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Cinnamon-Oat Pancakes

Rolled oats give these pancakes a hearty, nutty flavor. Serve them with butter and maple syrup or powdered sugar and bananas.

  • Prep:
  • Total Time:
  • Yield: Makes 20

Source: Everyday Food, May 2009

Ingredients

  • 2 cups all-purpose flour (spooned and leveled)
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups old-fashioned rolled oats
  • 2 cups milk
  • 2 large eggs
  • 1/4 cup vegetable oil, plus more for skillet

Directions

  1. In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.

  2. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.

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