Cinnamon-Oat Pancakes
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Everyday Food, May 2009
- Prep Time 35 minutes
- Total Time 35 minutes
- Yield Makes 20
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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
- 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.
- 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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Best pancakes I've ever had, and I'm not even an oatmeal fan.
Processed all the oats in the blender and added a bit extra cinnamon to taste.
Omitted the 1/4 C vegetable oil; I can't imagine using that in the batter, it would have made my pancakes much too runny.
This was a fantastic recipe to make eggless! My children have an egg allergy so I am always on the lookout for breakfast recipes that I can make without eggs and have the recipe still turn out good. This one is the best I found so far. I used a combination of Ener-G egg replacer and ground up flax seeds to replace the eggs. I also did not add the last cup of oats. I did add vanilla flavor as well. They turned out perfect!
These were great and very simple. I made these with half whole wheat flour and half regular and they were delicious. I also added walnuts - definitely recommend.
Very good w/ warm pure maple syrup. Nice thick batter (not watery like other MS pancake recipes). A keeper for us!
Simply scrumptious! I halved this recipe and put in 1/2 c. almond meal and 1/2 c. whole wheat flour, more cinnamon and some wheat bran for extra fiber. I actually made waffles from this recipe and they turned out just fine. This recipe definitely is a recommendation.
Thanks so much, MS!
Great recipe, I pressed thinly sliced apples into the batter once it was in the pan, so tasty!
I make these for my 2 daughters, 3 and 18-months and they love them. I freeze the rest for a quick easy toaster breakfast. I use canola oil for the batter and cooking spray for the griddle to help cut the fat. I've also substituted nutmeg for the cinnamon or even added a touch of vanilla extract. These are awesome with or without butter/syrup.
HELP! I found this recipe under 'freezer friendly' recipes...yet there are no 'freezing' instructions?! Do you make these and then freeze and reheat in pan or microwave or something???
Fabulous! I changed one cup of flour to whole wheat.
These are FANTASTIC!! They taste great with just a little bit of butter!
This is the BEST recipe for pancakes! I substituted the vegetable oil for olive oil and they still turned out great!
The great thing about these pancakes is that they taste just as good after freezing. A BIG hit at our house.
I love these pancakes. My sister and my dad loved them!!!!! The oatmeal and cinnamon really makes a big difference in a delcious flavor rather than an ordinay pancake.