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Oatmeal Pancakes with Cinnamon Recipe

Combine breakfast favorites oatmeal and pancakes for the perfect start to your day. Rolled oats give these pancakes a hearty, nutty flavor. Serve your oatmeal pancakes with butter and maple syrup or powdered sugar and bananas.

  • prep: 35 mins
    total time: 35 mins
  • yield: Makes 20

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

Cook's Note

To Freeze: Cool pancakes on a wire rack, then arrange in a single layer on a baking sheet. Freeze until firm, about 30 minutes. Transfer pancakes to a resealable plastic bag and store in the freezer up to 3 months.

To Heat from Frozen: For a single serving, warm pancakes in the toaster or toaster oven. For larger batches, arrange pancakes in a single layer on a baking sheet. Cover with foil and heat at 350 degrees until warm, 10 minutes.

Directions

  1. Step 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. Step 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.

Source
Everyday Food, May 2009

Reviews (16)

  • 27 Apr, 2013

    So yummy! I ended up processing both cups of oats to make a smoother batter. The hint of cinnamon is delicious. I froze the leftovers...placing a piece of wax paper in between each pancake. To reheat, just pop one in the toaster. Easy and delicious breakfast!

  • 9 Mar, 2013

    I've tested many pancake recipes in search of a household regular and I think I just found it. The full recipe yields too many pancakes for 2, so I halved it and it was perfect. We do like our batter a little thicker, so we reduced the amount of milk as well. Last time, I also omitted the oil without any issues. I've added bananas, chocolate/peanut butter chips, walnuts, etc. It's simply wonderful!

  • 26 Feb, 2013

    Quite possibly the best pancake recipe I've found yet! We made the recipe as is and didn't finish it all in one day, so refrigerated it and used it the next day - it was way better! Made it again this morning, and pureed all the oats so it wouldn't be hard, and it's still tasty.

  • 6 Jan, 2013

    I was wondering where the freeze part of the recipe is... other than that, great!

  • 13 Jan, 2012

    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.

  • 11 Dec, 2011

    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!

  • 8 Oct, 2011

    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.

  • 8 Jul, 2011

    Very good w/ warm pure maple syrup. Nice thick batter (not watery like other MS pancake recipes). A keeper for us!

  • 19 Oct, 2010

    Great recipe, I pressed thinly sliced apples into the batter once it was in the pan, so tasty!

  • 13 Jul, 2010

    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.

  • 5 May, 2010

    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???

  • 29 Dec, 2009

    Fabulous! I changed one cup of flour to whole wheat.

  • 2 Dec, 2009

    These are FANTASTIC!! They taste great with just a little bit of butter!

  • 5 Sep, 2009

    This is the BEST recipe for pancakes! I substituted the vegetable oil for olive oil and they still turned out great!

  • 2 Aug, 2009

    The great thing about these pancakes is that they taste just as good after freezing. A BIG hit at our house.

  • 9 Jun, 2009

    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.