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Oatmeal Pancakes with Cinnamon

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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:
  • 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.

Cook's Notes

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.

Reviews Add a comment

  • macaronlover23
    23 JUL, 2015
    This recipe is not a keeper. Its pretty dense, however. The flavor was fine but they didn't cook up very well. They were flat, heavy, and squishy. I was looking forward to crisp on the outside, fluffy on the inside pancake with hardy oats and a touch of spices. While the spices and hardiness were there, the denseness was just not optimal. It needs some altering and has the potential for a good recipe.
    Reply
  • sarahmaichelg
    2 SEP, 2014
    I first discovered this recipe over 5 years ago through my Everyday Food subscription. It has become my go-to made-from-scratch pancake recipe. A couple of small alterations: I run all the oats through the food processor so the pancakes have a smoother texture, and use almond or coconut milk, as my son is milk-intolerant. They always turn out great! I typically make a batch on a Sunday morning and cook up the extras to freeze for school mornings. No more store-bought toaster pancakes!
    Reply
  • Michele113
    10 AUG, 2014
    Made these this morning for my kids and they loved them. I ground the 1 cup of oats in a small processor and added them to the dry ingredients using a whisk to blend. The pancakes were soft and filling. Yummy!
    Reply
  • Cosmic Cat
    13 JUL, 2014
    Great recipe, great video, makes me want to cook some right now. Thank you.
    Reply
  • Stacee T
    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!
    Reply
  • Gethzerion
    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!
    Reply
  • als112
    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.
    Reply
  • Marina M
    6 JAN, 2013
    I was wondering where the freeze part of the recipe is... other than that, great!
    Reply
  • J3ANA
    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.
    Reply
  • dorothy1144
    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!
    Reply