients in large bowl and then add the dry processed ingredients.
7
No need to make ahead and refrigerate.
8
Preheat griddle well and spray with no stick spray.
9
Use 1/3 cup of batter for each pancake.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups oatmeal, 1 ⅔ cups plain yogurt, ⅓ cup milk, ½ cup water, and more.

Yes, 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.

Oatmeal Pancakes

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