Oatmeal Pancakes Recipe

Name: Oatmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 c. quick oats; 2 c. milk; 1/2 c. whole wheat flour; 1/2 c. all-purpose flour; 1 tbsp. packed brown sugar; 1 tbsp. baking powder; 1/2 tsp. salt; 1/2 tsp. ground cinnamon; 2 eggs, beaten; 1/4 c. butter, melted; butter, for cooking

Servings: persons

1- 1/2 c. quick oats
2 c. milk
1/2 c. whole wheat flour
1/2 c. all-purpose flour
1 tbsp. packed brown sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 eggs, beaten
1/4 c. butter, melted
butter, for cooking

1
In lg. bowl, combine oats and milk.
2
Let stand 5 minutes.
3
In lg. bown, whisk together both flours, sugar, baking powder, salt and cinnamon.
4
Whisk eggs and melted butter into milk mixture until blended. Pour over flour mixture and stir just until combined.
5
Heat large nonstick skillet over medium heat. Brush with thin layer of butter. Ladle about 1/4 c. batter per pancake into skillet. Cook for 2 to 3 minutes until bottoms are golden and edges look dry. Turn and cook for 1 to 2 minutes longer.
6
Top with yogurt and fresh fruit.
7
Let extra pancakes cool on wire rack, then layer between parchment and freeze in resealable bag for up to 1 month. Pop in toaster to reheat.

580

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: 1- 1/2 c. quick oats, 2 c. milk, 1/2 c. whole wheat flour, 1/2 c. all-purpose flour, 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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